Distinguished from other Lebkuchen by their sometimes elaborate sugar decorations,[1] they are not to be confused with the Berner Haselnusslebkuchen, another Bernese specialty which is made from ground hazelnuts.

Honiglebkuchen dough is made of honey, milk, margarine, flour and potassium carbonate (as leavening agent), as well as a mixture of spices.

The sugar decorations are believed to have come into general use some time after sugar manufactured from mangelwurzel became widely affordable in the early 19th century, but around the turn of the 20th century at the latest.> A baker's manual of 1946 records that "the embellishments ... are made according to a decades-old tradition" and that "the application of bears, edelweiss, doves and so forth ... is and has always been a specialty and a point of pride of the Bernese confectioner.

"[1] Together with their hazelnut counterpart, Honiglebkuchen are the signature product of Bernese bakers and are particularly popular in the December holiday season, as well as with tourists throughout the year.

[1] Bakers recommend taking the Lebkuchen together with café au lait, in which the cake can also be dunked to improve its flavour.