Name: German Christmas Magenbrot Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: PT-490376H58M20S
Cuisine: German
Ingredients: ¼ cup (60ml) water; ¾ cup (150g) sugar; ½ cup (170g) honey; ½ cup (120ml) milk; 1 large egg; 3¼ cups (450g) all-purpose flour; 6 tablespoons (40g) unsweetened cocoa powder (plus 2 tablespoons for glaze); 1 cup (100g) toasted, ground hazelnuts; ⅔ cup (100g) mixed candied citrus peel, finely chopped; Zest of one lemon; 2 tablespoons German Lebkuchen spice mix; 1 teaspoon cinnamon; ½ teaspoon fine sea salt; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 cup (120g) icing sugar/powdered sugar; 2 tablespoons lemon juice; Small amount of water, if needed

If you’re craving a truly special treat to bring the magic of the holidays right into your kitchen, look no further than this German Christmas Magenbrot Cookies Recipe. These wonderfully spiced, soft yet slightly chewy cookies are baked with warming Lebkuchen spices, rich cocoa, and a touch of citrus that perfectly balances sweetness and depth. Every bite bursts with the nostalgic flavor of German Christmas markets, making them an absolute favorite to share with family and friends throughout the festive season.

Ingredients You’ll Need

The image shows a clear glass bowl with eight different dry ingredients placed separately inside. Starting from the top left and moving clockwise, there is a clumpy light brown layer, followed by a smooth white powder, a speckled coarse beige layer with yellow zest on top, another fine white powder, a dark brown fine powder, a small white powder patch near the center bottom, a larger patch of reddish-brown powder, and a small white patch close to the center. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this German Christmas Magenbrot Cookies Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s the fragrant spices that define the cookie’s character or the toasted hazelnuts adding delightful texture and nuttiness.

Water (¼ cup / 60ml): Used to gently melt the sugar and honey, creating a smooth syrup that blends the flavors.
Sugar (¾ cup / 150g): Provides sweetness and helps achieve the perfect chewy texture.
Honey (½ cup / 170g): Adds moisture and its own floral depth that complements the spices.
Mixed candied citrus peel (⅔ cup / 100g): Brings a delightful zing and brightness that livens up each bite.
Toasted, ground hazelnuts (1 cup / 100g): Offers a warm, nutty undertone and subtle crunch; toasting intensifies their flavor.
Flour (3¼ cups / 450g): The sturdy base holding everything together with just the right softness.
Unsweetened cocoa powder (6 tablespoons / 40g): Infuses a rich chocolate warmth without overpowering the spices.
Lemon zest (from one lemon): Adds a fresh, citrusy aroma to brighten the complexity.
German Lebkuchen spice mix (2 tablespoons): The heart of the recipe, this blend of cinnamon, cloves, nutmeg, and other spices defines the festive flavor.
Cinnamon (1 teaspoon): Enhances warmth and sweet spice notes.
Fine sea salt (½ teaspoon): Balances sweetness and deepens flavor layers.
Baking soda (2 teaspoons): Lightens the dough for a tender crumb.
Baking powder (1 teaspoon): Provides additional lift to keep cookies soft and airy.
Milk (½ cup / 120ml): Adds moisture and richness, ensuring the dough is smooth and workable.
Large egg (1): Binds everything together and adds structure.
Icing sugar/powdered sugar (1 cup / 120g): The base for the luscious chocolate lemon glaze that finishes the cookies beautifully.
Unsweetened cocoa powder (2 tablespoons): Added to the glaze for a decadent chocolate punch.
Lemon juice (2 tablespoons): Provides a bright acidity that balances the glaze’s sweetness.
Small amount of water: To adjust glaze consistency for the perfect coat.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make German Christmas Magenbrot Cookies Recipe

Step 1: Prepare the Honey Syrup

Start by gently heating the water, sugar, and honey in a small saucepan until the sugar dissolves, making sure it doesn’t boil. This warm syrup is the sweet, sticky heart of the dough that will carry the flavors perfectly.

Step 2: Mix Dry Ingredients

In a large bowl or stand mixer, combine the flour, finely chopped candied citrus peel, toasted and ground hazelnuts, cocoa powder, lemon zest, German Lebkuchen spice mix, cinnamon, baking soda, baking powder, salt, and blend them well. This mix forms the wonderfully aromatic and spiced foundation for your dough.

Step 3: Combine Wet and Dry

Pour the warm honey syrup into the bowl of dry ingredients and stir gently. Then add the egg and milk, kneading the entire mixture to create a stiff, cohesive dough. It should be firm yet pliable, ready to chill and develop flavor.

