Persimmon Cookies
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5.0
39 reviews
Excellent
Persimmon Cookies
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Make the most of the seasonal fruit with this tasty Persimmon Cookies recipe! They're lightly spiced and topped with a vanilla icing drizzle.
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Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (115g, 1 stick) butter at room temperature
- 1 cup persimmon pulp store bought or homemade*
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups (300g) all-purpose flour (plain flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the vanilla glaze
- ½ cup (100g) powdered icing sugar
- 2 teaspoons milk
- ½ teaspoon vanilla
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Instructions
- Preheat the oven to 350°F / 175°C. Grease baking sheets with butter or non-stick cooking spray, or line with baking parchment paper or silpats.
- If making the persimmon pulp yourself, use 3 very ripe and soft hachiya persimmons. Cut off the tops and scoop out the soft flesh, then puree in a blender or with a hand blender. Measure out 1 cup to use for the recipe and set aside. Save the rest for another recipe.
- Add the butter and sugar to a large mixing bowl and beat together with an electric mixer well. Beat in the persimmon pulp, egg and vanilla.
- Sift in the flour, baking soda, baking powder, cinnamon, nutmeg and salt and stir to combine.
- Drop tablespoonfuls of the cookie dough onto the baking sheets, spaced slightly apart to allow for spreading.
- Bake for 15 minutes or until the edges just begin to firm up and turn golden. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
For the vanilla glaze
- Sift the powdered sugar into a mixing bowl, then add the other drizzle ingredients and beat well until smooth. If the glaze is too thin, add a little more sugar, or if it’s too thick, add a little more milk. Drizzle over the completely cooled cookies.
Notes
- For best results, make sure the butter and egg are at room temperature before mixing them into the cookie dough.
- Do not overwork the cookie dough. Overmixing the dough could cause the cookies to become too firm and tough when baked.
- When making the drizzle, if the drizzle is too thin, add a little more sugar, or if it’s too thick, add a little more milk.
- Before icing the cookies, the cookies need to be fully cooled. Pouring icing on a warm cookie will cause it to melt.
- If you’re making your own persimmon pulp, be sure to use very ripe persimmons of the Hachiya variety.
- For best results, make sure the butter and egg are at room temperature before mixing them into the cookie dough.
- Do not overwork the cookie dough. Overmixing the dough could cause the cookies to become too firm and tough when baked.
- When making the drizzle, if the drizzle is too thin, add a little more sugar, or if it’s too thick, add a little more milk.
- Before icing the cookies, the cookies need to be fully cooled. Pouring icing on a warm cookie will cause it to melt.
- If you’re making your own persimmon pulp, be sure to use very ripe persimmons of the Hachiya variety.
Nutrition Information
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Calories
144kcal
(7%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
131mg
(5%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
129IU
(3%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 131mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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