Persimmon Cookies
These persimmon cookies will transport you right to cozy autumn days with their rich, sweet-tart flavor and warm spices.
Equipment
- Mixing Bowl
- cookie scoop
- Baking Sheet
- Parchment paper
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 1 cup granulated sugar
- 1 cup persimmon puree use ripe and soft persimmons
- 1 unit egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the persimmon puree and egg until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a cookie scoop or spoon, portion the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden and set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Consider adding chopped walnuts or pecans for a delightful crunch.
Notes
Be sure to use ripe and soft persimmons for the best flavor and texture.