Crispy lebkuchen cookies


  • 240 g dark chocolate
  • Approx. 8-10 g vanilla sugar
  • 160 g butter
  • 240 g sugar
  • 1 egg
  • Approx. 8-10 g baking powder
  • 2 tsps mixed lebkuchen spices
  • 80 g chopped hazelnuts
  • 200 g flour
  • Round HOCH baking wafers


  1. Chop the chocolate into small pieces.
  2. Beat the butter with half of the sugar for approx. 2 minutes. Stir in the egg.
  3. Mix the chocolate pieces, vanilla sugar, baking powder, spices, remaining sugar, hazelnuts and flour together with 1 tbsp water. Fold the mixture into the creamed butter and sugar.
  4. Spread the HOCH baking wafers out on a baking tray. Using two teaspoons, place a portion of the mixture on each wafer and place in a preheated oven.

Use the small HOCH baking wafers (40–50 mm diameter) for delicious mini-cookies and our standard HOCH baking wafers (70–80 mm diameter) for larger lebkuchen cookies. Or mix and match for added variety!

Decoration tips:

  • Decorate the cookies with fine lines of cooking chocolate.
  • Sprinkle the cookies with icing sugar.
  • Or decorate the cookies with chopped or whole hazelnuts.


Electric oven: 175°C | Baking time: Approx. 10 min. | Preparation: 25 min.