As the holiday season approaches, the comforting scent of spices begins to fill the air, instantly transporting me to warm family gatherings and cozy evenings by the fire. This year, I’m excited to share a delightful German treat that has become a staple in my kitchen: Magenbrot. These soft and chewy cookies, with their unique blend of chocolate and gingerbread flavors, are not just treats—they embody the spirit of Christmas itself.
What I love most about Magenbrot is how effortlessly they come together. Simply roll, bake, and glaze—it’s as easy as that! Plus, their versatility means you can adapt the ingredients to suit your dietary needs, whether you’re aiming for gluten-free or experimenting with different spices. So, gather your loved ones and let’s create a festive memory that can be cherished in every delicious bite.
Why is Magenbrot a Must-Try Christmas Treat?
Festive Flavor: The unique blend of chocolate and spices creates a rich, intoxicating taste that perfectly captures the essence of the holiday season.
Easy Preparation: With just a few simple steps—mixing, rolling, and baking—you’ll have a delightful batch of cookies ready in no time!
Customizable Options: Whether gluten-free or looking to add your favorite spices, this recipe welcomes adaptations that suit everyone’s palate.
Perfect for Sharing: Magenbrot makes an impressive gift or dessert for holiday gatherings, ensuring they’ll be loved by family and friends alike!
Wholesome Ingredients: Made with simple ingredients, these cookies offer a lighter, festive treat that you can feel good about indulging in during the holidays.
Magenbrot Ingredients
Here’s everything you need to create these delightful German cookies!
For the Dough
• Water – Provides moisture for the dough; stick to the amount listed for the best texture.
• Sugar – Adds sweetness and aids in browning; feel free to swap for a sugar alternative if desired.
• Honey – Sweetens and enriches the cookie’s moisture, making them irresistibly soft; no substitutions recommended here.
• Mixed Candied Citrus Peel – Infuses a zesty flavor; dried fruits or diced crystallized ginger can work as a substitute.
• Ground Hazelnuts – Offers a delightful nuttiness; you can exchange with almonds or other nuts based on preference.
• Flour – Essential for structure; use either regular or a gluten-free flour blend for dietary needs.
• Cocoa Powder – Introduces a chocolatey taste; ensure it’s unsweetened for best flavor.
• Lemon Zest – Brightens the cookies with citrus notes; fresh lemon is the way to go!
• Lebkuchen Spice Mix – Adds that classic spiced flavor; can be swapped for pumpkin or apple pie spice.
• Cinnamon – Vital for warmth and spice; don’t skip this essential ingredient!
• Fine Sea Salt – Balances sweetness and elevates flavors.
• Baking Soda & Baking Powder – These leavening agents help the cookies puff up perfectly while baking.
• Milk – Adds moisture and assists in dough formation; choose any milk type or a non-dairy alternative.
• Egg – Binds the ingredients together; for a vegan option, you can omit or use a flax egg instead.
For the Glaze
• Icing Sugar/Powdered Sugar – Sweetens and forms a beautiful glaze; other powdered sweeteners can be used too.
• Lemon Juice – Adds a touch of acidity to balance the sweetness of the glaze.
• Water (for glaze) – Helps adjust the consistency of the glaze; add as needed to achieve your desired thickness.
With these Magenbrot ingredients, you’re all set to create a warm and festive treat this holiday season!
How to Make Magenbrot
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Heat a saucepan on medium, and combine water, sugar, and honey until everything is dissolved. Remove from heat and allow the mixture to cool.
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Combine in a mixer bowl the flour, chopped candied citrus peel, ground hazelnuts, cocoa powder, lemon zest, Lebkuchen spice mix, cinnamon, baking soda, baking powder, and salt until well mixed.
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Pour the cooled honey mixture into the dry ingredients, then add in the milk and egg. Mix everything together until a stiff dough forms.
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Chill the dough in the fridge for at least 4 hours, or overnight if you prefer. This is vital for achieving the right texture!
