Magenbrot

Why Make This Recipe

Magenbrot is a delightful treat that fills your kitchen with the warm aroma of spices and sweet goodness. This spiced cookie is popular during the holiday season and is loved for its chewy texture and rich taste. Making Magenbrot at home is not only fun but also allows you to enjoy a traditional recipe that has been cherished over time.

How to Make Magenbrot

Ingredients

• 2 cups all-purpose flour (or gluten-free flour)
• 1 cup brown sugar
• 1/2 cup molasses
• 1/4 cup milk
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup powdered sugar (for icing)
• 1-2 tablespoons water (for icing)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the flour, brown sugar, cocoa powder, ginger, cinnamon, baking soda, salt, cloves, and nutmeg.
3. In another bowl, blend the molasses and milk together.
4. Slowly add the wet mixture to the dry ingredients and stir until a dough forms.
5. Shape the dough into logs about 2 inches in diameter and place them on a baking sheet lined with parchment paper.
6. Bake the logs for 15-20 minutes, or until they feel firm.
7. Let them cool, then slice as you like.
8. To make the icing, combine the powdered sugar with enough water to reach a spreadable consistency and drizzle it over the cooled cookies.

How to Serve Magenbrot

Magenbrot is best served with a warm cup of tea or coffee. You can slice them into thick or thin pieces, depending on your preference. These cookies make great treats for family gatherings, holiday parties, or a simple afternoon snack.

How to Store Magenbrot

Keep Magenbrot in an airtight container at room temperature. They can last for about a week, staying soft and chewy. For longer storage, you can freeze them and enjoy them later.

Tips to Make Magenbrot

• For extra flavor, consider adding your favorite nuts or dried fruits to the dough.
• If you like a spicier taste, increase the amount of ginger or cinnamon.
• Make sure the logs are of equal size for even baking.

Variation

You can experiment with different spices or add chocolate chips to the dough for a sweeter version of Magenbrot. Enjoy playing with ingredients to find your favorite combination!

FAQs

1. Can I use other flours besides all-purpose flour?
Yes, you can use gluten-free flour if you need a gluten-free option. Just make sure it is suitable for baking.

2. How can I make the icing thicker?
To thicken the icing, simply use less water when mixing it with powdered sugar.

3. Can I add frosting instead of icing?
Absolutely! You can use any frosting you like if you prefer a richer topping on your Magenbrot.

Magenbrot

Magenbrot are small, sweet, glazed gingerbread cookies that are a traditional German treat, especially popular during Christmas markets. These spiced cookies offer a unique blend of flavors and a soft, chewy texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 20 cookies

Calories 90 kcal

Equipment

• saucepan
• large bowl
• whisk
• baking sheet
• parchment paper
• rolling pin
• wire rack

Ingredients

  

Magenbrot Cookies

• 250 g all-purpose flour
• 125 g honey
• 75 g sugar
• 50 ml water
• 1 tsp baking soda
• 1 tbsp cocoa powder
• 1 tsp cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp ground anise
• 0.5 tsp ground ginger

Glaze

• 150 g powdered sugar
• 3 tbsp water
• 1 tbsp rum (optional)

Instructions

 

Magenbrot

• In a saucepan, combine honey, sugar, and water; heat gently until everything is dissolved, then let it cool.
• In a large bowl, whisk together flour, baking soda, cocoa powder, cinnamon, cloves, anise, and ginger.
• Pour the cooled honey mixture into the dry ingredients and mix well to form a soft dough.
• Cover the dough and let it rest in the refrigerator for at least 1 hour, or preferably overnight.
• Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1 cm thickness.
• Cut the dough into small, diamond-shaped pieces or rectangles and place them on the prepared baking sheet.
• Bake for 12-15 minutes, until lightly golden and firm. Let them cool completely on a wire rack.
• For the glaze, whisk together powdered sugar, water, and optional rum until smooth.
• Dip each cooled Magenbrot piece into the glaze, ensuring it's fully coated, then place them back on the wire rack to set.

Notes

Magenbrot improves with age; store in an airtight container for several days to allow the flavors to deepen and the cookies to soften. For an authentic experience, consider adding a pinch of potash or baker's ammonia for a lighter texture, if available. If you don't have ground anise, you can omit it or substitute with a tiny amount of fennel seeds, finely crushed.