Mincemeat Cookies With Coffee Icing

READY IN: 40mins
Recipe by Graymare47 252632

I tried this recipe for the first time this year after finding it in DDJ. It was a big hit. The mincemeat keeps the cookies moist. The coffee icing is a wonderful combination with the mincemeat flavor!

Top Review by Sydney Mike

I admit I tagged this recipe because of the mincemeat, NOT for the coffee! However, I did use a mildly brewed coffee (don't even know if that's how to phrase it!), & frosted HALF the cookies for my coffee-loving other half, & I admit even the frosted ones were good ~ The unfrosted ones were GREAT, though! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Ingredients Nutrition


  1. Heat oven to 375°F Line 2 cookie sheets with parchment paper.
  2. For dough, whisk together flour, baking soda and salt in a medium bowl; set aside. Beat shortening and granulated sugar in a large mixer bowl on medium-high speed 2 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture just until combined. Stir in mincemenat until well mixed.
  3. Drop dough by measured tablespoons onto prepared cookie sheets, 2 inches apart. Bake 10 - 12 minutes, until golden brown. Cool cookies on cookie sheets for 1 minute. Transer cookies to wire racks and cool completely.
  4. Meanwhile, for coffee frosting beat together confectioners sugar, coffee and melted butter in a large mixer bowl on medium speed until smooth.
  5. Frost each cookie with about a teaspoon of icing. Top each cookie with 1 pecan half.

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