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German Christmas Magenbrot Cookies Recipe

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3.8 from 6 reviews

Magenbrot, traditional German Christmas cookies, are soft, spiced honey treats studded with candied citrus peel and toasted hazelnuts. These diamond-shaped cookies are baked and glazed with a luscious chocolate-lemon icing, perfect for festive celebrations or sharing during the holidays.

Ingredients

Liquid Mix

  • ¼ cup (60ml) water
  • ¾ cup (150g) sugar
  • ½ cup (170g) honey
  • ½ cup (120ml) milk
  • 1 large egg

Dry Ingredients

  • 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

Glaze

  • 1 cup (120g) icing sugar/powdered sugar
  • 2 tablespoons lemon juice
  • Small amount of water, if needed

Instructions

  1. Prepare Honey Syrup: In a small saucepan, heat the water, sugar, and honey until the sugar dissolves completely, avoiding boiling. Remove from heat and allow to cool slightly. Finely chop the candied citrus peel.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine the flour, chopped candied peel, ground toasted hazelnuts, cocoa powder, lemon zest, Lebkuchen spice mix, cinnamon, baking soda, baking powder, and salt.
  3. Combine Wet and Dry: Pour the warm honey mixture into the dry ingredients and mix to combine. Add the egg and milk, then knead the dough until stiff and well combined.
  4. Chill Dough: Shape the dough into a ball and wrap in plastic wrap or store in a sealed container. Refrigerate overnight or up to 3-4 days to develop flavors.
  5. Preheat Oven and Prepare Sheets: Remove dough from fridge and allow to come to room temperature for 30 minutes. Preheat oven to 350°F (180°C). Grease or line two baking sheets with parchment paper.
  6. Shape Cookies: Divide dough into 8 equal wedges. Roll each wedge into a ¾-inch (2cm) thick rope about 11 inches (28cm) long. Place ropes on baking sheets and gently flatten with fingers.
  7. Bake: Bake for 12-14 minutes until the cookies are puffed but still soft. Remove from oven and allow to cool for 5-8 minutes.
  8. Make Glaze: While baking, mix icing sugar, lemon juice, and cocoa powder. Add water ½ teaspoon at a time until glaze reaches a thick yet pourable pudding-like consistency.
  9. Glaze Cookies: Brush the warm cookie logs completely with the chocolate-lemon glaze. Apply a second coat on any thinner areas with extra glaze.
  10. Cut and Store: Let the glaze harden, then cut each log diagonally into approximately 10 diamond-shaped cookies. Store in an airtight container with wax paper between layers. Keeps up to 2 weeks refrigerated or 3 months frozen.

Notes

  • Toast hazelnuts by spreading them on a baking sheet and roasting at 350°F (180°C) for 10 minutes until golden and fragrant. Let cool before grinding.
  • The dough benefits from chilling to allow flavors to meld and for easier handling.
  • The glaze should be thick yet fluid enough to spread smoothly; add water gradually.
  • Store cookies in a cool place for best freshness and freeze for longer storage.

Find it online: https://bitezly.com/german-christmas-magenbrot-cookies-recipe/