Desserts
This classic Borden’s None Such mincemeat cookie recipe delivers the cozy, spiced magic of holiday baking—each tender bite bursting with fruity mincemeat goodness. These cookies have been a family tradition for generations, and I’ve perfected the recipe to ensure that signature chewy texture with just the right amount of filling.
The secret lies in the dough’s balance of butter and brown sugar, which creates that perfect caramelized flavor as they bake.
What makes these cookies truly special is the traditional mincemeat filling, a blend of dried fruits, spices, and a touch of brandy that adds depth. While the recipe calls for classic ingredients, I’ve included variations for those who prefer a vegan twist or a sweeter fruit filling.
The dough is simple to prepare, requiring just 15 minutes of mixing before it rests, allowing the flavors to meld while you prepare the filling.
By the time these cookies emerge from the oven, you’ll have golden, slightly cracked tops with tender centers and pockets of spiced mincemeat. The aroma alone will transport you to a cozy holiday gathering, but the taste—warm, fruity, and spiced—is what truly makes them unforgettable.
These cookies stay fresh for days, making them perfect for gifting or enjoying with a cup of tea.
Whether you’re baking for a holiday celebration or simply craving a taste of nostalgia, this recipe delivers. The instructions are straightforward, and the results are consistently delicious. Let’s get started on creating these timeless cookies that bring joy to every bite.
Ingredients for borden's none such mincemeat cookie
Buttery dough meets spiced mincemeat—just 13 ingredients for nostalgic holiday cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Light Brown Sugar 🍚 | 1 cup | Packed firmly |
| Granulated Sugar 🍬 | ¼ cup | For balanced sweetness |
| Large Eggs 🥚 | 2 whole | Room temperature |
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning and level |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Ground Cinnamon 🌿 | 1 ½ tsp | Toasted for warmth |
| Ground Nutmeg 🌶️ | ¼ tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Borden's None Such Mincemeat Filling 🍒 | 1 ½ cups | Traditional or vegan |
| Dark Rum or Brandy 🍹 | 1 tbsp | Optional, for depth |
| Vanilla Extract 🌸 | 1 tsp | Pure, high-quality |
| Chopped Walnuts 🥜 | ½ cup | Toasted lightly |
The mincemeat is the heart of these cookies, so Borden’s None Such is the gold standard—it’s pre-spiced with cinnamon, nutmeg, and allspice, plus dried fruits like apples and cherries. If you can’t find it, Trader Joe’s or Whole Foods carry similar pre-made fillings, or you can DIY with dried fruit, spices, and a splash of brandy. The dough’s butter-to-sugar ratio is key: cold cubed butter creates flaky layers, while the brown sugar keeps them chewy. I always use light brown sugar for that caramelized depth, but dark works too if that’s what you’ve got. For flour, King Arthur or Gold Medal are my go-tos—they’re reliable and give that perfect texture.
No brandy? Dark rum or even apple cider adds warmth without overpowering. Short on walnuts? Pecans or almonds work just as well—just toast them first for extra flavor. The dough can handle substitutions: coconut oil for butter (vegan version) or maple syrup for half the sugar (less sweet). For the filling, if you’re making your own, soak dried fruit in warm water for 10 minutes to plump them up before mixing with spices. The cookies will still taste amazing, but the texture of the filling changes slightly—softer and more spreadable. If you’re feeling fancy, add a pinch of cardamom to the dough for a modern twist.
These cookies stay fresh for 5-6 days in an airtight container at room temperature, but I’ve found they’re even better the next day once the filling has fully set. For gifting, wrap them in parchment-lined boxes with a ribbon—trust me, they’ll disappear fast. The dough can be chilled for up to 2 days if you’re prepping ahead, but don’t over-chill it or the butter will get too hard. If you’re making a big batch, freeze the dough balls (before baking) for up to 3 months)—just bake straight from frozen, adding 2-3 minutes to the time.
Why You'll Love This Recipe
- No-Fuss Mix-In: The dough comes together in five minutes—just cream butter and sugars, crack eggs, then fold in flour. No rolling, no fuss, no waiting for dough to rest. Honestly, I’ve made cookies with more steps just to boil water.
