Snowflakes danced in the air as I stepped into my kitchen, where the inviting aroma of spices began to weave its magic. This holiday season, I can’t resist the charm of Magenbrot Christmas German Cookies—a delightful treat that combines the warmth of gingerbread with a soft, chewy texture that just begs to be savored. Not only is this recipe surprisingly simple to whip up, but it also offers a gluten-free option, making it accessible to all my loved ones. With their rich chocolatey flavor and a crackly chocolate-lemon glaze, these cookies aren’t just a festive indulgence; they become a beloved centerpiece at any gathering. Ready to add a touch of German tradition to your holiday baking? Let’s dive into this cozy recipe together! Why Try Magenbrot Christmas Cookies? Irresistible Flavor: The delightful spice blend of ginger and cocoa creates a unique taste that warms your heart with each bite. Chewy Goodness: Each cookie boasts a perfectly soft and chewy texture, making them an ideal comfort treat. Festive Appeal: Their crackly chocolate-lemon glaze adds a beautiful finish, making them perfect for holiday gifting or as a centerpiece on your festive table. Adaptable for All: With a simple tweak, these cookies can easily become gluten-free, ensuring everyone can indulge in their deliciousness. Quick and Easy: The straightforward steps make baking these cookies a breeze, perfect for both novice bakers and seasoned chefs. Whether you’re looking to impress guests or simply treat yourself, these Magenbrot cookies are a must-try, much like our other favorites like Bakery Style Cookies or the delectable Cookies and Cream Cupcakes. Enjoy the holidays with this sweet German tradition! Magenbrot Christmas German Cookies Ingredients For the Dough • Water – Solvent for dissolving sugar. Use as directed. • Sugar – Sweetness and structure. Granulated sugar works best. • Honey – Natural sweetener and moisture agent. A light honey is preferable. • Mixed Candied Citrus Peel – Adds a citrusy zest & texture. Substitute with diced crystallized ginger for a different flavor profile. • Toasted, Ground Hazelnuts – Provides nutty flavor and richness. Use store-bought if time-constrained, preferably unsweetened. • Flour – Backbone of the cookie structure. Use regular or gluten-free flour blend. • Unsweetened Cocoa Powder – Enhances chocolate flavor. Ensure it’s unsweetened for accurate sweetness levels. • Lemon Zest – Brightness and contrast to spices. Fresh zest is recommended for best flavor. • Lebkuchen Spices (or substitutes) – Warm spice flavor profile characteristic of gingerbread. Pumpkin or apple pie spice can be used as a substitute. • Cinnamon – Additional warmth and depth. Use freshly ground for stronger flavor. • Fine Sea Salt – Balances sweetness. Regular table salt may also be used. • Baking Soda & Baking Powder – Leavening agents for puffiness. Ensure they are fresh for best results. • Milk – Provides moisture and richness. Any milk variant works; dairy or non-dairy options are fine. • Egg – Binds ingredients together. Use a flax egg for a vegan alternative. For the Glaze • Icing Sugar – Sweet glaze component. Best to use powdered sugar for smoothness. • Unsweetened Cocoa Powder for Glaze – Brings in chocolaty richness. Ensure it matches the initial quality of cocoa used in the cookie mix. • Lemon Juice – Adds acidity to glaze. Freshly squeezed is ideal for flavor. Dive into the making of these Magenbrot Christmas German Cookies and delight your senses with each bite! Step‑by‑Step Instructions for Magenbrot Christmas German Cookies Step 1: Prepare the Honey Mixture In a medium saucepan, combine water, sugar, and honey, heating over medium heat until the sugar dissolves, about 5 minutes. Stir gently to prevent sticking. Once dissolved, remove from heat and let the mixture cool to room temperature, which will help when mixing into the cookie dough later. Step 2: Chop the Candied Peel Finely chop the mixed candied citrus peel. This step is essential for distributing the citrus flavor evenly throughout your Magenbrot Christmas cookies. Use a sharp knife and a cutting board to ensure your pieces are small enough to blend well into the dough, enhancing