Lebkuchen: A Traditional Gingerbread Christmas Cookie Recipe
What is Lebkuchen? Lebkuchen is German for gingerbread. This isn’t quite a gingerbread cookie that you and I are familiar with but more of a soft gingerbread like cookie made with honey, almonds, and marmalade.
My Oma and Opa would send us kids authentic Lebkuchen cookies from Germany during Christmas time, both the original flavor and chocolate. I can also remember those beautiful and large heart shaped Lebkuchen (Lebkuchen Hearts) which are harder but oh so iconic and nostalgic.
Here is a little history on Lebkuchen. Lebkuchen’s earliest record of being baked was around the 13th century in a few cities in Germany but became the most famous exporter from Nuremberg, Germany. Back then, these cakes were called honey cakes. According to mythology, honey was thought to be a gift from the Gods and these cakes were perceived as such. They were such a great commodity that these cakes were used as currency at one time. Oh how I wish that was still the case!
This is an One Acre Vintage Homestead original recipe.
- 1/2 cup honey
- 1/3 cup white sugar
- 2 tbsp. butter, melted
- 2 eggs
- 3 tbsp. orange marmalade
- 1 tsp. almond extract
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 2 cup all purpose flour
- 1 1/2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1 tsp. allspice
- 1 tsp. cardamom (optional)
- 2 tbsp. lemon juice
- 1 cup powder sugar
- Blend all wet ingredients together; honey, white sugar, butter, eggs, orange marmalade, and extract.
- Add all dry ingredients to combined wet ingredients and beat until smooth.
- On a greased cookie sheet, spoon out cookie dough with tablespoon.
- Bake at 350 degrees for 8 minutes. Cool on wire rack when baked. Cookies will be soft.
- Combine all and whisk until smooth. Add more or less sugar until you reached desired consistency.