I absolutely love mince pies and as soon as I see them in the shops I buy a pack. I just cannot resist the fruity mincemeat encased in crumbly pastry! These Mince Pie Stuffed Cookies are just as irresistable. They are a spiced brown sugar cookie with a gooey centre of fruity mincemeat. I've also added a drizzle of icing as I love the icing topped mince pies, and I think it tastes great on these cookies.
The method of making the Mince Pie Stuffed Cookies is similar to how NYC cookies, or Levain bakery cookies, are made. I found that freezing these cookies before baking them, then baking on a slightly higher temperature than is normal for cookies, kept the mincemeat in the centre and gave theses cookies that tempting gooey middle!
How to make Mince Pie Stuffed Cookies...
To make the cookie dough I mixed together butter and light brown sugar, then I added vanilla extract and egg and mixed them in.
Then I added plain flour, baking powder and mixed spice and mixed to form a dough. I divided the dough into 12 pieces, then I flattened each piece out with my hands and put some mincemeat in the centre.
Next, I wrapped the cookie dough around the mincemeat and rolled them into a ball, then I froze them for 30 minutes. I took them out of the freezer and put them straight into the oven on a preheated tray, they baked for 13 minutes. When they were cool I drizzled over some icing.
What mincemeat should you use?
I used a shop bought jar of mincemeat for this recipe. I like to use the ones with extra booze added, like port and brandy, as the flavour is so rich and delicious. You can use any mincemeat you prefer, if you prefer to make it homemade you can use that too. Make sure when buying mincemeat to check the label as it often contains suet, most mincemeat nowadays contain vegetarian suet, but it is worth doubling checking if you are serving these cookies to vegetarians.
Tips for making the Mince Pie Stuffed Cookies:
- If you can't get hold of light brown sugar, you can also use caster sugar. The cookies will just have a lighter colour.
- Mixed spice is a British spice blend, containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. It's very commonly available in supermarkets. If you can’t get hold of it in your country, use a Pumpkin Spice mix instead, or a blend of your favourite winter spices.
- You can decorate the cookies differently if you prefer, for example with melted chocolate, or you can leave them plain.
Recommended equipment & ingredients*
|Baking trays||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Mixed spice||Stand mixer|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More mince pie recipes...
Mince Pie Stuffed Cookies
For the cookies
- 125 g Butter softened
- 200 g Light brown sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 225 g Plain flour
- 1 tsp Mixed spice
- 1 tsp Baking powder
- 185 g Mincemeat
- 75 g Icing sugar
- 1 tbsp Water
- Using an electric mixer with the paddle attachment, or by hand, mix together the butter and light brown sugar
- Add the egg and vanilla, and mix in
- Then add the flour, baking powder and mixed spice, and mix in until a dough forms
- Divide the dough into 12 pieces, using scales for accuracy if you like. Mine were 50g each
- Flatten out each piece of dough into a disc using your hands. Spoon a teaspoon of mincemeat into the centre, then fold the dough around it and pinch the dough together to seal the mincemeat inside. Roll the dough into a ball
- Once you have done this with all of the pieces of dough, put them all in the freezer for 30 minutes
- Meanwhile, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, and put a lined baking tray (or two if you have another) into the oven to pre-heat too
- After the 30 minutes is up and your oven is pre-heated, place the frozen dough balls onto the pre-heated baking trays, leaving space between them to spread
- Bake for 13 minutes, or until the edges are just starting to go golden
- Leave to cool on the baking trays
- Mix the icing sugar with the water to make a thick, but pourable, paste. Drizzle it over the cookies
- Store leftovers in an airtight container and eat within 3 days
If you like this, check out more of my Cookie recipes!
Or you might like my Christmas recipes!
Pin it for later!
I'm linking this recipe up with Cook Blog Share.