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Mince Pie Stuffed Cookies

Spiced brown sugar cookies with a gooey fruit mincemeat centre
Course Dessert
Cuisine British
Keyword Cookies
Prep Time 30 minutes
Cook Time 13 minutes
Freezing time 30 minutes
Total Time 1 hour 13 minutes
Servings 12
Calories 284kcal
Author thebakingexplorer

Ingredients

For the cookies

  • 125 g Butter softened, unsalted
  • 200 g Light brown soft sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 1 tsp Mixed spice
  • 1 tsp Baking powder
  • 185 g Mincemeat

For decoration

  • 75 g Icing sugar
  • 1 tbsp Water

Instructions

  • 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 tray(s), 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 tray(s)
  • Mix the icing sugar with the water to make a thick, but pourable, paste. Drizzle or pipe it over the cookies
  • Store leftovers in an airtight container and eat within 3 days

Video

Notes

  • Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
  • I used unsalted butter for this recipe.
  • I really recommend using light brown soft sugar for this recipe, but if you can't get hold of it you can use caster sugar (superfine sugar) instead.
  • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, ginger. If you can't get hold of it, use a pumpkin spice mix instead. Or try 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves.
  • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 

Nutrition

Calories: 284kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 212mg | Potassium: 47mg | Fiber: 1g | Sugar: 33g | Vitamin A: 280IU | Calcium: 45mg | Iron: 1mg