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Magenbrot, German special occasion Cookies

Magenbrot, German Christmas Cookies
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Magenbrot, German special occasion  Cookies, are a festive delight that infuses your holiday season with warmth and cheer. These soft, chewy cookies combine rich chocolate and aromatic spices, making them an irresistible treat for cozy gatherings or as thoughtful gifts. With simple preparation steps and the option to adapt for gluten-free diets, these cookies are perfect for bakers of all skill levels. The delicious glaze adds a lovely finish that makes Magenbrot visually appealing while enhancing its sweet and spicy flavor profile. Whether enjoyed with a warm beverage or presented on a dessert platter, Magenbrot will undoubtedly become a cherished addition to your holiday traditions.

Ingredients

Scale
  • ¼ cup (60ml) water
  • ¾ cup (150gms) sugar
  • ½ cup (170gms) honey
  • ½ cup (120ml) milk
  • 1 large egg
  • ⅔ cup (100gms) mixed candied citrus peel
  • 1 cup (100gms) toasted, ground hazelnuts
  • 3¼ cups (450gms) flour
  • 6 tablespoons (40gms) unsweetened cocoa powder
  • 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 (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 just until the sugar melts. Avoid boiling. Set aside to cool slightly. Finely chop the candied citrus peel.
  2. In a stand mixer bowl, combine flour, chopped candied peel, ground hazelnuts, cocoa powder, lemon zest, spices (Lebkuchen mix and cinnamon), baking soda, baking powder, and salt.
  3. Pour in the warm honey mixture into the dry ingredients and mix until combined. Add the egg and milk, kneading to form a stiff dough.
  4. Shape the dough into a ball and wrap it in plastic wrap or place it in an airtight container. Chill overnight or up to 3-4 days in the fridge.
  5. Remove dough from fridge after chilling; let it sit at room temperature for about 30 minutes. Preheat oven to 350°F (180°C). Prepare two cookie sheets by greasing them or lining them with parchment paper.
  6. Cut chilled dough into 8 wedges; roll each wedge into a rope about ¾-inch thick and 11 inches long. Place on prepared cookie sheets and flatten slightly.
  7. Bake for 12-14 minutes until puffed but still soft.
  8. While cookies bake, mix icing ingredients together until you achieve a thick but runny consistency similar to pudding.
  9. Once baked logs cool for about 5-8 minutes, brush warm logs with glaze until fully coated.
  10. Allow logs to cool completely before cutting diagonally into diamond-shaped cookies.
  11. Once glaze has hardened, store cookies in an airtight tin with wax paper between layers for up to two weeks or freeze them for up to three months.

Nutrition

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