Ingredients
- 2 ¼ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 tsp Lebkuchengewürz
- ¼ tsp finely ground white pepper
- ¼ cup almond meal
- ½ cup packed brown sugar
- ⅓ cup honey
- 5 Tbsp unsalted butter
- 3 Tbsp heavy cream
- 1 large egg
Glaze
- 2 ½ cups powdered sugar
- 3-4 Tbsp hot water less water will result in a thicker & whiter glaze
Lebkuchengewürz
- 2 ½ Tbsp ground cinnamon
- 2 tsp ground clove
- ½ tsp ground allspice
- ½ tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ½ tsp ground star anise (mace)
- ¼ tsp ground nutmeg
Instructions
- In a small bowl, combine the flour, baking soda, salt, Lebkuchengewürz, white pepper, and almond meal. Set aside.
- Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that’s how it should be.
- Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
- Preheat the oven to 350℉.
- Remove the dough from the plastic wrap and immediately roll it into two strands, each ¾ inch thick. Slice the rolls into ¾ inch thick rounds and roll each round into a ball (each ball should be about ¾ inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer.
- Place the cookie balls on a lined cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.
- To make the glaze, combine the powdered sugar and water until smooth.
- Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.
- Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they’re usually stored longer) and the flavor only gets better over time
Tried this recipe?Let us know how it was!