- Butter-Sugar Magic: That combo of brown and granulated sugar? It’s what makes them ridiculously tender with just the right chewy bite. The eggs bind it all so the cookies stay thick and satisfying—not dry, not crumbly, just perfectly soft at the center.
- Holiday or Snack Attack: These work for everything—wrap them in parchment for a last-minute gift, bake a tray for potlucks, or just grab one straight from the jar. My kids reach for them after school when they’re hangry, and my coworkers steal them from my desk.
- Budget Baking Wins: You’re using pantry staples here—no specialty ingredients, no fancy equipment. A stick of butter, a cup of sugar, and flour you already own. Plus, they freeze like a dream, so you bake once and have treats for weeks. (Yes, even on a Tuesday night.)
Step-by-step instructions for Borden's None Such mincemeat cookies
Here's how to make these classic cookies with rich spice and fruity filling—easy, nostalgic, and perfect every time.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter (cold, cubed) with the 1 cup packed light brown sugar and 0.25 cup granulated sugar. Using a hand mixer or stand mixer on medium speed, beat for about 3-4 minutes until the mixture is light and fluffy. You'll see it nearly double in volume and turn pale in color.
This step is all about incorporating air into the butter—it's what gives these cookies that classic tender crumb. If you're in a hurry, let the butter sit at room temperature for 15-20 minutes before mixing, but don't over-soften it. The butter should be pliable but still hold its shape when pressed.
Add Eggs, Vanilla, and Spices
Add the 2 whole large eggs (room temperature) one at a time, mixing well after each addition. Then stir in the 1 tsp vanilla extract and the 1 tbsp dark rum or brandy (if using). The mixture will look slightly thicker now, but that's normal—it'll come together as we add the dry ingredients.
Next, whisk together the 2.5 cups all-purpose flour, 0.5 tsp baking soda, 1.5 tsp ground cinnamon, 0.25 tsp ground nutmeg, and 0.5 tsp salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. You want to avoid overmixing—stop as soon as the flour disappears. The dough should be soft but manageable.
Fold in Mincemeat and Walnuts
Using a rubber spatula, gently fold in the 1.5 cups Borden's None Such mincemeat filling and 0.5 cup chopped walnuts (toasted lightly). Be careful not to overmix—just combine until the mincemeat and walnuts are evenly distributed. The dough will be thick and sticky, but that's exactly what we want for these rich cookies.
If the dough feels too sticky to handle, chill it in the refrigerator for 15-20 minutes before shaping. This makes rolling and cutting much easier. The mincemeat filling gives these cookies their signature fruity, spiced center, so don't skip this step—it's what makes them special.
Shape and Bake the Cookies
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They won't spread much, so you can place them a little closer together if you prefer thicker cookies.
Bake for 10-12 minutes, or until the edges are golden brown and the tops look slightly cracked. The centers should still look soft—don't overbake, or the mincemeat filling might dry out. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy Warm or Store Properly
These cookies are best enjoyed fresh from the oven, still warm with that gooey mincemeat center. If you're making them ahead, store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To reheat, simply pop them in the oven at 350°F for 3-5 minutes to restore that fresh-baked flavor.
The combination of warm spices, sweet mincemeat, and crunchy walnuts makes these cookies a true classic. Serve them with a cup of tea or coffee for the ultimate cozy treat—perfect for holidays or anytime you're craving something nostalgic and comforting.
Pro Tips For Making Borden'S None Such Mincemeat Cookie
- CREAM THE BUTTER SLOWLY: I learned this the hard way—dumping cold butter into sugar at once makes a greasy mess. Instead, cut the butter into small cubes first, then mix it into the sugars a little at a time with a wooden spoon until it’s just combined. The dough will hold together better, and you’ll avoid a sad, crumbly disaster.
- USE ROOM-TEMPERATURE EGGS: Cold eggs from the fridge won’t blend smoothly and can make your dough uneven. Take them out of the fridge 30 minutes before mixing—this ensures they whip up evenly with the butter and sugars. Trust me, your cookies will be chewier and less likely to crack.
