Persimmon Cookies
User Reviews
5
Persimmon Cookies
Description
Persimmon Cookies feature a dough made from creamed butter and granulated sugar blended with ripe persimmon pulp, egg, and vanilla extract. The batter incorporates all-purpose flour, baking soda and powder, and warm spices including cinnamon and nutmeg, which give the cookies gentle aromatic depth. Baking at 350°F until just golden at the edges yields cookies with a tender yet slightly firm texture. A vanilla glaze made from powdered sugar, milk, and vanilla extract is drizzled on once the cookies have fully cooled to avoid melting.
The balance of fruity persimmon sweetness and mellow spices creates a cookie that is moist with a pleasant hint of fall flavors. They can be enjoyed as a snack or dessert, especially in cooler months when persimmons are in season. The dough’s gentle mixing ensures a delicate crumb without toughness, while baking parchment or silpat liners help cookies release neatly.
For best results, use very ripe Hachiya persimmons if making your own pulp, and ensure butter and egg are at room temperature for even mixing. Avoid overmixing to maintain a soft texture. Adjust the vanilla drizzle’s consistency by adding more sugar or milk as needed, and only apply it once cookies are completely cool to preserve the glaze’s appearance.
Ingredients
- 1 cup granulated sugar 200g
- ½ cup butter at room temperature
- 1 cup persimmon store bought or homemade, pulp
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups 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 powdered sugar icing sugar, (100g
- 2 teaspoons milk
- ½ teaspoon vanilla
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
- Use room temperature butter and eggs for smoother dough consistency.
- Avoid overmixing the dough to prevent cookies from becoming tough.
- Make sure cookies are fully cooled before applying the glaze to prevent melting.
- If making persimmon pulp from scratch, select very ripe Hachiya persimmons for best flavor and texture.
- Adjust glaze thickness by adding more powdered sugar if too thin or a little more milk if too thick.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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