Go Back
–+ servings
Magenbrot Cookie

Magenbrot Cookie Bliss – Soft, Spicy Holiday Delights

Experience the warmth of Magenbrot cookies, a comforting and gluten-free German holiday treat with a delightful blend of chocolate and spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 4 hours
Total Time 4 hours 44 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: German
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup water Provides moisture; use as is.
  • 1 cup sugar Brown sugar can be substituted for a richer flavor.
  • 1/2 cup honey Adds sweetness and helps maintain softness.
  • 1 cup mixed candied citrus peel Offers fruity flavor and texture.
  • 1 cup ground hazelnuts Contributes nuttiness; ground almonds or walnuts can be used.
  • 3 cups flour Feel free to use all-purpose or gluten-free.
  • 1/2 cup unsweetened cocoa powder Consider dark cocoa for a bolder taste.
  • 1 tablespoon lemon zest Brightens flavor; can substitute with orange zest.
  • 1 tablespoon German Lebkuchen spice mix Infuses a special spice blend.
  • 1 pinch cinnamon Adds warmth and sweetness.
  • 1 teaspoon fine sea salt Enhances flavor; adjust quantity based on salinity.
  • 1 teaspoon baking soda Acts as a leavening agent; no substitutes needed.
  • 1 teaspoon baking powder Provides additional leavening; make sure it’s fresh.
  • 1/2 cup milk Can be any dairy or non-dairy.
  • 1 large egg Binds ingredients; replace with a flax egg for vegan option.
For the Glaze
  • 1 cup icing sugar Crucial for glaze consistency.
  • 2 tablespoons unsweetened cocoa powder Adjust based on taste preferences.
  • 1 cup water Used to adjust glaze consistency.

Equipment

  • Saucepan
  • stand mixer
  • Baking sheets
  • plastic wrap
  • Pastry brush

Method
 

Step‑By‑Step Instructions
  1. Combine 1 cup of water, 1 cup of sugar, and 1/2 cup of honey in a saucepan. Heat over medium, stirring until dissolved, about 5 minutes. Cool for 10 minutes.
  2. In a stand mixer, sift together 3 cups of flour, 1 cup of mixed candied citrus peel, 1 cup of ground hazelnuts, 1/2 cup of cocoa powder, German Lebkuchen spice mix, cinnamon, salt, baking soda, and baking powder. Mix on low until combined, about 1-2 minutes.
  3. With mixer on low, gradually pour in cooled syrup, 1 large egg, and 1/2 cup of milk. Mix until a stiff dough forms, about 3-5 minutes. Adjust flour if too sticky.
  4. Wrap dough in plastic wrap and refrigerate for at least 4 hours or overnight. Preheat the oven to 350°F (175°C) for 15 minutes before shaping.
  5. Remove chilled dough, divide into portions, roll into logs about 1 inch thick and flatten slightly. Space on baking sheets.
  6. Bake for 12 to 14 minutes until puffed but still soft. Cool on baking sheets for a few minutes before transferring to wire racks.
  7. Prepare the glaze by mixing 1 cup of icing sugar with 2 tablespoons of cocoa powder and lemon juice for brushable consistency. Coat cookies generously with glaze while warm.
  8. Once cooled, slice cookies into diamond or square shapes. Store in an airtight container for up to 2 weeks or freeze for later.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Chill dough properly, avoid overmixing, and experiment with spices for unique flavors.

Tried this recipe?

Let us know how it was!