Cranberry Lebkuchen Herzen

Cranberry Gingerbread

A fruity twist on the traditional gingerbread cookie with tart cranberries! A lovely sweet treat for Christmas.

Course Dessert, Snack
Cuisine American, Canadian, German
Prep Time 25 minutes
Cook Time 12 minutes
Resting time 1 hour
Total Time 37 minutes
Servings 25 portions
Calories 110 kcal
Author Kiki Johnson


  • 125 g honey
  • 50 g sugar
  • 50 g brown sugar
  • 50 g butter
  • 2 Tbsp cream
  • 2 tsp gingerbread spice
  • 0,5 tsp cardamom
  • 100 g dried cranberries
  • 250 g flour
  • 2 tsp baking powder
  • 200 g dark chocolate + cranberries for decoration


  1. Heat up the honey, butter and cream in a pot until melted, add the cranberries and let simmer for 2 minutes. Blend this mixture in your processor until smooth. Small junks of cranberries are no biggie.
  2. Whisk your flour with the baking powder, brown sugar and spices and add the cranberry-honey dough. Mix on low speed until it comes together, then knead with your hands until smooth.
  3. Let the dough chill for about an hour.
  4. Preheat your oven to 180, roll out the dough to about 4 mm and cut out little hearts with a heart -shaped cookie cutter.
  5. Bake them for about 12 minutes, let them cool completely and cover them with chocolate or sugar glaze!