I’ve loved this slightly chewy, soft gingerbread cookie (in contrast to the crisp, snappy variety) since enjoying is as often as I could in the Czech Republic. Besides beautifully decorated showpieces, every grocery store stocked multiple varieties single serving cakes filled with your selection of jam and glazed in a thin veneer of chocolate. Years later, I even imposed upon my friend Jennifer to bring me back some from her annual trip to Austria, along with marzipan and plum paste. (That’s sort of a lot, isn’t it?)
These cookies are so easy to make–it’s whirred up in the food processor and frozen for at least four hours to stiffen it up a little. I left mine in the freezer a full twenty four hours, and you can see how soft and viscous it is even after that–so don’t skip that step or you may turn an easy cookie making venture into a frustrating one. 
Scooping out with a cookie scoop is definitely helpful (see that part about being sticky and viscous above), but the good news is even as imperfect as my scoops started looking, they all baked up into lovely rounds. Even my younger son enjoyed helping–that’s his cute little hand.
The frosting is as simple as can be–sugar held together by milk and a bit of butter. It’s nothing but pure saccharine, which actually is the perfect icing for such complex and rich cookies. Everyone I shared these cookies with gave them rave reviews, and I hope you enjoy them as much as we all did!
Lebkuchen (Austrian Gingerbread Cookies)
- Total Time: 4 hours 32 minutes
- Yield: 24 cookies 1x
Description
These Central European soft gingerbread cookies, known as Lebkuchen, are rich with spices, candied ginger, and a touch of marmalade, making them perfect for the holiday season.
Ingredients
- 1 1/2 cups (210 g) blanched whole almonds
- 2 cups (240 g) all-purpose flour, sifted
- 1 3/4 tsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup (165 g) packed light brown sugar
- 1/2 cup (120 ml) molasses
- 2 large eggs
- 1 tbsp finely grated lemon zest
- 1/2 cup (85 g) finely chopped candied ginger
- 1/2 cup (160 g) marmalade
For the frosting
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 ml) milk
- 1 tbsp (15 g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Spread the almonds on a rimmed baking sheet and toast for about 10 minutes, or toast, stirring frequently in a hot dry skillet for about 5 minutes, until fragrant and lightly browned. Let cool completely.
- In a food processor, pulse the toasted almonds until finely ground. Add the flour, baking powder, cinnamon, ginger, cloves, allspice, and salt, and pulse to combine.
- In a large bowl, whisk together the brown sugar, molasses, eggs, lemon zest, candied ginger, and marmalade until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough will be sticky.
- Transfer the dough to a large piece of plastic wrap, shape into a disk, and wrap tightly. Freeze for at least 4 hours or up to 24 hours to firm up the dough.
- Line baking sheets with parchment paper. Using a cookie scoop, portion the dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the cookies are puffed and just set. Let cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
- To make the frosting, whisk together the powdered sugar, milk, and melted butter until smooth. Drizzle over the cooled cookies and let set before serving.
Notes
- The cookies can be stored between sheets of wax paper in an airtight container for up to 5 days.
- Freezing the dough is essential to manage its sticky texture.
- Using a cookie scoop helps in portioning the dough evenly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Central European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 60
- Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- How to Make “Lussekatter”: Traditional Swedish Lucia Buns
- Apple Streusel Muffins
- 10 Showstopping Winners of The National Gingerbread House Competition
- White Chocolate-Cranberry Coffee Cake
Frequently Asked Questions
Why must the dough be frozen for at least 4 hours, and what happens if I skip it?
The article specifically warns not to skip the freeze — even after 24 hours the dough is still soft and viscous from the molasses, marmalade, and candied ginger. Without freezing, portioning the dough becomes a frustrating mess. A 4-hour minimum freeze (up to 24 hours is fine) firms the dough enough to scoop neatly with a cookie scoop onto the lined baking sheets.
Why does the recipe use ground almonds as a base rather than all-purpose flour?
Lebkuchen are a Central European spiced cookie — traditionally made with nut meal rather than heavy flour, which is what gives them their dense, slightly chewy texture distinct from crispy gingerbread. This recipe uses 1.5 cups (210 g) of blanched whole almonds toasted and ground in a food processor, combined with 2 cups (240 g) all-purpose flour for structure.
How should I store the baked cookies, and how long do they keep?
The notes say to store the frosted lebkuchen between sheets of wax paper in an airtight container for up to 5 days. The simple white frosting (1 cup powdered sugar, 2 tbsp milk, 1 tbsp melted butter) needs to set completely before layering so the cookies don’t stick together.
Informative article, just what I was looking for.