As the leaves start to change and the air grows crisp, there’s nothing quite like indulging in a warm, fresh-baked cookie. And what better way to celebrate the flavors of fall than with a cookie that incorporates one of the season’s most iconic ingredients: the persimmon? Sweet, tangy, and utterly delicious, persimmons add a unique twist to traditional cookies, making them perfect for snacking on while raking leaves or wrapping up cozy by the fire.
In this article, we’ll explore 18 mouthwatering persimmon cookie recipes that are sure to become new fall favorites. From classic combinations like soft and chewy persimmon cookies to more adventurous pairings like vegan persimmon walnut cookies, there’s something for every taste bud and dietary preference. So grab a cup of apple cider and let’s dive in to the world of persimmon cookies!
Soft and Chewy Persimmon Cookies
These sweet treats are a perfect blend of autumn flavors, with the natural sweetness of persimmons balanced by the richness of brown sugar and spices. With a tender crumb and a hint of warmth from the cinnamon, these cookies are sure to become a favorite.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 3/4 cup (180g) white granulated sugar
– 1/2 cup (120g) packed brown sugar
– 2 large eggs
– 2 cups (250g) all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/2 cup (60g) diced persimmon fruit
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
3. Whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet ingredients.
4. Fold in diced persimmon fruit.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Remove from oven and let cool on wire rack.
Cooking Time: 12-15 minutes
Spiced Persimmon Oatmeal Cookies
Warm up with a sweet treat that combines the comfort of oatmeal cookies with the unique flavor of persimmons. These Spiced Persimmon Oatmeal Cookies are perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup packed brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup persimmon puree (fresh or canned)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt, to taste
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, brown sugar, and spices.
3. In a separate bowl, cream butter and eggs until smooth. Add persimmon puree and mix well.
4. Combine wet and dry ingredients, stirring until a dough forms.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Gluten-Free Persimmon Chocolate Chip Cookies
These sweet treats combine the natural sweetness of persimmons with the richness of dark chocolate, all wrapped up in a gluten-free package. Perfect for snacking or sharing.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup honey
– 2 large eggs
– 1 ripe persimmon, pureed
– 2 1/4 cups gluten-free all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add honey, eggs, persimmon puree, and vanilla extract; mix until well combined.
4. In a separate bowl, whisk together gluten-free flour and baking soda.
5. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
6. Stir in chocolate chips and salt.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are lightly golden.
9. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Vegan Persimmon Walnut Cookies
Vegan Persimmon Walnut Cookies Recipe
These soft and chewy cookies are a perfect blend of sweet and savory, with the natural sweetness of persimmons and the crunch of walnuts. A great treat for any time of day.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup vegan butter (softened), plus more for greasing
– 1 large persimmon, diced
– 1/2 cup chopped walnuts
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a medium bowl, whisk together flour, oats, sugar, and baking soda.
3. In a separate bowl, cream together softened vegan butter and vanilla extract.
4. Add diced persimmon and chopped walnuts to the wet ingredients; mix until combined.
5. Gradually add dry ingredients to the wet mixture; mix until a dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Yield: 24 cookies
Persimmon and Ginger Snaps
These sweet and spicy snaps are a perfect blend of autumn flavors, featuring the natural sweetness of persimmons and the warmth of ginger. With a delicate crunch and chewy center, they’re a delightful treat for any time of year.
Ingredients:
– 1 cup persimmon puree
– 1/2 cup brown sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking soda
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together persimmon puree, brown sugar, flour, baking soda, ginger, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
5. Cut into desired shapes (e.g., strips or squares).
6. Bake for 12-15 minutes or until snaps are lightly golden.
7. Dust with confectioners’ sugar, if desired.
Cooking Time: 12-15 minutes
Persimmon Cinnamon Sugar Cookies
Brighten up your day with these sweet and aromatic cookies infused with the flavors of persimmon and cinnamon.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup honey
– 2 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup persimmon puree (or canned persimmon)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Gradually add dry ingredients, persimmon puree, cinnamon, and nutmeg to the wet ingredients. Mix until combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Yield: About 24 cookies
Persimmon Pumpkin Spice Cookies
Persimmon Pumpkin Spice Cookies: A Sweet Twist on Fall Favorites
These moist and flavorful cookies combine the natural sweetness of persimmons with the warm spices of pumpkin pie, perfect for a cozy fall treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup persimmon puree (canned or fresh)
– 1/4 cup canned pumpkin puree
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 egg
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, and spices.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add persimmon puree, pumpkin puree, and egg; mix until well combined.
5. Gradually add dry ingredients to wet mixture; mix until a dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Persimmon Pecan Shortbread Cookies
A sweet and nutty twist on classic shortbread, these Persimmon Pecan Shortbread Cookies combine the warmth of persimmon puree with the crunch of pecans.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup persimmon puree
– 1/2 cup chopped pecans
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. Add butter and use a pastry blender or your fingers to work it into the flour mixture until crumbly.
4. Stir in persimmon puree and pecans.
5. Roll out dough on a floured surface to about 1/4 inch thickness.
6. Cut into desired shapes and place on prepared baking sheet.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Persimmon Coconut Macaroons
These chewy macaroons are infused with the sweet and tangy flavor of persimmons, paired with the creamy richness of coconut. Perfect for a tropical getaway in every bite!
