One thing I’ve been trying to perfect for years is my gluten free lebkuchen — I wanted them to taste exactly like the chewy, spiced Christmas biscuits I used to buy from Lidl.
If you remember those soft, spiced cookies with the crunchy white icing, you’ll know what I mean. After a lot of testing, I’ve finally nailed a gluten free lebkuchen recipe that brings back those festive flavours.
I know there are ready-made options available, but they didn’t quite match the particular biscuits I had in mind. I aimed to keep this recipe simple and approachable, using a few shortcuts with the spices so you don’t need a dozen jars of spice in your cupboard.
These lebkuchen taste just like the Christmas cookies I’ve been craving for years. No complicated steps, no obscure ingredients—just a reliable, repeatable recipe you can bake every year.
Lebkuchen or pfeffernüsse?
These gluten free lebkuchen sit somewhere between traditional lebkuchen and pfeffernüsse. They have the small domed shape and white icing like pfeffernüsse, but the spice mix leans more towards lebkuchen, without the black pepper typically found in pfeffernüsse.
“Pfeffernüsse” literally means “pepper nuts” — a fun word, and one I plan to try making next. If you prefer a more traditional lebkuchen, you can fold in candied orange peel or chopped nuts, but I kept this version simple to recreate that Lidl-style biscuit I missed.
If these sound like your kind of festive cookie, you’ll also enjoy my gluten free gingerbread recipe—perfect for a full seasonal baking session.
Lebkuchen ingredients
Below is a quick shopping list; a full printable recipe card follows in the instructions section.
- 100g dark brown sugar
- 120g runny honey
- 50g unsalted butter (see notes for dairy-free options)
- 250g plain gluten free flour or all-purpose gluten free flour
- 3 tsp baking powder
- 1/2 tsp xanthan gum (adjust if your flour blend already contains it)
- 3 tsp mixed spice
- 40g ground almonds
- 1 large egg
For the icing glaze:
- 300g icing sugar
- 4 tbsp boiling water, added gradually
I used a plain gluten free flour blend in this recipe, but most all-purpose gluten free flours will work. If your blend is self-raising, omit the baking powder. If it already contains xanthan gum, reduce the extra xanthan gum to 1/4 tsp.
Xanthan gum helps replicate gluten’s structure, giving the biscuits better shape and texture. For a dairy-free version, substitute a firm dairy-free butter alternative, bearing in mind softer spreads may cause the cookies to spread in the oven.
Using a mixed spice is a convenient way to get a warm, gingerbread-like flavour without measuring out several individual spices. My mix is roughly cinnamon-forward with notes of coriander, nutmeg, cloves, pimento and ginger. Three teaspoons gives a balanced flavour; increase to four if you prefer more spice.
Tips for the best lebkuchen
Here are a few key tips to ensure success with these gluten free lebkuchen.
- Do not skip chilling the dough. Chilling firms the sticky dough, makes it much easier to handle and prevents excessive spreading in the oven.
- If the dough softens while you’re rolling it, pop the tray with formed dough balls back into the fridge for a short time before baking.
- After baking, leave the cookies on the tray until completely cool. They will feel soft when warm but firm up as they cool.
- Glaze the lebkuchen only when they are entirely cool. The glaze can discolour if left for several days, so if gifting, try to ice them close to when you’ll give them away.
- These cookies freeze well: you can freeze uncooked dough balls and bake from frozen (add a few minutes to the bake time), or freeze baked cookies without glaze and ice them once defrosted.
My gluten free lebkuchen recipe
This recipe yields around 24 biscuits, depending on size. The dough needs at least a couple of hours in the fridge; overnight chilling improves the flavour and texture.
You can also freeze the dough, either cooked or uncooked, so you can have these gluten free lebkuchen ready whenever you want them.
If you make this recipe and enjoy it, I’d love to see your bakes on social media—please tag photos with #theglutenfreeblogger. Your feedback and reviews help others find and enjoy the recipe too.
Gluten Free Lebkuchen
Gluten free lebkuchen are a festive German biscuit made gluten free in this recipe. Expect warm, spiced flavours and a sweet white glaze.
Ingredients
- 100g dark brown sugar
- 120g runny honey
- 50g unsalted butter
- 250g plain gluten free flour
- 3 tsp baking powder
- 1/2 tsp xanthan gum
- 3 tsp mixed spice
- 40g ground almonds
- 1 large egg
For the glaze:
- 300g icing sugar
- 4 tbsp boiling water
Instructions
- Add the dark brown sugar, honey and butter to a large saucepan over low heat. Warm gently, stirring occasionally, until the butter has melted and the mixture is smooth. Do not boil. Remove from the heat and cool for 5 minutes.
- In a large bowl, mix the plain gluten free flour, baking powder, xanthan gum, mixed spice and ground almonds until combined.
- When the sugar and honey mixture has cooled slightly (warm, not hot), pour it into the flour mix and stir until a sticky dough begins to form.
- Lightly beat the egg and add it to the mixture. Stir until the dough is thick and evenly combined. It will be very sticky.
- Now chill the dough. Wrap it in clingfilm or cover the bowl and refrigerate for at least 2–3 hours, ideally overnight, to let the flavours develop and the dough firm up.
- When chilled, preheat the oven to 180°C (160°C fan) / Gas Mark 4. Remove the dough from the fridge.
- Break off small pieces and roll into balls about 1 inch in diameter. Work quickly to keep the dough cool and place the balls on a baking tray with plenty of space between them.
- Bake for 10–12 minutes, until the domes are golden on top. Remove from the oven and leave to cool completely on the tray before transferring to a rack.
- To make the glaze, stir the icing sugar into a bowl and add boiling water 1 tbsp at a time until you reach a thick, dippable consistency. Dip each cooled biscuit in the glaze and place on a cooling rack until the icing sets.
Notes
- If using self-raising flour, omit the baking powder. If your flour already contains xanthan gum, add only 1/4 tsp extra.
- Store the cookies in an airtight container for several days. For best icing appearance, glaze them close to when you plan to serve or gift them.
- You can freeze uncooked dough balls and bake from frozen (add about 3–5 minutes to the bake time). Baked cookies freeze well without glaze; ice them after thawing.
Nutrition Information (per biscuit)
Calories: 146 • Total fat: 3g • Saturated fat: 1g • Carbohydrates: 29g • Sugar: 21g • Protein: 2g • Sodium: 74mg
Need some more gluten free Christmas inspiration?
If you enjoy seasonal baking, try other gluten free recipes for the holidays. My blog includes a roundup of gluten free Christmas ideas and a selection of festive bakes.
Here are a few suggestions to explore on your own: a full gluten free Christmas guide, a classic gluten free Christmas cake, a chocolate yule log adapted for gluten-free diets, and gluten free shortbread or mince pie recipes.
If you make these lebkuchen, please share your photos with the hashtag #theglutenfreeblogger on social media. I love seeing how your bakes turn out, and reviews help others find the recipe.
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