STAMPED LEBKUCHEN
Makes 18 to 20 cookies
Recipe by Edd Kimber
Lebkuchen are a European Christmas staple.
They hail from Germany but can now be found
all across Europe at Christmas markets all winter
long. They are deeply spiced and chewy cookies,
a relative of gingerbread, but they diff er partly
in their use of honey. My version isn’t strictly
authentic but is more of an homage to the classic.
To give it a little extra Christmas cheer, I used
cookie stamps to emboss the cookies with a
variety of patterns.
½ cup (110 grams) fi rmly packed
dark brown sugar
3½ tablespoons (75 grams) honey
3½ tablespoons (75 grams) molasses
1 large egg (50 grams)
2½ cups (313 grams) all-purpose fl our
2 tablespoons (10 grams) unsweetened
cocoa powder
2 teaspoons (4 grams) ground cinnamon
2 teaspoons (4 grams) ground ginger
1 teaspoon (5 grams) baking powder
½ teaspoon (2.5 grams) baking soda
¼ teaspoon grated fresh nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground black pepper
Granulated sugar, for sprinkling
1 cup (120 grams) confectioners’ sugar
3 tablespoons (45 grams) fresh lemon juice
- In a large saucepan, heat brown sugar, honey, and
molasses over medium heat, stirring occasionally,
until sugar is dissolved and mixture is smooth.
Remove from heat; let cool for 20 minutes. Once
cooled, add egg, whisking until well combined. - In a large bowl, whisk together fl our, cocoa,
cinnamon, ginger, baking powder, baking soda,
nutmeg, cloves, and pepper. Make a well in
center of fl our mixture; add sugar mixture, and
stir with a wooden spoon until combined. Turn
out onto a lightly fl oured surface, and knead
until a stiff dough forms. Divide dough in half
and wrap each half in plastic wrap. Refrigerate
until fi rm, about 2 hours. - Preheat oven to 350°F (180°C). Line
2 baking sheets with parchment paper. - On a lightly fl oured surface, roll half of dough
to ¼-inch thickness. Using a 2¾-inch round
cutter, cut dough, rerolling scraps as necessary.
Place 1 to 2 inches apart on prepared pans.
Sprinkle with granulated sugar. Using a cookie
stamp*, emboss a pattern onto each cookie.
Repeat with remaining dough.
5. Bake until lightly browned around the edges,
10 to 12 minutes.
6. In a small bowl, stir together confectioners’
sugar and lemon juice until a thick but pourable
glaze is formed. Using a pastry brush, coat top
of warm cookies with glaze. (Doing this whilst
the cookies are still warm will give these cookies
their characteristic translucent glaze.) Store
in an airtight container for up to 1 week. As
with most gingerbread recipes, the fl avour and
texture will improve after a day’s rest.
*I used Nordic Ware Starry Night Cookie Stamp
Set and Nordic Ware Greetings Heirloom Cookie
Stamps, available at nordicware.com.CINNAMON SWIRL COOKIES WITH
MAPLE BUTTER FROSTING
Makes 40 to 45 cookiesRecipe by Tessa HuffThese cinnamon roll-inspired cookies are packed
with spice and draped with Maple Butter Frosting.
The maple pays tribute to my adoptive country
of Canada and pairs perfectly with the ground
cinnamon.1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 large egg (50 grams)
1 teaspoon (4 grams) vanilla extract
2⅔ cups (333 grams) plus ¼ cup (31 grams)
all-purpose fl our, divided
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda
2 tablespoons (12 grams) ground cinnamon
¼ cup (85 grams) maple syrup
Maple Butter Frosting (recipe follows)- In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter at medium speed
until creamy, about 1 minute. Add sugar, and beat
for 2 to 3 minutes. With mixer on low speed, add
egg and vanilla. Increase mixer speed to medium,
and beat until combined, about 2 minutes,
stopping to scrape sides and bottom of bowl. - In a medium bowl, sift together 2⅔ cups
(333 grams) fl our, salt, and baking soda. With
mixer on low speed, add fl our mixture to butter
mixture in two additions, beating until dough
comes together in a loose, shaggy ball. - Divide dough in half, and turn out onto 2 sheets
of parchment paper or nonstick baking mats. Roll
each half of dough into an 11-inch square, about
¼ inch thick. (Lightly dust with fl our if dough
becomes sticky while rolling.) Place dough on
baking sheets, and refrigerate for 8 to 10 minutes
(Do not chill the dough for too long, or it may crack
when rolled.)- In a small bowl, stir together cinnamon and
remaining ¼ cup (31 grams) fl our. Stir in maple
syrup to create a thin paste. - Leaving a ¼-inch border, spread each portion
of dough with maple-cinnamon fi lling. Tightly
roll up each portion of dough into a log. Wrap
logs in parchment paper, and refrigerate until
fi rm enough to slice, at least 2 hours. - Preheat oven to 350°F (180°C). Line
2 baking sheets with parchment paper. - Using a sharp knife, cut logs into ¼- to ½-inch-
thick slices. Place 1 to 2 inches apart on prepared
pans. - Bake until very lightly browned around the
edges, 12 to 14 minutes. Let cool completely
on pans. Spread Maple Butter Frosting onto
cooled cookies. Serve immediately, or store in an
airtight container for up to 2 days.
MAPLE BUTTER FROSTING
Makes about ¾ cup½ cup (113 grams) unsalted butter, softened
1¼ to 1½ cups (150 to 180 grams)
confectioners’ sugar
⅓ cup (105 grams) maple butter*
2 tablespoons (30 grams) heavy whipping
cream
⅛ teaspoon kosher salt- In a medium bowl, stir unsalted butter with a
small rubber spatula or spoon until smooth. Add
1¼ cups (150 grams) confectioners’ sugar, maple
butter, cream, and salt, and stir until smooth
and creamy. Add remaining ¼ cup (30 grams)
confectioners’ sugar, stirring until frosting
reaches a spreadable consistency, if needed. Use
immediately.
*Available in specialty food stores or online.PRO TIP
If making in advance, store unfrosted cookies
in an airtight container for up to 4 days.