Classic Persimmon Cookies Recipe with Warm Spices (Print Version)

Classic Persimmon Cookies: Taste autumns sweet, spiced comfort. My grandmas favorite chewy cookies bring back happy kitchen memories.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Base

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt

→ Wet Ingredients

04 - 1 cup very ripe Hachiya persimmon pulp (about 2-3 large persimmons)
05 - ½ cup (1 stick) unsalted butter, softened
06 - ½ cup granulated sugar
07 - ½ cup packed light brown sugar
08 - 1 large egg

→ Flavor & Spice

09 - 1 teaspoon ground cinnamon
10 - ½ teaspoon ground nutmeg
11 - ¼ teaspoon ground allspice
12 - ⅛ teaspoon ground cloves

# Instructions:

01 - First things first, get that persimmon pulp ready. You need super ripe hachiya persimmons; they should feel squishy, almost like a water balloon. Just snip off the top and scoop out that glorious, jammy pulp. It should be about 1 cup. I usually press it through a sieve, just to make sure it's super smooth, no stringy bits allowed! This step is critical for the texture of our Classic Persimmon Cookies Recipe.
02 - In a large bowl, or your stand mixer, cream together the softened unsalted butter with both the granulated and brown sugars until it’s light and fluffy. This usually takes me about 2-3 minutes. I always scrape down the sides of the bowl a few times, because inevitably some sugar likes to cling on. Don't rush this part; it's what makes the cookies tender, honestly.
03 - Beat in your egg, then stir in that beautiful persimmon pulp. The mixture might look a little curdled at first, and I always panic a bit, but don't worry, it'll come together! Keep mixing until it’s all combined and looks smooth. This is where the magic starts to happen, and your kitchen will begin to smell faintly of autumn.
04 - In a separate medium bowl, whisk together your all-purpose flour, baking soda, ground cinnamon, nutmeg, allspice, cloves, and salt. Make sure everything is really well combined. I use a balloon whisk for this, and I give it a good minute to ensure no clumps of spice. This ensures every bite of our Classic Persimmon Cookies Recipe is perfectly spiced.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and we definitely don't want that. As soon as you see no more streaks of flour, stop the mixer. I usually finish with a spatula, just to fold in any stray bits at the bottom.
06 - Now for the hard part: chilling! Cover the dough and refrigerate for at least 30 minutes, or even an hour. This helps prevent spreading. When you're ready, preheat your oven to 350°F (175°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden. They should still be soft in the center when you pull them out. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. These Classic Persimmon Cookies Recipe smell absolutely divine fresh from the oven!

# Notes:

01 - Don't rush the chilling time, it makes a real difference to the texture.
02 - These store beautifully in an airtight container for a few days, or freeze the dough balls for later.
03 - If you don't have allspice, a mix of cinnamon, nutmeg, and a tiny pinch of cloves works surprisingly well.
04 - A sprinkle of turbinado sugar before baking gives them a lovely sparkle and a little crunch.

# Equipment Needed:

01 - Stand mixer (or large bowl and hand mixer)
02 - baking sheets
03 - parchment paper
04 - cooling rack
05 - spatula
06 - measuring cups and spoons.

# Nutrition (Per Serving):

Calories: 180
Total Fat: 8g
Total Carbohydrate: 25g
Protein: 2g

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