When it comes to festive treats, few desserts evoke the warm, cozy spirit of the holidays quite like Magenbrot, the soft and spicy German cookie. Imagine the aroma of cinnamon, cocoa, and mixed spices filling your kitchen, paired with the sweet tang of candied citrus and the nutty depth of toasted hazelnuts. These cookies are not just desserts—they’re a tradition steeped in history, often enjoyed during Christmas markets throughout Germany.
Biting into a piece of Magenbrot is a sensory experience: soft yet slightly chewy, fragrant with spices, and finished with a delicate, glossy glaze. The combination of chocolate, citrus, and traditional Lebkuchen spices makes each bite rich, layered, and utterly addictive. Perfect for gifting, serving at holiday gatherings, or enjoying with a hot cup of tea, Magenbrot is a treat that captures the essence of cozy winter celebrations.
This recipe allows you to recreate the magic at home. With a few simple ingredients and a bit of patience, you can fill your kitchen with the irresistible scent of these soft, spiced cookies. Let’s dive into how to make Magenbrot step by step.
Recipe Overview
Magenbrot are soft, spiced German cookies characterized by their chewy texture, rich cocoa flavor, and a touch of citrus sweetness. Traditionally enjoyed during the holiday season, these cookies are flavored with Lebkuchen spices, toasted hazelnuts, and candied citrus peel. Glazed with a chocolate-lemon icing, they are cut into diamond shapes, making them as beautiful as they are delicious.
Ingredients & Instructions
Ingredients
- ¼ cup water
- ¾ cup sugar
- ½ cup honey
- ⅔ cup mixed candied citrus peel, finely chopped
- 1 cup toasted, ground hazelnuts
- 3¼ cups flour (regular or gluten-free blend)
- 6 tbsp unsweetened cocoa powder
- Zest of 1 lemon
- 2 tbsp German Lebkuchen spice mix (or pumpkin pie/apple pie spice)
- 1 tsp cinnamon
- ½ tsp fine sea salt
- 2 tsp baking soda
- 1 tsp baking powder
- ½ cup milk
- 1 large egg
- 1 cup icing sugar/powdered sugar (for glaze)
- 2 tbsp unsweetened cocoa powder (for glaze)
- 2 tbsp lemon juice (for glaze)
- Small amount of water (for glaze, if needed)
Step-by-Step Instructions
1. Prepare the Honey Syrup
In a small saucepan, heat water, sugar, and honey over medium heat until the sugar fully dissolves. Remove from heat and let it cool slightly. This syrup forms the sweet, fragrant base of the dough.
2. Mix the Dry Ingredients
In a stand mixer or large bowl, combine flour, chopped candied citrus peel, toasted hazelnuts, cocoa powder, lemon zest, spices, baking soda, baking powder, and salt. Mix until evenly distributed.
Tip: Toasting the hazelnuts enhances their flavor, giving the cookies a deeper, nuttier profile.
3. Form the Dough
Pour the warm honey mixture into the dry ingredients. Add egg and milk, then knead using a stand mixer or by hand until a stiff, cohesive dough forms.
Form the dough into a ball, wrap in plastic wrap, and chill overnight or up to 3–4 days. Chilling allows the flavors to develop and makes the dough easier to shape.
4. Shape the Cookies
Preheat your oven to 350°F (180°C) and prepare cookie sheets by greasing or lining them with parchment paper.
Remove the dough from the fridge and let it sit at room temperature for 30 minutes. Divide the dough into 8 wedges. Roll each wedge into an 11-inch rope, approximately ¾-inch thick, and slightly flatten with your fingers.
5. Bake the Logs
Place the dough logs on prepared cookie sheets and bake for 12–14 minutes, until they are puffed but remain soft.
6. Prepare the Glaze
In a small bowl, combine icing sugar, cocoa powder, and lemon juice to make a thick glaze. Add water ½ teaspoon at a time until the consistency is smooth and pudding-like.
7. Glaze and Cut
Brush the warm logs with the glaze, allow to cool slightly, then cut diagonally into diamond shapes. This classic presentation adds elegance to the cookies.
8. Storage
Store Magenbrot in an airtight tin with wax paper between layers. They keep for up to 2 weeks, or can be frozen for up to 3 months, making them perfect for holiday gifting or preparing ahead of time.
Cooking Tips & Variations
1. Spice it Up
The traditional Lebkuchen spice blend gives Magenbrot its signature flavor. Experiment with cloves, allspice, nutmeg, or ginger to customize the spice level to your liking.
2. Gluten-Free Options
Use a gluten-free flour blend for the dough and ensure that your cocoa powder and other ingredients are gluten-free for a safe substitution.
3. Nut Alternatives
If hazelnuts aren’t available, try almonds or walnuts. Toast them lightly to bring out the flavor and add a satisfying crunch.
4. Candied Peel Substitutions
If you don’t have mixed citrus peel, try using dried cranberries or cherries for a sweet, tart twist.
5. Make Ahead
Magenbrot actually improves in flavor after a day or two, as the spices and honey meld. Assemble and chill the dough in advance to save time during busy holiday baking.
Storage & Serving Suggestions
Magenbrot cookies are versatile in storage and serving:
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 3 months with wax paper between layers.
- Serving: Perfect alongside hot cocoa, mulled wine, or tea. Arrange on a festive platter for parties, or wrap individually for homemade gifts.
These soft, spiced cookies are ideal for holiday celebrations, cozy evenings, or as a thoughtful, edible gift for friends and family.
Magenbrot is more than a cookie—it’s a taste of German holiday tradition. With its soft, spiced interior, chewy texture, and glossy cocoa-lemon glaze, it’s a festive treat that fills the home with warmth and sweetness. This recipe allows you to recreate a beloved classic at home with simple ingredients and careful preparation.
Perfect for gifting, party trays, or enjoying with a cup of coffee or tea, Magenbrot is a delicious way to celebrate the holidays or cozy up any day of the year. Once you try them, these soft and spicy German cookies are sure to become a cherished part of your baking repertoire.
FAQs
1. Can I make Magenbrot without nuts?
Yes, you can omit nuts or substitute with seeds like pumpkin or sunflower seeds for a nut-free option.
2. How long should the dough chill?
Chill overnight or up to 3–4 days to develop flavor and make shaping easier.
3. Can I make these cookies gluten-free?
Absolutely! Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
4. What is the best way to store Magenbrot?
Keep them in an airtight container with wax paper between layers. They last up to 2 weeks or can be frozen for up to 3 months.
5. Can I prepare the glaze ahead of time?
Yes, mix the glaze and store it in a small airtight container. Brush it on the cookies when they are warm from the oven.
Magenbrot are soft, spiced German cookies with cocoa, hazelnuts, and candied citrus. Perfect for holidays, these glazed treats are chewy, flavorful, and easy to make!
