• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baked logo

  • Winter
  • Recipes
  • About
  • Work With Us
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Winter
  • Recipes
  • About
  • Work With Us
×

Baked » Recipes » Cookies & Bars

Mincemeat Cookies

Published: Nov 25, 2021 · Modified: Jan 4, 2023 by Alexandra Daum · This post may contain affiliate links · Leave a Comment

Jump to Recipe Print Recipe

Soft mincemeat cookies, made with store-bought or homemade mincemeat, are a special holiday treat! With a fabulous citrus and brandy flavour, they taste like Christmas at Granny’s.

Mincemeat cookies in a festive tin.

Photography by Sophie MacKenzie.

Mincemeat is one of our favourite holiday treats, and these mincemeat cookies are a bit of a twist on how to use it! As much as we love a classic mincemeat pie, something it’s good to change things up – and these are a great addition to any cookie box.

Drop cookies are super easy to make, with a one-bowl method and tablespoon scoop and drop. No chilling or lots of dishes to wash. These are great for kids to help with!

With dark chocolate chunks and extra cinnamon added to the cookie dough, these aren’t overwhelmingly flavoured with mincemeat, but just enough for that classic Christmas taste. They’re also on the smaller side, just right for packing up in tins.

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Recipe

A stack of cookies on a wire rack with Christmas decorations around.

Ingredients

Mincemeat cookie ingredients.

Method

  • Sugars and butter added to a large mixing bowl.
    Add the butter and sugars to a mixing bowl.
  • Beating sugars and butter with an electric mixer.
    Mix on high speed.
  • Creamed sugar and butter mixture.
    Keep mixing until light and fluffy.
  • Egg added to the sugar and butter mixture.
    Add the egg.
  • Beating egg into the butter mixture.
    Beat until combined.
  • Dry ingredients added to the mixing bowl.
    Add the flour and cinnamon.
  • Pouring milk into the dough.
    Mix, then add the milk.
  • Mixing milk into the dough.
    Mix until combined.
  • Chocolate added to cookie dough.
    Add the chocolate and mincemeat.
  • Finished cookie dough in the mixing bowl.
    Gently fold to incorporate.
  • Dropping scoops of cookie dough onto a baking sheet.
    Scoop onto a lined tray.
  • Cookies cooling on a wire rack.
    Bake, then cool on a wire rack.

Tips and Notes

Drop cookies like these mincemeat cookies are more soft and cakey than chewy by design. They’re a delicious old-fashioned type of cookie, very popular with our mothers and grandmothers for good reason!

Drizzle the finished cookies with white chocolate for a fancier look. To keep things simple, sprinkle with icing sugar as pictured.

Be sure to cool fully before topping with the icing sugar. If the cookies are still warm, the sugar will melt and form a kind of shell (sometimes great, but not what you want here).

As always, room temperature ingredients are best. Make sure the butter and egg are at room temp for best results, and the cream if at all possible – just take it out of the fridge about an hour before starting.

This recipe is adapted from these basic drop cookies.

Cookies on a wire rack with a sprinkle of icing sugar on them.

Substitutions

Add an equal amount of nuts (another half cup) to the cookies in addition to the chocolate, or sub nuts for chocolate. Walnuts are especially good.

For a deluxe mincemeat cookie, sandwich two with cream cheese frosting or buttercream.

We really recommend making homemade mincemeat if you can. You’ll have enough for these cookies, and for mincemeat tarts! It’s so much better than store-bought, and what better time than the holidays?

For a dairy-free option, use a good vegan butter and non-dairy milk. We haven’t tried making these without eggs.

Chocolate chips, drops, and chunks are all good here, so use what you have. We like dark chocolate but milk can be used if you prefer something sweeter.

More Holiday Cookie Recipes

Chocolate Peppermint Crinkle Cookies
Ginger Molasses Spice Cookies
Sour Cherry Chocolate Chunk Biscotti
Pecan Shortbread Cookies
Chocolate Chip Sugar Cookies

A plate of cookies, some topped with icing sugar, some plain.

Recipe

Mincemeat cookies in a festive tin.

