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How to Make Persimmon Cookies IV - A Step-by-Step Guide

When fall arrives, there is nothing better than enjoying the sweet and unique flavor of ripe persimmons. These vibrant orange fruits are not only delicious on their own, but they also make a perfect addition to baked goods. If you're looking for a creative way to use up your persimmon harvest, look no further than these Persimmon Cookies IV.

This recipe takes the natural sweetness and pleasing texture of persimmons and incorporates them into a soft and chewy cookie that is perfect for...

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Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup butter
  • 2 cups white sugar
  • 2 eggs
  • 2 cups persimmon pulp

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 36
  • Yield: 3 dozen

  • Preheat an oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.

    • Nutrition

    160 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 24mg
    • Sodium: 111mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 2g
    • Vitamin C: 9mg
    • Calcium: 9mg
    • Iron: 1mg
    • Potassium: 62mg

    Categories

    Dessert recipes
    Cookie recipes
    Baking recipes
    Fruit recipes
    Snack recipes