Learn how to make the best mincemeat cookies with this easy recipe. These cookies are similar to classic chocolate chip cookies, but with mincemeat added to the raw cookie dough and dolloped onto the scoops before baking, so that the cookies bake with a pool of mincemeat on top.
When I developed this cookie recipe, I had visions of a soft-but-chewy cookie that had a pool of mincemeat baked onto it. The reason for the pool is that mince pie filling has a delicate flavour profile that can get lost when mixed into a cookie dough.
The mincemeat is the star in these Christmas cookies, adding so much flavour from the raisins, currants, candied citrus peel, and warm spices. They are a crossover between a thumbprint cookie and a classic chocolate chip cookie.
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What You Need To Make Mince Cookies With Leftover Mincemeat Filling
These mincemeat cookies are made just like the best chocolate chip cookies, with mincemeat stirred into the dough instead of chocolate chips. Here is a rundown of the ingredients that you will need to make these:
- butter, preferably unsalted, because you will add salt to the dough; if you have salted butter, it will work. Just adjust the salt in the recipe accordingly, otherwise your cookies may be too salty
- granulated sugar and brown sugar (preferably dark brown sugar, which has a stronger flavour, but light brown will also work fine)
- large eggs, don't use smaller eggs because your cookie dough may be too dry and your cookies won't spread enough, but don't use extra large eggs because they could cause the cookie dough to puff too much as it bakes, leading to a more cake-y cookie
- vanilla extract is optional but helps add more flavour to the dough itself
- mincemeat or mince, which is the same filling you use to make mincemeat tarts (also called mince pies). I used homemade mincemeat filling, but a jar of mincemeat from the grocery store will also do the trick as long as you like the taste of it!
- all-purpose flour is needed to bind all the ingredients together and give the cookies structure, contributing to the chewiness of the cookies as well. If you don't use enough flour, your cookies may spread too much as they bake and if you use too much, they will be hard and dry and won't spread enough when they bake
- baking soda is a base (alkaline) and helps the cookies brown and gives a little flavour too. You need baking soda for the cookies to spread properly. Do not use baking powder. Read up on baking soda vs baking powder if you are unsure
- salt is really important to balance out the sweet molasses flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier, and you may want to halve the salt in that case.
Use a kitchen scale to measure the ingredients and ensure that the scoops of cookie dough are even. Please see the recipe card for the exact ingredients and quantities.
How To Make Cookies With Leftover Mince Pie Filling
Like most drop cookies, you will use the creaming method to make these. Make sure to take the time to properly mix the butter and sugars for several minutes to lighten the mixture and create a homogeneous mixture before incorporating the egg and vanilla. Otherwise, you may end up with streaks of sugar that crystallize randomly on the cookies.
Step 1-Start by combining the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (image 1), and mix for several minutes until lightened, then add the egg and vanilla (image 2), and finally the mincemeat (image 3). Use a spatula to scrape down the sides of the bowl often and ensure all the ingredients are properly, evenly mixed.
Step 2-Whisk the dry ingredients in a separate bowl (image 4) then add them to the mixer bowl (image 5) and stir the mixture until the flour disappears (image 6).
Step 3-Use a cookie scoop to help portion out the dough evenly into 50-gram scoops (image 7) and then place 6 mounds per half-sheet pan. Before baking these cookies, I highly recommend you use your thumb (or the handle of a wooden spoon) to create an indentation on the top of each cookie. This allows you to stuff a teaspoon of mincemeat onto these cookies (image 8).
Step 4-The mincemeat-filled cookies will spread a little, so ensure they are evenly spaced with ample room all around (image 9). The filling creates a pool of mincemeat that melts onto the surface of the cookies as they bake in the oven (image 10).
Tip: If you struggle with cookies baking too flat and thin, read about why cookies spread and also chilling cookie dough.
I was inspired by the look of the Marks & Spencer's mince pie cookies when I made these. Though I've never tried them, I feel like this might be a pretty good copycat version of the M&S mince pie cookies sold in the UK. If you like mincemeat tarts, you will love these cookies!
Other Easy Drop Cookies
If you are short on time, recipes for drop cookies are the way to go. Here are others you can try:
If you tried this recipe for the best mincemeat cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Mincemeat Cookies
Ingredients
- 220 grams bleached all-purpose flour
- 2.5 mL Diamond Crystal fine kosher salt or 1.25 mL (¼ tsp) table salt
- 2.5 mL baking soda
- 115 grams unsalted butter room temperature
- 150 grams dark brown sugar
- 50 grams granulated sugar
- 1 large egg(s)
- 5 mL pure vanilla extract
- 100 grams homemade mincemeat or store-bought, plus extra for topping the cookies
Topping
- 70 grams homemade mincemeat
Instructions
- Preheat the oven to 375 ºF (190 °C). Line two large sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large bowl, using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
- Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
- Stir in 100 grams (⅓ cup) of mincemeat to incorporate it.
- Dump in the whisked dry ingredients, and incorporate them with the mixer on low.
- Scoop approximately 50 gram portions of the dough, rolling them into balls.
- Place 6-7 cookies per cookie sheet, being sure to space them apart and stagger them to allow for air circulation and spreading.
- Using your thumb or the handle of a wooden spoon, create an indentation in the centre of each cookie. Fill with mincemeat, being sure to gently press it into the indentation to pack it in.
- Bake the cookies, one sheet pan at a time, until the edges just begin to brown (this takes about 16 to 18 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
- Let the cookies cool completely on the sheet pan while you bake the second pan.
- Store in an airtight container.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- You can use your thumb or the handle of a wooden spoon to create a thumbprint in the cookies to add extra mincemeat filling before baking.
- Space out 6 cookies per sheet pan as they spread quite a bit in the oven.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 350 °F (175 °C) to prevent your baked goods from browning too quickly.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
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