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20 minute dinner recipes

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Peppered Lebkuchen


From EatingWell:  November/December 1995

An interpretation of a classic German holiday wafer cookie, these richly spiced cookies are terrific right from the oven when the spices permeate the kitchen, but are even better after a few days as they “age” to a wonderful deep flavor.

4 dozen cookies | Active Time: 45 minutes | Total Time: 1 hour



  1. To make cookie dough: Whisk together flour, nutmeg, cinnamon, allspice, cloves, ginger, mace, baking soda, salt and pepper in a bowl until thoroughly combined.
  2. Blend honey, brown sugar, egg and 1 1/2 teaspoons each lemon and orange zests in a large mixing bowl. Add the dry ingredients and stir to make a smooth, somewhat soft and sticky dough. Transfer the dough onto wax paper or plastic wrap and shape into a flat, 1/2-inch-thick disk. Wrap and refrigerate overnight.
  3. To make glaze: Whisk together confectioners’ sugar, 1/2 teaspoon each lemon and orange zests, lemon and orange juices in a small bowl until smooth. Cover and set aside.
  4. To bake cookies: Preheat oven to 350°F. Coat 2 large baking sheets with cooking spray. Working with half of the dough at a time, roll it out on a lightly floured surface to a large rectangle slightly less than 1/4 inch thick. Trim the edges with a pastry wheel or pizza cutter and cut into 1 1/4-by-2-inch rectangles. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies, one sheet at a time, until the edges are lightly colored and the cookies are firm, 8 to 10 minutes. Immediately transfer to a rack. Brush the tops of the warm cookies with the reserved glaze. Let stand until the glaze sets, about 1 hour.


Per serving : 43 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 4 mg Cholesterol; 10 g Carbohydrates; 1 g Protein; 0 g Fiber; 21 mg Sodium; 19 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate

Tips & Notes