Description
These warm and tender persimmon cookies capture the essence of autumn with their unique flavor and inviting texture.
Ingredients
Scale
- 1 cup ripe persimmon puree (Hachiya persimmons)
- 2 1/2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1 cup chopped toasted walnuts or 3/4 cup dark chocolate chunks (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the persimmon puree by mashing the ripe Hachiya persimmon flesh until smooth.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- In a separate bowl, cream together the butter, brown sugar, and granulated sugar until pale and fluffy. Add the egg and vanilla extract, beating until smooth.
- Fold in the persimmon puree and orange zest until combined.
- Gradually add the dry ingredients to the wet mix, stirring until just combined. If desired, fold in walnuts or chocolate chunks.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 11–14 minutes until the edges are golden and the centers are set but remain soft.
- Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes for better shape, and toast the nuts to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: persimmon cookies, autumn dessert, sweet treats, fall baking
