Oma’s German Gingerbread Cookies (Lebkuchen)

Method10 steps · about 50 min

1. 1

   Step 1: Heat the oven to 180°C (350°F). Line two 11 × 17-inch baking sheets with baking parchment.

2. 2

   Step 2: Warm the 200 g butter, 42 g molasses and 80 ml light corn syrup together in a small saucepan just until the butter melts. Remove from the heat.

   Uses 200 g unsalted butter · 42 g molasses · 80 ml light corn syrup

3. 3

   Step 3: In a large bowl, combine the 358 g flour, 267 g brown sugar, ½ tablespoon cinnamon, ½ teaspoon cloves, ⅛ teaspoon each of mace, coriander (⅛ teaspoon), cardamom (⅛ teaspoon), ginger (⅛ teaspoon) and nutmeg (⅛ teaspoon), 4 g baking powder and 1.5 g salt.

   Uses 358 g all-purpose flour · 267 g packed brown sugar · ½ tablespoon ground cinnamon · ½ teaspoon ground cloves · ⅛ teaspoon ground mace · ⅛ teaspoon ground coriander · ⅛ teaspoon ground cardamom · ⅛ teaspoon ground ginger

4. 4

   Step 4: Stir the melted butter and syrup mixture into the dry mixture until evenly combined. If the mixture is still hot, let it become warm before adding the eggs.

   Uses melted butter and syrup mixture from step 2 · flour and spice mixture from step 3

5. 5

   Step 5: Beat in the 2 eggs one at a time, mixing well after each addition to make a thick, sticky dough.

   Uses combined gingerbread mixture from step 4 · 2 large eggs

6. 6

   Step 6: Scoop the dough onto the lined sheets with a cookie scoop or tablespoon, leaving about 5 cm (2 inches) between portions. Press each into a disc. If needed, wet your fingers with a little water to prevent sticking. The batch makes approximately 30 cookies, depending on scoop size.

   Uses gingerbread dough from step 5 · a little water for fingers, if needed

7. 7

   Step 7: Bake the shaped cookies for 15–20 minutes per tray, until the edges are firm, the bottoms have darkened slightly and the tops spring back when touched gently. Avoid overbaking; they firm up as they cool. Transfer to a wire rack and cool completely before glazing.

   Bake gingerbread cookies · 15 minUses shaped gingerbread cookies from step 6

8. 8

   Step 8: Melt the 114 g bittersweet chocolate with the 14 g coconut oil in a microwave-safe bowl. Allow about 2 minutes, heating in short bursts and stirring until smooth; watch closely because microwave power varies.

   Uses 114 g bittersweet chocolate · 14 g coconut oil

9. 9

   Step 9: In a separate bowl, stir the 125 g powdered sugar with about 45 ml water until smooth to make the white icing.

   Uses 125 g powdered sugar · about 45 ml water for icing

10. 10

    Step 10: Dip half of the completely cooled cookies into the prepared chocolate glaze and half into the prepared white icing. Use only as much of each glaze as needed. Add walnut halves while the glazes are wet, then leave the coatings to set fully before storing the cookies in a closed container.

    Uses half the cooled cookies for each glaze · chocolate glaze from step 8, as needed · white icing from step 9, as needed · walnut halves to decorate