Seeing persimmons in the store is a sure sign that Autumn has arrived. And if you’re lucky enough to have your own tree, you might be trying to figure out what to do with them all! These Persimmon Spice Cookies are a perfect seasonal treat – full of spicy goodness! You’ll want these all year round!
You most likely have all the ingredients you’ll need to make these persimmon cookies, just add a few persimmons and you’re good to go.
They first thing you’ll need to do is peel and dice up two to three very ripe Fuyu persimmons, depending on their size.
Puree the persimmons until smooth…
Whisk the dry ingredients and set aside…
Cream the sugar and butter, then add the vanilla and egg…
Then add the persimmon puree and flour mixture.
Refrigerate the cookie dough until it firms up, about half an hour. Meanwhile, preheat the oven and line two cookie sheets with parchment paper. (I love using If You Care products. They have a great line of environmentally friendly, 100% unbleached paper products.)
While the cookies are baking, make the glaze…
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Recipe inspired by Food Network magazine
Persimmon Spice CookiesPrint Recipe
- 3/4 cup persimmon puree (approx. 2 large very ripe Fuyu persimmons, peeled and diced)
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups powdered sugar
- 2 tablespoons milk
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
Puree the persimmons in a food processor until smooth; set aside
Whisk the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl; set aside
Beat the butter and granulated sugar in a large bowl in a mixer on medium-high speed until light and fluffy, about 2 minutes.
Beat in the egg and vanilla until combined.
Beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.)
Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated.
Cover and refrigerate until firm, about 30 minutes.
Line 2 baking sheets with parchment paper.
Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes.
Let cool completely on the baking sheets.
To make the glaze: Whisk the powdered sugar and milk in a small bowl.
Spoon about 1 teaspoon of the glaze over each cookie.
Let set, 10 minutes.
Use organic, locally sourced ingredients whenever possible.