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Amazing 32-Minute Persimmon Cookies

persimmon cookies
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Bake these classic, soft, and warmly spiced persimmon cookies. They capture the essence of fall baking and come together easily for a delightful treat. We give you the blueprint; Jacob adds the magic.

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 unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe persimmon pulp (about 3-4 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 dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the ripe persimmon pulp until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  7. Fold in the chopped walnuts and raisins, if using.
  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 lightly golden and the centers are set. The cookies should remain soft.
  10. Let the cookies cool on the baking sheet 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 only very ripe, soft Hachiya persimmon pulp for the best flavor and texture. Fuyu persimmons are too firm for this recipe.
  • For extra warmth, add 1/4 teaspoon of ground allspice to the spice mix.
  • You can substitute pecans for walnuts if you prefer.
  • If you are planning ahead, the dough can be chilled for up to 2 days before baking.

Nutrition

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