Bring the magic of German holiday baking into your kitchen with these Lebkuchen Bars. Bursting with warm spices, citrus notes, and a sweet glaze, they’re an easy, shareable twist on traditional gingerbread. Perfect for gifting, festive gatherings, or cozy evenings with tea, these bars capture the heart of the season in every bite.
Lebkuchen 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) |
| Dark brown sugar, packed | ¾ cup (150g) |
| Molasses (light or dark, not blackstrap) | ½ cup (170g) |
| Eggs, room temperature | 2 large |
| Orange zest | 1 tbsp (from 1 orange) |
| Candied citrus peel, finely chopped (or raisins/dried cranberries) | ½ cup |
| Blanched almonds or walnuts, chopped | 1 cup (120g) |
For the Glaze (Optional but Traditional)
| Ingredient | Amount |
|---|---|
| Powdered sugar, sifted | 1½ cups (180g) |
| Fresh lemon juice or milk | 2–3 tbsp |
| Optional: Lemon zest | For brightness |
Pro Tips
- Candied peel is traditional; check baking aisles or online. Alternatively, soak ½ cup raisins in orange juice for 10 minutes.
- Use mild or full-flavor molasses, not blackstrap, to avoid bitterness.
- Lebkuchen bars taste even better the next day as spices meld and the texture softens.
Instructions
- Prep & Preheat:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment. - Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt. Set aside. - Cream Wet Ingredients:
In a large bowl, beat butter and brown sugar until fluffy. Add molasses, eggs, and orange zest, mixing until smooth. - Combine & Fold:
Gradually incorporate dry ingredients, mixing just until combined. Fold in candied peel (or soaked fruit) and chopped nuts. - Bake:
Spread the batter evenly in the prepared pan. Bake 25–30 minutes, until a toothpick comes out clean—edges firm, center soft. Cool completely in the pan. - Glaze & Finish:
Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bars and let set 15–20 minutes before slicing.
Serving & Storage Tips
- Best enjoyed after 24 hours for deeper flavors and softer texture.
- Store in an airtight container at room temperature up to 2 weeks.
- Freeze unglazed bars up to 2 months; thaw and glaze before serving.
- Gift idea: Wrap in parchment, tie with twine, and place in a festive tin for a thoughtful holiday treat.
