Go Back
–+ servings
German Magenbrot Christmas Cookie

Deliciously Soft German Magenbrot Christmas Cookie Recipe

Enjoy a delectable taste of German Magenbrot, a soft and spicy Christmas cookie perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 12 hours
Total Time 12 hours 44 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: German
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Water Avoid boiling when mixing with sugar and honey.
  • 1 cup Sugar Provides sweetness and helps form the cookie's structure.
  • 1/2 cup Honey Deepens flavor and moisture.
  • 1/2 cup Mixed Candied Citrus Peel Can be substituted with diced crystallized ginger.
  • 1 cup Toasted Ground Hazelnuts Can be toasted whole or ground before use.
  • 3 cups Flour (Regular or Gluten-Free Blend) Forms the foundation of the cookie structure.
  • 1 cup Unsweetened Cocoa Powder Essential for rich chocolate flavor.
  • 1 tbsp Lemon Zest Offers fresh brightness.
  • 2 tsp Lebkuchen Spice Mix Traditional blend of spices.
  • 1 tsp Cinnamon Adds warmth.
  • 1/2 tsp Fine Sea Salt Balances sweetness.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1 tsp Baking Powder Essential leavening agent.
  • 1/2 cup Milk Can be replaced with non-dairy milk.
  • 1 large Egg Binds the dough; substitute with a flax egg for vegan option.
For the Glaze
  • 1 cup Icing Sugar Enhances shine and sweetness.
  • 1/4 cup Unsweetened Cocoa Powder Deepens the chocolate flavor of the glaze.
  • 2 tbsp Lemon Juice Adds acidity to balance sweetness.

Equipment

  • Saucepan
  • Stand mixer
  • baking sheet
  • Parchment paper
  • wire rack

Method
 

Steps
  1. In a saucepan, combine water, sugar, and honey. Heat gently over low-medium heat until the sugar dissolves, then cool slightly.
  2. In a stand mixer, combine flour, candied citrus peel, hazelnuts, cocoa powder, lemon zest, spice mix, cinnamon, baking soda, baking powder, and salt. Mix on low until blended.
  3. Add cooled honey mixture, milk, and egg to the dry ingredients. Mix on medium until dough is stiff, about 2-3 minutes.
  4. Shape dough into a ball, wrap in plastic, and refrigerate for at least 12 hours or up to 5 days.
  5. Preheat oven to 350°F (180°C). Cut chilled dough into 8 portions, roll into ropes, and flatten into ovals.
  6. Bake cookies on a sheet for 12-14 minutes, until they look cracked but soft.
  7. Prepare glaze by whisking icing sugar, cocoa powder, and lemon juice. Brush warm cookies with glaze.
  8. Once glaze sets, cut cookies into shapes and cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 45mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 25mgIron: 1mg

Notes

These cookies can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!