Mincemeat Cookies with Lemon Glaze
It’s Day 10 of our 25 Days of Christmas celebration, and all is right with the world because I have these yummy Mincemeat Cookies with Lemon Glaze to share with you! Mince pies were one of my favorite things about the holidays when I lived in the UK, and I looked forward to them every Christmas.
When I was a kid, my mom used to make full sized mincemeat pies, but it was just too much. Mincemeat is one of those flavors that is VERY strong, and too much can make you feel a bit ill. I preferred the tiny mince pies with a nice glaze that I’d buy at Tesco or M&S. SO good!
These cookies are delicious, as well. They’re the best of both worlds – cookies and pie! Who can resist?
Here’s what you’ll need:
Cookie Ingredients:
1 C shortening
1 1/2 C sugar
3 eggs, room temp
3 C flour
1 tsp baking soda
1/2 tsp salt
1 1/3 C Ready-to-Use Mincemeat.
Lemon Glaze Ingredients:
1 1/2 C powdered sugar
4 TBSP fresh lemon juice
To begin, preheat oven to 375 degrees, and line cookie sheets with parchment paper.
Combine shortening and sugar in large bowl, beating until fluffy. Add in all the eggs and beat.
Add the flour, baking soda and salt together in small bowl. Stir until the three ingredients are combined. Slowly add to shortening mixture; mix well.
Add in the mincemeat. Stir to combine all of the ingredients.
Using a small ice cream scoop drop the cookie dough 2 inches apart onto the parchment lined cookie sheets.
Bake for 8 to 10 minutes or until lightly browned. Allow to cool slightly before moving to a wire rack to cool completely.
For the lemon glaze, beat together the powdered sugar and lemon juice in a small bowl until well combined. Use a spoon to drop a tablespoon of glaze onto the still-warm cookies.
These cookies are perfect for any fan of mincemeat. They bring to mind something like an oatmeal raisin cookie, as the fruit is so chewy, but they are tangy and sweet and a joy to eat.
I tend to only make one small batch of these each year, as many people aren’t fans of the flavor, but I sure am!
If you liked this post, please don’t forget to like, comment and share! And come back tomorrow for another day of our 25 Days of Christmas!
Mincemeat Cookies with Lemon Glaze
They're the best of both worlds - cookies and mincemeat pie!
Ingredients
Cookie Ingredients:
- 1 C shortening
- 1 1/2 C sugar
- 3 eggs, room temp
- 3 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 C Ready-to-Use Mincemeat.
Lemon Glaze Ingredients:
- 1 1/2 C powdered sugar
- 4 TBSP fresh lemon juice
Instructions
- Preheat oven to 375 degrees, and line cookie sheets with parchment paper.
- Combine shortening and sugar in a large bowl, beating until fluffy. Add in all the eggs and beat.
- Add the flour, baking soda and salt together in a small bowl. Stir until the three ingredients are combined. Slowly add to shortening mixture; mix well.
- Add in the mincemeat. Stir to combine all of the ingredients.
- Using a small ice cream scoop drop the cookie dough 2 inches apart onto the parchment-lined cookie sheets.
- Bake for 8 to 10 minutes or until lightly browned. Allow to cool slightly before moving to a wire rack to cool completely.
- For the lemon glaze, beat together the powdered sugar and lemon juice in a small bowl until well combined. Use a spoon to drop a tablespoon of glaze onto the still-warm cookies
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving:Calories: 147Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 74mgCarbohydrates: 21gFiber: 0gSugar: 13gProtein: 2g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
