Description
Magenbrot is a soft, spiced German Christmas cookie infused with cocoa, cinnamon, cloves, nutmeg, and a hint of chocolate. Traditionally enjoyed at festive Christmas markets across Germany and Switzerland, these diamond-shaped cookies are tender on the inside, lightly crisp on the outside, and coated with a sweet cocoa glaze. Their cozy aroma and nostalgic flavor make them the perfect holiday bake for gifting or sharing with warm tea or mulled wine.
Ingredients
Scale
-
- For the Dough:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
- ½ cup (120ml) milk or plant-based milk
- ¼ cup (60ml) honey or molasses
- 2 tablespoons butter or vegan butter
- 1 egg (or flax egg for vegan version)
-
- For the Glaze:
- ½ cup (100g) sugar
- 2 tablespoons cocoa powder
- ¼ cup (60ml) water
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Optional Add-ins: Chopped almonds or hazelnuts, orange zest
Instructions
- Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a large bowl, whisk together flour, cocoa, sugar, baking powder, and all spices.
- Warm wet ingredients: In a small saucepan, heat milk, honey, and butter until melted. Let cool slightly.
- Combine dough: Add wet ingredients and egg to the dry mixture and stir until a thick, sticky dough forms.
- Bake: Spread or shape dough into a rectangle on the baking sheet. Bake for 15–18 minutes, until set but still soft.
- Slice: Cool for 10 minutes, then cut into small diamonds or rectangles.
- Make the glaze: In a saucepan, combine sugar, cocoa, water, and cinnamon. Simmer for 2–3 minutes, then remove from heat and stir in vanilla.
- Glaze the cookies: Dip each cookie into the warm glaze, coat evenly, and let dry on a cooling rack.
Notes
- Don’t overbake—Magenbrot should stay soft and chewy inside.
- Use fresh spices for the richest, most aromatic flavor.
- Let the cookies rest overnight for deeper, more developed flavor.
- Dip cookies while still warm for the perfect glossy glaze.
- Store in airtight containers; Magenbrot keeps well for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert, Christmas Cookies, European Recipes
- Method: Baked
- Cuisine: German
Nutrition
- Serving Size: 2 cookies
- Calories: 110
- Sugar: 10g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Magenbrot, German Christmas Cookies, Soft Gingerbread, Spiced Cookies, Holiday Baking, Cocoa Glazed Cookies, European Christmas Desserts, Traditional German Recipes