We are in love with Lebkuchen! What are Lebkuchen cookies, you ask ? Lebkuchen cookies are a traditional German Christmas cookie, similar to the ever-popular gingerbread cookie. Our Lebkuchen Spice Mix is a glorious mixture of cardamon, cloves, allspice, Vietnamese cinnamon, nutmeg and more! While you can make Lebkuchen Spice Mix yourself (see recipe below), we have simplified it for you by offering our ready-made Lebkuchen Spice Packet. Begin a new tradition this year by baking these delicious cookies. Just be sure to bake extra so you don’t run out before your guests arrive!
Lebkuchen cookies can be eaten as is, or a glaze can be applied to enhance the flavors of the cookies. We like to flavor our glaze with Lorann Orange Oil for an added boost of flavor. The glaze looks beautiful on molds that have larger, deeper carved images. Our Little Santa springerle cookie mold and our Life Loop are excellent examples of molds that the glaze complements.
Cookies baked with molds that have shallow carvings will lose the image once the glaze is applied. Our solution is to simply brush the glaze on the back of the cookie. This preserves the image while still giving that great flavor. Whether applying the glaze to the front or back of the cookie, we like using a 5/8-inch brush from our paint brush set. This allows us to control how much glaze is applied to the cookie.
- 4.5 large eggs
- 12 oz confectioner's sugar
- (1) 4.75 oz Springerle Joy Lebkuchen Spice Mix*
- 1 lb cake flour
- Whisk together the powdered sugar and Lebkuchen Spice Mix. Set aside.
- Beat the eggs at high speed on your mixer until the eggs are a frothy crème. (This takes about 4-6 minutes in Kitchen Aid mixer.) With the mixer on low, add the sugar/spice mixture gradually until combined.
- Quickly switch out the wire whisk and put on paddle attachment. Add the cake flour with mixer on low.
- Cover dough with plastic wrap and let rest ½ hour. Take ¼ of the dough out of the bowl and knead in flour until the dough can be rolled. Roll out your dough to 3/8" for average size (up to 4" diameter) cookie molds.
- Dust the surface of the dough and your mold. Mold cookies, cut out the cookies and place on parchment lined cookie sheets.
- Let molded cookies dry 12 hours.
- Bake at 290°F 12-20 minutes, until bottoms of cookies begins to change color to a light golden brown.
- The advantage to this recipe versus a standard gingerbread recipe is that this dough can reproduce the most delicate cookie mold patterns because it can dry overnight.
- 4 oz granulated molasses* (pulverize in a spice grinder and add ½ teaspoon cornstarch)
- 2 tablespoons Vietnamese cinnamon
- 2 teaspoons ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground anise seed
- 2 cups powdered sugar
- 3 tablespoons water
- 1/2 teaspoon flavoring (vanilla, orange oil, lemon oil, etc.)
- Food coloring (optional)
- Combine all ingredients and mix until well combined and smooth.
- Add more water if necessary.
- Brush glaze on each cookie after baking.
Springerle Joy products used in this article: