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Lebkuchen – German Gingerbread Cookies Recipe

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4.1 from 6 reviews

Traditional German Lebkuchen are flavorful gingerbread cookies made with a rich blend of spices, brown sugar, and liquor, rolled thin, baked until just browned, and finished with a shiny egg yolk glaze. This recipe yields crispy-edged, aromatic cookies perfect for the holiday season.

Ingredients

Liquid and Dairy

  • 2/3 cup milk
  • 1/2 cup water
  • 1/2 cup butter
  • 1 tablespoon water (for egg wash)

Sugar and Sweeteners

  • 1 2/3 cups brown sugar (or demerara sugar)

Dry Ingredients

  • 3 1/3 cups unbleached all-purpose flour
  • 1 tablespoon gingerbread spice mix (or a mix of ground cinnamon, ginger, and cloves)
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda

Eggs

  • 1 egg white
  • 2 egg yolks

Flavoring

  • 2 1/2 tablespoons liquor (like brandy, rum, or vodka)

Decorations

  • nuts and seeds (for decoration)

Instructions

  1. Prepare the sugar mixture: In a saucepan, heat the brown sugar, milk, water, and butter over medium heat. Stir continuously until the butter is melted and the sugar dissolves. Remove from heat as the mixture begins to boil.
  2. Add dry ingredients and thicken dough: Stir in the flour, gingerbread spice mix, and salt using a wooden spoon or spatula until combined. Return the saucepan to the stove and heat while stirring until the dough thickens and pulls away from the sides of the pan.
  3. Cool the dough: Set the saucepan aside in a cool location until the dough is no longer hot, which prevents cooking the egg white in the next step. Avoid chilling so long the dough becomes too stiff to stir.
  4. Incorporate egg white and leavening: Beat the egg white until stiff peaks form. When the dough is cooled, gently fold in the beaten egg white, baking soda, and liquor until fully combined.
  5. Roll out dough portions: Prepare several sheets of parchment paper. Divide the dough into four equal parts. Place each portion on parchment, cover with another sheet, and roll into discs about 1/4 inch thick.
  6. Chill the rolled dough: Place the rolled dough discs in the freezer or fridge until thoroughly chilled before cutting.
  7. Preheat oven and prepare sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or prepare them for baking.
  8. Roll out to final thickness: Lightly flour your work surface. Remove one chilled dough disc at a time, sprinkle flour as needed to prevent sticking, and roll the dough to approximately 1/8 inch thickness.
  9. Cut shapes and decorate: Use cookie cutters dipped in flour between cuts to cut desired shapes. Place cutouts on the baking sheet and decorate with nuts and seeds if desired.
  10. Bake cookies: Bake one sheet at a time for about 15 minutes. Smaller cookies may bake faster; larger cookies may take a bit longer. Cookies are done when tops are opaque and bottoms lightly browned.
  11. Apply egg wash: Whisk egg yolks with water in a small bowl. Remove baked cookies from oven and immediately brush each cookie with a thin layer of the egg wash for shine.
  12. Cool and store: Transfer cookies to a wire rack to cool completely. Store in an airtight container. These cookies also freeze well in Ziploc bags or airtight containers.

Notes

  • Use unbleached all-purpose flour for the best texture and flavor.
  • Chilling the dough discs before rolling and cutting helps to handle the dough and ensures crisp cookies.
  • Be careful not to overcook the cookies to maintain their tender texture.
  • Decorate with nuts and seeds creatively to add texture and visual appeal.
  • Liquor adds depth of flavor; substitute with a non-alcoholic extract if preferred.
  • Egg wash adds a beautiful glaze to the cookies but can be omitted for a matte finish.
  • Lebkuchen keeps well when stored airtight, perfect for holiday gifting and enjoyment over time.

Find it online: https://bitezly.com/lebkuchen-german-gingerbread-cookies-recipe/