Step 4: Chill the Dough

Wrap your dough ball tightly in plastic wrap or place it in a sealed container. Refrigerate it overnight or up to 3 or 4 days; this resting time allows the spices to meld beautifully and the dough to relax for easier shaping.

Step 5: Shape the Cookies

When you’re ready to bake, let the dough come to room temperature for about 30 minutes. Preheat your oven to 350°F (180°C) and prepare cookie sheets with parchment paper or grease. Cut the dough into eight wedges, then roll each wedge into a roughly ¾-inch thick rope about 11 inches long. Lay these ropes on your trays and gently flatten them.

Step 6: Bake and Glaze

Bake the cookie ropes for 12 to 14 minutes: they should puff up but remain soft inside. While they bake, whisk together your chocolate lemon glaze by combining icing sugar, cocoa powder, lemon juice, and just enough water to reach a thick, pudding-like consistency.

Step 7: Glaze and Cool

Once the cookies are out of the oven, let them cool for 5 to 8 minutes, then brush generously with the chocolate lemon glaze. Add an extra coat on any spots that look a little thin for a perfect shine.

Step 8: Cut and Store

After the glaze sets, slice the logs diagonally into about 10 beautiful diamond-shaped cookies each. Store them in an airtight tin, separated by wax paper to preserve their texture and flavor. Your German Christmas Magenbrot Cookies Recipe makes about 80 cookies that keep wonderfully for up to two weeks.

How to Serve German Christmas Magenbrot Cookies Recipe

The image shows three long, light brown cookie dough sticks placed on a white baking sheet with a white marbled surface underneath. One stick in the middle is being covered with a shiny, smooth layer of dark chocolate sauce using a brush held by a woman’s hand. The chocolate layer is wet and glossy, dripping slightly on one side, while the other two dough sticks remain plain and matte. In the background, a clear glass bowl filled with more chocolate sauce and a wooden brush can be partially seen, slightly out of focus. The scene is brightly lit and the textures of the dough and chocolate contrast clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a festive touch, dust the cookies with a light sprinkle of extra powdered sugar or finely chopped candied citrus peel. A few toasted hazelnuts scattered on the plate add lovely texture and make for a stunning presentation.

Side Dishes

These cookies pair beautifully with a cup of hot mulled wine, spiced tea, or a creamy mug of eggnog. Their warming spices and rich chocolate flavor are perfect for holiday gatherings, adding a cozy feel to any celebration.

Creative Ways to Present

Arrange your Magenbrot cookies on a rustic wooden platter alongside sprigs of fresh pine or rosemary for a natural, festive vibe. Alternatively, wrap a batch in cellophane tied with a satin ribbon for charming homemade gifts that will impress everyone.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight tin at room temperature. They stay soft and flavorful for up to two weeks, so your holiday cheer can last well beyond the baking day.

Freezing

For longer storage, freeze the cookies in layers separated by wax paper inside a sealed container. They can last up to three months in the freezer and thaw wonderfully without losing their texture or taste.

Reheating

If you want to refresh their softness, warm the cookies gently in a 300°F (150°C) oven for about 5 minutes. This slight heat revives the spices and enhances the luscious glaze without drying them out.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! Almonds or walnuts work well, though toasting the nuts first is key to unlocking their rich flavor, just like with hazelnuts.

What if I don’t have German Lebkuchen spice mix?

You can make your own blend using cinnamon, cloves, nutmeg, allspice, and ginger. This homemade mix will give your Magenbrot cookies that authentic festive warmth.

Is it okay to skip the candied citrus peel?

While the peel adds lovely brightness, if unavailable, you might substitute with finely grated orange zest or a small amount of dried orange peel for similar flavor notes.

How do I know when the cookies are done baking?

Look for puffed-up cookies that are still soft to the touch. They should not be hard or crunchy but slightly springy in the middle for the perfect Magenbrot texture.

Can these cookies be made gluten-free?

With a blend of gluten-free flours and careful substitution, it’s possible, but the texture might differ a bit. Experimenting with almond or oat flour blends may yield the best results.

Final Thoughts

There’s something truly enchanting about making and sharing this German Christmas Magenbrot Cookies Recipe. It’s more than just a holiday cookie; it’s a warm tradition wrapped in spice, chocolate, and love. Give this recipe a whirl, and let these charming treats become a beloved part of your festive celebrations year after year.