Dough needs to rest overnight. I recommend mixing the dough at night, then rolling the cookies out the following morning.
Yields40 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins
Lebkuchengewürtz (German Gingerbread Spice Mix)
2tspWhole Cloves; ground
0.50tspWhole Allspice; ground
0.50tspWhole Coriander; ground
0.50tspWhole Cardamon; groundSeeds removed from pods. Pods discarded.
0.50tspWhole Star Anise; ground
0.25tspWhole Nutmeg; grated
2.50tbspGround Cinnamon
0.50tspDried Ground Ginger
0.25tspGround Mace
Cookie Batter
2.25cupsAll-Purpose Flour
0.50tspSalt
3.50tspHomemade Lebkuchengewürz From above
0.25tspWhite Pepper
0.25cupAlmond Meal
0.50cupPacked Brown Sugar
0.33cupHoney
5tbspUnsalted Butter
3tbspHeavy Cream
1Egg
Cookie Glaze
2.50cupsPowdered Sugar
4tbspWaterLess water will result in a thicker and whiter glaze when dried.
Making the Lebkuchengewürz
1
In pestle & mortar, measure out the amounts listed for the "whole" spices; Cloves, Allspice, Coriander, Cardamom, Star Anise.
2
Using microplane, grate nutmeg into mortar. Using the pestle, grind the remaining whole spices into a fine powder.
3
Add remaining pre-ground spices (cinnamon, mace, and ginger) to mortar. Mix everything together and set aside. It will make more than what is needed for this recipe.
Cookie Dough
4
In a small bowl, whisk together flour, baking soda, salt, Lebkuchengewürz, white pepper, and almond meal. Set aside.
5
In a medium sauce pan over medium heat, combine brown sugar, honey, butter, and heavy cream until melted. Remove from heat and allow to cool for 5 minutes.
6
Once cooled, stir in flour mix. Once incorporated, add egg until dough has a glossy sheen. IT WILL BE STICKY!
7
Lay out some plastic wrap. Turn dough out onto wrap. Wrap dough tightly and refrigerate overnight or up to 2 days.
8
Preheat oven to 350°F
9
Work quickly, as dough becomes stickier as it warms.
10
Remove dough from plastic wrap. Roll into two strands about 3/4" thick. Slice into pieces about 1" thick. Roll into balls.
11
On lined cookie sheet (aluminum foil or silicon mat), place cookies on sheet and bake for about 15 minutes. Transfer to wire rack to cool completely.
Cookie Glaze
12
Combine sugar and water until desired consistency. Less water will make thicker and white glaze.
13
Take cooling racks with cookies on top and place rack on cookie sheets. Either dip tops of cookies into glaze and return to cookie sheet or pour glaze over tops of cookies.
14
Grate some whole nutmeg on top of glaze before it hardens.
15
Store in airtight container. Flavor develops stronger over time...if they can last that long!
0.50tspWhole Cardamon; groundSeeds removed from pods. Pods discarded.
0.50tspWhole Star Anise; ground
0.25tspWhole Nutmeg; grated
2.50tbspGround Cinnamon
0.50tspDried Ground Ginger
0.25tspGround Mace
Cookie Batter
2.25cupsAll-Purpose Flour
0.50tspSalt
3.50tspHomemade Lebkuchengewürz From above
0.25tspWhite Pepper
0.25cupAlmond Meal
0.50cupPacked Brown Sugar
0.33cupHoney
5tbspUnsalted Butter
3tbspHeavy Cream
1Egg
Cookie Glaze
2.50cupsPowdered Sugar
4tbspWaterLess water will result in a thicker and whiter glaze when dried.
Directions
Making the Lebkuchengewürz
1
In pestle & mortar, measure out the amounts listed for the "whole" spices; Cloves, Allspice, Coriander, Cardamom, Star Anise.
2
Using microplane, grate nutmeg into mortar. Using the pestle, grind the remaining whole spices into a fine powder.
3
Add remaining pre-ground spices (cinnamon, mace, and ginger) to mortar. Mix everything together and set aside. It will make more than what is needed for this recipe.
Cookie Dough
4
In a small bowl, whisk together flour, baking soda, salt, Lebkuchengewürz, white pepper, and almond meal. Set aside.
5
In a medium sauce pan over medium heat, combine brown sugar, honey, butter, and heavy cream until melted. Remove from heat and allow to cool for 5 minutes.
6
Once cooled, stir in flour mix. Once incorporated, add egg until dough has a glossy sheen. IT WILL BE STICKY!
7
Lay out some plastic wrap. Turn dough out onto wrap. Wrap dough tightly and refrigerate overnight or up to 2 days.
8
Preheat oven to 350°F
9
Work quickly, as dough becomes stickier as it warms.
10
Remove dough from plastic wrap. Roll into two strands about 3/4" thick. Slice into pieces about 1" thick. Roll into balls.
11
On lined cookie sheet (aluminum foil or silicon mat), place cookies on sheet and bake for about 15 minutes. Transfer to wire rack to cool completely.
Cookie Glaze
12
Combine sugar and water until desired consistency. Less water will make thicker and white glaze.
13
Take cooling racks with cookies on top and place rack on cookie sheets. Either dip tops of cookies into glaze and return to cookie sheet or pour glaze over tops of cookies.
14
Grate some whole nutmeg on top of glaze before it hardens.
15
Store in airtight container. Flavor develops stronger over time...if they can last that long!