- DON’T OVERMIX THE DOUGH: Once you add the flour, stop mixing the second everything comes together. Overworking it develops gluten, and your cookies will turn out tough instead of tender. The dough should look shaggy but hold when pressed—no need for a smooth batter.
- CHILL THE DOUGH TWICE: This isn’t just a suggestion—it’s non-negotiable. After mixing, refrigerate the dough for at least 2 hours (overnight is even better). Then, scoop portions, roll them into balls, and freeze them for 15 minutes before baking. This prevents spreading and ensures a perfect, crackly top every time.
Essential equipment for borden's none such mincemeat cookie
Mixing Essentials
Start with a stand mixer like the KitchenAid Artisan Series—it handles the dough’s density better than hand mixers. The paddle attachment is ideal for creaming butter and sugars, while the dough hook works perfectly for folding in mincemeat.
If you’re mixing by hand, a wooden spoon or rubber spatula will prevent overworking the dough. 🥄
Precision Tools
A digital kitchen scale ensures accurate measurements for the dough—King Arthur’s 11lb scale is my go-to for baking. For portioning, a cookie scoop (I use OXO’s 1.5tbsp size) guarantees consistent dough balls.
A bench scraper helps clean sticky dough off surfaces without tearing. Preheat your oven with two rimmed baking sheets (like Nordic Ware’s Half-Sheet Pans) for even baking.
Filling Prep
If making your own mincemeat, a food processor (like Ninja’s 10-cup model) chops dried fruit quickly. For toasting walnuts, a skillet over medium heat works best—watch closely to avoid burning.
A fine-mesh strainer helps drain excess liquid if you soak fruit. Store pre-made filling in an airtight container in the fridge for up to 6 months.
Baking Must-Haves
Use parchment paper on baking sheets to prevent sticking—If You Care brand is my favorite. A wire cooling rack keeps cookies from getting soggy. For testing doneness, an instant-read thermometer (like Thermoworks’ Smoke) checks internal temp at 190°F.
A parchment-lined box with tissue paper makes perfect gift packaging. 🎁
Storage Solutions
For long-term storage, vacuum-seal bags (like FoodSaver’s 1-quart) extend freshness for 3 months in the freezer. A glass airtight container (like Pyrex’s 3-quart) keeps cookies crisp at room temp.
Label containers with dates—masking tape and a Sharpie work perfectly. For reheating, a small oven-safe dish ensures even warmth.
Nutrition facts
Frequently asked questions
What makes Borden's None Such mincemeat cookies different from regular mincemeat cookies?
The key difference is the pre-spiced mincemeat filling from Borden's, which contains a perfect blend of dried fruits, warm spices, and brandy. Unlike generic mincemeat cookies that use homemade or store-bought fillings with variable ingredients, these use a consistent, nostalgic flavor profile that's been perfected for generations. The dough also incorporates toasted walnuts and a precise spice ratio for that signature chewy texture with a crackly top.
Can I make these cookies without brandy or rum?
The alcohol adds depth, but you can substitute with 2 teaspoons apple cider or even skip it entirely. The spices in the mincemeat filling will still provide warmth. If you're avoiding alcohol completely, use 1 teaspoon vanilla extract plus 1 teaspoon orange zest for a bright citrus note that complements the dried fruits beautifully.
Why do my cookies spread too much or stay doughy in the center?
Overmixing the dough or using warm butter causes excessive spreading, while underbaking leaves them doughy. For perfect results: Chill the dough for 15-20 minutes before baking, use cold butter, and bake at 375°F for 10-12 minutes until edges are golden but centers are still soft. The mincemeat filling should be gooey, not dry—overbaking will ruin that texture.
How can I make these cookies vegan?
Replace the butter with 1 cup coconut oil (solid at room temp) and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg). For the mincemeat, choose a vegan brand or make your own with dried fruit, spices, and vegetable broth instead of brandy. The texture will be slightly denser but still delicious. Test with a small batch first to adjust sweetness.
Can I freeze the dough or baked cookies?
Yes! Shape dough into balls and freeze on a tray for 1 hour, then transfer to a bag for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes. For baked cookies, store in an airtight container for 3 months. To reheat, warm at 350°F for 3-5 minutes to restore that fresh-baked aroma and softness.