As winter approaches, the scent of warm spices and sugary treats fills the air, transporting us back to cozy moments spent baking in the kitchen. Enter Magenbrot, a delightful German Christmas cookie that combines tradition with simplicity. These soft and spicy confections require no intricate shaping—just roll, bake, glaze, and slice! With ingredients like toasted hazelnuts and a beguiling chocolate-lemon icing, Magenbrot brings both joy and nostalgia to the holiday season. Plus, they’re perfect for sharing; these cookies are freezer-friendly, making them an easy party treat or a thoughtful homemade gift. Have you ever tasted a cookie that felt like a warm hug? That’s what Magenbrot offers—comfort wrapped in sweet, spiced goodness. Let’s dive into the recipe!
Why is Magenbrot a Holiday Favorite?
Unbeatable Simplicity: These delightful cookies come together effortlessly with no need for intricate shaping, making them perfect for bakers of any level!
Irresistible Aroma: The warm spices and nutty hazelnuts fill your kitchen with cozy scents, inviting everyone to gather for a sweet treat.
Versatile Enjoyment: Magenbrot can easily be adapted for gluten-free diets, ensuring everyone can indulge in the festive cheer.
Crowd-Pleasing Treat: Their unique flavor profile, combining chocolate and citrus, is sure to impress family and friends alike, making them a must-have on any holiday cookie platter.
Freezer-Friendly: Bake ahead of time and freeze them, so you’re ready for holiday gatherings or the unexpected visit of friends, all while keeping your festive spirit alive!
Magenbrot Ingredients
For the Cookie Dough
• ¼ cup (60ml) Water – Use room temperature for optimal hydration of the dough.
• ¾ cup (150g) Sugar – Provides sweetness and structure; brown sugar can enhance the flavor.
• ½ cup (170g) Honey – Adds distinct flavor and moisture; maple syrup is a great alternative.
• ⅔ cup (100g) Mixed Candied Citrus Peel – Infuses a bright citrus note; consider crystallized ginger for a spicy twist.
• 1 cup (100g) Toasted, Ground Hazelnuts – Contributes a rich, nutty flavor; almond meal works well as a substitute.
• 3¼ cups (450g) Flour – Serves as the base; use all-purpose or a gluten-free flour blend for a lighter cookie.
• 6 tablespoons (40g) Unsweetened Cocoa Powder – Imparts chocolate richness; carob powder can be used for a caffeine-free option.
• Zest of One Lemon – Adds a refreshing citrus brightness; lime zest is a lovely alternative.
• 2 tablespoons German Lebkuchen Spice Mix – Essential for the cookie’s signature spice profile; pumpkin or apple pie spice can substitute.
• 1 teaspoon Cinnamon – Infuses warmth; adjust according to your spice preference.
• ½ teaspoon Fine Sea Salt – Balances sweetness; kosher salt can be used in a pinch.
• 2 teaspoons Baking Soda – Essential for rising; baking powder is a suitable alternative.
• 1 teaspoon Baking Powder – Works with baking soda for a proper rise; using baking soda alone is also effective.
• ½ cup (120ml) Milk – Binds the dough together; consider non-dairy milk for a lighter option.
• 1 Large Egg – Provides vital structure; a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) offers a vegan twist.
For the Glaze
• 1 cup (120g) Icing Sugar – Delivers sweetness and shine; confectioner’s sugar is also acceptable.
• 2 tablespoons Unsweetened Cocoa Powder – Adds depth to the glaze; optional for a classic lemon alternative.
• 2 tablespoons Lemon Juice – Balances sweetness while imparting flavor; lime juice can seamlessly substitute.
• Small Amount of Water (if needed) – Use to adjust the glaze consistency for a perfect finish.
Magenbrot isn’t just any cookie; it’s a rich tapestry of flavors waiting to journey through your holiday traditions!
Step‑by‑Step Instructions for Magenbrot
Step 1: Dough Preparation
In a small saucepan, combine ¼ cup of water, ¾ cup of sugar, and ½ cup of honey over medium heat. Stir gently until the sugar dissolves completely, then remove from heat and let it cool slightly for about 10 minutes. This warm mixture is crucial for achieving the tender texture of your Magenbrot.
Step 2: Mix Dry Ingredients
In a stand mixer, add 3¼ cups of flour, ⅔ cup of mixed candied citrus peel, 1 cup of toasted ground hazelnuts, 6 tablespoons of cocoa powder, the zest of one lemon, 2 tablespoons of German Lebkuchen spice mix, 1 teaspoon of cinnamon, ½ teaspoon of fine sea salt, 2 teaspoons of baking soda, and 1 teaspoon of baking powder. Mix these dry ingredients on low speed until well-combined and fragrant, setting the stage for the perfect cookie dough.
Step 3: Combine Ingredients
Pour the cooled honey mixture into the dry ingredients along with ½ cup of milk and 1 large egg. Use the mixer at medium speed to blend everything together until a stiff dough forms, about 2-3 minutes. The dough for your Magenbrot should be slightly sticky but manageable.
