Gingerbread Spice (Lebkuchengewürz) Recipe
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At a glance
To make the best gingerbread spice, whisk cinnamon, cloves, allspice, coriander, cardamom, ginger, nutmeg, and anise together. Transfer to a jar, let rest for 24 hours, then use 1 to 2 teaspoons per cup of flour.
I find it funny that after moving to Spain, I ended up speaking more German than Spanish. I had no idea there was such a large German population here, but I love it! I’m surrounded by so many different languages here, and I love every second of it. I love languages!
When Christmas rolled around last year, I found myself surrounded by Germans, beautiful Christmas decorations, and amazing food. But I found one thing missing. The gingerbread!
I’ve done a recipe for gingerbread cookies, but I’ve never created my own gingerbread spice mix. So I set out to do just that, and I ended up with something rich and delicious.
FYI: In German, gingerbread spice is called: Lebkuchengewürz [leb-koo-hen ge-VOORTS]. The “h” is hissed like a cat. Just in case you were wondering.
What Is Lebkuchengewürz?
- The classic German gingerbread spice used for Lebkuchen and Pfeffernüsse
- More complex than pumpkin spice because of coriander, cardamom, and anise
- Works in baked goods and warm drinks
Ingredients For Homemade Gingerbread Spice
- Ground cinnamon – Ceylon cinnamon, if possible
- Ground cloves
- Ground allspice
- Ground coriander
- Ground cardamom
- Ground ginger
- Ground nutmeg
- Ground anise seed – or star anise powder
How To Make Gingerbread Spice (Step-By-Step Instructions)
- Combine spices in a bowl.
- Whisk or stir thoroughly to combine
- Transfer to an airtight glass jar. Store in a cool, dark cupboard and rest 24 hours before first use
How To Store Homemade Gingerbread Spice
Store it in an airtight container. Glass is preferable. Keep it in a cool, dark place. Best used within 6 months. Label with the date.
How Much Gingerbread Spice To Use
- Cookies and cakes: 1 to 2 tsp per cup of flour.
- Drinks and no-bake desserts: start with ¼ to ½ tsp, adjust to taste.
Recipe Variations
- Marzipan style: add ½ tsp ground bitter almond or almond extract powder
- Franconian: add a pinch of ground mace
- Rhineland: add a touch of white pepper
Fun Uses Beyond Gingerbread
- Stir into oatmeal or yogurt
- Sprinkle over roasted nuts or baked apples
- Blend into coffee or hot cocoa
- Add to pumpkin or apple desserts
Pro Recipe Tips
- Rest the blend for 24 hours so the oils in the spices combine.
- Choose Ceylon cinnamon for a softer, sweeter blend.
- For older spices, warm the mix in a dry pan for 20 to 30 seconds to wake up the aromas.
- Grind whole spices for maximum aroma, then sift before use.
FAQs About Gingerbread Spice
Is gingerbread spice the same as pumpkin spice?
No. Pumpkin spice rarely includes coriander or anise. This blend is more complex.
Can I grind whole spices?
Yes. Grind cloves, allspice, coriander, anise, and cardamom. Sift for a fine texture.
Can I skip the anise?
You can. The flavor is less German. Try a ¼ tsp. fennel seed as a softer alternative.
How long does gingerbread spice keep?
About 6 months in an airtight jar stored in a cool and dark place. Aroma fades gradually.
What is a substitute for Lebkuchengewürz?
Use pumpkin spice plus ¼ tsp coriander and a pinch of anise per tablespoon to mimic the flavor.
Quick Guide
- Ratio for baking: 1 to 2 tsp per cup of flour.
- Drinks: ¼ to ½ tsp, then adjust.
- Best cinnamon: Ceylon for sweeter, softer flavor.
- Storage: airtight, cool, dark, up to 6 months.
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Gingerbread Spice (Lebkuchengewürz) Recipe
Equipment
- 1 small or medium mixing bowl.
Ingredients
- 3 tbsp. ground cinnamon (Use Ceylon cinnamon if possible)
- 2 tsp. ground cloves
- 2 tsp. ground allspice
- 2 tsp. ground coriander
- 1½ tsp. ground cardamom
- 1½ tsp. ground ginger
- 1 tsp. ground nutmeg
- 1 tsp. ground anise seed (or ½ tsp. setar anise powder)
- ½ tsp. ground black pepper (optional)
Instructions
- Combine spices in a bowl.
- Whisk or stir thoroughly to combine
- Transfer to an airtight glass jar. Store in a cool, dark cupboard and rest 24 hours before first use
Notes
Nutrition
