German Gingerbread Cookies

This recipe was originally published in December 2020. It has since been updated with a new recipe and new step-by-step images.

Also known as lebkuchen, these German gingerbread cookies are made with all the warm spices. I've also added a bit of cocoa powder for a chocolate kick! I mean, who can say no to chocolate at Christmastime? If you haven't had a lebkuchen before, it's a soft gingerbread cookie with a glaze on top. Growing up in Switzerland, I had this cookie or a variation of this cookie every winter!

These are definitely one of my favorite Christmas cookies, and I love that they're stamped with a snowflake - perfect for Winter! I bought my cookie stamp from Birkmann.

Want more gingerbread recipes? You need to try my gingerbread frosted cake and frosted gingerbread cookies!

Grab Your Ingredients!

• Treacle: black treacle is really similar to molasses, so if you don't have treacle on hand you can substitute it for dark molasses.
• Golden Syrup: I love using golden syrup in my gingerbread, but you can substitute it for honey!
• Spices: I use a whole bunch of spices like cloves, cinnamon, nutmeg, ginger, allspice and pepper. Feel free to leave out the pepper but I think it gives a nice kick to the gingerbread!
• Vanilla: You can add vanilla to the glaze recipe or brandy. I used vanilla here but I've also tested it with brandy or bourbon and it works well.
• Confectioners' Sugar: Make sure to sift the powdered sugar before making the icing; otherwise, your glaze will have lumps in it.

Let's Make These Cookies!

Step 1: In a small saucepan, melt the sugar, butter, treacle and golden syrup together. Over medium heat, cook until the sugar has completely dissolved.

Step 2: Take off the heat and let it cool, then whisk in your egg.

Step 3: Whisk all of the dry ingredients together in a large bowl.

Step 4: Pour your treacle mixture into your dry ingredients and stir until combined. Use your hands to knead the mixture until it all comes together and is stiff. Wrap the dough in clingfilm and place in the fridge to chill for 2 hours.

Step 5: Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper. Remove the dough from the fridge and roll it on a lightly floured surface. If your dough is still too dry, briefly wet your hands with water and knead the dough again until it is a bit softer. Roll out your dough until it is a quarter of an inch thick. Use your cookie stamp to stamp the dough (do it firmly!) then use a small circular cookie cutter or mug to cut out the cookies. You can reroll the scraps!

Step 6: Place the cookies on your baking sheets, about an inch apart, and bake for 10-12 minutes. While the cookies are baking, whisk your glaze ingredients together. Brush the still warm cookies with the glaze.

Recipe Tips

• Kitchen Scale: I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Cutting out Cookies: I found the easiest way to cut out the cookies was to emboss the dough first, then use your round cookie cutter or mug to cut out the cookie. Doing it the other way round, I found that the snowflake wasn't always in the center.
• Glazing the Cookies: Make sure to brush the cookies with the glaze while they're still warm. It will take some time for the glaze to turn completely white; a few hours later, the snowflake pattern will be much more prominent.
• Hard or Soft? These glazed gingerbread cookies are soft, though after a few days, the exterior will slightly harden.