Persimmon Cookies

How great is this persimmon cookie recipe? We can't describe it better than this happy Cookdap community member:

“Envision a warm home, twinkling Christmas lights, a cup of hot something or other, a log burning in the fireplace, the giggle of a happy toddler under the Christmas tree, and the warmth of a full heart,” says Deb Tebault. “What does that taste like? These. Seriously. Make them and taste Christmas happiness in your mouth.”

Persimmon Cookies Ingredients

These are the ingredients you'll need to make this top-rated persimmon cookie recipe:

· Persimmons: These cookies start with pureed persimmons (a.k.a. persimmon pulp).· Baking soda: Baking soda acts as a leavener, which means it helps the persimmon cookies rise.· Flour: All-purpose flour creates structure and holds the dough together.· Spices: These persimmon cookies are spiced with cinnamon, cloves, and nutmeg. A pinch of salt enhances the overall flavor.· Sugar: A cup of white sugar creates perfectly sweet persimmon cookies.· Butter: A stick of butter adds moisture and richness to the cookies.· Egg: An egg adds moisture and acts as a binder, which means it helps hold the cookie dough together.· Raisins and walnuts: Raisins and walnuts (or other nuts) are optional mix-ins.

How to Make Persimmon Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these irresistible persimmon cookies:

1. Place the persimmon pulp in a small bowl. Stir in the baking soda.2. Sift the flour, spices, and salt in a separate bowl.3. In another bowl, beat the sugar and butter. Beat in the egg and persimmon mixture.4. Stir in flour until just-combined. Fold in the mix-ins.5. Drop spoonfuls of dough onto a prepared baking sheet.6. Bake until the edges are golden. Cool on a wire rack.

How to Store Persimmon Cookies

Allow the persimmon cookies to cool completely, then transfer them to an airtight container. Store at room temperature for up to five days. If you want to go the extra mile to keep the cookies soft, stick a slice of bread in the container (it'll absorb the dry air, sparing the cookies).

Can You Freeze Persimmon Cookies?

Yes! You can freeze baked and unbaked persimmon cookies.

· To freeze baked cookies: Arrange the cookies in a single layer on a baking sheet, cover, and freeze for a few hours or up to overnight. Transfer the frozen cookies to zip-top bags or another freezer-safe container. Freeze for up to one month.· To freeze cookie dough: Drop the cookie dough by the spoonful onto a baking sheet, cover, and freeze for a few hours or up to overnight.Transfer the frozen dough balls to zip-top bags or another freezer-safe container. Freeze for up to three months. Bake from-frozen according to the recipe, adding a few minutes to ensure complete baking.

Cookdap Community Tips and Praise

“So yummy,” according to axagal. “I used 3 persimmons only because mine weren’t super juicy. Replaced spices with pumpkin pie spice because I didn’t have all of the individual ones. I love these (especially with a cup of coffee), and my kids gave thumbs up too.”

“Fantastic,” raves Honoring St. Cecilia. “I was given persimmons and cooked with them for the first time — this is a perfect recipe! My cookies turned out beautiful, moist, and tasty!

"Since I found it, this has become my family's favorite cookie recipe," says one Cookdap community member. "I like to add butterscotch chips instead of walnuts for those who don't like nuts in their cookies. What wonderful cookies!"