Bake Like a Winner: Rye Holiday Cookies (Lebkuchen)

Traditional lebkuchen cookies made with rye flour

Of all the holiday traditions, there’s one recipe that is near and dear to my heart—my beloved Rye Lebkuchen cookies. These chewy, not-too-sweet treats hold a special place in my heart as they are steeped in history. Made entirely from rye flour, they’re a nod to the resourceful baking traditions of Alpine life, where hearty grains like rye were essential staples. Around here, this cookie has been enjoyed for generations and remains a classic holiday tradition.

A few years back when I was writing a food blog enticing readers to cook fresh, easy and colorful meals, I decided to share this recipe during a cookie contest hosted by the Leonard Lopate show on WNYC, featuring none other than Melissa Clark from The New York Times. Her appreciation for the depth and simplicity of these cookies made them one of her top picks in the “Baking Cookies with Melissa” contest.

What makes these Lebkuchen unique? First, they’re crafted entirely from rye flour. Rye, along with buckwheat and barley, was one of the few grains that thrived in the challenging climates of my Alpine hometown, so it became a key ingredient in traditional recipes. Second, unlike gingerbread, these cookies don’t include ginger—a reflection of what was available locally. Instead, they’re packed with warming spices like allspice, cinnamon, and ground cloves.

These cookies are not only delicious but also quick and easy to make. Whether you're looking for a holiday treat or a simple yet satisfying dessert, they’re a perfect choice.

Rye Lebkuchen (Holiday Cookies)

Ingredients:

• 1 1/4 cup rye flour

• 1/2 cup sugar

• 3 Tbsp honey

• 1 tsp baking soda

• 2 eggs

• A pinch each of: allspice, cinnamon, ground cloves, (and optional ginger)

• 1/2 cup chopped almonds

Instructions:

1. Mix all ingredients until well combined into a ball.

2. Cover and let the dough rest for at least 3 hours or overnight in the fridge.

3. Preheat oven to 360°F (180°C).

4. Knead the dough and roll it out to slightly less than 1/2 inch thick. Use a little flour to prevent sticking.

5. Cut out cookies and place them on a baking sheet.

6. Bake for 10-15 minutes, until just set. The centers can remain slightly soft, as they will finish baking while cooling.

Whether you’re savoring the last echoes of the holiday season or looking for a comforting winter recipe, these cookies are a must-try. And if baking cookies isn’t on your New Year’s radar, keep an eye out for my baked apple recipe—another cozy favorite from my Alpine roots.

Here’s to a year of delicious creations. Come bake with me!