German Lebkuchen Soft Gingerbread Cookies

It’s holiday baking season again, and this year, I’m starting strong with a recipe that may be new to the blog but definitely not my life: Lebkuchen (German gingerbread cookies). Aka, a must-have at holiday potlucks, parties, and for gifting in Christmas cookie boxes!

What Is Lebkuchen?

Lebkuchen (also known as Honigkuchen ‘honey cake’ or Pfefferkuchen ‘pepper cake’) is a popular traditional German Christmas treat made into molded cookies, bars, or ‘cakes’ that date as far back as the 14th century in Nuremberg, Germany. It’s traditionally made with warm spices like ginger, cardamom, cinnamon, cloves, etc., in a honey-sweetened dough with ground nuts (for the soft, chewy texture) and sometimes candied fruit or a filling like jam. Lebkuchen is often compared to gingerbread and called ‘German gingerbread,’ but is darker, richer, and denser, with a soft texture that lies somewhere between cake and cookie thanks to the addition of nuts. German gingerbread is known worldwide, especially the Nuremberg Elisen Lebkuchen and the Aachener Printen. In grocery stores, gingerbread is often sold with chocolate glaze, for example as hearts/ stars/ pretzels (as I made them) or as small gingerbread hearts filled with jam. Now, I’ve made this recipe 100% vegan, too, by swapping the honey with date or maple syrup and replacing the butter with nut butter. Best of all, they’re super simple to prepare with simple pantry staples. Want to try even more traditional German Christmas cookies? Check out these German Christmas hazelnut cookies, cinnamon stars (Zimtsterne), or Austrian vanilla crescent cookies (Vanillekipferl).

Lebkuchen Ingredients

The Soft Gingerbread

Chocolate Glaze

Dairy-free chocolate: I prefer dark chocolate (at least 70% cocoa), but milk chocolate would work, too. Coconut oil (optional): To make the chocolate smoother for dipping.

Optional Add-ins and Recipe Variations

Salt: Just a pinch to balance and enhance the flavors in the cookies. Back-Oblaten: Aka baking wafers (or communion wafers) were traditionally used as the base for round Lebkuchen cookies and can be purchased in German delis or online. Crystallized ginger: To use instead of or alongside the dried apricots. Icing sugar glaze: Combine powdered sugar + water, apple juice, orange juice, or brandy into a drizzle consistency to dip or brush the cookies (while they’re still warm). Some people like to add vanilla and/or rum extract, too. Leave it to dry and add a second layer if preferred. Or half dip in icing and chocolate.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make German Lebkuchen Cookies?

First, preheat the oven to 180 °C (356 °F) and lightly grease a silicone cookie mold (e.g., donuts, hearts, gingerbread men, etc.). Then, combine all the dry ingredients (flour, ground almonds, baking powder, cocoa powder, gingerbread spice) and orange zest in a large bowl and mix with a spoon. Add the wet ingredients (syrup, dairy-free milk, and nut/seed butter) and stir to combine, then fold in the finely chopped apricots.

Transfer the thick cookie batter to the silicone mold, gently tapping it against the counter to release bigger air bubbles.

Using the same mold I did, this should yield 12 large, soft gingerbread cookies, each weighing about 60 grams.

Transfer the mold to the oven and bake the German gingerbread cookies for 16-18 minutes before transferring them to a wire rack to cool.

Once cooled, melt the chocolate and coconut oil using a double boiler method or microwave (in 10-15 second increments, stirring between). Dip each cookie into the chocolate, allowing the excess to drip off, then transfer them to a parchment-paper-lined plate.

Finally, transfer them to the fridge to set the chocolate, and enjoy!

I love enjoying these Lebkuchen cookies with warm hot chocolate or mulled wine.

Storage Instructions

Store: As this vegan Lebkuchen recipe doesn’t use honey, the cookies won’t ferment/ ‘age’ in the same way. They can, however, still be stored at room temperature (about 20 °C/ 68 °F) for about 2 weeks in an airtight container between layers of parchment paper to prevent sticking. Freeze: Flash freeze the gingerbread cookies until solid (2-3 hours) then transfer to a Ziplock/ freezer container to store for up to 6 months. Leave them to thaw at room temperature before serving.

Can I make gluten-free Lebkuchen?

This recipe is already gluten-free since it uses buckwheat flour. You could also try a gluten-free, all-purpose blend. It should work, though the cookies may be slightly denser and/or drier.

Can I make Lebkuchen without nuts?

Yes, you can swap the nut products for seeds instead – like sunflower seeds.

Can I make Lebkuchen ahead of time?

Not only can you, but it’s highly recommended as the flavors will improve over time. I highly recommend making them 2-3 days in advance. You can also freeze the Lebkuchen dough in the freezer for up to 3 months before leaving it to thaw in the refrigerator, bringing it to room temp, and continuing with the recipe.

How to make Lebkuchengewürz (Lebkuchen spice)?

Combine the following spices in a small bowl to make 1x of the recipe:

2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground star anise 1/4 tsp ground allspice 1/4 tsp ground coriander 1/4 tsp ground cardamom 1/4 tsp ground ginger 1/4 tsp ground nutmeg

Recipe Notes and Top Tips

To grind whole almonds: I like to use a coffee or spice grinder for a fine blend. However, a small high-speed blender will also work. Be careful not to over-process them, though, or they’ll begin to turn into nut butter. Don’t over-mix the dough: Otherwise, it can lead to tough cookies. It should be mixed until everything is only just incorporated. Don’t overbake the cookies: Otherwise, they will turn out overly dry and hard. They should only just be browning on the edges and soft in the middle. Make plenty of leftovers: They taste even better a couple of days after baking them when the flavors have had time to properly meld.

More Vegan Christmas Treat Recipes

Coconut macaroons Raspberry thumbprint cookies Vegan fruit cake Vegan Snickerdoodles Gingerbread cake No-bake chocolate salami Homemade vegan Ferrero Rocher

If you try this German Lebkuchen recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.