Magical German Gingerbread Cookies: Lebkuchen Cookies

Mix together 1 cup dark brown sugar, 1 stick unsalted butter, 1/2 cup honey, and 1/4 cup milk in a saucepan.

Bring the mixture to a boil and stir until all the sugar is dissolved, then set aside to cool.

In a separate bowl, mix together 1 and 3/4 cups all-purpose flour, 1 cup almond flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.

Add 2 teaspoons cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt to the dry ingredients and mix well.

Add 2 teaspoons freshly grated lemon zest, 1/4 cup crystallized ginger, and 1/4 cup holiday fruit to the dry mixture.

Once the sugar mixture has cooled, add 1 teaspoon vanilla and 1/4 teaspoon almond extract.

In a stand mixer, beat 2 large eggs until light and fluffy, then drizzle in the cooled sugar mixture and stir until combined.

Mix in the dry ingredients by hand until just combined, being careful not to overmix.

Stir in the candied fruit, candied ginger, and lemon zest until evenly distributed.

Cover the bowl and refrigerate the dough for about 2 hours or overnight.

Preheat the oven to 350°F.

Line a cookie sheet with a silicone mat or parchment paper.

Using a number 40 cookie scoop (1.5 tablespoons), scoop the dough onto the prepared cookie sheet.

Bake in the preheated oven for 12 minutes.

Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack.

Mix powdered sugar with a little milk until it reaches a honey-like consistency for icing.

Ice the cookies before they are completely cool, allowing some icing to drip over the edges.

Equipment Needed

Spice Level: