Chocolate Lebkuchen Recipe – German Special
This chocolate lebkuchen recipe is a beloved festive German treat—featuring soft, spiced cookies with cozy flavors of cinnamon, ginger, and cloves, dipped in decadent dark chocolate. A soft cookie delight perfect for holiday baking, this recipe brings warmth and tradition to your dessert table.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
Chocolate Lebkuchen Ingredients :
- 2 1/2 cups all-purpose flour
- 1/2 cup ground almonds or hazelnuts
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon cocoa powder (optional, for extra richness)
- 1/2 cup dark chocolate (for coating)
- 1 tablespoon milk (optional, for smooth chocolate)
How to make Chocolate Lebkuchen :
Prepare the dough:In a large bowl, mix together the flour, ground almonds, cinnamon, ginger, cloves, cocoa powder, and baking soda. In another bowl, whisk together the honey, brown sugar, butter, and egg until smooth and creamy.
Combine wet and dry ingredients:Gradually add the dry ingredients to the wet mixture, mixing until a sticky dough forms. If the dough is too sticky, add a little more flour until it is manageable.
Chill the dough:Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
Shape the cookies:Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes, such as hearts, stars, or circles.
Bake the cookies:Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until they are lightly golden around the edges. Remove from the oven and let them cool completely on a wire rack.
Coat with chocolate:Melt the dark chocolate and milk (if using) in a heatproof bowl over a double boiler or in the microwave, stirring until smooth. Dip the cooled cookies into the chocolate, coating the top half, and place them on parchment paper to set.
Cool and enjoy:Allow the chocolate to harden completely before serving. Store the cookies in an airtight container.
Recipe Notes:
These are make-ahead cookies—flavors deepen when stored for a day before serving.
Add a nutty flavor twist by swapping almonds for hazelnuts or walnuts.
This is a freezer-friendly cookies recipe—once coated and cooled, layer in an airtight container with parchment between for up to a month’s storage.
