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Soft Persimmon Cookies
Prep
15 mins
Cook
15 mins
Servings
36
Difficulty
Easy
Every autumn when persimmons are at their peak, I make these soft, cake like cookies that have become a family favorite. The beauty of this recipe is how quick and simple it is, ready in just thirty minutes from start to table. Ripe persimmons add natural sweetness and moisture while providing fiber and vitamin C, so you're getting real nutrition in every bite. The warm spices like cinnamon, nutmeg, and cloves create that cozy fall flavor we all crave, and the walnuts add a satisfying crunch. These cookies stay soft and tender for days, making them perfect for busy weeknight baking or last minute gatherings.
Ella x
Ingredients
- 22 cups all-purpose flour
- 11 teaspoon baking soda
- 11 teaspoon ground cinnamon
- ½ teaspoon ground cloves½ teaspoon ground cloves
- ½ teaspoon ground nutmeg½ teaspoon ground nutmeg
- ½ teaspoon salt½ teaspoon salt
- 11 cup white sugar
- ½ cup butter½ cup butter
- 22 ripe persimmons, pureed
- 11 large egg
- 11 cup chopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line a baking sheet with parchment paper.
- 2
Combine flour, baking soda, cinnamon, cloves, nutmeg, and salt together in a bowl.
- 3
Cream sugar with butter. Beat in persimmons and egg. Add flour mixture and mix until combined. Stir in chopped nuts.
- 4
Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
- 5
Bake in the preheated oven for 12 to 15 minutes.
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