Classic Lebkuchen Spice Bars
Lebkuchen is the soul of German holiday treats—aromatic, warmly spiced, and rich with tradition. These bars put a fresh spin on the classic by turning the familiar gingerbread-style flavors into a simple, shareable dessert. Picture your kitchen filled with the scent of cinnamon, cloves, and citrus, finished with a bright lemon glaze that adds just the right touch. Ideal for gift-giving, parties, or enjoying with a warm drink, these bars capture the coziness of the season and the joy of sharing something homemade.
Classic Lebkuchen Spice Bars
Ingredients
For the Bars
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2½ cups (315g) |
| Baking powder | 1½ tsp |
| Baking soda | ¼ tsp |
| Ground cinnamon | 2 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | ½ tsp |
| Ground allspice | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | ½ cup (115g) |
| Packed dark brown sugar | ¾ cup (150g) |
| Molasses (light or dark, not blackstrap) | ½ cup (170g) |
| Eggs, room temperature | 2 large |
| Orange zest | 1 tbsp (from 1 orange) |
| Finely chopped candied citrus peel (or raisins/cranberries) | ½ cup |
| Chopped blanched almonds or walnuts | 1 cup (120g) |
For the Glaze (Optional but Classic)
| Ingredient | Amount |
|---|---|
| Sifted powdered sugar | 1½ cups (180g) |
| Fresh lemon juice or milk | 2–3 tbsp |
| Optional: Lemon zest | For added brightness |
Helpful Tips
- Candied peel is traditional—find it in baking sections or online. If omitting, soak ½ cup raisins in orange juice for 10 minutes.
- When picking molasses, skip blackstrap. Mild or full-flavor varieties (like Grandma’s or Brer Rabbit) work perfectly.
- These bars are even better after a day—spices settle and the texture softens beautifully.
Step-by-Step Directions (Simple, Fragrant, Authentic)
Prep the Pan & Oven
Heat the oven to 350°F (175°C).
Grease a 9×13-inch pan and line it with parchment.
Combine Dry Ingredients
Whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
Cream the Wet Ingredients
Beat butter and brown sugar until light and fluffy.
Mix in the molasses, eggs, and orange zest until smooth.
Bring It Together
Slowly add the dry mixture, stirring only until blended.
Fold in the candied peel (or fruit) and nuts.
Bake
Spread the batter evenly in the prepared pan.
Bake for 25–30 minutes, or until a toothpick comes out clean—edges firm, the center still tender.
Let the bars cool completely in the pan.
Add the Glaze
Stir together the powdered sugar and lemon juice until silky.
Drizzle over the cooled bars.
Allow 15–20 minutes for the glaze to set before cutting.
Serving & Storage Suggestions
- Best enjoyed after 24 hours—flavors deepen and the texture improves.
- Keep in an airtight container at room temperature for up to 2 weeks.
- Freeze unglazed bars for up to 2 months; thaw and glaze before serving.
- For gifting: wrap slices in parchment, tie with twine, and place in a festive tin.
