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Mincemeat Thumbprint Cookies

Mincemeat Thumbprint Cookies (Gluten-free)

These delicious thumbprint cookies are easy to make and they're a great addition to your holiday baking list.
Prep Time 40 mins
Cook Time 10 mins
Course Dessert
Servings 24 cookies


  • 1 cup butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 cups Gluten-free flour I used Bob's Red Mill 1-to-1 Baking Flour
  • 1/2 cup mincemeat


  • 1 cup icing sugar
  • 1-2 tbsp milk
  • 1/2 tsp vanilla


  • In a medium bowl, cream together butter and sugars.
  • Add egg and vanilla to butter mixture and combine until smooth.
  • In a small bowl, mix flour and salt.
  • Add flour mixture to butter and combine until all the flour is incorporated. Cover and place in fridge for 30 minutes, or until chilled through.
  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  • Once dough has chilled, roll into 1-inch smooth balls and place on baking sheet leaving a little space between balls.
  • Make an indentation or well in the middle of each ball using your thumb or forefinger. You can smooth out any cracks that form in the cookies using your fingers. Using a teaspoon, fill wells with mincemeat, being careful not to overfill.
  • Bake 10-12 minutes, until bottoms are slightly golden.
  • Cool cookies for 5 minutes before removing to a cooling rack.

Make the glaze

  • Mix all the glaze ingredients together in a bowl and drizzle over cooled cookies. *Add either more icing sugar or liquid until glaze is desired consistency.


Store cookies in an airtight container refrigerated for up to 1 week. 
Keyword Christmas, Cookies, Holiday, Mincemeat