Step 1

Prepare the Cookies: In a 1½ quart saucepan, combine the honey and muscovado sugar. Over medium-high heat, stir gently until the sugar begins to dissolve and the mixture just begins to come to a simmer. Remove the pan from the heat and stir in the butter. Let cool until warm to touch. Whisk in the egg and lemon zest and juice.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, stir together the flour, baking soda, salt, and spices.

Step 3

On low speed, stir in the wet ingredients until a smooth, sticky dough forms. Laura's Note: This will be slack and loose, don't worry! Scrape the dough into a lightly oiled ceramic bowl and cover with a plate - you want the dough to be able to breathe.

Step 4

Allow the dough to "ripen" at cool room temperature for 1 to 2 days - do not refrigerate. (The large amount of honey and sugar will keep bacteria at bay.)

Step 5

Position racks to the upper and lower thirds of the oven and preheat it to 350°F (180°C). Line two baking sheets with parchment paper.

Step 6

Turn out the dough onto a well-floured work surface. Roll it out to a ¼-inch/6 mm thickness. Use a bench scraper or thin spatula to get under the dough and scoot it around in the flour occasionaly to prevent sticking. Cut shapes with 2-inch/5 cm cutters and place 1 inch/2½ cm apart on the prepared baking sheets. Sweep away any excess flour with a pastry brush.

Step 7

Bake until fragrant and lightly browned, about 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time. (Watch closely, as honey in the dough can make the edges catch and burn quickly.)

Step 8

Prepare the Glaze: In a medium bowl, whisk together the confectioner's sugar, egg white, lemon juice, and salt for a smooth, thin, runny glaze. (Add a few drops of lemon juice, as needed, to achieve this consistency).

Step 9

Let the cookies firm up and cool on the baking sheets for 5 minutes. Run an offset spatula under the cookies to gently looesn them from the parchment paper, leaving them on the sheets.

Step 10

While still warm, brush the cookies with glaze and transfer to wire racks. Allow the cookies to cool and the glaze to dry completely.

Step 11

The secret to a perfect lebkuchen texture is in the resting phase: place the cookies into airtight containers in layers, seperated by parchment or wax paper. Tuck a wedge of apple in the container before sealing. Store in a cool place for at least 3 days, or up to 2 weeks, to allow the cookies to ripen once more before serving.