Lebkuchen VI

Lebkuchen VI


"I brought this recipe over from Germany almost 20 years ago. It has molasses, cinnamon, nutmeg, cloves, honey and brown sugar in it. This is one of my favorite memories of Germany at Christmastime."


10 h servings 61 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
  3. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow.
  4. To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
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  1. 39 Ratings


All my German friends want this recipe--that's how authentic it tastes. The only changes I made were: 1) instead of boiling the honey and molasses, I just warmed them up in the microwave (which ...

You need to use a lot of flour when rolling them out. Don't work the flour into the dough, just coat the outside of the dough & rolling pin with flour. And work with small amounts at a time. ...

I made these cookies on the request of my husband who is a German national living in the US since 1996. He told me they taste exactly like he remembers his mothers' cookies. The dough was not ...

A few years ago I had tried a different lebkuchen recipe and although it was good, it paled in comparison to this one. According to my husband, this was better than the lebkuchen that I usually...

This recipe is a bit darker and spicier than the ones my German mom used to make. I did find a good way to deal with the sticky dough: line a 10x15 jellyroll pan w/ parchment. Take a "wad" of...

Lots of German cookie recipes can be a pain because they're so sticky. Spreading the dough in a pan like for brownies gets rid of the problem - or you can drop it off in spoonfuls and flatten t...

This recipe didn't work for me at all!!! After taking the dough out of the fridge to roll it out, I realized it needed much more flour than the recipe called for. It was super sticky, I added ab...

This is a great recipe. Yes, the dough is VERY sticky-but a lot of German cookie recipes are very sticky. They remind me a lot of the lebkucken and gingerbread cookies we buy from the german d...

These are better than what my mother use to make. And, they are LESS sticky. You just have to make sure you use a lot of flour when rolling them out. I used a round cookie cutter to cut them ...