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Magenbrot

Magenbrot: Homemade German Christmas Cookies to Delight You

Magenbrot embodies the spirit of Christmas with its unique blend of chocolate and gingerbread flavors, making it a must-try holiday treat.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 4 hours
Total Time 4 hours 44 minutes
Servings: 16 cookies
Course: DESSERTS
Cuisine: German
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Water Provides moisture for the dough.
  • 1 cup Sugar Feel free to swap for a sugar alternative.
  • 1/2 cup Honey No substitutions recommended.
  • 1/2 cup Mixed Candied Citrus Peel Dried fruits or diced crystallized ginger can work.
  • 1 cup Ground Hazelnuts Can be exchanged with almonds or other nuts.
  • 2 cups Flour Use regular or gluten-free flour for dietary needs.
  • 1/4 cup Cocoa Powder Ensure it’s unsweetened.
  • 1 tablespoon Lemon Zest Fresh lemon is best.
  • 2 teaspoons Lebkuchen Spice Mix Can swap for pumpkin or apple pie spice.
  • 1 teaspoon Cinnamon Essential ingredient for warmth and spice.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1/2 cup Milk Choose any milk type or a non-dairy alternative.
  • 1 large Egg For vegan option, can use flax egg or omit.
For the Glaze
  • 1 cup Icing Sugar/Powdered Sugar Other powdered sweeteners can be used.
  • 2 tablespoons Lemon Juice Adds acidity to balance sweetness.
  • as needed tablespoons Water Adjust consistency of glaze.

Equipment

  • saucepan
  • Mixer
  • Baking sheets
  • Parchment Paper
  • Food Processor

Method
 

Magenbrot Preparation
  1. Heat a saucepan on medium, and combine water, sugar, and honey until dissolved. Remove from heat and cool.
  2. Combine flour, chopped candied citrus peel, ground hazelnuts, cocoa powder, lemon zest, Lebkuchen spice mix, cinnamon, baking soda, baking powder, and salt until mixed.
  3. Pour cooled honey mixture into dry ingredients, add milk and egg. Mix until a stiff dough forms.
  4. Chill the dough in the fridge for at least 4 hours or overnight.
  5. Preheat oven to 350°F (180°C) and grease or line baking sheets with parchment.
  6. Divide chilled dough into 8 equal portions, roll into logs, and flatten slightly on baking sheets.
  7. Bake for 12-14 minutes until puffed but still soft.
  8. Prepare glaze by mixing icing sugar, cocoa powder, and lemon juice; adjust consistency with water.
  9. Brush glaze over warm logs after baking and cool completely before cutting into diamond shapes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container for up to 2 weeks. They can be frozen for up to 3 months. Warm in the oven to restore freshness.

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