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Lebkuchen / German Gingerbread Cookies

Homemade Lebkuchen is something you really MUST try! These cookies are a favorite every Christmas … and even after. They taste like nothing you have had before but you will never forget the heavenly taste.

But there is one little detail you should know before baking: I recommend to use very fresh or even pasteurized eggs and keep the cookies cool and in a very good closing cookie jar.
In my recipe I use something called “Oblaten” on the bottom of the cookies. One can buy them at i.e. German Deli but if you can’t get them, don’t bother, the cookies taste just as good without them.
Now, the hazelnuts can be quite expensive and that botheres me, so sometimes I only use sunflower seeds, which is also appreciated by those with a nut allergy. I will also try to use almonds instead next time and let you know, how that turned out. For this recipe I will however stick to the original recipe, since it tastes best.

DIY Gingerbread Spice Mix

In case you can’t get the German Gingerbread Spice Mix, here is a recipe and video for it, so you can make your own: https://mygerman.recipesgerman-gingerbread-spice-mix/

Lebkuchen / German Gingerbread Cookies

Use very fresh eggs and make sure the cookies are cooked through!
5 from 1 vote
Prep Time 50 minutes
Cook Time 13 minutes
Total Time 3 hours 3 minutes
Course Afternoon Coffee, Dessert, Party Food, Snack
Cuisine Bavaria, German


For the cookies

  • 100 g hazelnuts
  • 100 g sunflower seeds
  • 30 g candied orange peel
  • 200 g confectioners sugar
  • 1 tsp Lebkuchen (gingerbread) spice get the German spice if possible
  • 1 tsp lemon zest (from organic lemon)
  • 20 g flour
  • 4 egg white
  • 25 Oblaten (baking wafers) , optional

For the decoration / frosting

  • 1 tsp lemon zest (from organic lemon)
  • 200 g confectioners sugar
  • 4 tbsp milk


  • First ground the hazelnuts.
  • Place the ground hazelnuts and the 100 g sunflower seeds in a pan without using any oil or fat. Roast while stirring slowly until they start to get nice scent.
  • Cut the candied orange peel into smaller pieces.
  • Add the candied orange peel, the confectioners sugar, the Lebkuchen spice, lemon zest, 20 g flour (about 1 tbsp) and the 4 eggwhites to the roasted nuts.
  • Stir to mix everything well and continue roasting until the dough creates a thin layer on the bottom of the pan and becomes a little more stiff.
  • Place the Oblaten (baking wafers) onto a baking sheet.
  • With two teaspoons take some dough and place a heap onto each Oblate and form a little Lebkuchen (cookie).
  • Let dry for two hours (that's why I recommend fresh eggs!)
  • Heat the oven to 350°F.
  • Bake the Lebkuchen for about 13 minutes or until lightly browning on the top.
  • Mix the confectioners sugar with the milk for some frosting.
  • Sprinkle the frosting on top of each Lebkuchen, then sprinkle some sunflower seeds and lemon zest on top and let dry.
  • Keep in a really good closing tin or cookie jar, so they wont get hard. If they get hard: Put a piece of an apple or a slice of fresh bread into the jar to get the Lebkuchen soft again.


Tried this recipe?Let us know how it was!

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