Name: Magenbrot – German Gingerbread Bites Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: German
Ingredients: 3 1/2 cups all-purpose flour; 1 cup soft butter; 1 1/4 cups sugar; 2 eggs; 1 tsp baking powder; 2 tbsp cocoa powder; 1 tsp cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground cardamom; 1/4 tsp ground nutmeg; 1 cup powdered sugar; 2 tbsp lemon juice

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Introduction

Magenbrot are traditional German gingerbread bites, perfect for cozying up with a cup of tea or coffee. These small, flavorful treats combine warm spices with a sweet lemon glaze for a delightful holiday snack.

The image shows a close-up view of several triangular gingerbread cookies stacked together in a pile on a white plate, placed on a white marbled surface. Each cookie has two distinct layers: a densely textured, dark brown gingerbread base with a grainy and slightly crumbly look, and a thin, smooth, translucent white icing layer covering the top. The icing glistens lightly and has small, uneven ridges where it was drizzled or spread. The overall look highlights the contrast between the rich, warm brown of the gingerbread and the cool, shiny white icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups flour
1 cup soft butter
1 1/4 cups sugar
2 eggs
1 tsp baking powder
2 tbsp cocoa powder
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 cup powdered sugar
2 tbsp lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, combine all the dough ingredients — flour, soft butter, sugar, eggs, baking powder, cocoa powder, cinnamon, cloves, cardamom, and nutmeg. Knead until you have a smooth, even dough.
Step 3: Divide the dough into six equal pieces. Roll each piece into a rope about 1 inch in diameter.
Step 4: Place three ropes on each prepared baking sheet, leaving some space between them. Bake for 10 to 15 minutes until the dough is firm to the touch.
Step 5: While the ropes bake, whisk together the powdered sugar and lemon juice to create a smooth glaze.
Step 6: As soon as the ropes come out of the oven, brush them generously with the lemon glaze.
Step 7: Cut the glazed ropes diagonally into 1-inch pieces. Allow them to cool completely on the baking sheets to firm up.
Step 8: Once cool, store the Magenbrot in airtight containers or cookie tins to keep them fresh.

Tips & Variations

For extra flavor, let the dough rest in the fridge overnight before baking to develop the spices.
Swap lemon juice in the glaze for orange juice for a citrus twist.
Add a pinch of allspice or ginger powder to deepen the spice profile.
Use a small pastry brush to apply the glaze evenly without making the cookies soggy.

Storage

Store Magenbrot in an airtight container or cookie tin at room temperature for up to two weeks. They stay fresh longer this way and the flavors will keep developing. To enjoy them slightly softened, you can warm them in a low oven for a few minutes before serving.

How to Serve

A white plate holds a pile of triangular gingerbread cookies with a smooth, light brown glaze evenly covering the top layer. Each cookie is cut thick, showing a dense, crumbly brown inside beneath the glossy glaze. The cookies have clean lines and slight texture from the glaze, stacked in a slightly overlapping manner on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and store it wrapped in plastic wrap in the refrigerator overnight. This also helps enhance the flavor as the spices meld together.

Are Magenbrot gluten-free?

Traditional Magenbrot is made with regular wheat flour, so it is not gluten-free. To make a gluten-free version, you would need to use a suitable gluten-free flour blend and adjust the baking time accordingly.