Lebkuchenherz (German Heart Cookies)

These German "gingerbread hearts" (Lebkuchenherz) are a common sight in Bavaria during the fall and winter holidays. But they're a delicious treat any time you want a sweet celebration!

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Yields:

36 serving(s)

Prep Time:

1 hr

Total Time:

7 hrs

Ingredients

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• 4 1/2 c.

  all-purpose flour, spooned and leveled, plus more for work surface

• 1/4 c.

  unsweetened cocoa powder

• 2 tsp.

  ground cinnamon

• 1 tsp.

  ground ginger

• 1 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 1/8 tsp.

  ground allspice

• 1/8 tsp.

  ground nutmeg

• 1 c.

  (2 sticks) unsalted butter, at room temperature

• 1 c.

  packed light brown sugar

• 1/2 c.

  molasses

• 2

  large eggs

• Blue, green, and red icing, for decorating

Directions

• 1. Step 1Whisk together flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, allspice, and nutmeg in a bowl. Beat butter and sugar on medium speed with an electric mixer until smooth, 1 to 2 minutes. Add molasses and mix until combined. Beat in eggs, one at a time, beating until combined after each addition. Reduce mixer speed to low and beat in flour mixture, 1/2 cup at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl. Divide dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 6 hours and up to overnight. 
  2. Step 2Preheat oven to 375°F. Line two baking sheets with parchment paper. On a lightly floured work surface, roll one dough disc to 1/4-inch-thick. Cut dough using a 3-inch heart-shaped cookie cutter. Use a drinking straw to punch out two holes in the top of each cookie. Transfer to prepared baking sheets. Bake, in batches, until dry around the edges, 9 to 11 minutes. Transfer to a wire rack and cool completely. Repeat with remaining dough disc. Decorate as desired. Once dry, thread ribbon through holes.

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