German Lebkuchen (Gingerbread) Cookies

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IngredientsLebkuchen Cookies

  • 1/2 cup honey
  • 1/2 cup molasses
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 3/4 cups all – purpose flour
  • 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/3 cup diced candied Citron
  • 1/3 cup chopped hazelnuts
  • 1 cup white sugar
  • 1/2 cup water
  • 1/4 cup confectioner’s sugar

Directions

  1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the Brown sugar, egg, lemon juice and lemon zest.
  2. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, and allspice and nutmeg.
  3. Add the molasses mixture to the dry ingredients and mix well. Stir in the Citron and hazelnuts.
  4. Cover dough and chill overnight.
  5. Preheat oven to 350°F. grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface two 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart upon the prepared cookie sheet.
  6. Bake for 10 to 12 minutes in the preheated oven until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. We use the Surpahs 3 Tier Stainless Steel Cooling Racks Click Here
  7. Store in an airtight container with a couple of oranges or Apples for a few days to mellow

To make the Icing

  1. Combine the sugar and water in a small saucepan.
  2. Heat to between 234 and 420°F or until a small amount of syrup dropped in cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. Remove from heat and stir in the confectioner’s sugar.
  4. If icing becomes sugary while brushing cookies, reheat slightly – adding a little water until crystals dissolved.
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