Ingredients:
• 1 cup (120g) unsweetened shredded coconut
• 1/2 cup (60g) confectioners’ sugar
• 1/4 cup (30g) finely chopped fresh persimmon pulp
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 large egg whites
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners’ sugar, persimmon pulp, and salt.
3. In a separate bowl, beat the egg whites until frothy. Add vanilla extract and continue beating until stiff peaks form.
4. Fold the egg mixture into the coconut mixture until well combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch (2.5 cm) apart.
6. Bake for 18-20 minutes or until lightly golden brown around the edges.
Cooking Time: 18-20 minutes
Persimmon Almond Butter Cookies
These chewy cookies combine the natural sweetness of persimmons with the nutty flavor of almond butter, perfect for a snack or dessert. The result is a deliciously unique treat that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup persimmon puree
– 1/2 cup almond butter
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon honey
– 1 cup chopped almonds (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, persimmon puree, almond butter, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and honey until well combined.
4. Stir in baking soda and salt.
5. If using almonds, fold them into the dough.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden brown.
Cooking Time: 12-14 minutes
Persimmon White Chocolate Cookies
Persimmon White Chocolate Cookies: A Sweet and Fruity Twist on a Classic Treat
These soft-baked cookies combine the natural sweetness of persimmons with the creamy richness of white chocolate, creating a unique flavor profile that’s perfect for a sweet treat or gift.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 2 large eggs
– 1 ripe persimmon, diced (about 1 cup)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs.
3. Stir in diced persimmon and flour mixture.
4. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
5. Bake for 12-14 minutes or until edges are lightly golden.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Persimmon Cranberry Cookies
These chewy cookies combine the sweetness of persimmons with the tartness of cranberries, perfect for a festive holiday treat or a cozy afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 ripe persimmon, pureed (about 1 cup)
– 1 cup fresh or frozen cranberries
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and brown sugar.
3. Add softened butter and mix until a dough forms.
4. Stir in pureed persimmon, cranberries, vanilla extract, and salt.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Persimmon Molasses Cookies
These chewy cookies combine the sweet, tangy flavor of persimmons with the deep richness of molasses and warm spices. Perfect for a cozy afternoon treat or holiday gift-giving.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp ground cloves
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup persimmon puree (canned or fresh)
– 2 tbsp molasses
– 1 egg, beaten
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, cinnamon, ginger, and cloves in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Add persimmon puree, molasses, egg, and vanilla extract; mix until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are set and centers are slightly soft.
7. Remove from oven and let cool on baking sheet for 5 minutes before transferring to wire rack.
Cooking Time: 12-14 minutes
Persimmon Brown Sugar Cookies
These chewy cookies combine the sweetness of brown sugar with the subtle tanginess of persimmon puree, making them a unique and delicious treat for any occasion.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/2 cup persimmon puree
– 1 large egg
– 1 tsp vanilla extract
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream together butter and brown sugar until light and fluffy.
4. Add persimmon puree, egg, and vanilla extract; mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients; mix until a dough forms.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Persimmon Caramel Drizzle Cookies
Persimmon Caramel Drizzle Cookies: A Sweet and Tangy Treat
These cookies combine the natural sweetness of persimmons with the richness of caramel, creating a unique and delicious flavor combination. Perfect for a sweet treat or as a gift for friends and family.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup persimmon puree (about 1 medium-sized persimmon)
– 2 large eggs
– 1 teaspoon vanilla extract
– Caramel sauce for drizzling (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add persimmon puree and mix until well combined.
4. Beat in eggs and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Drizzle with caramel sauce and serve.
Cooking Time: 12-15 minutes
Persimmon Hazelnut Cookies
These chewy cookies combine the sweetness of persimmons with the earthy flavor of hazelnuts, creating a unique and delicious treat.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 1 large egg
– 1 cup diced persimmon (about 2 medium-sized)
– 1 cup hazelnuts, chopped
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in egg and vanilla extract.
4. Stir in persimmon, hazelnuts, flour, baking soda, and salt.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Persimmon Maple Glazed Cookies
Persimmon Maple Glazed Cookies: A Sweet and Savory Treat
These cookies combine the warmth of maple syrup with the sweet and tangy flavor of persimmons, creating a unique and delicious treat.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup pure maple syrup
– 2 large eggs
– 1 ripe persimmon, diced (about 1 cup)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Stir in persimmon and maple syrup.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until edges are lightly golden.
Dust with confectioners’ sugar while still warm. Enjoy!
Persimmon Cream Cheese Thumbprint Cookies
These sweet and tangy cookies combine the natural sweetness of persimmons with the creaminess of cream cheese, making them a unique and delicious treat for any occasion.
Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup cream cheese, softened
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup persimmon puree (canned or fresh)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and cream cheese until smooth. Add granulated sugar and beat until combined.
3. Beat in eggs one at a time, followed by persimmon puree.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Use a glass or cookie cutter to cut shapes.
6. Place cookies on prepared baking sheet, leaving 2 inches of space between each cookie. Bake for 12-15 minutes, or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Summary
Get ready to fall in love with these delicious persimmon cookie recipes! As the seasons change, try incorporating this sweet and tangy fruit into your baking. From classic soft and chewy cookies to spiced oatmeal treats and decadent chocolate chip variations, there’s something for everyone. Whether you’re looking for gluten-free, vegan, or seasonal twists, these 18 mouthwatering recipes are sure to satisfy your cravings. With flavors like ginger, pumpkin spice, and caramel drizzle, you’ll be hooked on the sweet and tangy taste of persimmon cookies this fall.
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