the cookie’s texture and taste. Step 3: Mix the Dry Ingredients In a large mixing bowl, combine the flour, chopped candied peel, ground hazelnuts, cocoa powder, lemon zest, Lebkuchen spices, cinnamon, baking soda, baking powder, and fine sea salt. Whisk together until fully blended. This ensures your Magenbrot Christmas cookies will have a uniform flavor profile and perfect structure when baked, so take care to mix thoroughly. Step 4: Combine Wet Ingredients Once your honey mixture has cooled, add it to the dry ingredients along with the egg and milk. Using a stand mixer or a wooden spoon, mix until a stiff dough forms. This process should take about 2-3 minutes on low speed. The dough will be quite thick, reflecting the hearty nature of these cookies. Step 5: Chill the Dough Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 4 hours, or overnight if possible. Chilling is crucial, not only for flavor development but also for making the dough easier to roll out later. It can be stored in the fridge for up to 5 days, allowing for flexibility when preparing your Magenbrot Christmas cookies. Step 6: Preheat the Oven When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 350°F (180°C) during this time. This dual action allows the dough to soften slightly while ensuring your oven is at the perfect temperature for baking. Step 7: Shape the Cookies Divide the chilled dough into 8 equal portions, rolling each into a rope about 11 inches long. As you shape them, ensure the ropes are uniform in thickness. Place the ropes on baking sheets lined with parchment paper, spacing them a few inches apart to allow for slight spreading during baking. Step 8: Bake the Cookies Bake the cookies in your preheated oven for 12-14 minutes, until the edges are set but the centers remain soft. Don’t overbake, as you want to maintain the chewy texture characteristic of Magenbrot. Keep an eye on them, as they should have a slight puff but remain soft when removed from the oven. Step 9: Prepare the Glaze While the cookies bake, prepare the glaze by mixing icing sugar, unsweetened cocoa powder, lemon juice, and enough water until it reaches a thick yet pourable consistency. This mixture needs to be smooth, so whisk it well until no lumps remain. The glaze will add a charming finish to your Magenbrot Christmas cookies. Step 10: Glaze and Serve Brush the warm cookies with the prepared glaze as soon as they come out of the oven. Allow them to cool on a wire rack before slicing them into diamond shapes. This final touch not only adds sweetness but creates a beautiful display, making your Magenbrot Christmas cookies a festive centerpiece! Magenbrot Christmas Cookies Variations & Substitutions Feel free to customize these delightful Magenbrot cookies to suit your taste and dietary needs! Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour for a delicious gluten-free treat. Nut-Free: Replace hazelnuts with sunflower seeds or omit entirely for a nut-free version that’s just as tasty. Vegan: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk. Spice It Up: For a bolder flavor, add a pinch of cayenne pepper or ground ginger to elevate the spiciness! Chocolate Lovers: Fold in mini chocolate chips into the dough for an extra chocolaty punch that will satisfy any sweet tooth. Fruit Fusion: Incorporate diced dried fruits like cranberries or apricots into the dough for a delightful twist that adds both flavor and texture. Citrus Burst: Experiment with different citrus juices or zests in the glaze, like orange or grapefruit, for a zesty twist. Caramel Glaze: Try a caramel glaze instead of chocolate glaze—melted caramel mixed with a bit of cream creates a rich, gooey topping. With these exciting variations, your Magenbrot cookies will always be a delightful and fresh experience! If you’re looking for more cookie inspiration, don’t forget to check out our Peanut Butter Cookies and Soft Strawberry Cheesecake Cookies. Happy baking! How to Store and Freeze Magenbrot Cookies Airtight Container: Store your Magenbrot cookies in an airtight container at room temperature for up to 2 weeks. This helps maintain their delightful chewy texture. Freezing: If you want to enjoy them