Mincemeat Cookies

I like the flavor of mincemeat and the smell always just screams “Christmas,” but find it too intense on its own in a pie.  Years ago, my great-aunt made these and I loved them.

I thought I’d lost the recipe and then just yesterday I found it tucked inside the front cover of my mom’s 1937 Fannie Farmer cookbook.  So I immediately went out and got a jar of mincemeat.  They’re every bit as good as I remember and boat friendly.

If you can get mincemeat (if you’re in Mexico or the Caribbean it’s hard; don’t know about other places), this is a very boat-friendly recipe.  It uses oil, so it’s easy to make by hand.  And the cookies are very moist and keep very well — they’ll last a week or more if kept in an airtight container.

Mincemeat Cookies

Prep time:

Cook time:
Total time:
Makes: 5 dozen
  • 1/2 cup canola or vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 2 cups mincemeat (a 28-ounce jar has a little over 2 cups; I use it all)
  • 2-1/2 cups flour
  • 4 teaspoons baking powder
  1. Preheat oven to 400 degrees F. and grease a cookie sheet.
  2. Put all ingredients in a medium to large bowl and mix thoroughly. Dough is quite moist.
  3. Drop dough by tablespoons onto cookie sheet.
  4. Bake each sheet about 10 minutes until the edges of the cookies are brown as in the photo. You don’t want to overbake them, but if the edges aren’t just barely brown the centers will be raw.
  5. When done, let cookies sit on the cookie sheet just for a minute to firm up before using a spatula to move them to a plate or cooling rack.
  6. Let cookie sheet cool before putting next batch on or they’ll spread out too much.

Want more boat-friendly recipes? Check out The Boat Galley Cookbook with over 800 recipes or get a free PDF sample of it with 30 recipes:

Mincemeat cookie recipe -- very easy to make by hand and delicious to eat, with the great aroma that says it's the holiday season!

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  • Jan Alexander
    Posted at 12 December 2013 Reply

    My mom has always made her own mincemeat in big batches and put it up in jars, with real meat in it. When it comes time to make a pie, she uses a jar, probably a pint of mincemeat and several cups of diced apples. You might see if that makes a pie that is not overpowering. I grew up eating these pies so to me, that’s how mincemeat pie should be. The cookies sound good too and I have seen commercial mincemeat on several islands in the Caribbean this year, like St. Thomas, St. Lucia and Grenada, off the top of my head. Mom just brought me two homemade fruitcakes so no mincemeat here any time soon. Lol!

  • Mae Ma
    Posted at 11 December 2014 Reply

    OMG *happy dance*

  • Anne Ellingsen
    Posted at 12 December 2014 Reply

    Sounds good!

  • Diana K Weigel
    Posted at 14 December 2014 Reply


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