Print

Shocking 32-Minute Persimmon Cookies Recipe

persimmon cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake soft, wonderfully spiced cookies bursting with the sweet, unique flavor of ripe persimmons. This recipe, perfected by Chef Tariq, yields wonderfully chewy and cake-like treats, perfect for fall baking. You can top them with a simple vanilla glaze for an extra touch of sweetness.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe persimmon pulp (about 2-3 Hachiya persimmons)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You need about 3 minutes of beating time.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the persimmon pulp until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.
  7. Fold in the chopped walnuts and raisins, if you are using them.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. If making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • Use very ripe Hachiya persimmons; they should be almost jelly-like when scooped for the best pulp consistency.
  • If you prefer a firmer cookie, slightly reduce the amount of pulp or add 1/4 cup more flour.
  • These cookies freeze well once cooled, before glazing.

Nutrition

Find it online: https://savoryskies.com/persimmon-cookies-recipe-soft-spiced/