This Persimmon Cookies recipe is a delightful way to incorporate the sweet and unique flavor of ripe persimmons into a classic cookie. The cookies are infused with warm spices like cinnamon, nutmeg, and cloves, creating a perfect treat for the fall and winter seasons. The addition of nuts, such as walnuts or pecans, and optional raisins or dried cranberries adds texture and extra layers of flavor.
The persimmon pulp lends a natural sweetness to the cookies, and the baking soda helps activate the ingredients for a soft and chewy texture. These cookies are easy to make and perfect for sharing during festive occasions or as a comforting treat with a cup of tea. Whether enjoyed with your favorite mix-ins or kept simple, these Persimmon Cookies are sure to become a seasonal favorite.
Persimmon Cookies Recipe
Ingredients:
- 2 cups ripe persimmon pulp (about 4 medium-sized persimmons)
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup chopped nuts (walnuts or pecans, optional)
- 1 cup raisins or dried cranberries (optional)
Instructions:
- Prepare Persimmon Pulp:Peel and mash the ripe persimmons to make 2 cups of pulp. Remove any seeds.
- Preheat Oven:Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Activate Baking Soda: In a small bowl, mix the baking soda into the persimmon pulp and let it sit for a few minutes.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract, then add the persimmon pulp mixture. Mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chopped nuts and raisins or dried cranberries.
- Drop Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The cookies should be soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Enjoy: Once cooled, enjoy your delicious Persimmon Cookies with a cup of tea or coffee!
Feel free to add your favorite mix-ins like chocolate chips or adjust the spice levels to suit your taste. Happy baking!
