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Persimmon Cookies IV
Prep
15 mins
Cook
15 mins
Servings
36
Difficulty
Easy
This is my fourth attempt at persimmon cookies, and honestly, I think I've finally nailed it. What I love most is how quick they come together, ready to bake in just 15 minutes of prep. The persimmon pulp keeps these cookies incredibly moist and tender while adding natural sweetness, so you don't need to load them with sugar. Plus, persimmons are packed with vitamin C and fiber, making these a slightly more nutritious treat than your average cookie. The warm spices of cinnamon and ginger bring out the fruit's subtle flavor beautifully. These are perfect for using up those ripe persimmons sitting on your counter.
Ella x
Ingredients
- 44 cups all-purpose flour
- 22 teaspoons baking soda
- 11 teaspoon ground cinnamon
- 11 teaspoon ground ginger
- 11 cup butter
- 22 cups white sugar
- 22 eggs
- 22 cups persimmon pulp
Detail level
Instructions
- 1
Preheat an oven to 375 degrees F (190 degrees C).
- 2
Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- 3
Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.
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