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(2 ratings)
Recipe by
JoSele Swopes

When my kids were real little we lived in Germany and you were able to buy Lebkuchen and or pfeffernusse they are cookies that were cut into shapes and had chocolate icing on them I poked holes in them and put ribbon through and we decorated the tree...Then I would be walking by the tree and notice bites taken out of them...HUM!! My oldest son was eating them.....LOL Lebkuchen (or Pfefferkuchen) is a traditional German biscuit product baked for Christmas, somewhat resembling soft gingerbread. Similar biscuits have a history that extends back to the Egyptians, but the style of the traditional Lebkuchen was probably invented by Medieval monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg (Nuremberg). The latter being the most famous exporter today, of the product that is known as Nürnberger Lebkuchen (Nürnberg Lebkuchen). Local history in Nuremberg relates that emperor Friedrich III held a Reichstag there in 1487 and he invited the children of the city to a special event where he presented Lebkuchen bearing his printed portrait to almost four thousand children. Historically, and due to differences in the ingredients, Lebkuchen is also known as honey cake (de:Honigkuchen) or pepper cake (de:Pfefferkuchen).

(2 ratings)
yield 18 cookies

Ingredients For lebkuchen

  • 3 c
    all-purpose flour, plus extra for kneading
  • 1 1/4 tsp
    ground nutmeg
  • 1 1/4 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    ground allspice
  • 1 lg
  • 3/4 c
    light brown sugar (packed)
  • 1/2 c
  • 1/2 c
  • 1 c
    powdered sugar
  • 2 Tbsp
  • 1 Tbsp
    lemon juice, fresh
  • 18
    waffers (rice) (opt)

How To Make lebkuchen

  • 1
    Preheat the oven to 350°F. Grease two baking sheets (cookie sheet) or line them with parchment paper.
  • 2
    Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.
  • 3
    Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
  • 4
    Beat in the honey and molasses until thoroughly combined. On low speed, stir in the flour mixture until just combined.
  • 5
    Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.
  • 6
    On a well-floured surface, roll out the dough into a 9×12-inch rectangle. Cut the dough into 18 3×2-inch rectangles, place a rice wafer under each (OPT) . Bake for 10-12 minutes. Transfer the cookies to a wire rack and let cool.
  • 7
    Whisk together the confectioner’s sugar, water and lemon juice and brush or spread on top of the cookies. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.

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