German Lebkuchen Cookies with Chocolate Glaze Recipe

If you love warm spices and chocolatey treats, then get ready to fall head over heels for this German Lebkuchen Cookies with Chocolate Glaze Recipe. These traditional Elisenlebkuchen are a Christmas classic in Germany, and I promise you, the rich flavors and tender texture will have your family asking for seconds (and thirds!). I absolutely love how this recipe balances the nutty almond and hazelnut flours with fragrant Lebkuchengewürz and a luscious chocolate glaze. Stick with me—I’ll walk you through every step so your kitchen fills with that cozy holiday scent, and your cookies come out just right.

this …

Ingredients You’ll Need

The magic of these German Lebkuchen Cookies with Chocolate Glaze Recipe really comes from the quality of the ingredients. I always recommend using fresh almond and hazelnut flours and spending a little extra time making your own Lebkuchengewürz and candied peels—it’s totally worth it for that authentic aroma and flavor.

• Eggs: I suggest using large eggs at room temperature for best mixing and texture.
• Brown Sugar: Packed brown sugar brings moisture and richness; avoid substituting with white sugar.
• Honey: Adds depth and helps with that soft chewiness characteristic of lebkuchen.
• Vanilla Extract: Use pure vanilla for the best flavor boost.
• Almond Flour: Provides nutty sweetness and a tender crumb; finely ground is key.
• Hazelnut Flour: Compliments almond flour perfectly for that classic lebkuchen vibe.
• Salt: Just a small pinch to enhance all those sweet spices.
• Baking Powder: Helps give a gentle lift without making the cookies cakey.
• Lebkuchengewürz: The star spice blend—again, homemade is highly recommended for authenticity.
• Candied Lemon and Orange Peel: Finely minced to add zesty bursts of flavor and texture.
• All-Purpose Flour: Used lightly to toss the candied peel and, if needed, adjust dough consistency.
• Backoblaten or Communion Wafers: These thin wafers prevent sticking and give traditional structure.
• Blanched Almonds: Cut in half lengthwise for decoration—it’s a charming finishing touch I love.
• Dark or Milk Chocolate: Use quality chocolate for the glaze; tastes so much better than chocolate chips.
• Coconut Oil: Helps the chocolate glaze set smoothly; you can swap with other neutral oils but avoid butter.
• Powdered Sugar and Water (for Sugar Glaze): Simple and sweet alternative glaze option that’s quick and light.

Variations

I love playing around with this recipe to suit different tastes or dietary needs. Maybe you want a gluten-free option, or prefer a more citrus-forward cookie. The beauty of German Lebkuchen Cookies with Chocolate Glaze Recipe is its flexibility—so don’t be shy about customizing!

• Gluten-Free Version: Using gluten-free flour to toss the candied peels works perfectly, making the whole cookie gluten-free without sacrificing texture.
• All-Almond Nut Flour: If you can’t find hazelnut flour, swapping it entirely with almond flour still tastes amazing, though it’s a bit less traditional.
• Spice Levels: Feel free to adjust the amount of Lebkuchengewürz to make the cookies more or less spiced depending on your family’s preference—I usually add an extra teaspoon for my spice lovers.
• Glazing Options: Have fun mixing it up—chocolate glaze adds richness, while sugar glaze keeps it light and bright; I sometimes do half and half for variety at parties.

How to Make German Lebkuchen Cookies with Chocolate Glaze Recipe

Step 1: Prep Your Candied Peels and Oven

Start by preheating your oven to 300°F (about 150°C). Toss the candied lemon and orange peel with a little all-purpose flour to prevent them from sticking, then pulse them in a food processor until they’re finely minced. This step helps distribute tiny bursts of citrus flavor evenly throughout your cookies, which is a trick I picked up when I first tried making lebkuchen—it makes all the difference!

Step 2: Mix Up the Batter

In a large bowl, beat the eggs until foamy to get some lightness going. Then add the brown sugar, honey, and vanilla extract, mixing until everything’s smooth and combined. Next, stir in the almond flour, hazelnut flour, salt, baking powder, Lebkuchengewürz, and your minced candied peels. I like to use my stand mixer with the paddle attachment here—that way I get consistent mixing for about two minutes, and the dough comes together just right. The batter will be wet, almost sticky, but if it feels too thin to scoop, simply add a little more almond or hazelnut flour. Remember, a thick yet scoopable batter is key for shaping over the wafers.

Step 3: Shape and Bake on Wafers

Spoon the dough onto your Backoblaten or communion wafers, smoothing the tops gently with a spatula or your finger. Leave a tiny space around the edges so they don’t spread too far while baking. Arrange them on a baking sheet lined with parchment. Pop them in the oven on the middle rack for 25 to 30 minutes. Keep an eye on them—the edges should be just firm but not browned. Once done, remove the tray and let the lebkuchen cool completely before moving to glazing. Patience is tough here, but it’s worth it for that perfect texture!

Step 4: Dip and Decorate

While the cookies cool, melt your chocolate with coconut oil in the microwave for short bursts, stirring frequently to avoid scorch. For the sugar glaze, mix powdered sugar with water or milk until smooth. Now the fun part: dip half of your cookies into the chocolate glaze, letting excess drip off, and dip the other half into the sugar glaze. Place them on a wire rack set over a cookie sheet to catch drips. Quickly arrange three almond halves on top of each cookie; this little decoration is classic and adds crunch. Let the glaze harden completely, usually about an hour at room temperature, before storing.

How to Serve German Lebkuchen Cookies with Chocolate Glaze Recipe

Garnishes

I stick with the traditional three almond halves on each cookie because they look adorable and add just the right crunch contrast. Sometimes, for holiday parties, I sprinkle edible gold dust on the chocolate glaze to make them extra festive—it’s a little touch that impresses everyone.

Side Dishes

These lebkuchen pair beautifully with a steaming mug of mulled wine or hot spiced cider. I also love serving them alongside creamy eggnog or simple black coffee for a cozy afternoon treat with friends or family.

Creative Ways to Present

For special occasions, I arrange these cookies on a rustic wooden board with fresh pine sprigs and cinnamon sticks, adding a few sugared cranberries for color. You can also stack them in pretty gift boxes with parchment paper to share with loved ones—nothing says holiday spirit like handmade delicacies!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature. The flavors actually improve after a day or two, so I recommend making them a little ahead of when you plan to serve. They keep wonderfully for several weeks if stored well, so don’t worry if you bake a big batch.

Freezing

If you want to freeze them, I wrap each cookie individually in parchment paper and place them in a sealed freezer bag. From my experience, they thaw quickly at room temp and retain that lovely chewy texture after freezing.

Reheating

I usually enjoy these lebkuchen at room temperature, but if you want to refresh them, a quick 5-minute warm-up in a low oven (about 250°F) helps soften them without melting the glaze. Just watch closely to avoid drying them out!

FAQs

Final Thoughts

This German Lebkuchen Cookies with Chocolate Glaze Recipe holds a special place in my heart because it brings so much holiday warmth and nostalgia into the kitchen. I remember sharing these with my family, sipping cocoa, and listening to carols, making memories that last a lifetime. Once you try this recipe, I’m sure you’ll be baking these beauties every season and maybe even gifting them to friends. Trust me—there’s nothing quite like the smell of fresh lebkuchen wafting through your home to make everything feel just right.

Print