Braune Lebkuchen
Transport your taste buds to a traditional German Christmas market with these aromatic **Braune Lebkuchen** cookies, a timeless holiday treat bursting with warm spices and nutty richness. Infused with a harmonious blend of **honey, ground hazelnuts or almonds, cocoa, and festive spices like cinnamon, cloves, and nutmeg**, these soft and chewy spiced cookies are crafted for ultimate holiday indulgence. The dough is chilled overnight to enhance the depth of flavors, and the cookies are baked to perfection with a tender center and lightly crisp edges. For an extra festive touch, dip them in luscious **dark chocolate** or dust them with a sprinkling of powdered sugar. These **authentic German gingerbread cookies** pair beautifully with a cup of mulled wine or hot cocoa, and their flavor only deepens over time—making them an ideal make-ahead treat to share with family and friends during the holiday season.
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Recipe Information
Ingredients
- 250 grams Honey
- 125 grams Brown sugar
- 50 grams Unsalted butter
- 300 grams All-purpose flour
- 150 grams Ground hazelnuts or almonds
- 2 tablespoons Unsweetened cocoa powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- 1 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 2 large Eggs
- 1 teaspoon Lemon zest
- 200 grams Dark chocolate (optional, for coating)
- 50 grams Powdered sugar (optional, for decoration)
Instructions
In a medium saucepan, combine the honey, brown sugar, and butter. Heat gently over low to medium heat, stirring constantly until the sugar dissolves and the mixture is smooth. Remove from heat and let it cool to room temperature.
In a large mixing bowl, whisk together the flour, ground hazelnuts (or almonds), cocoa powder, cinnamon, cloves, nutmeg, and baking powder.
Once the honey mixture has cooled, add the eggs and lemon zest, whisking until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft, sticky dough forms.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to overnight to allow the flavors to meld and firm up the dough.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Using floured hands or two spoons, scoop small portions of the dough (roughly 1 tablespoon each) and shape them into balls. Place them on the prepared baking sheets, leaving some space between each cookie.
Flatten each ball gently with your fingers or the back of a spoon to create a disc shape.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly browned. The cookies should remain slightly soft in the center.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
If desired, melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Dip the top of each cookie into the melted chocolate and allow it to set on a parchment-lined surface.
Dust with powdered sugar or decorate with additional chocolate drizzle once the coating has hardened, if desired.
Store the Braune Lebkuchen in an airtight container at room temperature for up to 2 weeks. They taste even better after a few days as the flavors blend and the texture softens.
Nutrition Facts
Calories |
3992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 562.1 g | 204% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 275.1 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 601 mg | 46% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
