Few baked goods evoke the cozy charm of European holidays quite like Magenbrot, a soft and spicy German cookie that’s as rich in flavor as it is in tradition. Originating from Switzerland and Germany, these cookies are often enjoyed during the Christmas season, bringing warm, comforting aromas of honey, cocoa, and a blend of festive spices to kitchens everywhere.
I first discovered Magenbrot on a chilly December morning, walking past a local Christmas market, captivated by the scent of warm spices mingling with sweet honey and chocolate. Biting into one revealed a soft, slightly chewy texture with a perfect balance of sweet, citrusy, and spiced flavors—a memory that lingers long after the last crumb is gone. This recipe captures that same magic, making it easy to bring the festive spirit into your own home without a European trip.
Whether you’re baking for friends, family, or simply indulging in a comforting treat for yourself, these cookies are perfect for gifting, holiday gatherings, or a cozy afternoon tea. Let’s explore how to create these irresistible, soft, and spicy Magenbrot cookies.
Recipe Overview
Magenbrot, meaning “stomach bread” in German, is a traditional soft and spicy cookie made with honey, cocoa, candied citrus peel, and hazelnuts. Chilled, rolled, and baked, then coated with a sweet cocoa-lemon glaze, each bite offers a unique combination of soft texture, aromatic spices, and subtle citrus tang. Perfect for holiday celebrations or as a comforting treat year-round.
Ingredients & Instructions
This recipe produces a rich, aromatic cookie with a soft, chewy center and a slightly spiced profile. Follow these steps for perfect results.
Ingredients
- ¼ cup water
- ¾ cup sugar
- ½ cup honey
- ⅔ cup mixed candied citrus peel, finely chopped
- 1 cup toasted, ground hazelnuts
- 3¼ cups flour (regular or gluten-free blend)
- 6 tbsp unsweetened cocoa powder
- Zest of 1 lemon
- 2 tbsp German Lebkuchen spice mix (or pumpkin pie/apple pie spice)
- 1 tsp cinnamon
- ½ tsp fine sea salt
- 2 tsp baking soda
- 1 tsp baking powder
- ½ cup milk
- 1 large egg
- 1 cup icing sugar/powdered sugar (for glaze)
- 2 tbsp unsweetened cocoa powder (for glaze)
- 2 tbsp lemon juice (for glaze)
- Small amount of water (for glaze, if needed)
Step-by-Step Instructions
1. Prepare the Honey Base
In a small saucepan, heat water, sugar, and honey over low heat until the sugar dissolves completely. Remove from heat and let it cool slightly. This mixture adds natural sweetness and moisture to the dough, giving Magenbrot its signature soft texture.
2. Combine Dry Ingredients
In a stand mixer or large mixing bowl, combine the flour, candied citrus peel, ground hazelnuts, cocoa powder, lemon zest, spices, baking soda, baking powder, and salt. Mix thoroughly to ensure the spices and leavening agents are evenly distributed.
3. Form the Dough
Add the warm honey mixture to the dry ingredients. Then add egg and milk, kneading until a stiff dough forms. You can use a stand mixer with a dough hook or knead by hand. The dough will be slightly sticky but firm enough to shape.
Tip: Knead gently to avoid overworking, which can make the cookies tough.
4. Chill the Dough
Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate overnight or up to 3–4 days. Chilling enhances the flavors and makes the dough easier to handle for shaping.
5. Preheat Oven and Prepare Baking Sheets
Preheat the oven to 350°F (180°C). Grease cookie sheets or line them with parchment paper.
6. Shape the Cookies
Remove the dough from the fridge and let it sit for 30 minutes to soften slightly. Cut the dough into 8 wedges, then roll each wedge into an 11-inch rope about ¾-inch thick. Flatten slightly with your fingers to create an even shape.
7. Bake
Bake in the preheated oven for 12–14 minutes, until the cookies are puffed but still soft in the center. Avoid overbaking, as these cookies should remain tender rather than crisp.
8. Prepare the Glaze
While the cookies are warm, mix icing sugar, cocoa powder, and lemon juice in a small bowl. Add water ½ teaspoon at a time until the glaze reaches a thick, pudding-like consistency.
9. Glaze and Cut
Brush the warm cookies generously with the glaze. Allow them to cool completely, then cut diagonally into diamond shapes for a traditional Magenbrot appearance.
10. Store Properly
Store in an airtight tin with wax paper between layers. They last up to 2 weeks at room temperature or can be frozen for up to 3 months for longer storage.
Cooking Tips & Variations
1. Spice Mix Adjustments
Use traditional Lebkuchen spice for authenticity, or substitute with pumpkin pie or apple pie spice for a similar festive aroma. Adjust cinnamon and cloves to taste.
2. Nut Alternatives
Hazelnuts provide a classic flavor, but you can swap in almonds or walnuts for variety. Toasting nuts beforehand enhances their flavor.
3. Citrus Peel Options
Candied orange or lemon peel adds brightness. If unavailable, finely chopped dried apricot or mango can add sweetness and texture.
4. Gluten-Free Adaptation
Use a gluten-free flour blend in place of regular flour. Ensure it’s suitable for yeast-free cookie recipes to maintain texture.
5. Glaze Creativity
For a richer glaze, add a teaspoon of honey or maple syrup. You can also experiment with orange juice instead of lemon juice for a different citrus twist.
Storage & Serving Suggestions
Magenbrot cookies are perfect for gifting, holiday platters, or as an afternoon treat with tea or coffee.
- Room Temperature: Store in an airtight container with wax paper between layers for up to 2 weeks.
- Freezer: Freeze in a sealed container or zip-top bag for up to 3 months.
- Serving Idea: Pair with mulled wine, spiced hot chocolate, or a fresh cup of black tea to complement the rich, spiced flavors.
Soft, spicy, and delicately sweet, Magenbrot captures the essence of traditional German holiday baking. Its tender texture, rich combination of cocoa, honey, hazelnuts, and citrus, plus the festive glaze, make it an irresistible treat for special occasions or simple indulgences at home. By following this recipe, you can bring the magic of European holiday markets straight to your kitchen, creating memories as warm and delightful as the cookies themselves.
Whether enjoyed as a gift, a snack, or a centerpiece on your dessert table, these cookies are sure to impress and become a cherished favorite year after year.
FAQs
1. Can I make the dough ahead of time?
Yes, chill the dough for up to 3–4 days for easier shaping and enhanced flavor.
2. How long will the cookies keep?
Stored in an airtight container with wax paper, they last up to 2 weeks, or freeze for 3 months.
3. Can I use a different nut than hazelnuts?
Absolutely. Almonds or walnuts work well, and toasting them enhances flavor.
4. What if I don’t have Lebkuchen spice?
Substitute with pumpkin pie spice, apple pie spice, or a mix of cinnamon, cloves, nutmeg, and allspice.
5. Can I make these gluten-free?
Yes, use a gluten-free flour blend suitable for cookie baking.
Magenbrot (Soft & Spicy German Cookies) are chewy, aromatic cookies made with honey, cocoa, candied citrus peel, and hazelnuts. Perfect for holidays and gifting!
