As a food blogger, I finally perfected German Gingerbread Cookies by using an unexpected pantry ingredient that locks in the spice and creates their signature chewy texture.

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I grew up watching my grandma sort blanched almonds and tuck tiny bits of candied orange and lemon peel into bowls while telling stories about town bakers. I still get a little thrill when I see those shiny peels, they promise that mix of spice and bright citrus that makes these German Gingerbread Cookies sing.

This is more than a Lebkuchen Recipe German Christmas treat, it’s a small piece of holiday history that clings to the hands and memory. I don’t sugarcoat the work, it’s fiddly and oddly rewarding, and people always ask for seconds.

Ingredients

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Almonds or hazelnuts: Provide healthy fats and protein, add crunch and nutty aroma, keeps cookies tender.
Dark honey: Gives deep, floral sweetness, humectant that keeps cookies moist and slightly chewy.
Molasses: Adds rich, bitter sweet backbone and color, a little goes a long way.
Candied orange and lemon peel: Bright citrus bites cut the sweet, add chew and classic Lebkuchen tang.
Spice mix: Warm spiced notes, aromatic oils boost flavor depth and the festive scent.
Eggs: Bind ingredients, give structure and lift, also help develop browning.
Butter: Adds richness, smooth mouthfeel and helps with spreading and tenderness.
Dark chocolate: Optional glaze for bitter sweet contrast, makes cookies look and taste luxe.
Almonds for decoration: Whole or sliced almonds add crunch and a traditional pretty finish.

Ingredient Quantities

300 g (about 3 cups) finely ground blanched almonds or hazelnuts

100 g (about 3/4 cup) all-purpose flour

200 g (1 cup) granulated sugar

80 g (1/3 cup) dark honey (forest or buckwheat honey works well)

30 g (2 tbsp) dark molasses or light treacle

100 g (about 1/2 cup) candied orange and lemon peel, finely chopped

2 large eggs

1 extra egg white (for glazing or binding)

60 g (1/4 cup) unsalted butter, softened

1 tsp baking powder or 1 tsp baker’s ammonia (hartshorn) if you want traditional puff

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground cardamom

1/4 tsp ground nutmeg

1/4 tsp ground coriander (optional but often used)

Pinch of fine sea salt

Zest of 1 orange and 1 lemon

150 g (about 1 1/4 cups) confectioners’ sugar for a sugar glaze

150 g good quality dark chocolate for an optional chocolate glaze or dipping

Whole almonds or sliced almonds for decoration (about 30)

How to Make this

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1. Preheat oven to 170 C (340 F). Line baking sheets with parchment. In a large bowl whisk together 300 g finely ground blanched almonds or hazelnuts, 100 g all purpose flour, 1 tsp baking powder or 1 tsp baker’s ammonia (your choice), 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground coriander, a pinch of fine sea salt and the zest of 1 orange and 1 lemon.

2. Warm 80 g dark honey and 30 g dark molasses gently so they pour easier. In another bowl cream 60 g softened unsalted butter with 200 g granulated sugar until light, then beat in the warm honey and molasses until smooth.

3. Add 2 large eggs to the butter mixture one at a time, beating after each. Stir in 100 g finely chopped candied orange and lemon peel.

4. Fold the dry ingredients into the wet until you get a sticky dough. If the dough seems too dry or crumbly, stir in the extra egg white a little at a time to bind it. If its too soft chill briefly.

5. Cover the dough and chill in the fridge at least 2 hours or overnight, this really makes the spices and zest deepen in flavor and makes shaping easier.

6. Scoop or shape dough into walnut sized balls (about 25-30) onto the prepared sheets, leaving room between them. Flatten each ball slightly with your fingers, press a whole almond or a few sliced almonds on top of each cookie. Bake at 170 C for 10 to 14 minutes until just set and lightly golden at the edges. If you used baker’s ammonia bake on the lower side of that time and make sure the kitchen is ventilated.

7. Let cookies cool on the sheet for 5 minutes then transfer to a wire rack. While cooling prepare the glazes. For the sugar glaze whisk 150 g confectioners’ sugar with the reserved extra egg white (or 1 egg white if you didn’t use it in the dough) and a squeeze of lemon juice or a teaspoon of water until smooth and spreadable.

8. Use the sugar glaze to brush half the cookies. For the chocolate finish melt 150 g good quality dark chocolate with a teaspoon of butter or a splash of oil in a double boiler or microwave in short bursts, stir until smooth, then dip or drizzle the other half of the cookies.

9. While glazes are still wet press the remaining whole or sliced almonds into the cookies as decoration. Let glazes set completely. Store the lebkuchen in an airtight tin for 2 to 3 days to let flavors mellow, they actually get better with age.