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Preheat your oven to 350°F (180°C) and either grease or line your baking sheets with parchment paper.
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Divide the chilled dough into 8 equal portions, roll each portion into logs approximately 11 inches long, and then flatten them slightly on the baking sheets.
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Bake the cookies for 12-14 minutes until they’re puffed but still soft. Keep an eye on them to avoid overbaking!
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Prepare the glaze by mixing icing sugar, cocoa powder, and lemon juice. Adjust the consistency with water until you reach your desired thickness.
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Brush the glaze over the warm logs once out of the oven. Allow them to cool completely before cutting them into diamond-shaped cookies.
Optional: Serve them with a warm cup of tea or coffee for a delightful pairing.
Exact quantities are listed in the recipe card below.
What to Serve with Magenbrot?
These delightful cookies are perfect for bringing a festive air to your holiday gatherings. Picture yourself cozying up by the fire with these sweet treats and a warm drink in hand.
- Spiced Mulled Wine: A warm, fragrant blend of spices complements the cookies and heightens that holiday spirit.
- Creamy Hot Chocolate: The rich chocolatey beverage enhances the cookies’ flavors while creating a delightful dip for each bite.
- Gingerbread Coffee: This spiced coffee highlights the cookies’ delicious seasonings, turning your dessert into a cozy experience.
- Orange Slices: Fresh citrus brightens the palate after each sweet bite, balancing the richness of the cookies.
- Cheese Platter: A selection of soft cheeses can add a savory element that contrasts well with the sweet and spicy flavors of Magenbrot.
- Roasted Nuts: Almonds or walnuts offer a crunchy texture that pairs beautifully with the soft, chewy cookies, making each bite engaging.
- Christmas Fruitcake: The traditional fruitcake’s spices resonate with the cookies’ flavor profile, creating a whimsical dessert experience.
- Cinnamon Tea: A warm cup of this aromatic tea pairs well with the cookies, enhancing their spiced goodness with soothing warmth.
- Peppermint Bark: This holiday favorite adds a refreshing twist, perfectly complementing the warm spices of Magenbrot in a delightful contrast.
Magenbrot Variations & Substitutions
Feel free to get creative and make this recipe your own while keeping the spirit of Magenbrot alive!
- Gluten-Free: Substitute regular flour with a gluten-free blend to enjoy these cookies without sacrificing taste.
- Nut-Free: Replace ground hazelnuts with sunflower seed flour or pumpkin seeds for a similar texture without nuts. They add a delightful crunch!
- Vegan Option: Omit the egg and use a flax egg instead (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for binding.
- Sweetener Swap: Use coconut sugar or maple syrup in place of granulated sugar for a more natural sweetness.
- Spice Twists: Experiment with different spice blends like gingerbread spice or chai to add your unique flavor to the cookies. The aroma will be simply enchanting!
- Flavor Infusion: Add a teaspoon of vanilla extract or almond extract to the dough for an extra layer of flavor that delights the senses.
- Citrus Variations: Try using different candied fruits like mixed berries or tart cherries for a burst of flavor in every bite.
- Hot & Spicy: For a kick, incorporate cayenne pepper or ground ginger into the dough, enhancing the warmth of the spices.
Expert Tips for Magenbrot
- Dough Consistency: Ensure the dough is stiff enough to hold its shape during baking; it will firm up as it chills.
- Chill for Texture: Don’t skip chilling the dough; this step is crucial for achieving the desired chewy texture of Magenbrot.
- Baking Time Awareness: Watch the baking time closely. Overbaking can lead to dry cookies, so take them out when they’re puffed but still soft.
- Even Nut Grinding: Use a food processor to ground hazelnuts for a consistent texture throughout your cookies.
- Flavor Variations: Feel free to experiment with different spices or nuts for your Magenbrot to craft a unique festive treat!
Storage Tips for Magenbrot
Room Temperature: Store cookies in an airtight container for up to 2 weeks to maintain their soft and chewy texture.
