Magenbrot – Soft Spiced German Christmas Cookies is a beloved German holiday cookie often found at Christmas markets throughout the country. These soft, spiced treats are reminiscent of gingerbread but with a tender, cake-like texture and a delightful mix of warming spices, citrus zest, and a hint of chocolate. Finished with a glossy spiced glaze, Magenbrot delivers nostalgic, festive flavors in every bite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
3½ cups all-purpose flour
1 tablespoon cocoa powder
1½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
Zest of 1 lemon
Zest of 1 orange
¾ cup granulated sugar
¼ cup honey
¼ cup molasses
1 tablespoon unsalted butter
½ cup water
For the glaze:
½ cup granulated sugar
⅓ cup water
1 tablespoon cocoa powder
1 teaspoon cinnamon
½ teaspoon ground cloves
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, cocoa powder, baking soda, spices, and both citrus zests.
In a saucepan over medium heat, I combine the sugar, honey, molasses, butter, and water, stirring until everything is dissolved and smooth. I let it cool slightly.
I pour the warm mixture into the dry ingredients and stir until a sticky dough forms.
I divide the dough in half, roll each into a log about 1 inch in diameter, flatten them slightly, and place them on the prepared baking sheet.
I bake them for 15–18 minutes, just until they puff up and set. After cooling for 10 minutes, I slice them diagonally into 1-inch pieces while still warm.
For the glaze, I mix sugar, water, cocoa powder, cinnamon, and cloves in a saucepan, bring it to a boil, then let it simmer for 3–4 minutes.
I toss the warm cookies in the glaze a few at a time, using a slotted spoon to coat them evenly. Then I place them on a wire rack to dry completely.
Servings and timing
This recipe makes about 40 cookies.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Calories: 105 kcal per cookie
Variations
I sometimes add chopped nuts like hazelnuts or almonds for a bit of crunch.
Swapping lemon zest for orange zest gives it a more citrus-forward profile.
For a deeper chocolate flavor, I mix a bit of melted dark chocolate into the glaze.
If I want a stronger spice kick, I increase the cinnamon and cardamom just slightly.
To make it vegan, I replace the butter with plant-based margarine and use maple syrup instead of honey.
Storage/Reheating
I store Magenbrot in an airtight container at room temperature for up to 2 weeks. The flavors deepen over time, making them even better after a few days. If the cookies dry out a bit, I place a slice of apple in the container for a few hours to help soften them. I don’t typically reheat them, but they do pair beautifully with a warm drink.
FAQs
What does “Magenbrot” mean?
Magenbrot translates to “stomach bread” in German. Historically, the spices used were believed to aid digestion, making this a comforting treat during the rich holiday season.
Is Magenbrot the same as gingerbread?
No, while they’re similar, Magenbrot is softer and more cake-like than traditional gingerbread. It also includes a unique glaze and a slightly different spice blend.
Can I freeze Magenbrot?
Yes, I can freeze them in an airtight container for up to 3 months. I let them thaw at room temperature and glaze them after defrosting if I’ve frozen them unglazed.
Why is the dough so sticky?
That’s normal! The sticky dough helps create the soft texture. I lightly flour my hands or use parchment paper when rolling it into logs to make handling easier.
Can I make Magenbrot in advance?
Absolutely. I find that making it a few days ahead actually improves the flavor. The spices have time to mingle, and the glaze sets beautifully.
Conclusion
Magenbrot – Soft Spiced German Christmas Cookies is one of those classic recipes I turn to every holiday season. It’s warm, nostalgic, and filled with flavor that speaks to tradition and coziness. Whether I’m gifting them or enjoying them with a cup of tea, these spiced German cookies bring joy with every bite.
📖 Recipe:
Magenbrot – Soft Spiced German Christmas Cookies
- Total Time: 40 minutes
- Yield: 40 cookies
- Diet: Vegetarian
Description
Magenbrot is a soft, spiced German Christmas cookie with a tender, cake-like texture. Flavored with warming spices, citrus zest, and a hint of chocolate, it's finished with a glossy glaze for a festive treat.
Ingredients
3½ cups all-purpose flour
1 tablespoon cocoa powder
1½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
Zest of 1 lemon
Zest of 1 orange
¾ cup granulated sugar
¼ cup honey
¼ cup molasses
1 tablespoon unsalted butter
½ cup water
For the glaze:
½ cup granulated sugar
⅓ cup water
1 tablespoon cocoa powder
1 teaspoon cinnamon
½ teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, all spices, and citrus zests.
- In a saucepan over medium heat, combine sugar, honey, molasses, butter, and water. Stir until smooth and dissolved. Let it cool slightly.
- Pour the warm mixture into the dry ingredients and stir to form a sticky dough.
- Divide the dough in half, roll each into a log about 1 inch in diameter, flatten slightly, and place on the baking sheet.
- Bake for 15–18 minutes until puffed and set. Cool for 10 minutes, then slice diagonally into 1-inch pieces while still warm.
- For the glaze, mix sugar, water, cocoa powder, cinnamon, and cloves in a saucepan. Bring to a boil, then simmer for 3–4 minutes.
- Toss warm cookies in the glaze in batches, using a slotted spoon to coat evenly. Place on a wire rack to dry completely.
Notes
Add chopped nuts like hazelnuts or almonds for crunch.
Swap lemon zest for orange zest for a citrus-forward flavor.
Add melted dark chocolate to the glaze for deeper chocolate taste.
Increase cinnamon and cardamom for a spicier version.
Make it vegan by using plant-based margarine and maple syrup instead of butter and honey.
Store in an airtight container at room temperature for up to 2 weeks.
Place a slice of apple in the container if cookies become dry to help rehydrate them.
Freeze unglazed cookies for up to 3 months; glaze after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 10g
- Sodium: 45mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 3mg
