Peppered Lebkuchen

Peppered Lebkuchen

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From: EatingWell Magazine, Holiday Issue 1996

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.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • Cookie Dough
  • 2 cups all-purpose flour
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground mace
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup honey
  • ½ cup packed dark brown sugar
  • 1 large egg
  • 1½ teaspoons freshly grated lemon zest
  • 1½ teaspoons freshly grated orange zest
  • Glaze
  • ¼ cup confectioners’ sugar
  • ½ teaspoon freshly grated lemon zest
  • ½ teaspoon freshly grated orange zest
  • 2 teaspoons lemon juice
  • 1 teaspoon orange juice


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  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 1½ 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, ½-inch-thick disk. Wrap and refrigerate overnight.
  3. To make glaze: Whisk together confectioners' sugar, ½ 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 ¼ inch thick. Trim the edges with a pastry wheel or pizza cutter and cut into 1¼-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.
  • Make Ahead Tip: Store in an airtight container for up to 3 weeks.

Nutrition information

  • Per serving: 43 calories; 0 g fat(0 g sat); 0 g fiber; 10 g carbohydrates; 1 g protein; 16 mcg folate; 4 mg cholesterol; 6 g sugars; 7 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 0 mg iron; 21 mg sodium; 14 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ carbohydrate

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