Old-Fashioned Mincemeat Cookies with Coffee Glaze
Soft, tender old-fashioned mincemeat cookies are filled with sweet, spiced fruit and finished with a delicate coffee glaze. Made with Robertson's mincemeat, these vintage Christmas cookies taste like something straight out of Grandma's recipe box.
Servings 48
Calories 125kcal
Ingredients
Mincemeat cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable shortening I used plain Crisco
- 1½ cups granulated sugar
- 3 large eggs room temperature
- 1⅓ cups Robertson's mincemeat or your favorite. 1 ⅓ cups = 14.5 ounces.
Coffee glaze
- 1 cup powdered sugar, sifted
- 1 tablespoon butter melted
- 1 tablespoon strong brewed coffee cooled
- ½ teaspoon vanilla extract
- Additional brewed coffee as needed
Instructions
Make the cookies
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the shortening and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Gradually add the flour mixture, mixing on low speed just until combined.
- Stir the mincemeat thoroughly in its jar, then measure 1⅓ cups. Fold it into the cookie dough until evenly distributed.
- Chill for 30 minutes.
- Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10 to 12 minutes, or until the cookies are set and the edges are lightly golden.
- Let the cookies cool on the baking sheets for 2 to 3 minutes before transferring them to wire racks to cool completely.
Make the coffee glaze
- Whisk together the powdered sugar, melted butter, cooled coffee, and vanilla extract until smooth.
- Add additional coffee, a few drops at a time, until the glaze is thin enough to drizzle but still coats the back of a spoon.
- Drizzle the glaze lightly over the completely cooled cookies.
- Allow the glaze to set before serving or storing.
Notes
storage:
Once the glaze has set store cookies at room temperature in an airtight container with parchment between the layers. They'll be fine for 5 days.
freeze:
You can freeze the baked cookies or the unbaked dough for up to 3 months. They work best if you freeze them unglazed.
tips:
- Don't overmix: Once the flour has been added, mix only until combined to keep the cookies tender.
- Coffee: Use strong brewed coffee for the best flavor without adding too much liquid to the glaze.
- Glaze consistency: For a thin coating, add coffee a few drops at a time. Too much liquid will prevent the glaze from setting properly.
Nutrition
Calories: 125kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 86mg | Potassium: 13mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 22IU | Calcium: 3mg | Iron: 0.4mg
