These sweet cookies are a classic German treat.
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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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- Yields:
- 36 serving(s)
- Prep Time:
- 1 hr
- Total Time:
- 7 hrs
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
Directions
- Step1Whisk 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.
- Step2Preheat 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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