Save on Pinterest

Soft Mincemeat Cookies

WE CALL these "Santa's cookies" because they're what we put out for Santa instead of the usual decorated Christmas cutouts. These cookies remain a traditional part of my holiday baking. Besides a plate for Santa, they fill gift plates for family and friends. I'm often told they're the first to disappear. -Evelyn Wadey, Blackfalds, Alberta
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 4 dozen

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 3/4 cup mincemeat
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts, optional

Directions

  • In a large bowl, cream the butter and brown sugar. Beat in eggs and mincemeat. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to the creamed mixture and mix well. Fold in chocolate chips and walnuts if desired.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
2 cookies: 140 calories, 6g fat (3g saturated fat), 23mg cholesterol, 134mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • GlutenFreeSherry
    Nov 28, 2019

    As is , I give this recipe only 2 stars as the batter is too thin even for a spread cookie and using a name brand mincemeat the additional spices the recipe calls for were overpowering. To make a cookie that the family loved the flavor and consistency, I skipped the addition spices as the brand mincemeat I used was quite strongly spiced and then I added more flour to the mix, 1/4 cup at a time and did 1 test cookie before making the entire pan. With the mincemeat I used I needed 1/2 cup flour added to create a cookie that did have some spread but not run. Since mincemeat moisture and spice differ you have to play with this recipe a bit to get it right but then the flavor is amazing. I topped mine with cream cheese frosting and chopped nut bits.

  • Lorlu
    Nov 2, 2012

    I had to add a 1/4 cup more flour, but that may be due to the moisture in the air. Very taste, a definately for our holiday cookies. Thank you for posting it, my mom has been looking for mincemeat cookie.

  • ramsaych6
    Dec 22, 2011

    If I make it again, I'll only use about 1/2 cup of choc chips. I like mincemeat, but the chocolate covers up the taste of the mincemeat. I was disappointed in the outcome.

  • Rijkbaker
    Dec 13, 2009

    No comment left