Persimmon Cookies Recipe (Soft and Chewy!) :-With a glass of cold milk, this well-known recipe for persimmon cookies tastes great. When fall comes around and there are lots of persimmons, make a bunch of these to give away! In the past, Grandma used this recipe to make it, and I still have her written copy! We first released her recipe in 2011, and now this article has more up-to-date information about which persimmons work best for her cookies. Have fun!
Persimmon Cookies Recipe (Soft and Chewy!)
INGREDIENTS:
- two ripe persimmons, finely chopped
- The baking soda, one teaspoon:
- Two cups of flour for all purposes
- a half of a teaspoon of cinnamon powder
- Cloves, ground, to a half teaspoon
- a half of a teaspoon of ground nutmeg
- a half teaspoon of salt
- 1 whole cup of granulated sugar
- two-half cups of butter, softened
- a single huge egg
- 1 ounce of raisins
- half a cup of walnuts, chopped
INSTRUCTIONS:
- Put the oven on to a temperature of 350 degrees Fahrenheit. Brush cookie sheets with butter or non-stick spray to prevent sticking.
- Mix the pureed persimmon with the baking soda until it is completely dissolved. Put aside for later.
- In a large basin, you should sift the flour, cinnamon, cloves, nutmeg, and salt together. Put aside for later.
- With an electric mixer, beat the sugar and butter that has been softened until the mixture is frothy and light. Combine the egg and persimmon mixture by beating it in.
- Make sure that the flour mixture is thoroughly incorporated by using a rubber spatula to stir it in.After stirring, add the walnuts and raisins.
- Place tablespoonfuls of dough onto the baking sheets that have been oiled, leaving a gap of two inches between each one. Bake the edges for fifteen minutes, or until they have a golden brown color.
- On the baking sheet, the cookies should be allowed to cool down slightly. After that, place them on a wire rack so that they may cool down fully. Serve and take pleasure in it!
How to Make Persimmon Cookies:
- Baking soda and persimmon pulp should be mixed together. Because of this, the baking soda will be activated earlier, which will result in cookies that are fluffy.
- Mix all of the dry ingredients together. To combine the flour, spices, and salt, sift them together. By sifting the dry ingredients, you can ensure that the dough will remain lump-free and smooth.
- cream the sugar and butter together. Put the butter and sugar in a mixer and beat until smooth.
- The incorporation of air into the mixture that will result from this technique will result in persimmon cookies that are airy and light.
- Incorporate the egg and persimmon combination into the mixture once it has been thoroughly mixed.
- Combine the ingredients that wet and those that dry. The flour mixture should be added in stages.
- Mix the ingredients together using a rubber spatula, making sure to scrape the sides and bottom of the bowl. When the dough is smooth and there are streaks of flour, you should stop your work.
- Add the walnuts and raisins to the mixture.
- Put in the oven. Drop heaping spoonfuls of dough onto a baking sheet that has been buttered. Bake for fifteen minutes at a temperature of 350 degrees Fahrenheit, or until the edges are golden brown.
- Wait for the cookies to cool down before you attack them!
Tips and Variations:
- Make sure you use ripe persimmons. When the fruit is more mature, it has a more pleasant flavor. Moreover, the fact that it is soft makes it easier to incorporate into the cookie dough.
- If you want cookies that are exceptionally fluffy, chill the dough. Could you spare some time? When you are ready to bake the cookies, place the cookie dough in the refrigerator for at least half an hour and up to four days.
- Were you running low on spices? By using pumpkin pie spice for the individual spices (ground cinnamon, cloves, and nutmeg), you can achieve the desired flavor.
- Give a variety of cookie mix-ins a shot! Would you rather not eat walnuts or raisins? Pecans, chocolate chips, butterscotch chips, and dried cranberries are some options to consider.
- Cookies made with pumpkin can be made using the same recipe. Simply replace the persimmon with pumpkin puree in this recipe.
- Are you vegan or dairy-free? Be sure to use a vegan egg alternative or a flax seed mix in addition to plant-based butter.
- Not gluten-free, what about that? For gluten-free cookies, use flour that does not contain gluten.
- Should you have any extra persimmon pulp on hand? Freeze the puree for another day by pouring it into ice cube trays then freezing it. Add it to your smoothie or shake, and then take pleasure in it.