Mincemeat Bars
Prep time
Cook time
Total time
A blanket of snowy white sugar covers these sweet, delicious bars. The mincemeat, molasses, raisins, and brown sugar flavors, enhanced by the orange and vanilla extracts combine to give a wonderful rich taste. Perfect for your fall and winter dessert table.
Recipe type: Dessert | Bar Cookie
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 large egg
  • 2 tablespoons unsalted butter, room temperature
  • ¾ cups firmly packed light brown sugar
  • 2 tablespoons light or dark molasses
  • 1 teaspoon grated orange zest
  • ½ teaspoon pure orange extract
  • ½ teaspoon pure vanilla extract
  • 1 cup prepared mincemeat
  • ½ cup golden raisins
  • ½ cup walnuts, coarsely chopped
  • 2 tablespoons confectioners (powdered) sugar
Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening and dust with flour.
  1. In a medium mixing bowl, sift flour, baking soda, salt, cinnamon, cloves, and allspice together. Set aside.
  2. In a large bowl, combine egg, butter, brown sugar, and molasses; use an electric mixer or wooden spoon and beat together until mixture is thick and smooth. Add orange zest, orange extract, and vanilla extract; stir to mix. Add mincemeat, raisins, and walnuts; stir to mix. Add flour mixture; stir until mixed.
  3. Bake: Spread the batter evenly in the baking pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  1. Remove from oven. Using a fine-mesh sieve, dust the tops of the hot bars with confectioner’s sugar. Leave bars in pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch squares. Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Adapted from: Bluestein, Barry and Kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased and Floured Oven Temp: 375° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/cookie/mincemeat-bars/