Mincemeat Cookies

No ratings yet
Author: Sophie Mackenzie
Yield: 18
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Soft mincemeat cookies, made with store-bought or homemade mincemeat, are a special holiday treat! With a fabulous citrus and brandy flavour, they taste like Christmas.

Equipment

  • baking sheet
  • Parchment paper
  • Mixing bowl
  • Stand mixer or hand mixer
  • Spatula
  • Measuring cups and spoons or a digital kitchen scale
  • Wire rack

Ingredients
 

  • ½ cup butter, room temperature
  • ⅓ cup sugar
  • ⅓ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg
  • 1 cup plus 3 tablespoons white all-purpose flour
  • 1 teaspoon cinnamon
  • 2 tablespoons whole milk
  • ½ cup chocolate chips
  • 4 tablespoons mincemeat

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  • Add the butter, sugar, brown sugar, vanilla, salt, baking powder, and baking soda to a large mixing bowl. Using a standing or hand mixer, mix on high speed until light and fluffy.
  • Add the egg and mix again until fully incorporated.
  • Add the flour and cinnamon, then mix on low speed until just combined.
  • Mix in the milk on low speed.
  • Fold in the chocolate and mincemeat with a spatula, mixing gently until evenly incorporated.
  • Use a tablespoon to measure the cookie dough and drop spoonfuls onto the prepared baking sheet. Leave about 3cm (1 in.) space between to allow for spread.
  • Bake for 10 minutes, turning the tray at the halfway mark to ensure even baking.
  • Cool the cookies on the tray for 5 minutes before moving to a wire rack to cool fully.
  • Once cool, top with icing sugar and store in an airtight container for up to 2 weeks. These freeze well.

Notes

Tips and Notes

Drizzle the finished cookies with white chocolate for a fancier look. To keep things simple, sprinkle with icing sugar as pictured.
Be sure to cool fully before topping with the icing sugar. If the cookies are still warm, the sugar will melt and form a kind of shell.
As always, room temperature ingredients are best. Make sure the butter and egg are at room temp for best results, and the cream if at all possible – just take it out of the fridge about an hour before starting.
This recipe is adapted from these basic drop cookies.

Substitutions

Add an equal amount of nuts (another half cup) to the cookies in
addition to the chocolate, or sub nuts for chocolate. Walnuts are
especially good.
For a deluxe mincemeat cookie, sandwich two with cream cheese frosting or buttercream.
We really recommend making homemade mincemeat if you can. You’ll have enough for these cookies, and for mincemeat tarts! It’s so much better than store-bought, and what better time than the holidays?
For a dairy-free option, use a good vegan butter and non-dairy milk. We haven’t tried making these without eggs.
Chocolate chips, drops, and chunks are all good here, so use what you have. We like dark chocolate but milk can be used if you prefer something sweeter.

Nutrition

Serving: 1g | Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 137mg | Sugar: 10g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
« Chocolate Peppermint Crinkle Cookies
Chocolate Peppermint Truffles »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Winter recipes in large text over a picture of cookies.

About Baked

Baked is a collaborative project brought to you by five Canadian women food bloggers. Our mission is to bring accessible baking recipes into your home kitchen with beautiful photography, lots of step-by-step images, and thorough, easy-to-read information. At Baked, there's something for everyone!
Join Our Mailing List
Get our recipes & baking tips direct to your inbox each week!

Get Baking!

A pile of English muffins in a shallow tray.

Sourdough English Muffins

A jar of active sourdough starter.

How to Make Sourdough Starter From Scratch

Stack of square waffles topped with strawberries.

Our Favourite Sourdough Discard Recipes

Sourdough crackers topped with Za'atar.

Sourdough Crackers with Discard

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • 15 cookies lined up in rows.
    Drop Sugar Cookies
  • Several soft sugar cookies topped with frosting.
    Vegan Pumpkin Cookies
  • Halloween-themed cookies on a plate with gourds.
    Halloween Sugar Cookies
  • Halloween decorated cookies.
    Royal Icing Without Meringue Powder

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

Featured In

© 2022 Baked The Blog. This site uses affiliate links.

Privacy Policy & Terms of Use

Copyright© 2023