Persimmon Cookies
User Reviews
4.6
Persimmon Cookies
Description
These Persimmon Cookies combine all-purpose flour, spices, butter, sugar, and ripe persimmon pulp to create a moist, soft cookie with a gentle spice profile. The spices—cinnamon, cloves, and nutmeg—give a balanced warmth that works well with the fruity persimmon base. The batter may include chopped walnuts and raisins for additional texture and flavor contrast.
Baked at 350°F until the edges brown and the cookies set, they develop a slightly crisp edge with a tender center. After baking and cooling, the cookies are dipped in an orange glaze made from confectioners' sugar, fresh orange juice, and zest, which adds a sweet and citrusy glaze that complements the warm spices.
These cookies are suitable for serving as a snack or dessert during the fall season. The glaze sets to a slight firmness, enhancing both the look and flavor without overpowering the spice and fruit notes of the cookie itself.
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves ground
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup persimmon from about 3 persimmons, pulp
- 1 egg large
- 1 1/2 teaspoons vanilla extract
- 1 cup walnut optional, chopped
- 1 cup raisins optional, or dried cranberries
For the orange glaze:
- 2 cups confectioners' sugar
- 2 to 3 tablespoons orange juice fresh
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.
- Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
- To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Start with 2 tablespoons and can add more if the glaze is too thick. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 66mg | 3% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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