Traditional German Lebkuchen Cookies

CHRISTMASBISCUIT
Written By Charlotte Avent

There are certain smells that instantly mean Christmas, and for me it’s the scent of Lebkuchen in the oven: warm honey, citrus zest, and festive spices filling the kitchen. These soft, spiced traditional German Christmas cookies are a recipe I grew up with, baked every holiday season by my Omi.

This recipe is featured in Episode 3 of Small Bakes, Big Cheer, my festive baking series on Instagram, where I’m sharing smaller-batch bakes that still deliver all the joy of Christmas baking, without too much fuss.

A Classic German Christmas Cookie

Lebkuchen are one of Germany’s most beloved Christmas treats, especially during Advent. Often compared to gingerbread, they’re softer, lighter, and traditionally sweetened with honey rather than refined sugar. Each family has their own version, passed down through generations.

This is the Lebkuchen my Omi always made: simple, warmly spiced, and finished with a delicate sugar glaze. No fancy decorations, purely the kind of cookie that disappears quickly from the tin.

Why This Lebkuchen Recipe Works for Small Batches

Small Bakes, Big Cheer is all about making festive baking feel achievable. This Lebkuchen recipe makes around ten cookies, perfect if you want:

  • A manageable Christmas bake

  • Fresh cookies without excess

  • A recipe that fits into busy December schedules

Despite the smaller size, the flavour is anything but small. And these really are a small bake that leave a big impression.

Omi’s Tips for Perfect Lebkuchen

  • Soft is key! They firm up as they cool, so remove them from the oven after 10 minutes

  • Lebkuchen taste even better after 24 hours

  • Store in an airtight tin to keep them tender

  • Best enjoyed with coffee, tea, or even mulled wine

How to Make German Lebkuchen

  1. Preheat the oven to 180C / 350F and line a baking tray.

  2. Whisk honey, sugar, butter, eggs, citrus zest, and almond extract until smooth.

  3. Mix in the flour, spices, baking powder, and bicarbonate of soda.

  4. Spoon the soft dough onto the tray.

  5. Bake for 8–10 minutes until just set.

  6. Cool completely before glazing.

  7. Mix water and icing sugar to create a smooth glaze.

  8. Pour over the cookies and allow to set.

 

Traditional Lebkuchen

A soft, spiced traditional German Lebkuchen recipe, inspired by my Omi and made for festive small-batch baking.

Makes 10

Ingredients

For the cookies

  • 170 ml runny honey

  • 75 g dark muscovado sugar

  • 30 g unsalted butter, softened

  • 1 tbsp orange zest

  • 1 tbsp lemon zest

  • 2 large eggs

  • 1 tsp almond extract

  • ½ tsp baking powder

  • ¼ tsp bicarbonate of soda

  • 275 g plain flour

  • 1½ tsp ground ginger

  • 1½ tsp ground cinnamon

  • 1 tsp freshly grated nutmeg

  • ½ tsp ground allspice

  • ½ tsp ground cloves

For the glaze:

  • 60 ml water

  • 115 g icing sugar, sifted

Method

  1. Preheat oven to 180C / 350F and line a baking tray with parchment paper.

  2. In a large bowl, whisk together the honey, sugar, butter, eggs, orange and lemon zest, and almond extract until well combined.

  3. Sift in the baking powder, bicarbonate of soda, flour, and spices. Mix until combined.

  4. Drop spoonfuls of dough onto the tray using a tablespoon or small cookie scoop.

  5. Bake for 8–10 minutes. The cookies should still be soft.

  6. Transfer to a wire rack to cool completely.

  7. For the glaze, sift the icing sugar into a bowl and whisk well with the water. You want a translucent runny icing to simply glaze the biscuits.

  8. Pour the glaze over the lebkuchen and allow to set.

Notes

Store in an airtight container at room temperature for up to 3 days.

Charlotte Avent
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