Giant Lebkuchenherzen
German Gingerbread Heart

Giant Lebkuchenherzen
German Gingerbread Heart

Sweet, simple to make, and perfect for sharing!

Lebkuchenherzen have become a staple in German celebrations, especially around Oktoberfest and Christmas time. They're typically decorated with intricate icing designs and lettering, including endearing or funny messages. Try your hand at making them and share them with someone you love!

How to Make a Giant Lebkuchenherzen, Gingerbread Heart

The Ingredients

Cookie

  • 1/2 cup butter
  • 3/4 + 2 Tbsp honey
  • 3/4 cup sugar
  • 4 Tbsp cocoa
  • 3 tsp German Gingerbread Spice
  • 5 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1-3 tablespoons milk

Frosting

  • 2 egg whites
  • 3 3/4 cups powdered sugar
  • Whichever colors of food coloring you'd like to use!

The Directions

  • Combine butter, honey, sugar, gingerbread spice, and cocoa in a pot over medium heat until sugar has dissolved completely
  • Let cool
  • Combine flour, baking powder, salt, egg yolks, a little milk, and the honey mixture into a large bowl
  • Knead until smooth
  • Cover bowl and refrigerate overnight

Next Day

  • Make a traceable heart of out any material you'd like, it might be ruined, so cardboard or paper both work fine
  • Preheat oven to 395' F
  • Cover dough with plastic wrap or wax paper
  • Roll out the dough to 1/2 inch thickness 
  • Trace around the edge of your heart-form with a sharp knife, cutting out the shape in the dough
  • Gently transfer the heart onto a baking sheet covered with parchment paper and bake for 15 minutes
  • Immediately take off of the baking sheet and let cool

Making the Frosting to Decorate

  • Let the cookie cool all the way before starting your decorating
  • Combine egg whites and powdered sugar until stiff
  • If you'd like to add colors, separate out portions to dye with your food coloring, do so
  • Start decorating your heart!

PREP TIME: 8 - 12 HOURS
COOK TIME: 15 - 20 MINUTES
YIELD: 1 LARGE COOKIE