Mincemeat Drops with Rum Frosting


Mincemeat Drops with Rum Frosting
A creamy rum frosting tops these flavorful drop cookies. Mincemeat, spices, and rum flavoring are added to a brown sugar dough. These cookies are a nice treat anytime in the fall or winter, or add to your cookie tray at Thanksgiving, or Christmas.
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, room temperature
  • ¾ cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 cup prepared mincemeat
  • ½ teaspoon rum flavoring
Rum Frosting:
  • 3 tablespoons unsalted butter, room temperature
  • 2 cups confectioners (powdered) sugar
  • ¼ cup golden rum
Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add mincemeat and rum flavoring; stir until mixed. Add sifted flour mixture, stir until mixed.
  3. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 14 to 15 minutes or until very lightly browned and only a slight indentation remains when cookies are touched. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Rum Frosting:
  1. In a small bowl, combine butter, confectioner’s sugar, and rum; beat until smooth.
  2. Spread a small amount of frosting on each cooled cookie.
Recipe Adapted from Bluestein, Barry and kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996