Best 8 Spiced German Cookies Recipes

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In the realm of delectable treats, spiced German cookies, known as "Lebkuchen", stand out as a culinary masterpiece. With their aromatic blend of spices, warm flavors, and intricate designs, these cookies are a feast for both the senses and the soul. Whether you're a seasoned baker or a novice in the kitchen, embarking on a journey to create these delightful treats can be a rewarding experience. In this comprehensive guide, we'll provide you with an array of "Lebkuchen" recipes, each offering a unique taste and visual appeal. From classic recipes that have been passed down through generations to modern interpretations with a twist, you'll find the perfect recipe to satisfy your craving for spiced German cookies.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN SPICE COOKIES



German Spice Cookies image

These chewy spice cookies are great with coffee and taste even better the next day. The recipe has been a family favorite for more than 40 years.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3-1/2 dozen.

Number Of Ingredients 10

3 large eggs
2 cups packed brown sugar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup chopped walnuts

Steps:

  • In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool.

Nutrition Facts : Calories 190 calories, Fat 4g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 105mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

SPEKULATIUS (GERMAN SPICE COOKIES) RECIPE



Spekulatius (German Spice Cookies) Recipe image

German spekulatius-a cousin to Dutch spekulaas-are crisp, thin cookies filled with Christmas spices that are perfect for the holidays.

Provided by Jennifer McGavin

Categories     Dessert

Time 2h42m

Number Of Ingredients 10

1 1/4 cups sugar
1 tablespoon vanilla sugar
7 ounces unsalted butter, at room temperature
2 large eggs, at room temperature
4 1/4 cups all-purpose flour
1/2 teaspoon baker's ammonia
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Steps:

  • Gather the ingredients.
  • In a large bowl, cream granulated sugar and vanilla sugar with butter until well combined.
  • Beat in eggs, one at a time.
  • Sift or whisk together flour with baker's ammonia or baking powder , salt, cinnamon, cloves, and cardamom.
  • Stir into creamed mixture until it forms a stiff dough.
  • Shape dough into a ball, cover it with plastic wrap and refrigerate for 2 or more hours (overnight is best).
  • Oil and flour a spekulatius mold. Tap out all excess flour.
  • Roll a golf ball-size piece of dough between your lightly floured hands into an egg shape. Press the dough into the mold, filling all crevices.
  • Use a sharp knife or piece of kitchen twine to cut off excess dough, so the dough is flush with mold. Tap the mold on the counter to release the cookie, or use a sharp knife to start the release of cookie.
  • Carefully place the cookie on a cookie sheet and repeat with the rest of the dough.
  • If this process becomes too onerous, or you do not own any cookie molds, roll the dough 1/8 inch thick (2 to 3 ml) and cut out cookies using your favorite cookie cutters.
  • Bake in an oven heated to 350 F for 10 to 12 minutes or until the cookies brown slightly around the edges. These cookies can be decorated like conventional sugar cookies, but the old-fashioned mold imprints should not be overshadowed, nor should the delicate flavor of the dough be masked.
  • Serve and enjoy!

Nutrition Facts : Calories 47 kcal, Carbohydrate 7 g, Cholesterol 8 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 12 mg, Sugar 3 g, Fat 2 g, ServingSize 8 dozen cookies (96 servings), UnsaturatedFat 0 g

GERMAN SPICE COOKIES



German Spice Cookies image

A great spice cookie.

Provided by Mikey

Categories     World Cuisine Recipes     European     German

Yield 18

Number Of Ingredients 13

4 cups all-purpose flour
2 cups ground walnuts
2 teaspoons baking powder
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground coriander seed
¼ teaspoon anise seed
1 ¼ cups shortening
1 cup white sugar
1 egg
2 (1 ounce) squares semisweet chocolate

Steps:

  • In a medium size bowl, combine the flour, walnuts, baking powder, and spices. Set aside.
  • In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C).
  • On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet.
  • Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool.
  • Melt chocolate over low heat and drizzle over cooled cookies.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 35.6 g, Cholesterol 10.3 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 4.8 g, Sodium 58.9 mg, Sugar 13 g

SPICED GERMAN COOKIES



Spiced German Cookies image

These buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds. -April Drasin, Van Nuys, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon each ground cardamom, coriander, cinnamon and cloves
1/2 teaspoon salt
3/4 cup slivered almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Decorate tops with almonds, pressing to adhere., Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 60mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

