Old-fashioned German gingerbread (Lebkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 218) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare the dough at least 2 months before baking. See recipe for variation.

  • TrishaCP on December 27, 2020

    These are very good gingerbread cookies. I made the dough in early October and baked them off in mid-December. I was too nervous about leaving the dough on the counter for two months since it was unseasonably warm this year, so I left it in my drinks fridge (one of those mini- fridges that keeps things cool but that you don’t really use for anything too perishable). I took the dough out about a week before using and left it on the counter so it would have at least a week of leavening as the recipe intended. The cookies seemed to rise just fine and the taste was complex the way I did it. I coated them with chocolate since that is my favorite lebkuchen topping.

  • sosayi on December 29, 2017

    This is the second year that I’ve made these cookies and I absolutely love them. They’re incredibly flavorful and complex, keep forever, and are a dream to roll-out. Seriously, this dough is like playdough. It’s so easy. Last year, I coated them in chocolate and this year I glazed them. Both are good, and I’ll probably do half and half in the future. I do think that I underbake mine slightly compared to what she calls for, as I prefer cookies to be slightly chewy. I think mine were done very close to the 15 minute mark, if I recall correctly. Be sure to glaze them immediately, though. I waited two minutes for the fist batch and the glaze became a streaky white coating, while the second one that I did right away just sort of soaked in and made the cookies glisten. And.... yes. I did make the dough 2 months in advance and let it sit on my counter in a lidded ceramic crock. Takes no time to put together and, frankly, having the dough ready was a life saver in a busy holiday season.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.