Description

Irresistible Persimmon Cookies are a delightful autumn treat that combines the sweet, unique flavor of ripe persimmons with warm spices like cinnamon and nutmeg. These soft, chewy cookies create an inviting aroma that will transport you to cozy fall afternoons. Perfect for sharing or enjoying with a hot cup of tea, this recipe is easy to make and sure to impress friends and family alike.

Ingredients

Scale

1 cup ripe persimmons (mashed)
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
½ cup unsalted butter (softened)
1 cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a mixing bowl, mash the ripe persimmons until smooth. Set aside.
In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Cream the softened butter and brown sugar together until light and fluffy (3-4 minutes).
Add the mashed persimmons, eggs, and vanilla extract to the butter mixture; mix until fully combined.
Gradually incorporate the dry ingredients until just combined.
Drop spoonfuls of dough onto the prepared baking sheets about two inches apart.
Bake for 12-15 minutes or until edges are golden brown. Enjoy warm!

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 10g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg

Keywords: Use fully ripe persimmons for maximum sweetness and moisture. To enhance flavor, consider adding chopped nuts or chocolate chips. Store leftovers in an airtight container at room temperature for up to a week.