Lebkuchenherz (German Heart Cookies)

Name: Lebkuchenherz (German Heart Cookies)
Prep time: 1 h
Total time: 7 h
Yield: 36 serving(s)
Ingredients: 4 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface; 1/4 c. unsweetened cocoa powder; 2 tsp. ground cinnamon; 1 tsp. ground ginger; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/8 tsp. ground allspice; 1/8 tsp. ground nutmeg; 1 c. (2 sticks) unsalted butter, at room temperature; 1 c. packed light brown sugar; 1/2 c. molasses; 2 large eggs; Blue, green, and red icing, for decorating

These sweet cookies are a classic German treat.

By Lyda Jones BurnettePublished: Sep 8, 2023

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Becky Luigart-Stayner

Yields:

36 serving(s)

Prep Time:

1 hr

Total Time:

7 hrs

These German "gingerbread hearts" (Lebkuchenherz) are a common sight in Bavaria during the fall and winter holidays. But they're a delicious treat any time you want a sweet celebration!

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Ingredients

4 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface
1/4 cup unsweetened cocoa powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup molasses
2 large eggs
Blue, green, and red icing, for decorating

Directions

1. Step 1Whisk together flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, allspice, and nutmeg in a bowl. Beat butter and sugar on medium speed with an electric mixer until smooth, 1 to 2 minutes. Add molasses and mix until combined. Beat in eggs, one at a time, beating until combined after each addition. Reduce mixer speed to low and beat in flour mixture, 1/2 cup at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl. Divide dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 6 hours and up to overnight.
2. Step 2Preheat oven to 375°F. Line two baking sheets with parchment paper. On a lightly floured work surface, roll one dough disc to 1/4-inch-thick. Cut dough using a 3-inch heart-shaped cookie cutter. Use a drinking straw to punch out two holes in the top of each cookie. Transfer to prepared baking sheets. Bake, in batches, until dry around the edges, 9 to 11 minutes. Transfer to a wire rack and cool completely. Repeat with remaining dough disc. Decorate as desired. Once dry, thread ribbon through holes.

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