The dough is rolled out flat, baked, then brushed over with a sugar glaze and cut into rectangular pieces (the Läckerli) while still warm.

When the trade in oriental spices reached Europe in the 11th century, the wealthy monasteries were the first to use them to flavor honey cakes.

Other early Läckerli recipes are attested from St. Gallen (1640), Zofingen (1677), Schaffhausen (1684), Graubünden (1689) and Zurich (end of the 17th century).

In Basel, the Läckerli appear for the first time in a statement by the gardeners' guild of October 10, 1711, where "3 Läckerlin leaves" are mentioned;[4] in previous the recipe books the term gingerbread was used.

Läckerli are made by various producers in Switzerland, both industrially (including by Jowa AG in Gossau for Migros) and by hand, especially by numerous Basel bakeries.