Mincemeat Icebox Cookies
Delight in the nostalgic charm of Mincemeat Icebox Cookies, a festive treat blending the spiced richness of mincemeat with buttery cookie dough. These slice-and-bake cookies are a perfect make-ahead dessert, featuring a hint of warm cinnamon and nutmeg for cozy holiday flavors. With a crisp edge and tender center, each bite is complemented by the subtle sweetness of prepared mincemeat and optional crunchy walnuts. Shaped into logs and chilled for convenience, these cookies are perfect for holiday baking or anytime you crave a quick and flavorful treat. Whether served alongside coffee or shared in a cookie swap, these classic cookies are a crowd-pleaser that captures the spirit of the season!
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Recipe Information
Ingredients
- 227 g Unsalted butter, softened
- 150 g Granulated sugar
- 100 g Light brown sugar, packed
- 2 large Eggs
- 2 tsp Vanilla extract
- 300 g All-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 200 g Prepared mincemeat (store-bought or homemade)
- 65 g Chopped walnuts (optional)
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the prepared mincemeat and, if using, the chopped walnuts, ensuring they are evenly distributed throughout the dough.
Divide the cookie dough in half. Place each half on a sheet of plastic wrap or parchment paper and shape into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours or until firm. For best results, chill overnight.
When ready to bake, preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone mats.
Unwrap the chilled dough and slice each log into 1/4-inch thick rounds. Arrange the slices about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Avoid over-baking for a softer cookie texture.
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
4845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 634.0 g | 231% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 381.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 339 mg | 26% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