Step 4: Chill Dough
Transfer the dough onto a sheet of plastic wrap, wrap it tightly, and refrigerate for at least 4 hours or ideally overnight. Chilling the dough allows the flavors to meld and makes it easier to handle later. You can keep it in the fridge for up to five days if you want to prep in advance.
Step 5: Preheat Oven
When ready to bake, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. The preheating ensures an even baking environment for your Magenbrot, resulting in perfectly soft and chewy cookies.
Step 6: Shape Cookies
Remove the chilled dough from the refrigerator and divide it into 8 equal wedges. Roll each wedge into an 11-inch long rope and place them onto the prepared baking sheets, spacing them about 2 inches apart. This simple shaping method keeps the Magenbrot easy and rustic in appearance.
Step 7: Bake
Gently flatten each rope slightly with your hand. Bake in the preheated oven for 12-14 minutes, until they are puffed but still soft in the center. The edges should set nicely, creating the perfect texture for your festive Magenbrot cookies.
Step 8: Prepare Glaze
While the cookies are baking, make the glaze by whisking together 1 cup of icing sugar, 2 tablespoons of cocoa powder, and 2 tablespoons of lemon juice in a bowl. If the glaze is too thick, add a small amount of water until you achieve a smooth consistency that you can easily brush over the cookies.
Step 9: Glaze Cookies
As soon as the Magenbrot cookies come out of the oven, brush the warm cookies with the glaze using a pastry brush. Allow them to cool on the baking sheets for about 10 minutes before transferring them to a wire rack. The glaze will set as the cookies cool, adding a delightful shine.
Step 10: Storage
Once fully cooled, slice your Magenbrot into diamond shapes and store them in an airtight container. These cookies can be kept for up to 2 weeks at room temperature, or you can freeze them for up to 3 months. Enjoy the festive flavors of Magenbrot whenever you crave a holiday treat!
Magenbrot Variations & Substitutions
Feel free to customize these delightful cookies to suit your taste buds or dietary needs; the possibilities are endless!
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for equally delicious results.
- Nut-Free: Replace hazelnuts with sunflower seeds or use a nut-free nut butter to keep the texture without the allergens.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of chili powder to the dough for a surprising warmth.
- Extra Citrus: Increase the amount of mixed candied citrus peel, or add a splash of orange extract to brighten the flavor profile.
- Chocolate Lovers: Mix in ½ cup of dark chocolate chips for added richness throughout the cookie.
- Dairy-Free: Use coconut or almond milk as your milk substitute, and opt for a vegan butter alternative to stay within non-dairy guidelines.
- Seasonal Spice: Try incorporating a mix of cardamom and nutmeg for a festive twist on the traditional spice mix, perfect for holiday gatherings.
- Herbal Infusion: Introduce a splash of rosemary or thyme into the glaze for a sophisticated herbal note, enhancing the unique flavors of Magenbrot.
No matter which variations you choose, these Magenbrot cookies will charm your family and friends. For a cozy treat, serve alongside a cup of spiced tea or your favorite hot chocolate during those chilly winter evenings!
Expert Tips for Magenbrot
- Warm Honey Mixture: Ensure the honey mixture is warm but not boiling to keep the dough manageable and prevent it from becoming too runny.
- Chill Time Matters: Let the dough chill for at least four hours, or preferably overnight, to enhance the flavors and make shaping easier.
- Roll Evenly: When shaping the ropes, aim for uniform thickness to ensure even baking for your delicious Magenbrot cookies.
- Glaze Consistency: Adjust the glaze with a little water if it’s too thick. A smooth glaze will give your cookies a lovely shine.
- Storage Savvy: Keep your cookies in an airtight container to maintain freshness for up to two weeks or freeze for up to three months for a sweet holiday treat!
Make Ahead Options
Magenbrot is a wonderful recipe for meal prep enthusiasts! You can make the dough up to 5 days ahead of time, simply preparing and refrigerating it in a tightly wrapped plastic. This allows the flavors to develop while keeping the texture just right. When you’re ready to bake, all that’s left to do is preheat your oven and roll the chilled dough into ropes, baking them for 12-14 minutes until perfectly puffed. For the glaze, prepare it in advance and store it in a sealed container in the fridge; just whisk it again before brushing over the warm cookies. This way, you can enjoy freshly baked Magenbrot without the last-minute rush!
How to Store and Freeze Magenbrot
Room Temperature: Keep Magenbrot in an airtight container at room temperature for up to 2 weeks to maintain freshness and softness.
Freezer: For longer storage, freeze cookies in layers separated by parchment paper inside an airtight container for up to 3 months.
Thawing: When ready to enjoy, gently thaw Magenbrot at room temperature for several hours. They can also be warmed in the oven for a few minutes for a fresh-out-of-the-oven feel.
Reheating: If desired, lightly toast cookies in the oven at 300°F (150°C) for about 5-8 minutes to revive their chewy texture, enhancing the delicious flavors of these traditional German cookies.
What to Serve with Magenbrot?
