These Spice Cookies, commonly called lebkuchen, are a classic during the festive holiday season. I’ve been making them for years to give as presents to friends and family and they are always a huge hit. The combination of rich spices and sweet agave (or bee-free honee) is a joy to the senses. Making these cookies is one of the few times I veer from my lazy ways and dedicate myself to spending loads of time in the kitchen. They aren’t difficult to make at all, just a bit time consuming, with all the mixing, resting, rolling, baking, glazing and waiting. I make two or three batches at a time as well since they make such great gifts so it ends up being quite the baking marathon. Totally worth it though!!!
These cookies are best if left to “marinate” for a month or so. After baking and glazing them, pack them away in airtight containers and hide them away (just don’t forget where they are!). The flavor intensifies 10-fold and you’ll be happy you waited, believe me.
Lebkuchen is a term used to describe many different types of cookies and cakes, depending on the region in Germany or Europe that they’re from. But what they all have is lots of aromatic spices, honey and usually nuts. While these may not be a “classic” lebkuchen (especially since they have no honey), the flavor is spot on with the combination of cinnamon, cardamom, cloves, ginger, nutmeg, lemon and orange zests, and a sweet glaze to tie it all together. One bite is a huge flavor burst in your mouth that will have you coming back for more.
This recipe is adapted from Flo Braker’s lebkuchen recipe in her cookbook, Sweet Miniatures.
| Prep Time | 60 |
| Cook Time | 15 |
| Servings |
cookies
|
- 3/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon orange zest (or more to taste)
Ingredients
Orange zest icing
|
|
- In a large bowl, combine the agave, sugar, and margarine. Microwave one minute at a time, stirring in-between, until margarine is melted and sugar is mostly melted (about 2-3 minutes). You can also so this on the stovetop, stirring frequently to make sure it doesn't burn.
- Add the lemon juice, aquafaba, lemon zest and spices. Mix really well and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, baking powder, flax seed and salt. Mix thoroughly.
- Add the flour mixture to the agave mixture in three additions, incorporating each one in before adding the next one. (be prepared for a bit of a workout if doing this by hand!)
- Roll the dough into a ball or a log, wrap with wax or parchment paper and chill in the refrigerator for a minimum of 2 hours. (I often leave it a couple days until I can devote a time to baking them).
- Preheat oven to 350F. Tear off pieces of dough and form into round-ish disks. You can make these any size you want, just be sure to watch the baking time if you make them really small or large. I usually make them into about 2" circles. Place on baking sheets lined with parchment paper or a lightly oiled cookie sheet.
- Bake for 10-12 minutes or until bottoms are just lightly tanned. Be careful not to overbake or you will have crunchy cookies instead of soft. It's best to take them out about a minute before they are how you want them as they will continue to cook on the hot baking sheet. Let cool 5 minutes then transfer to a wire rack to cool completely.
- To make icing, combine all ingredients together and whisk until completely smooth.
- When cookies are completely cooled, spoon icing on top of each one. I use the spoon to spread it around to cover as much of the top of the cookie as possible.
- Let icing dry completely then pack carefully into airtight containers and squirrel them away until the holidays. The longer they sit, the deeper and richer the flavor becomes. I've stored them for up to 2 months before but usually I just do one month.
I just saw a recipe for Lebkuchen and they look so good!!!! Love this version 🙂
Thanks! There’s something about spice cookies and the holidays that’s just perfect and warming!