Inspiration and Ideas Tips & Tricks Lebkuchen VI "All my German friends want this recipe—that's how authentic it tastes." – dynette German Lebkuchen These delicious German honey cookies are prefect Christmas treats.
Lebkuchen I Lebkuchen is a traditional German holiday cookie. It is high in spicy flavor. By Judy Schindler
Chocolate Lebkuchen This recipe comes from Christmas, 1961. These bars have a light, tart frosting. This dough needs to ripen for a couple of days, but it's worth it. By Juanita Peek
Lebkuchen VI I brought this recipe over from Germany almost 20 years ago. It has molasses, cinnamon, nutmeg, cloves, honey and brown sugar in it. This is one of my favorite memories of Germany at Christmastime. By Debi
Lebkuchen IV A traditional German Christmas cookie loaded with lots of citrus flavor and spices. The longer the cookies sit, the better they taste. By Nancy Haugen
Lebkuchen II This Lebkuchen recipe helps deliver a traditional German Christmas spice cookie to your holiday baking collection. By Robin J.
Lebkuchen III An old German cookie that is full of candied fruit peel and spices. the longer they sit, the better they get. By Jeanne
Lebkuchen V This spicy traditional German cookie takes a few days to ripen into its full flavor. This makes a large batch, but they last for weeks in a sealed container. By THREADS321
Holiday Lebkuchen (German Spice Cookies) These authentic German cookies are spiced with cinnamon, cardamom, ginger, and cloves. Dried apricots and dates keep them moist and sweet. By Shae's Mama
Monika's Oma's Lebkuchen Men Cinnamon, cloves, and honey flavor these classic German gingerbread (lebkuchen) men that you can hang as Christmas decorations or nibble on! By Sinopa2
Authentic German Lebkuchen These authentic German lebkuchen are some of the most famous Christmas cookies from Germany and they are gluten free and dairy free to boot! By Ruth
Old German-Polish Recipe for Lebkuchen (Christmas Cookies) Lebkuchens, a classic German Christmas cookie, are given a Polish twist in this old family recipe, with lots of honey for a chewy texture. By Steve Mitchener
