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You know that feeling when you’re digging through your holiday recipes and stumble on that one? The one that instantly smells like twinkling lights, Bing Crosby on vinyl, and your mom yelling, “Close the oven door, you’re letting all the heat out!” That’s these bars for me.
Lebkuchen is one of those old-world Christmas treats that feels like it came straight from a snowy German village—spiced, a little nutty, touched with honey and citrus. Traditionally, it’s made in cookie form and sometimes requires specialty ingredients or way more time than I’ve got on a Wednesday in December.
So, a few years ago, I started making them as bars. And let me tell you, it changed everything. Same warm flavors, way less fuss, and still every bit as magical.
Why These Bars Deserve a Spot on Your Cookie Plate
Here’s what makes ’em special:
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That deep, spiced flavor – cinnamon, ginger, and honey cozying up together like they’ve known each other for years.
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Bright notes of orange – zest and juice keep it from feeling too heavy.
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No mixer needed – it’s all stirred by hand. Your stand mixer gets a break.
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The texture! – somewhere between gingerbread and a soft cake…with just a little chew.
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They age like a fine wine – I swear, they taste better a couple days in.
Ingredient Chat (a.k.a. What You Can Tweak Without Regret)
Let’s take a second to walk through the pantry:
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Brown sugar + honey: These are the heart and soul—caramelly, warm, a little sticky. I wouldn’t skip the honey unless you have to, but maple syrup works in a pinch.
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Granulated sugar: Just a touch, balances the deeper flavors.
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Butter: Unsalted. Always. And just enough to give the bars that tender crumb.
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Spices: Cinnamon and ginger are the main act here. Add nutmeg or cloves if you want, but don’t go crazy.
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Orange zest + juice: Trust me on the zest. It makes everything pop.
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Sliced almonds: For a little crunch and character. No almonds? Pecans are good. Or leave ’em out. These bars won’t complain.
As for the icing? That’s where the fun starts. Powdered sugar, fresh orange juice, a little vanilla, and the tiniest bit of fresh ginger. It’s like a citrusy blanket that pulls it all together.
Let’s Get You Baking
Okay—here’s the truth: these bars are super simple, but the dough does need a nap in the fridge. Don’t skip that part, okay?
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Heat the sugars
Grab a saucepan and warm the brown sugar, honey, white sugar, and butter. Stir until it’s smooth and melty—but don’t boil it. We’re making bars, not candy. -
Mix the dry stuff
In a big bowl, whisk together your flour, baking soda, cinnamon, and ginger. It’ll smell like a Christmas market already. -
Cool, then combine
Once your sugary mix has cooled down (about 10–15 minutes should do it), stir in the egg, orange juice, zest, and vanilla. Fold in the almonds. -
Bring it together
Pour the wet mixture into the dry, stir until just combined, and press plastic wrap right onto the surface. Into the fridge it goes for 6–8 hours (or overnight). Yes, it’s a bit of a wait. Go wrap a gift. Or take a nap. You earned it. -
Bake it up
Let the dough warm up for 30 minutes on the counter. Preheat your oven to 350°F. Line and lightly grease a 9×9-inch pan, then press the dough in. It’ll be sticky—use a greased spatula or your hands if you’re feeling rustic. -
Bake for 25–30 minutes
A toothpick should come out clean, and the top will be just barely golden. It smells so good at this point. -
Make the icing
While the bars cool for 5–10 minutes, whisk together the icing ingredients. No lumps allowed. -
Spread the love
Pour that icing over the warm bars and spread it gently. Let them cool completely so the icing can set. -
Slice and smile
Once cool, cut them into squares. Try not to eat three in a row. Or do. I won’t tell.
A Few Twists, If You’re Feeling Fancy
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Spiced it up: Add a pinch of cardamom or allspice.
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Make it boozy: A splash of Grand Marnier in the icing? Yes, please.
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Nut-free? Skip the almonds. Still delicious.
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Feeling chocolatey? Drizzle melted dark chocolate on top instead of icing.
Storage Tips (aka “These Get Better with Age”)
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Counter life: Airtight container, room temp, up to a week. Maybe more, but they’ve never lasted that long here.
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Planning ahead? Bake them 2–3 days before your event. The flavor deepens, like magic.
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Freezer? Yep! Freeze the un-iced bars. Thaw and glaze later.
Pro tip: Stack them with wax paper between layers if you’re storing a bunch. That icing likes to stick.
Parting Words From My Kitchen Table
If you’re short on time but craving something that tastes like cinnamon, warmth, and a little old-fashioned love, these Lebkuchen Bars are it. They’re simple. Special. And they make your house smell like you’ve got carolers on the porch and snow falling outside (even if you’re in Florida and it’s 85 degrees).
Try them. Tweak them. Share them.
And if you do, drop me a comment or a note—I’d love to know if they made it into your holiday rotation.
Stay cozy, bake with heart, and don’t forget to sneak one for yourself before they all disappear.
Lebkuchen Bars
Ingredients
- 1/2 cup brown sugar packed
- 1/2 cup honey
- 1/3 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 egg
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh orange zest
- 1 1/2 teaspoons vanilla
- 1/2 cup sliced almonds
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon vanilla
Instructions
- In a medium saucepan, combine brown sugar, honey, granulated sugar, and butter. Bring just to a simmer over medium heat, stirring until sugars are dissolved. Remove from heat and cool.
- In a large bowl, sift together flour, baking soda, cinnamon, and ginger.
- Once the honey mixture is cool, whisk in the egg, orange juice, zest, vanilla, and almonds.
- Add wet mixture to dry ingredients and stir until just combined. Cover the dough with plastic wrap directly on the surface and refrigerate for 6–8 hours or overnight.
- When ready to bake, let the dough sit at room temperature for 30 minutes. Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment and lightly grease.
- Transfer dough to the prepared dish. Press evenly using a greased spatula. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- While bars bake, whisk together the icing: powdered sugar, orange juice, grated ginger, and vanilla until smooth.
- Cool bars for 5–10 minutes, then spread icing evenly on top. Let bars cool completely before slicing. Store in an airtight container at room temperature.
Notes
Nutrition