GERMAN SPICE COOKIES (PFEFFERNUSSE)



German Spice Cookies (Pfeffernusse) image

German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 60

Number Of Ingredients 18

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
3 1/2 cups confectioners' sugar
1/3 cup whole milk, plus more if needed
1/4 teaspoon kirsch or other cherry-flavored liqueur, optional
Coarsely ground pink peppercorns
1/2 teaspoon luster dust, preferably metallic
1/4 teaspoon kirsch

Steps:

  • Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, and spices. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  • Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
  • Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
  • To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

GERMAN GOSSAMER CRISP SPICE COOKIES



German Gossamer Crisp Spice Cookies image

The paper thin cookies are traditional to northern Europe. "Gossamer" refers to something light and delicate and perfectly describes these crisp cookies.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 66 cookies

Number Of Ingredients 9

1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon apple pie spice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/8 teaspoon ground red pepper
1/3 cup butter, softened
1/3 cup molasses
1/4 cup packed dark brown sugar

Steps:

  • In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and red pepper; set aside.
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add molasses and brown sugar. Beat until combined. Beat in flour mixture just until combined.
  • Divide dough in half; cover and chill for 1 hour or until easy to handle.
  • Preheat oven to 375°F
  • On a lightly floured surface roll half of the dough at a time to a 1/16 inch thickness. Using a 2-inch round scalloped cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
  • Bake in preheated oven for 5 to 6 minutes or until edges are browned. Transfer cookies to wire racks; cool. Makes about 66.
  • TO STORE: Place in layers separated by waxed paper in an airtight container, cover. Store at room temperature.
  • Better Homes Christmas Cookies.

GERMAN SPICE COOKIES



German Spice Cookies image

This recipe contains no butter or shortening. A perfect cookie with a cuppa your favorite tea or coffee blend. Even better the next day after spices have mingled

Provided by CoffeeB

Categories     Drop Cookies

Time 25m

Yield 3 1/2 dozen

Number Of Ingredients 10

3 eggs
2 cups brown sugar, packed
1 teaspoon clove
1 teaspoon cinnamon
1/2 teaspoon pepper
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup nuts, chopped

Steps:

  • In a mixing bowl, beat eggs.
  • Add the brown sugar, cloves, cinnamon and pepper.
  • Combine flour, baking soda and salt, gradually add to the egg mix.
  • Stir in raisin and nuts.
  • Drop by tablespoonsful 2 inches apart onto a lightly greased baking sheet.
  • Bake at 400 degrees for 8-10 minutes or until surface cracks. (My oven cooks/bakes really hot and so I can only bake at 350 for 10 minutes).
  • Remove to wire racks to cool.

Nutrition Facts : Calories 1160.1, Fat 25.2, SaturatedFat 4.2, Cholesterol 159.4, Sodium 877.6, Carbohydrate 222.1, Fiber 7.7, Sugar 148.7, Protein 21.1

SPICE COOKIES



Spice Cookies image

Provided by Yotam Ottolenghi

Categories     Cookies     Ginger     Dessert     Bake     Rosh Hashanah/Yom Kippur     Spice     Chill     Cinnamon     Nutmeg     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 cookies

Number Of Ingredients 19

3/4 cup plus 2 tbsp / 125 g currants
2 tbsp brandy
scant 2 cups / 240 g all-purpose flour
1 1/2 tsp best-quality cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg
1/4 tsp salt
5 oz / 150 g good-quality dark chocolate, coarsely grated
1/2 cup / 125 g unsalted butter, at room temperature
2/3 cup / 125 g superfine sugar
1 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 large free-range egg
1 tbsp diced candied citrus peel
Glaze
3 tbsp freshly squeezed lemon juice
1 1/3 cups / 160 g confectioners' sugar

Steps:

  • Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
  • Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
  • Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
  • Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.

Tips:

  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Use high-quality spices. The spices are what give these cookies their flavor, so it's important to use the best quality spices you can find.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

German cookies are a delicious and festive treat that can be enjoyed by people of all ages. These cookies are relatively easy to make, and they can be customized to suit your own taste. Whether you like your cookies soft and chewy or crisp and crunchy, there is a German cookie recipe out there for you. So next time you're looking for a sweet treat, give one of these recipes a try. You won't be disappointed!

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