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Magenbrot, German special occasion Cookies

Magenbrot, German Christmas Cookies
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Magenbrot, German special occasion Cookies, are a delightful holiday treat that will enchant your taste buds with their rich blend of spices and chocolate. These soft and chewy cookies feature a unique combination of honey, cocoa, and candied citrus peel, making them perfect for festive gatherings or as heartfelt gifts. The simplicity of the recipe—just roll, bake, and glaze—ensures that even novice bakers can create these delicious cookies with ease. Plus, they stay fresh for weeks in an airtight container! Enjoy Magenbrot with a warm beverage or as part of a festive platter to spread holiday cheer.

Ingredients

Scale
  • 3¼ cups (450gms) flour
  • 6 tablespoons (40gms) unsweetened cocoa powder
  • 2 tablespoons German Lebkuchen spice mix
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¼ cup (60ml) water
  • ¾ cup (150gms) sugar
  • ½ cup (170gms) honey
  • ½ cup (120ml) milk
  • 1 large egg
  • â…” cup (100gms) mixed candied citrus peel
  • 1 cup (100gms) toasted, ground hazelnuts
  • 1 cup (120gms) icing sugar/powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons lemon juice
  • A small amount of water, if needed

Instructions

  1. In a small saucepan, heat the water, sugar, and honey until just melted. Do not let it boil. Set aside to cool slightly.
  2. In the bowl of a stand mixer, combine the flour, chopped citrus peel, ground hazelnuts, cocoa powder, spices, baking soda, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
  3. Pour in the warm honey mixture into the dry ingredients and mix until combined. Add the egg and milk; knead until you form a stiff dough.
  4. Form the dough into a ball and wrap it in plastic food wrap or place it in a sealed container. Chill overnight or up to 3–4 days in the fridge.
  5. Remove dough from refrigerator and let it come to room temperature for about 30 minutes. Preheat your oven to 350°F (180°C). Grease two cookie sheets or line them with parchment paper.
  6. Cut the chilled dough ball into 8 wedges. Roll each wedge into a rope approximately ¾-inch thick and about 11 inches long. Place on cookie sheets and flatten slightly with fingers.
  7. Bake for 12 to 14 minutes until puffed but still soft.
  8. While cookies bake, stir together glaze ingredients until smooth. Add water slowly until reaching a thick but pourable consistency.
  9. Allow cookies to cool on sheets for about 5–8 minutes before brushing them with glaze on all sides.
  10. Once glazed logs have cooled completely, cut each log diagonally into diamond-shaped cookies.

Nutrition

Find it online: https://myrecipestories.com/magenbrot-german-special-occasion-cookies/