Why You’ll Love Magenbrot Recipe
You’ll love these cookies because their warm blend of spices, cocoa, citrus and hazelnuts evokes cozy holiday markets and festive winter evenings. The texture is pleasantly soft and chewy — unlike crisp cookies — and the glaze gives a lovely crackly finish that makes them feel more special. They’re also forgiving: there’s no fancy shaping needed, and you can even use a gluten‑free flour blend if desired.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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water
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sugar
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honey
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mixed candied citrus peel
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toasted, ground hazelnuts
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flour (regular or gluten‑free blend)
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unsweetened cocoa powder
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lemon zest
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German “Lebkuchen” spice mix (or substitute pumpkin‑pie / apple‑pie spice)
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cinnamon
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fine sea salt
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baking soda
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baking powder
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milk
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1 large egg
for the glaze:
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icing sugar / powdered sugar
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unsweetened cocoa powder
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lemon juice
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small amount of water (if needed)
Directions
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In a small saucepan, gently heat water, sugar, and honey until sugar melts. Let the mixture cool a bit. Finely chop the candied citrus peel.
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In a large bowl (or mixer), combine flour, chopped peel, ground hazelnuts, cocoa, lemon zest, spices, salt, baking soda and baking powder.
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Pour in the warm honey mixture, then add egg and milk. Mix / knead until you get a stiff dough.
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Form the dough into a ball, wrap in plastic, and chill overnight (or up to a few days).
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When ready, let dough warm to room temperature (~30 minutes). Preheat oven to 350 °F (180 °C). Line or grease baking sheets.
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Divide dough into 8 wedges. Roll each wedge into a rope about 11 inches (28 cm) long, flatten slightly, and place on baking sheets.
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Bake for 12–14 minutes — the logs should puff up but remain soft.
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While baking, mix glaze: stir icing sugar, cocoa powder, lemon juice into a thick paste; add water as needed until pudding‑like consistency.
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Remove the logs, wait 5–8 minutes, then brush warm logs thoroughly with glaze.
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Once glaze sets, cut logs diagonally into diamond‑shaped cookies.
Servings and timing
This recipe makes about 80 Magenbrot cookies. Preparation takes ~30 minutes, bake time ~15 minutes, plus chilling overnight.
Variations
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Substitute the spice mix: if you don’t have German Lebkuchen mix, pumpkin‑pie or apple‑pie spice blends can work.
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Use gluten‑free flour blend instead of regular flour — the texture and flavour remain satisfying.
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For a slightly different flavour, you can skip candied citrus peel or replace with chopped crystallized ginger (though flavour will change).
Storage/Reheating
Store baked Magenbrot in an airtight container (with parchment or wax paper between layers) in a cool, dry place. They stay good for up to 2 weeks. For longer storage, you can freeze them — they hold up well for a few months.
FAQs
What does “Magenbrot” mean?
“Magenbrot” literally translates from German as “stomach‑bread,” a reference to the warming spices — once thought to aid digestion.
Why should the dough rest (chill) overnight?
Chilling allows the flavours to meld and the dough to firm up, which helps achieve the cookie’s characteristic chewy texture.
Can I make Magenbrot without hazelnuts?
Yes — you can omit hazelnuts or substitute with other nuts (e.g. ground almonds), but it will change the texture and flavor a bit.
What if I don’t have candied citrus peel?
You can leave it out or try using finely chopped crystallized ginger or citrus zest for a different twist, though the classic flavour will be slightly altered.
Can I use regular cocoa or does it need to be unsweetened?
Use unsweetened cocoa powder for the proper chocolate‑spice balance. Sweetened cocoa could make the cookies too sweet and unbalanced.
Can I make the dough gluten‑free?
Yes — using a gluten‑free flour blend works well and yields a similar texture.
Are these cookies hard or soft?
They remain soft and chewy — not crunchy — thanks to the honey in the dough and a relatively gentle bake.
Do I really need the glaze?
The glaze is traditional and gives the cookies their characteristic crackled finish and chocolate‑citrus flavour. Without it, they’re still tasty — but a bit simpler.
How long will the cookies stay fresh?
Stored properly in an airtight container, they stay good for about two weeks. For longer storage, freezing is a good option.
What are good occasions to serve Magenbrot?
They’re perfect for holiday gatherings, Christmas cookie platters, festive tea or coffee time, or as a comforting winter treat.
Conclusion
Magenbrot is a cozy, spiced cookie that brings the flavors of German Christmas markets into your own kitchen. With a tender, chewy texture, warm spices, nuts, citrus and a rich glaze, it’s a delicious treat — and surprisingly easy to make. Baking a batch is a lovely way to fill your home with holiday aromas and share a festive tradition with friends and family.
Magenbrot (A Soft & Spicy German Christmas Cookie)
Magenbrot is a soft, spiced German Christmas cookie similar to gingerbread, flavored with warming spices, cocoa, and finished with a sweet sugar glaze. Traditionally enjoyed during the holiday season, especially at Christmas markets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 40 cookies
- Category: Cookies
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 2¾ cups (360g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ¾ cup (180ml) milk
- ¼ cup (60g) unsalted butter
- ¼ cup (60ml) honey
- ½ teaspoon vanilla extract
- For the glaze:
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) water
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and all the spices.
- In a saucepan over medium heat, combine the milk, butter, and honey. Heat until the butter is melted and the mixture is warm. Remove from heat and stir in vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
- Divide the dough in half and roll each half into a log about 1½ inches (4 cm) in diameter.
- Place the logs onto the prepared baking sheet and bake for 15 to 20 minutes, until set and slightly firm to the touch.
- Let the logs cool slightly, then cut them diagonally into ½-inch slices.
- For the glaze, combine the sugar, water, cinnamon, and cloves in a saucepan. Bring to a boil and simmer for 2 minutes. Remove from heat and stir in vanilla.
- Toss the warm cookies in the glaze until well coated. Spread them out on a rack or parchment to dry.
Notes
- The cookies will firm up as they dry and become chewy inside.
- Store in an airtight container for up to 2 weeks; flavor improves over time.
- You can double the recipe for a larger batch.
- Perfect for holiday gifting or cookie platters.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 25mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
