German gingerbread cookies are crisp on the outside, soft on the inside and full of warming spices! Made with natural sweeteners and einkorn flour, this is a healthier version of traditional German Christmas cookies.
Not too long ago, I shared a recipe for German red cabbage, a very nostalgic food for me, especially at Christmas time. We always ate more German food at Christmas and I loved keeping that part of my heritage alive at such a special time of year. My husband and I are going to continue it as part of our Christmas traditions.
Well, today I'm sharing another German Christmas food from my childhood- my grandma's delicious German gingerbread cookies. They have a soft texture and are full of Christmasy flavors!
I hope these bring you some extra delicious joy this holiday season.
And a shoutout to my grandma for handing down this awesome recipe!
FAQ
Is Lebkuchen the same as gingerbread?
Lebkuchen is a traditional German cookie very similar to gingerbread. It's usually sweetened with honey and is cake-like in texture, with many add-ins, such as nuts and dried fruit.
These aren't lebkuchen cookies. This German gingerbread cookie recipe is kind of a mix of lebkuchen and traditional gingerbread cookies.
These are darker and more intensely flavored, like lebkuchen, but don't contain many of the traditional lebkuchen ingredients, such as hazelnuts, almonds, walnuts, candied orange peel or lemon peel and marzipan.
Traditional German lebkuchen is also often made with a special lebkuchen spice mix containing anise, cinnamon, ginger, cardamom, black pepper, nutmeg, cloves and coriander. In this recipe, we only use ginger and cinnamon.
If you want to try authentic lebkuchen, I bet you anything there are german Christmas markets happening near you this season! And lebkuchen is always a staple at those holiday markets.
What Are German Gingerbread COokies Made of?
Lard - Contains good fats and is high in omega 3's, Vitamin D, Vitamin A and Vitamin D. It's a much healthier option than vegetable shortening. You can actually make it yourself! Learn how to here.
Coconut sugar - A natural form of sugar that contains small amounts of minerals, antioxidants and fibre. We use as little as possible because sugar is still sugar! The less the better. You can substitute dark brown sugar if needed.
Molasses - Blackstrap molasses has the lowest sugar content and highest nutrient content of the different types of molasses. It has a warm, robust flavor that comes through strongly in these cookies.
Flour - I choose to use einkorn flour (both all-purpose and whole wheat) in this recipe because it's the only wheat that hasn't been hybridized (genetically modified) over the years. Einkorn is also much higher in protein and other nutrients than regular flour. The gluten in einkorn flour is also weaker, making it easier to digest.
Egg - Helps with structure, flavor and texture.
Seasonings - Ginger, cinnamon, salt. These help to round out the gingerbread flavors!
Are GIngerbread Cookies Only For Christmas?
Gingerbread cookies are widely recognized as a traditional Christmas cookie, but that doesn't have to stop you from making them whenever you want to! This type of cookie with the warm molasses and spices definitely is fitting for the colder winter months, but feel free to make them whenever you feel like it.
How to Know When Gingerbread COokies Are Done?
There will be a hint of brown noticeable around the edges, but it can be very tricky to tell since the cookies are already brown! My best advice is to remove them after about 9 minutes, allow them to cool for 5 minutes on the pan and I guarantee, they will be ready!
Why Are MY Gingerbread COokies Hard?
It's likely your cookies were overbaked if they are hard and crunchy. I made this mistake the first time I made these. I thought they were way too soft after 10 minutes, so left them in for 2 minutes more. They almost burned! It's normal for the cookies to look soft when you remove them from the oven and they will firm up as they cool.
What to Decorate Gingerbread COokies With
If you are used to traditional gingerbread cookies, which are quite sweet, you'll probably want to use a glaze on these, but it's totally optional. I really enjoy them on their own!
In this recipe, I give a chocolate glaze recipe, but you can use other glazes too. I found a few refined sugar-free recipes that look great. Here's one made with dates, coconut milk, coconut oil and maple syrup and here's one made with coconut butter, cocoa butter, maple syrup and coconut milk! You could also use a conventional icing sugar glaze recipe, like this one or a royal icing recipe like this one.
