The traditional German Christmas treats, few are as beloved—or as rich in history—as Lebkuchen. These spiced cookies trace their origins back to 13th-century Franconia, particularly the city of Nuremberg, where monks first began baking them in monasteries. Thanks to the city’s location along important spice trade routes and its abundance of local honey from nearby forests, Nuremberg became the heart of Lebkuchen production. Originally made as a type of “health bread” infused with medicinal spices like cloves, cinnamon, and nutmeg, Lebkuchen were both a festive indulgence and a nourishing treat. Over time, they evolved into the sweet, fragrant cookies we enjoy today—often baked on thin wafers, glazed or chocolate-coated, and served at Germany’s enchanting Christmas markets.

A classic German Lebkuchen recipe blends honey, brown sugar, and warm spices like cinnamon, cloves, and nutmeg with ground almonds or hazelnuts. The dough is rested for depth of flavor, then shaped and baked on wafers or parchment. Often topped with a sugar glaze or chocolate, these soft, spiced cookies are a festive holiday favorite.
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Prep Time 30 minutes
Cook Time 18 minutes
Chill Time 2 hours
Total Time 2 hours 48 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: germany
Ingredients Method Notes

Ingredients
  

  • 2 cups finely ground almonds or hazelnuts
  • 1¼ cups all-purpose flour
  • 2 large eggs
  • ¾ tsp baking powder
  • ½ cup honey
  • ½ cup brown sugar
  • 1½ tsp vanilla extract
  • 1 tbsp lemon zest or orange zest
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp pinch of ground black pepper (Optional)
  • ¼ candied citrus peel, finely chopped (optional)
Topping:
  • Chocolate glaze (melted dark chocolate or couverture)

    Sugar glaze (powdered sugar + lemon juice or water)

Method
 

  1. Heat honey and sugar in a saucepan over low heat, stirring until sugar dissolves. Let it cool slightly.
  2. In a large bowl, whisk together the eggs, vanilla, zest, and cooled honey mixture.
  3. In a separate bowl, mix all the dry ingredients, including nuts and spices.
  4. Stir the dry ingredients into the wet mixture gradually until a thick, sticky dough forms. If you're using candied citrus peel, fold it in at this stage, making sure it’s evenly distributed throughout the dough.
  5. Cover and chill the dough for at least 1 hour, or overnight for better flavor.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  7. Use a spoon or wet hands to scoop and shape dough into mounds (about 2-inch rounds). Place – 2 inches apart.
  8. Bake for 15–18 minutes until set and lightly golden. They’ll firm up as they cool.
  9. Let cool on a wire rack. Glaze with melted chocolate or sugar icing once completely cool.

Notes

The dough will be very sticky—wet your hands or use two spoons to shape the cookies. Don’t add too much flour or they’ll turn out dry
For a shiny finish, apply sugar or chocolate glaze while the cookies are slightly warm—but not hot—so it sets smoothly.
Lebkuchen often taste better a few days after baking, once the flavors have melded and the texture softens.
Store in an airtight container. 
Keeps for 2–3 weeks at room temperature.