These German gingerbread cookies are just like the cookies you find at German and Swiss Christmas markets! They're stamped and then glazed with a simple icing recipe. These are perfect for holiday parties!
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 and you can find it here.
Jump to:
Tell me about this recipe!
- These cookies are made with treacle, golden syrup and brown sugar. This mixture is heated until it melts. You can substitute the treacle with molasses and the golden syrup for honey.
- I use a whole mixture of spices for these glazed gingerbread cookies, like cinnamon, nutmeg, cloves, allspice and even a little bit of black pepper!
- The dough is chilled for a few hours before being rolled out and stamped with the cookie stamp.
- The warm cookies are glazed with a brandy glaze, though you could make it without the alcohol and it will be just as yummy!
Ingredients Needed
- 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!
- Flour: I've only tested this recipe with all purpose flour.
- 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.
Step by Step Instructions for German Gingerbread 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.
Frequently Asked Questions
These glazed gingerbread cookies are soft, though after a few days, the exterior will slightly harden.
Because of the dark color it is hard to tell when it's completely baked, but it should take on a light brown color.
Keep them in an airtight container for up to a week.
Try these Holiday recipes!
Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.
Recipe
German Gingerbread Cookies
Equipment
- 1x cookie stamp
- round cookie cutter or mug
Ingredients
Chocolate Gingerbread
- 110 grams light brown sugar
- 75 grams golden syrup
- 113 grams unsalted butter
- 75 grams treacle
- 1 large egg room temperature
- 315 grams flour
- 30 grams cocoa powder
- 2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon black pepper
Glaze
- 120 grams icing sugar
- 2 tablespoon brandy optional
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk
Instructions
- In a saucepan, heat sugar, golden syrup, butter and treacle over medium heat until sugar is dissolved. Let cool. Once cooled, add egg and whisk.110 grams light brown sugar, 75 grams golden syrup, 113 grams unsalted butter, 75 grams treacle, 1 large egg
- In a bowl, whisk flour, cocoa powder, spices, salt, baking powder and baking soda. Add sugar mixture and stir until just combined. Turn on to a floured surface and knead until stiff. Shape into a disc, wrap in plastic and put in the fridge for 2 hours.315 grams flour, 30 grams cocoa powder, 2 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon baking powder, ¼ teaspoon kosher salt, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground allspice, ⅛ teaspoon black pepper, ½ teaspoon baking soda
- Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper.
- On a floured surface, roll out the dough until ¼ inch thick. If the dough is too dry, slightly wet your hands with water and briefly knead until the dough is softer.
- Using a cookie round, use your cookie stamp to emboss the dough. Use a cookie cutter that is slightly larger than the stamp to cut out the cookies. You can reroll the scraps. Place 1-2 inches apart on the pans.
- Bake for 10-12 minutes, until a light golden brown.
- In a small bowl, mix together the icing sugar, milk, brandy and vanilla until smooth. Use a pastry brush to brush the warm cookies.120 grams icing sugar, 2 tablespoon brandy, 1 teaspoon vanilla extract, 1-2 tablespoon milk
Angie
I did the us version and there was not enough moisture to creat “dough”. It’s still just a crumbly mess. Any suggestions? I don’t want to start over if I don’t need to
Ella
Hi there! In the recipe card I suggest wetting your hands to make the dough come together.
Nicola
Made these cookies for advent. Should have doubled the recipe. Biggest success… need to make another batch.
Ella
Thank you so much!
Sarah
I tried these and they came out really dry. I noticed there is no fat of any kind in the recipe, except what might be in the egg. Flavor was good, but the texture was not. I measured all ingredients on a scale.
Ella
Hi Sarah, I'm so sorry you didn't like the texture! I've tested them out a few times and haven't found them dry at all, so I'm sorry about that. Thank you for your feedback!
Edna
Hey Sarah,
I just made these and mine also turned out very dry. Not sure what could have gone wrong as I followed all the steps 🙁 I also though it was odd that there is no butter or oil though).
Jo
Made a batch of these over Christmas with my mum, they turned out a treat! Now I immediately want to get some cuter stamps to make them look even batter. Really easy to follow and of course boozy icing is delicious!
Nicole
Boozy cookies! Loved them