These German honey-spice cookies are a traditional Christmas delicacy—. Choose from 2 glazes—, or make a batch of each!


about 2 dozen cookies



  • 3/4 cup honey
  • 3/4 cup C&H® Golden Brown Sugar
  • 1/2 cup blanched almonds, toasted
  • 1/2 cup blanched hazelnuts, toasted
  • 2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 fresh lemon, finely grated zest
  • 1 teaspoon fresh orange, zested
  • 1/2 cup candied citron (lemon and orange peels)

Plain Glaze

  • 1 1/2 cups C&H® Confectioners Sugar
  • 1 tablespoon orange or lemon juice
  • 2 tablespoons hot water

Chocolate Glaze

  • 1 1/2 cups C&H® Confectioners Sugar
  • 1/4 cup cocoa powder, unsweetened
  • 1 tablespoon orange or lemon juice
  • 2 tablespoons hot water



Heat honey and brown sugar in small saucepan over low heat, stirring constantly, until sugar dissolves and mixture is thin. Remove from heat and cool until just warm, about 10 to 15 minutes.

In food processor, finely grind almonds and hazelnuts with 2 tablespoons of flour. In medium bowl, sift remaining flour with baking soda, spices and salt. Stir in ground nuts; set aside.

In stand mixer with whisk attachment, beat eggs on medium speed for several minutes, until light colored and thick. Add cooled honey mixture; mix until combined. Add flour mixture and mix with paddle attachment until combined.

Dough will be very stiff and sticky. Add zests and candied citron and mix just until incorporated. Cover dough and refrigerate for at least 2 hours, preferably overnight.

Preheat oven to 350°F. Line several cookie sheets with parchment paper.

Using a medium (1 3/4 –inch) cookie scoop, drop dough onto prepared cookie sheets about 2 inches apart.

Bake for 10 to 12 minutes, rotating sheets halfway through, until golden brown. Remove cookie sheets from oven and immediately transfer baked cookies to a cookie rack.

Plain Glaze

Sift confectioners' sugar. Add juice and water to make a thick but runny glaze.

Chocolate Glaze

Sift confectioners' sugar with cocoa powder. Add juice and enough water to make a thick but runny glaze.

Use an offset spatula to spread glaze over the top of each cookie. Let stand until completely cool and the icing is set, about 1 hour.

Featured by Anita Chu, Dessert First.