Soft, nutty, and infused with warm spices, these traditional German Lebkuchen cookies are a classic Christmas cookies. With a delicate balance of cinnamon, cloves, ginger, and citrus, they offer a beautifully aromatic flavour. A smooth layer of dark chocolate takes them over the top, making each bite irresistibly rich. Whether you’re gifting them, serving them with afternoon coffee, or simply indulging in a nostalgic treat, these cookies capture the essence of festive baking. This recipe for Lebkuchen cookies is from Jennifer Emilson’s The Lemon Apron cookbook – and it’s one of our favourites.

What are Lebkuchen cookies?

Lebkuchen are German spiced cookies that are similar to gingerbread but are softer and denser. Often made with nuts and candied fruit, they are traditionally enjoyed during the winter holiday season.

How do you pronounce Lebkuchen?

“Leb-kuh-chn”

Can you freeze Lebkuchen cookies?

Lebkuchen dough freezes for up to three months, while the baked cookies can be frozen for up to six months.

german lebkuchen christmas cookies with almonds

Lebkuchen Cookies

Jennifer Emilson

Soft, chewy Lebkuchen cookies are the German cousin to North American gingerbread. Instead of molasses, the lebkuchen recipe uses honey for sweetness. A traditional German Christmas cookie it uses nuts, candied peel and eggs – but no flour.

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Ingredients

Cookies

3 eggs
1 cup + 1 Tbsp sugar
4½ oz marzipan
¼ tsp salt
1 lemon zested
½ cup candied orange or lemon peel
½ cup mixed candied peel
1¼ cups ground hazelnuts (see Note)
1¼ cups almond meal
½ cup blanched almonds finely chopped
7 oz dark or bittersweet chocolate
sliced almonds for decoration (optional)

Lebkuchen Spice Blend

2¼ tsp ground cinnamon
1¼ tsp ground ginger
½ tsp ground cardamom
½ tsp ground cloves
½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp ground white pepper
¼ tsp ground anise seed

Instructions

Lebkuchen Spice Blend

In a small bowl, whisk together the cinnamon, ginger, cardamom, cloves, allspice, nutmeg, white pepper, and anise. Set aside.
Cookies
In a stand mixer fitted with the whisk attachment, or using a handheld mixer and a large bowl, whisk together the eggs and sugar. Using the large side of a box grater, grate the marzipan into the bowl. Whisk again until well blended and slightly frothy. Add the Lebkuchen spice blend, the salt, lemon zest, candied peels, ground hazelnuts, almond meal, and almonds. Switch to the paddle attachment or use a wooden spoon to blend well.
Measure a sheet of parchment paper that will fit your baking sheet. Using a marker or pencil, trace circles, 2½ inches in diameter (a round biscuit cutter will guide you) and about ¾ inch apart. You should be able to draw about eight circles. Turn the parchment upside down and check that the markings are still visible.
Spoon 1½ tablespoons or so of cookie batter onto each circle. Using a small offset spatula or your finger dampened with water, spread the batter to just fill the circle, leaving a bit more mounded in the center.
Bake on the center rack of the oven until golden brown and slightly puffed, about 20 to 22 minutes. Transfer the baking sheet to a cooling rack and let the cookies completely cool on the sheet before removing. An offset spatula may help loosen them.
Repeat the measuring and baking steps as many times as needed with the remaining cookie batter, using a new sheet of parchment for each batch.
Once all the batches are completely cooled, coarsely chop the chocolate, place it in a metal bowl over a pot of simmering water, and melt, stirring, until smooth and glossy. Let it cool for 1 minute. Use a silicone brush to spread the chocolate over the tops of the cookies. Make sure to get into every nook and cranny. If desired, decorate the cookies with the sliced almonds, lightly pressing them into the chocolate on top. Let cool completely.

Notes

Substitution for ground anise seeds

If you can’t find ground anise seed, simply crush whole anise seeds using a mortar and pestle, and use ¼ teaspoon as directed.

To make ground hazelnuts

Toast 1 cup plus 2 tablespoons of whole hazelnuts in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned, about 6 to 8 minutes.
Transfer them to a tea towel, wrap well, and rub them vigorously to remove their skins.
Grind the cleaned nuts to a medium-fine meal in a food processor fitted with the steel blade. Stop as soon as this texture has been achieved, as going further will release the oils and you’ll find yourself with hazelnut butter!