I liked the ginger cookies I baked day before yesterday but the other tasters thought they were not sweet enough. I still had half a batch of dough left and I wasn't going to let it go so I decided to fix it. To half of the dough from the previous recipe, I added 1/3 cup of mincemeat. Mixed it well and scooped out balls of dough. I arranged the cookies on a baking sheet lined with parchment, flattening them a little. Baked in an oven preheated to 180C for 15 minutes. The mincemeat add not just the fruit flavours but also more butter and sugar to the mix, resulting in sweeter and chewier cookies.