Freezer: For longer storage, freeze Magenbrot in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or gently reheat in the oven.
Reheating: If desired, warm the cookies in the oven at a low temperature for a few minutes to restore their fresh-baked softness.
Keep Glaze Intact: If already glazed, allow the icing to fully set before storing to prevent it from sticking to other surfaces.
Make Ahead Options
These Magenbrot cookies are perfect for meal prep, allowing busy cooks to enjoy festive treats without the last-minute rush! You can prepare the dough up to 5 days in advance by following the first three steps in the recipe and then chilling the dough in the refrigerator. This not only saves you time but helps enhance the flavors as they meld together. Once ready to bake, simply preheat the oven and proceed with baking and glazing as instructed. To maintain their soft, chewy texture, ensure that you store them in an airtight container after cooling, and they’ll still be just as delicious when served!
Magenbrot Recipe FAQs
What is the best way to choose citrus peel for Magenbrot?
When selecting mixed candied citrus peel, look for bright, vibrant colors with no dark spots, which can indicate spoilage. Freshness is key to ensuring the peel contributes a pleasant, zesty flavor. If you can’t find candied peel, diced crystallized ginger can be a wonderful substitute that enhances the spices.
How do I store leftover Magenbrot?
Store your Magenbrot in an airtight container at room temperature for up to 2 weeks. To maintain their soft texture, it’s essential to keep the cookies sealed. If you want to keep them for a longer period, freezing is a great option! Just make sure they are fully cooled and place them in a freezer-safe bag or container for up to 3 months.
Can I freeze Magenbrot?
Absolutely! To freeze Magenbrot, first, ensure the cookies have cooled completely. Then, stack them in a single layer in an airtight container or a zip-lock freezer bag, ensuring they aren’t touching to prevent sticking. They can be frozen for up to 3 months. When ready to enjoy, let them thaw at room temperature or reheat them gently in the oven until warm.
What can I do if my dough is too sticky or too dry?
If your dough is too sticky, add a sprinkle of flour a little at a time until it reaches a manageable consistency. Conversely, if it’s too dry, try adding a splash of milk to help hydrate the dough, mixing until it comes together. Remember, the dough will firm up further as it chills, so it’s okay if it’s slightly softer before refrigerating.
Is Magenbrot a good cookie option for people with dietary restrictions?
Yes! Magenbrot is a wonderfully adaptable recipe. If you’re catering to gluten-free needs, simply substitute regular flour with a gluten-free blend. For those with egg allergies, consider using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set aside for 5 minutes). Just ensure other ingredients, like the spices and sugar, are also free from allergens before proceeding.
How can I enhance the flavor of Magenbrot?
For an extra depth of flavor, consider adding a dash of your favorite spices or experimenting with different types of nuts in place of ground hazelnuts. Almonds or walnuts can add pleasant twists. You can also try incorporating various citrus peels—like orange or lime—to elevate the aromatic experience.
Magenbrot: Homemade German Christmas Cookies to Delight You
Ingredients
Equipment
Method
- Heat a saucepan on medium, and combine water, sugar, and honey until dissolved. Remove from heat and cool.
- Combine flour, chopped candied citrus peel, ground hazelnuts, cocoa powder, lemon zest, Lebkuchen spice mix, cinnamon, baking soda, baking powder, and salt until mixed.
- Pour cooled honey mixture into dry ingredients, add milk and egg. Mix until a stiff dough forms.
- Chill the dough in the fridge for at least 4 hours or overnight.
- Preheat oven to 350°F (180°C) and grease or line baking sheets with parchment.
- Divide chilled dough into 8 equal portions, roll into logs, and flatten slightly on baking sheets.
- Bake for 12-14 minutes until puffed but still soft.
- Prepare glaze by mixing icing sugar, cocoa powder, and lemon juice; adjust consistency with water.
- Brush glaze over warm logs after baking and cool completely before cutting into diamond shapes.