Description
Magenbrot are soft and spicy German gingerbread cookies with a rich chocolate flavor, perfect for holiday baking. This recipe is easy to make and includes a gluten-free option.
Ingredients
Scale
- For the Dough:
- 1 cup Water
- 1 cup Sugar
- 1/2 cup Honey
- 1/2 cup Mixed Candied Citrus Peel
- 1/2 cup Toasted Ground Hazelnuts
- 2 cups Flour (or gluten-free blend)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tablespoon Lemon Zest
- 2 teaspoons Lebkuchen Spice Mix
- 1 teaspoon Cinnamon
- 1 teaspoon Fine Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 cup Milk (or plant-based milk)
- 1 large Egg (or flax egg/applesauce for vegan)
- For the Glaze:
- 1 cup Icing Sugar
- 2 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Lemon Juice
- 1/4 cup Water (approximate, for consistency)
Instructions
- Prepare Honey Mixture: In a saucepan, heat 1 cup of water, 1 cup of sugar, and 1/2 cup of honey over medium heat. Stir until sugar dissolves, then remove from heat and cool to room temperature.
- Mix Dry Ingredients: In a stand mixer bowl, combine 2 cups flour, 1/2 cup mixed candied citrus peel, 1/2 cup toasted ground hazelnuts, 1/4 cup unsweetened cocoa powder, 1 tablespoon lemon zest, 2 teaspoons Lebkuchen spice mix, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of fine sea salt. Mix on low speed until evenly distributed.
- Combine Ingredients: Add the cooled honey mixture to the dry ingredients, along with 1 egg and 1/4 cup milk. Mix on low speed until incorporated, then increase speed to knead for 3-5 minutes until a stiff dough forms.
- Chill Dough: Form the dough into a ball, wrap tightly in plastic wrap, and chill for at least 4 hours or overnight.
- Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into portions and roll into 11-inch logs. Flatten slightly and place on lined baking sheets. Bake for 12-14 minutes until edges are firm but centers are soft. Let cool slightly.
- Glaze Preparation: Mix 1 cup icing sugar, 2 tablespoons unsweetened cocoa powder, and 2 tablespoons lemon juice in a small bowl. Add water sparingly to reach a smooth, spreadable consistency.
- Apply Glaze: Brush warm Magenbrot cookies generously with the glaze. Let cool completely on a wire rack before slicing into diamonds.
Notes
- Store Magenbrot cookies in an airtight container with wax paper between layers for up to 2 weeks at room temperature.
- For warmer climates, refrigerate in a tightly sealed container for up to 3 weeks.
- Freeze Magenbrot cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.
- To reheat, warm gently in the oven at 300°F (150°C) for about 5 minutes.
- Ensure spices are fresh for optimal flavor.
- Adjust glaze consistency with water as needed.
- Use quality ingredients for the best taste.
- Monitor baking time closely to achieve soft centers.
- Dough can be prepared up to 5 days ahead and chilled.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg
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