Name: Magenbrot — A Soft & Spicy German Christmas Cookie
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: German
Ingredients: ¾ cup (150g) sugar; ⅓ cup (80ml) water; ⅓ cup (80ml) milk; ¼ cup (60g) unsalted butter; ¼ cup (60g) honey; 2 tablespoons (30g) molasses; 2½ cups (312g) all-purpose flour; ½ cup (50g) ground almonds (or hazelnuts); ¼ cup (25g) unsweetened cocoa powder; 2 teaspoons baking powder; 1½ teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; ½ teaspoon ground cardamom; ⅛ teaspoon salt

Why You’ll Love Magenbrot — A Soft & Spicy German Christmas Cookie Recipe

Magenbrot strikes the perfect balance between spicy and sweet, with a tender texture that melts in your mouth. The combination of warming spices and rich cocoa creates a deeply aromatic cookie, while a crackly chocolate-lemon glaze adds a delightful finishing touch. These cookies are ideal for holiday cookie platters, gifting, or pairing with tea, coffee, or mulled wine during cold winter evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• water
• sugar
• honey
• mixed candied citrus peel
• toasted, ground hazelnuts
• all-purpose flour (or gluten-free flour blend)
• unsweetened cocoa powder
• lemon zest
• German Lebkuchen spice mix (or substitute pumpkin pie/apple pie spice)
• cinnamon
• fine sea salt
• baking soda
• baking powder
• milk
• large egg

For the glaze:
• powdered sugar
• unsweetened cocoa powder
• lemon juice
• a small amount of water (if needed)

Directions

In a small saucepan, heat the water, sugar, and honey gently until the sugar dissolves. Set aside to cool slightly.
Finely chop the candied citrus peel and set aside.
In a large bowl, combine the flour, ground hazelnuts, cocoa powder, lemon zest, spices, baking soda, baking powder, and salt.
Pour in the warm honey mixture, add the egg and milk, and mix to form a stiff dough.
Form the dough into a ball, wrap it, and refrigerate overnight (or up to 3–4 days) to develop flavor and improve texture.
When ready, preheat the oven to 350°F (180°C). Divide the dough into portions and roll each into a rope about 2 cm thick. Place on lined baking sheets and flatten slightly.
Bake for 12–14 minutes until the logs are puffed but still soft.
While baking, mix the glaze ingredients to a thick but pourable consistency.
Brush the warm logs with the glaze, then cool and cut diagonally into diamond-shaped cookies.

Servings and timing

Makes about 80 cookies.
Preparation: about 30 minutes (plus chilling time)
Baking: 12–14 minutes per batch
Chilling time: overnight or up to 3–4 days

Variations

Nut-free version: Skip the hazelnuts or substitute with finely ground oats or sunflower seeds.
Chocolate lovers: Add mini chocolate chips to the dough for extra chocolatey bites.
Citrus twist: Use orange zest instead of lemon for a deeper citrus flavor.
Alcohol infusion: Add a tablespoon of rum or brandy to the dough for a more traditional German flair.
No glaze option: These cookies are also delicious without the glaze, for a more rustic finish.
Spice swap: Try chai spice or speculaas spice blends as alternatives.
Vegan version: Use a plant-based milk and an egg replacer.
Kid-friendly: Reduce the spice blend and increase cocoa for a milder flavor.
Shape variation: Instead of ropes, press the dough into a pan and slice into squares.
Dipped version: Dip cooled cookies halfway into melted chocolate for a festive look.

Storage/Reheating

Store baked Magenbrot in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed container for up to 3 months. To reheat, warm gently in a low oven (about 150°F/65°C) for a few minutes to refresh their texture before serving.

FAQs

What does “Magenbrot” mean?

Magenbrot literally translates to “stomach bread” in German, named for the warming spices believed to support digestion.

Are these cookies similar to gingerbread?

Yes, Magenbrot is similar to gingerbread in flavor, but includes cocoa, citrus, and nuts for a unique twist.

Can I make these gluten-free?

Absolutely. Use a reliable gluten-free flour blend to replace the all-purpose flour with great results.

Do I have to chill the dough?

Chilling isn’t mandatory but highly recommended—it enhances the flavor and improves the cookie’s texture.

What spice mix should I use?

A traditional German Lebkuchen spice mix is ideal, but pumpkin pie or apple pie spice can work as substitutes.

Can I use different nuts?

Yes, almonds or pecans can replace hazelnuts depending on your preference or what you have on hand.

How should the dough feel?

The dough should be stiff but pliable, similar to playdough, making it easy to roll into ropes.

What’s the best way to serve them?

Magenbrot pairs wonderfully with hot beverages like tea, coffee, or mulled wine during the winter season.

Can I double the recipe?

Yes, the recipe scales well—just be sure to refrigerate the dough longer if you’re making a larger batch.

Do these cookies harden over time?

If stored in an airtight container, they remain soft. Exposure to air can cause them to dry out.

Conclusion

Magenbrot is a festive, spiced cookie that captures the warmth and nostalgia of Christmas in every bite. With its tender texture, aromatic spices, and glossy glaze, it’s a standout addition to any holiday baking tradition. Whether you’re gifting them or enjoying them with a cup of tea by the fire, these cookies are sure to delight.