Lebkuchen (Holiday Spice Cookies)
Rich spices, tangy lemon and orange zests, and a sweet glaze make these cookies the ultimate in holiday baking. Each bite is a huge flavor burst in your mouth that will have you coming back for more.
Servings Prep Time
35cookies 60
Cook Time
15
Servings Prep Time
35cookies 60
Cook Time
15
Ingredients
Lebkuchen Cookies
Orange zest icing
Instructions
  1. 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.
  2. Add the lemon juice, aquafaba, lemon zest and spices. Mix really well and set aside.
  3. In a large bowl, combine the flour, baking powder, baking soda, baking powder, flax seed and salt. Mix thoroughly.
  4. 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!)
  5. 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).
  6. 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.
  7. 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.
  8. To make icing, combine all ingredients together and whisk until completely smooth.
  9. 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.
  10. 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.

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