Magenbrot are not just cookies; they’re a warm embrace during the holiday season, making them perfect for pairing with delightful accompaniments.
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Spiced Tea: The warmth of spiced tea complements the rich flavors of Magenbrot while enhancing the spices in the cookies themselves.
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Hot Chocolate: A cup of creamy hot chocolate provides a luscious contrast to the soft and chewy texture of Magenbrot—pure bliss!
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Candied Citrus Peel: This zesty addition mirrors the citrus notes in the cookies, creating a delightful harmony of flavors to savor together.
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Cheese Platter: Add some brie or aged cheddar to balance the sweetness. The creaminess of the cheese offsets the delightful spices, making each bite an experience.
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Fruit Compote: A spoonful of spiced apple or pear compote brings a fresh, tangy touch to the rich flavor of Magenbrot, brightening the palate.
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Nutty Biscotti: Pair them with crunchy almond or hazelnut biscotti for a delightful textural contrast that brings a varied snack experience.
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Mulled Wine: The warm, spiced notes of mulled wine provide a festive touch while bringing out the deeper flavors of the cookies, creating a cozy atmosphere.
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Whipped Cream: A dollop of lightly sweetened whipped cream atop warm cookies makes for a decadent treat, embracing the comforting essence of the festive season.
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Ginger Tea: The kick of ginger tea harmonizes perfectly with Magenbrot, enhancing the earthy notes of the spices for a delightful pairing.
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Shortbread Cookies: These buttery treats offer an entirely different texture while the richness complements Magenbrot’s spiciness, making them a perfect duo!
Magenbrot Recipe FAQs
What should I look for when selecting ingredients for Magenbrot?
Absolutely! For the best flavor, make sure to choose high-quality honey and toasted hazelnuts. Look for candied citrus peel that appears vibrant and fresh, avoiding any that have dark spots or are overly sticky. Use flour that’s not past its expiration date, and when selecting spices, fresh ones can significantly enhance the aroma of your cookies!
How long can I store Magenbrot once they’re baked?
The more the merrier! You can store your Magenbrot in an airtight container at room temperature for up to 2 weeks. Just ensure they’re completely cooled before sealing the container to maintain their soft texture. For longer storage, freeze them for up to 3 months—simply layer them with parchment paper in an airtight container to preserve their quality.
Can I freeze Magenbrot, and if so, how?
Absolutely! To freeze your Magenbrot, allow the baked cookies to cool completely. Then, place them in a single layer on a baking sheet to freeze for about an hour. Once they’re firm, transfer them to an airtight container, adding parchment paper between layers if stacking to prevent sticking. This method helps maintain their delightful chewiness. When you’re ready to indulge again, simply thaw them at room temperature.
What if my Magenbrot dough is too sticky?
Very! If you find your dough is overly sticky, it may be due to measuring flour inaccurately or not chilling the dough long enough. Try adding a little extra flour, one tablespoon at a time, until the dough becomes manageable. Another great tip is to ensure you’re using room temperature ingredients as listed, and chill the dough for at least four hours for better consistency.
Are there any dietary considerations for making Magenbrot?
Indeed! Magenbrot can be made gluten-free by using a suitable flour blend, and for those with egg allergies or following a vegan diet, a flax egg made from 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water is an excellent substitute. Always double-check for any allergies when using mixed candied citrus peel, as some brands may include allergens.
Delicious Magenbrot: Soft German Cookies for Holiday Cheer
Ingredients
Equipment
Method
- In a small saucepan, combine ¼ cup of water, ¾ cup of sugar, and ½ cup of honey over medium heat. Stir until sugar dissolves, let it cool slightly for about 10 minutes.
- In a stand mixer, add 3¼ cups of flour, ⅔ cup of mixed candied citrus peel, 1 cup of toasted ground hazelnuts, 6 tablespoons of cocoa powder, zest of one lemon, 2 tablespoons of spice mix, 1 teaspoon of cinnamon, ½ teaspoon of sea salt, 2 teaspoons of baking soda, and 1 teaspoon of baking powder. Mix on low speed.
- Pour the cooled honey mixture into dry ingredients along with ½ cup of milk and 1 large egg. Blend at medium speed until a stiff dough forms, about 2-3 minutes.
- Transfer the dough onto plastic wrap, wrap it tightly, and refrigerate for at least 4 hours or overnight.
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Remove the chilled dough and divide it into 8 equal wedges. Roll each into an 11-inch long rope and place them on baking sheets, spacing about 2 inches apart.
- Gently flatten each rope slightly with your hand. Bake for 12-14 minutes, until puffed but still soft in the center.
- While baking, whisk together 1 cup of icing sugar, 2 tablespoons of cocoa powder, and 2 tablespoons of lemon juice to make the glaze. Add water to adjust consistency.
- Brush the warm cookies with the glaze as soon as they come out of the oven. Allow cooling on the sheets for about 10 minutes before transferring to a wire rack.
- Once cooled, slice into diamond shapes and store in an airtight container. Can be kept for up to 2 weeks room temperature or frozen for up to 3 months.