later, freeze baked cookies in a single layer on a baking sheet; once solid, transfer them to a freezer bag. They’ll stay fresh for up to 3 months. Thawing: To enjoy frozen Magenbrot, simply let them sit at room temperature or heat them gently in the microwave for a few seconds until warm. Reheating: For a fresh-baked taste, reheat thawed cookies in an oven set to 300°F (150°C) for about 5-7 minutes, ensuring they remain soft and chewy. Expert Tips for Magenbrot Cookies Fresh Ingredients: Ensure all ingredients, especially the baking soda and powder, are fresh for the best rise in your Magenbrot cookies. Check for Doneness: To maintain that signature soft and chewy texture, keep an eye on the cookies while baking. They should be soft when removed from the oven. Flavor Development: Chilling the dough allows flavors to meld beautifully, so don’t rush this step. Let it chill for at least 4 hours or overnight for optimal results. Uniform Size: When shaping the dough into ropes, keep them uniform in thickness to ensure even baking. Uneven sizes can lead to inconsistent textures. Perfect Glaze: For a smooth, crackly finish, make sure the glaze isn’t too thick. It should be pourable without being runny, enhancing the overall look and taste of your Magenbrot cookies. Make Ahead Options These Magenbrot Christmas German Cookies are perfect for busy home cooks looking to streamline holiday baking! You can prepare the dough up to 5 days in advance by wrapping it tightly in plastic wrap and refrigerating it, which enhances the flavors. You can also chop the candied citrus peel and grind the hazelnuts ahead of time, storing them in airtight containers for up to 3 days at room temperature. When you’re ready to bake, simply let the chilled dough come to room temperature for about 30 minutes, shape, and bake as directed. This way, you can enjoy festive, freshly baked cookies with minimal effort! What to Serve with Soft and Chewy Magenbrot Cookies As the scent of spices fills the air, it’s the perfect moment to imagine delightful pairings that elevate your Magenbrot experience. Creamy Hot Chocolate: Enjoy this rich, velvety drink that echoes the chocolate notes in the cookies, creating a comforting pairing. Spiced Glühwein: The warmth of this mulled wine perfectly complements the cookie’s spices, enhancing that cozy holiday feel. Ginger Tea: A fragrant brewed ginger tea balances the sweetness of Magenbrot while adding a soothing warmth to your dessert table. Citrus Salad: A refreshing mix of citrus fruits brightens the palate and complements the cookie’s flavors, creating a delightful contrast. German Butter Cookies: Pair these festive Magenbrot cookies with traditional butter cookies for a delightful cookie platter bursting with textures and flavors. Chocolate Dipped Fruit: Strawberries or mandarin slices dipped in chocolate echo the cookie’s decadent glaze, making for a sweet side treat. Vanilla Ice Cream: A scoop of melting vanilla delights refreshes the taste buds, enhancing the spice and chocolate notes of the Magenbrot. Cheese Board: Including a charcuterie board with creamy brie and tangy cheeses offers a savory contrast to the sweetness of the cookies. Nutty Biscotti: Enjoy a crunchy, nutty biscotti that pairs beautifully with Magenbrot’s soft texture, adding another layer of flavor enjoyment. Christmas Punch: A frosty glass of holiday punch brings cheer, providing a fruity, fizzy contrast to the warm, spiced cookies. Magenbrot Christmas German Cookies Recipe FAQs What type of flour should I use for Magenbrot cookies? You can use either regular all-purpose flour or a gluten-free flour blend for your Magenbrot cookies. If using a gluten-free option, make sure it contains a binding agent like xanthan gum to ensure proper texture. How should I store my baked Magenbrot cookies? Absolutely! Store your Magenbrot cookies in an airtight container at room temperature for up to 2 weeks. This helps maintain their chewy texture and flavors. Can I freeze Magenbrot cookies? Yes, you can freeze these cookies! To freeze Magenbrot, place baked cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will stay fresh for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or