German Ginger Cookies With Honey and Holiday Spices

A crisp gingersnap breaks with a little snap; a soft Lebkuchen-style cookie has a tender, chewy bite and a fuller blend of spices. If you’re filling a holiday platter, these German-inspired ginger treats bring honey, citrus, and almonds to the table in neat little bars.

This recipe for German-style Lebkuchen is made a day ahead, so the dough can rest overnight before baking. A thin sugar glaze gives the bars a delicate finish, and the rectangular pan makes them easy to cut for sharing.

German Lebkuchen Recipe: Ingredients and Timing

These german ginger cookies are adapted from King Arthur Baking’s Lebkuchen recipe. Make the dough the day before; on baking day, allow about 20 to 22 minutes in the oven and time for the bars to cool completely. Use a 9-by-13-inch pan and cut the finished slab into approximately 1-by-2-inch pieces.

For the dough:

• 3/4 cup honey
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 teaspoons finely grated lemon zest
• 2 teaspoons finely grated orange zest
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup finely chopped blanched almonds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1/4 cup finely ground diced crystallized ginger

For the glaze:

• 1 cup confectioners’ sugar
• About 2 tablespoons water or apple juice

You’ll also need parchment, a saucepan, a large bowl, a rolling pin, and a pastry brush. A small food processor makes quick work of the almonds and crystallized ginger; chop them finely if you don’t have one. Spoon the flour into the measuring cup and level it, or weigh 270 grams for the amount specified in the source.

Make the Dough the Day Before

Put the honey and brown sugar in a saucepan over medium heat. Stir occasionally and bring the mixture to a boil, then take it off the heat and let it cool until lukewarm. This matters when you add the egg: a very hot syrup could begin cooking it before the dough is mixed.

Beat the cooled honey mixture with the egg and both citrus zests in a large bowl. Add the flour, baking soda, chopped almonds, cinnamon, ground ginger, nutmeg, cloves, and ground crystallized ginger. Stir until everything is distributed. Expect a stiff, sticky dough; resist adding extra flour just because it clings to the spoon.

Cover the bowl and refrigerate overnight. The rest firms the dough for rolling and gives the spices in this German lebkuchen recipe time to mingle. Many lebkuchen recipes use a resting stage, although the ingredients and shapes vary from one regional or family version to another. This one produces glazed bars rather than round cookies.

Roll, Bake, and Glaze

1. Prepare the pan. Heat the oven to 350°F. Lightly grease the 9-by-13-inch pan and line it with parchment so you can lift out the baked slab.
2. Roll the dough. Lightly flour the work surface and roll the chilled dough into a rectangle the size of the pan. Transfer it carefully using the rolling pin or a broad spatula. Avoid pressing the edges hard into the corners, which can make them dense.
3. Bake. Place the pan on the middle rack for 20 to 22 minutes. A tester inserted in the center should come out clean. The slab should be set, but you are aiming for a tender bar, so begin checking at the shorter time.
4. Mix the glaze. While it bakes, stir the confectioners’ sugar and water or apple juice until smooth and thin enough to brush. Add the liquid gradually if needed.
5. Finish and cool. Set the pan on a rack and brush the glaze over the warm bars, allowing the first coat to sink in before adding another. Cool completely, then lift out the slab and cut into small rectangles with a sharp knife.

A traditional lebkuchen recipe can take several forms; here the honey and spice mixture gives you a rich bar with a tender interior. Gingersnaps are usually baked for a crisper texture, so don’t wait for these bars to become brittle in the oven. They firm as they cool.

Serve and Store for the Holidays

Arrange the pieces on a platter with slices of orange or a bowl of nuts set separately. The small portions are lovely with coffee, tea, or a warm spiced drink. For gifting, let the glaze dry before layering the bars in a tin with parchment between layers.

These soft German gingerbread cookies can be made two or three days before the celebration; the source notes that their flavor improves with a little time. Store them airtight. Label the almonds, egg, and wheat for guests, and keep a separate serving utensil nearby if other desserts need to stay free of those ingredients.

The honey, egg, and dairy-free glaze do not make the recipe vegan: honey and egg are animal products. If you’re serving vegan guests, use a tested plant-based Lebkuchen formula rather than exchanging several ingredients in this dough at once. This easy lebkuchen recipe is best suited to a gathering where its honey-and-almond ingredients work for everyone.

For a classic German Lebkuchen variation, add the citrus zest as directed and keep the glaze light enough to soak in. The result is a fragrant batch of German-style ginger biscuits that can be prepared ahead and shared at the table.

If the Bars Feel Too Firm

The most likely problem is baking past the tender stage. If the edges are already dark while the center is set, take the pan out and apply the glaze while the bars are warm; it will soak in a little. Cool and store the pieces airtight. For the next batch, start checking at 20 minutes and remove the pan as soon as a tester comes out clean.