Equipment Needed

1. Oven (set to 170 C / 340 F)
2. Two baking sheets, plus parchment paper to line them
3. Two mixing bowls, one big for dry, one medium for wet
4. Electric hand mixer or a whisk and a sturdy wooden spoon
5. Digital kitchen scale and measuring spoons (recipe uses grams)
6. Microplane zester or fine grater, plus a small knife and cutting board for the candied peel
7. Cookie scoop (walnut sized) or tablespoon, and a silicone spatula for folding
8. Wire cooling rack and oven mitts
9. Small heatproof bowl or double boiler for melting chocolate, plus a pastry brush and a small bowl for the sugar glaze

FAQ

Can I use hazelnuts instead of almonds, or make these nut free? Yes, you can swap hazelnuts 1:1 or use a mix, just grind them fine. For a nut free version use toasted sunflower seeds or pumpkin seeds ground to a meal, but the flavor and texture will change and the cookies will be less rich.

Do I have to use baker's ammonia, or is baking powder fine? Baking powder works fine and is easier to find, it gives a softer cookie. Baker's ammonia (hartshorn) is traditional and makes crispier edges and a puffier interior, but it can smell strong while baking (the smell disappears after cooling). If you use ammonia, bake in a well ventilated oven and avoid very thick shapes.

Why does the dough need to rest and how long should I wait? Letting the dough rest 12 to 48 hours in the fridge lets the honey and spices mellow and firms the dough so it shapes better. You can shape right away in a pinch, but rested dough tastes better. Bring it to room temp a bit before baking so it spreads evenly.

My dough is sticky, how do I shape the cookies without a mess? Lebkuchen dough is often sticky because of the honey. Use wet hands or lightly oil them, or drop spoonfuls onto parchment instead of rolling. Chilling the dough for 30 to 60 minutes helps a lot. You can also dust your work surface lightly with flour or powdered sugar, but dont add too much or they get dry.

How long will these keep and how should I store them? Stored in an airtight tin at cool room temp they keep 1 to 2 weeks and often taste better after a few days. In the fridge they last up to a month, and frozen up to 3 months (wrap tight). If glazed with chocolate keep them cool so the chocolate doesnt bloom.

What are good glaze and decoration options? Classic is a simple sugar glaze (confectioners' sugar + a little orange juice or beaten egg white for shine). You can also dip half in dark chocolate or drizzle it. Press a whole almond into the top before glazing for a nice look. Let glazes set fully before stacking.

German Christmas Cookies/Lebkuchen Recipe & History Substitutions and Variations

Finely ground almonds/hazelnuts → sunflower or pumpkin seed flour, 1 to 1 by weight (use 300 g). Good if you’re nut free, but the dough can go a bit darker and the flavor’s a tad different, still works great.
All purpose flour → spelt flour or a gluten free 1 to 1 baking blend, same 100 g. If using a GF blend that’s not already stabilized add about 1/4 to 1/2 tsp xanthan gum for structure.
2 eggs + 1 egg white → flax + aquafaba for a vegan swap: for the 3 egg equivalents use 3 tbsp ground flaxseed mixed with 9 tbsp water (let sit 10 minutes). For the extra white used for glazing or binding, use about 3 tbsp aquafaba (chickpea liquid) brushed on or whipped slightly. Texture will be a bit different but it holds together.
80 g dark honey + 30 g molasses → 110 g dark maple syrup for a simpler one ingredient swap, or keep the molasses note by doing 80 g maple syrup plus 30 g molasses if you want that deep, tangy flavor. Both are vegan friendly and close in sweetness.

Pro Tips

1) Chill and shape like a pro: let the dough rest long enough, it makes life way easier. If it’s still tacky, freeze a tray for 10 to 15 minutes then shape with slightly wet hands or an oiled cookie scoop, this keeps them neat without adding flour. Don’t handle the dough more than you have to or the nuts will release oil and the cookies get greasy.

2) Know when to use baker’s ammonia or baking powder: baker’s ammonia gives that old fashioned puff and a crackly crust but it needs good ventilation and a slightly shorter bake, baking powder gives a milder, chewier result and is idiot proof. If you’re unsure, use baking powder the first time, then try ammonia once you’re comfortable.

3) Boost the nut and peel flavor: lightly toast the nuts for a minute or two for more aroma, cool them fully then re-grind to a fine meal so the texture stays tender. Chop the candied peel very small and pat it dry on paper towel first, too much moisture makes the dough sloppy.

4) Glaze, chocolate and storage hacks: for shiny sugar glaze use the egg white at room temp or a bit of meringue powder so it sets glossy and hard, thin with a teaspoon of lemon juice not too much water. For chocolate add a little butter or neutral oil to improve sheen and prevent streaks, dip on a fork and let excess drip on a wire rack over parchment. Store in an airtight tin and give them 2 or 3 days to mellow, or add a single orange slice to keep them softer, remove the slice after a day so it doesn’t mold.