reheat gently in the oven. What if my cookie dough is too sticky? If your dough feels too sticky to handle, try chilling it in the refrigerator for an additional 30 minutes. This will firm it up and make it easier to roll. You can also dust your hands and work surface with a little extra flour while shaping. Can pets eat Magenbrot cookies? It’s best not to share Magenbrot cookies with pets due to the ingredients like honey and spices, which may upset their stomachs. Always be cautious and stick to treats specially made for your furry friends! How do I know if the cookies are done baking? To check for doneness, keep an eye on the edges of the cookies—they should be set, while the centers remain soft and slightly puffed. If they look too dark or crispy, they might be overbaked. Remember, the cookies will continue to firm up as they cool! Delicious Magenbrot Christmas German Cookies You’ll Love Magenbrot Christmas German Cookies combine gingerbread warmth with chocolatey flavor, making them a festive holiday treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 14 minutes minsChilling Time 4 hours hrsTotal Time 4 hours hrs 44 minutes mins Servings: 24 cookiesCourse: DessertCuisine: GermanCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Dough Ingredients1 cup Water Use as directed.1 cup Sugar Granulated sugar works best.1/2 cup Honey A light honey is preferable.1/2 cup Mixed Candied Citrus Peel Substitute with diced crystallized ginger for a different flavor profile.1 cup Toasted, Ground Hazelnuts Use store-bought if time-constrained, preferably unsweetened.2 cups Flour Use regular or gluten-free flour blend.1/4 cup Unsweetened Cocoa Powder Ensure it’s unsweetened for accurate sweetness levels.1 tbsp Lemon Zest Fresh zest is recommended for best flavor.1 tbsp Lebkuchen Spices Pumpkin or apple pie spice can be used as a substitute.1 tsp Cinnamon Use freshly ground for stronger flavor.1/2 tsp Fine Sea Salt Regular table salt may also be used.1 tsp Baking Soda Ensure it is fresh for best results.1 tsp Baking Powder Ensure it is fresh for best results.1/2 cup Milk Any milk variant works; dairy or non-dairy options are fine.1 large Egg Use a flax egg for a vegan alternative.Glaze Ingredients1 cup Icing Sugar Best to use powdered sugar for smoothness.2 tbsp Unsweetened Cocoa Powder for Glaze Ensure it matches the initial quality of cocoa used in the cookie mix.2 tbsp Lemon Juice Freshly squeezed is ideal for flavor. Equipment Medium saucepanlarge mixing bowlWhiskStand mixer or wooden spoonPlastic wrapParchment paperbaking sheetswire rack Method Preparation StepsIn a medium saucepan, combine water, sugar, and honey, heating over medium heat until the sugar dissolves, about 5 minutes.Finely chop the mixed candied citrus peel.In a large mixing bowl, combine the flour, chopped candied peel, ground hazelnuts, cocoa powder, lemon zest, Lebkuchen spices, cinnamon, baking soda, baking powder, and fine sea salt. Whisk together until fully blended.Once your honey mixture has cooled, add it to the dry ingredients along with the egg and milk. Mix until a stiff dough forms.Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 4 hours, or overnight if possible.When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 350°F (180°C).Divide the chilled dough into 8 equal portions, rolling each into a rope about 11 inches long. Place the ropes on baking sheets lined with parchment paper.Bake the cookies in your preheated oven for 12-14 minutes, until the edges are set but the centers remain soft.While the cookies bake, prepare the glaze by mixing icing sugar, unsweetened cocoa powder, lemon juice, and enough water until it reaches a thick yet pourable consistency.Brush the warm cookies with the prepared glaze as soon as they come out of the oven and allow them to cool on a wire rack before slicing them into diamond shapes. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 1IUCalcium: 2mgIron: 4mg NotesEnsure all ingredients, especially baking soda and powder, are fresh for the best rise. Chilling the dough allows flavors to meld beautifully. Maintain uniform size when shaping for even baking. Tried this recipe?Let us know how it was!
