Mincemeat Cookies

These irresistible, old-fashioned mincemeat cookies are guaranteed to win over the toughest cookie critics—and anyone who thinks they might not be a fan of this classic pie filling. Packed with the rich flavors of traditional mincemeat, dried fruits, warming spices and a hint of vanilla, these cookies are a testament to the enduring charm of nostalgic recipes.

Whether you’re a seasoned baker or a novice, this easy-to-master mincemeat cookie recipe employs pantry staples and pre-made mincemeat for a batch of buttery, chewy cookies that are sure to please around the holidays, or anytime you need a surprising, savory treat for guests.

Ingredients for Mincemeat Cookies

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• Butter: Butter and sugar are the key ingredients needed for a buttery, chewy cookie base. Softened butter works best here, so it creams easily with the sugar.
• Sugar: You’ll also need a cup of sugar, divided, to cream with the butter and to dip the cookies into at the end.
• Egg: An egg is the main binder in this cookie recipe, helping them fluff up as they bake and stay nice and moist.
• Vanilla extract: All types of cookies are better with vanilla extract, if you ask us, especially mincemeat cookies.
• Flour and baking powder: This recipe also calls for dry ingredients like all-purpose flour and baking powder for the cookie batter, to give them a chewy, toothsome texture and help the cookies rise while baking.
• Condensed mincemeat: Premade mincemeat is easy to find on Amazon or in stores nowadays, but you could also go the homemade route and make your own, or use canned mincemeat rather than condensed. You’ll cut it into small pieces before adding it to the recipe.
• Egg white: A bit of egg white wash helps the sugar stick to the cookie dough more easily.

Directions

Step 1: Prep the creamed mixture

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Preheat the oven to 375°F. In a large bowl, cream the butter and 3/4 cup of the sugar until the mixture is light and fluffy, then beat in the egg and vanilla.

Step 2: Add the dry ingredients

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Combine the flour, baking powder and salt, then gradually add the dry ingredients to the creamed mixture and mix well.

Step 3: Add the mincemeat

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Stir in the mincemeat, then cover the bowl and refrigerate for two hours to let the cookie batter chill.

Step 4: Shape the cookies

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Once the dough is thoroughly chilled, roll it into 1-inch balls. Dip one side of each ball into the egg white, then the remaining sugar.

Step 5: Bake the cookies

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Place the cookies sugar side up, 2 inches apart on greased baking sheets, then bake them for 10 to 12 minutes or until set. Remove to wire racks.

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Mincemeat Cookie Variations

• Forgo the cookies for mini pies: Mincemeat is a traditional pie filling, especially around Christmas. If you’d rather stick to the classics, make mini pies with mincemeat instead of cookies.
• Go nuts: Although mincemeat is usually made from a combo of dried fruits, nuts and sometimes meat, you can pack more nuts into this cookie recipe for added crunch. We love walnuts especially.
• Add oatmeal: Oatmeal cookie fanatics will appreciate the addition of oats in this recipe. Opt for rolled oats (not instant) if you choose to add them.
• Glaze the cookies: We kept things simple with a sugar-dusted coating on these cookies, but you could add a vanilla glaze for a fancier cookie.

How to Store Mincemeat Cookies

Since this recipe yields four dozen cookies, chances are you’ll have leftovers. Transfer any remaining cookies to sealed, airtight containers or zip-top bags and store them on the counter or in the refrigerator until you’re ready for another bite.

How long do mincemeat cookies last?

These moist cookies will stay fresh for up to a week in the fridge, although we suggest consuming them within a couple of days if you leave them on the counter.

Can you freeze cookies with mincemeat?

Sadly, not really. The texture just won’t be the same after you defrost them.

Mincemeat Cookie Tips

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How do I make mincemeat cookies taste better?

Try adding even more mincemeat to the recipe, or extra warming spices like cinnamon, allspice or nutmeg.

What’s the secret to chewy mincemeat cookies?

Don’t skip the baking powder. Also, make sure the cookie dough is spaced 2 inches apart so you don’t end up with big cookie clumps stuck together.

How can I tell when the cookies are done?

They will start to turn light brown on the edges. That’s when you know you can remove them from the oven.