Persimmon Cookies
Total Time
32 minutes
Prep Time
20 minutes
Cook Time
12 minutes
Rating
4.61 out of 5 stars
(91)
Ingredients
36 cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup persimmon pulp, from about 3 persimmons
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped walnuts, optional
- 1 cup raisins or dried cranberries, optional
- 2 cups confectioners’ sugar
- 2 to 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
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Preparation
Step 1
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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Chef's notes
If you are a raisin hater, you can leave them out or add dried cranberries.
Josh’s mom sometimes adds walnuts to the cookies, but since Josh is allergic, we left them out.
The cookies have a cake-like texture and are super soft.
