Mincemeat Cookies (vegan)
These easy mincemeat cookies are rich, soft, chewy and full of festive flavours with warming spices and fruit mincemeat mixed into the dough.
Servings 12 cookies
Ingredients
- 115 g (½ cup) vegan block butter melted
- 75 g (6 Tablespoons) caster or granulated sugar
- 75 g (6 Tablespoons) light brown soft sugar
- 30 g (2 Tablespoons) unsweetened non-dairy milk (I use soy)
- 1 teaspoon vanilla extract
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon fine table salt
- 250 g (2 cups) plain (all-purpose) flour
- 200 g (7 oz) mincemeat
Instructions
- Whisk together the melted butter, caster and light brown soft sugars, milk and vanilla extract in a mixing bowl.115 g (½ cup) vegan block butter, 75 g (6 Tablespoons) caster or granulated sugar, 75 g (6 Tablespoons) light brown soft sugar, 30 g (2 Tablespoons) unsweetened non-dairy milk (I use soy), 1 teaspoon vanilla extract
- Mix in the bicarbonate of soda, baking powder, cinnamon, cloves, allspice and salt, followed by the flour.½ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ¼ teaspoon fine table salt, 250 g (2 cups) plain (all-purpose) flour
- Finally stir through the mincemeat. Cover the bowl and chill the dough in the fridge for at least an hour, and up to 3 days, until it has firmed up enough to roll into balls.200 g (7 oz) mincemeat
- When you are ready to bake the cookies, preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Line two baking sheets with baking parchment.
- Roll the dough into 12 balls, about 2 Tablespoons each. Flour your hands as needed as it may still be a bit sticky from the mincemeat.
- Place them well spaced apart on the baking sheets then chill them in the fridge for 15 minutes before baking.
- Bake for about 18 minutes, until golden and crisp around the edges, but still soft in the middle.
- Allow to cool on the trays for 10-15 minutes until they have firmed up a bit, then transfer them to a wire rack to cool completely. Once cold store in an airtight container.
Notes
- See post above for tips, details, storage instructions and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!