How Long Will Gingerbread Cookies Last?
Stored at room temperature, the cookies will maintain freshness for about 7 days. If you anticipate not eating them before the 7 days is up, I recommend freezing them for later!
Can GIngerbread Cookies Be Frozen?
These German gingerbread cookies can be kept in the freezer in a ziploc bag or freezer-safe container for up to 3 months. Simply thaw in the fridge or at room temperature before serving.
Tools You May Need
How to Make German Gingerbread COokies
Ingredients:
- ⅓ cup lard or shortening
- ⅓ cup coconut sugar
- 1 egg, beaten
- ⅓ cup blackstrap molasses
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup all-purpose flour (I use einkorn)
- 1 cup whole wheat flour (I also use einkorn)
Optional glaze:
- ½ cup dark chocolate
- 1 tablespoon coconut oil
Instructions:
Beat lard, coconut sugar and egg together in a large bowl. (You can use a stand mixer if you have one, but it's easy enough to do by hand!) Add molasses, ginger, cinnamon, salt and baking soda and mix until combined. Add flour and mix until incorporated.
Cover the cookie dough with plastic wrap and refrigerate for at least one hour. The dough will last up to one week in the fridge, so it's easy to make ahead of time and pull out what you're ready to bake.
Preheat oven to 350°F and line 2 baking sheets with parchment paper. Flour your counter or a piece of parchment paper, remove the gingerbread dough from the fridge and roll out to about ¼ inch thick.
Cut into your desired shape and place on prepared baking sheets about 1 inch apart.
Bake for 8-10 minutes. They will be very soft when you remove them from the oven. Allow them to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack and allow them to cool completely before applying the optional glaze.
Chocolate glaze: In a double boiler, melt the chocolate and coconut oil together. Allow to cool for 5 minutes before dipping the baked cookies in. Place the cookies in the fridge after glazing to set the glaze faster.
How to Store German Gingerbread Cookies
These cookies can be stored in an airtight container at room temperature for up to 7 days. If you apply the glaze, I advise storing the cookies in the fridge, because depending on the temperature of your home, the glaze may melt slightly at room temperature.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
MORE GUILT-FREE DESSERTS
More Holiday Recipes
- GARLIC OLIVE OIL MASHED POTATOES
- GERMAN RED CABBAGE
- CRANBERRY CHRISTMAS CAKE
- HOMEMADE DAIRY FREE HOT CHOCOLATE
- HEALTHY NANAIMO BARS
📖 Recipe
German Gingerbread Cookies
Crisp on the outside, soft on the inside and full of warming spices! Made with natural sweeteners and einkorn flour, this is a healthier gingerbread cookie.
Ingredients
- ⅓ cup lard or shortening
- ⅓ cup coconut sugar
- 1 egg, beaten
- ⅓ cup blackstrap molasses
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup all-purpose flour (I use einkorn)
- 1 cup whole wheat flour (I also use einkorn)
Instructions
- Beat lard, coconut sugar and egg together in a large bowl. Add molasses, ginger, cinnamon, salt and baking soda and mix until combined. Add flour and mix until incorporated.
- Cover the cookie dough with plastic wrap and refrigerate for at least one hour. The dough will last up to one week in the fridge, so it's easy to make ahead of time and pull out what you're ready to bake.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Flour your counter or a piece of parchment paper, remove the gingerbread dough from the fridge and roll out to about ¼ inch thick. Cut into your desired shape and place on prepared baking sheets about 1 inch apart.
- Bake for 8-10 minutes. They will be very soft when you remove them from the oven. Allow them to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack and allow them to cool completely before applying the optional glaze.
Chocolate glaze: In a double boiler, melt the chocolate and coconut oil together. Allow to cool for 5 minutes before dipping the baked cookies in. Place the cookies in the fridge after glazing to set the glaze faster.
Notes
These cookies can be stored in an airtight container at room temperature for up to 7 days or in the freezer for up to 3 months.
If you apply the glaze, I advise storing the cookies in the fridge, because depending on the temperature of your home, the glaze may melt slightly at room temperature.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 83mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 1g
This nutrient calculation is done by an automated calculator and may not be accurate.
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