The Best Persimmon Cookies with Walnuts
If you are sitting at home with a box of persimmons and wondering what the heck are you going to do with these, look no further. In my opinion there is nothing better to do with persimmons than make persimmon cookies. I am going to show you how to make the best persimmon cookies with walnuts that are sure to brighten up your Christmas!
The first thing you need to know about persimmon cookies is that many many recipes make them way too small and they get burnt easily. In my opinion, I want a giant ooey gooey cookie that is soft and delicate. So, that is how I make mine!
Let’s Jump in.
The Best Persimmon Cookies with Walnuts
Pro Tip #1: When you are following the recipe below, you can blend up the skin into the pulp if you want. However, I find a much better texture without this. Make sure you cut off the green leaves at the top. Those should not be eaten or added to your mixture.
Pro Tip #2: Use an ice cream scoop. This makes the cookies come out so beautiful and also gives the perfect thickness.
Pro Tip #3: Use some extra ripe persimmons. Your persimmons should be somewhat soft when you make the pulp out of them, and the softer they are, the sweeter your cookies will be!
Let’s stop the chatting now and give you the recipe.
Persimmon Cookies with Walnuts
Equipment
- Hand Mixer
- Large Cookie Sheet
- Parchment Baking Paper
- Ice Cream Scoop
Ingredients
- 1 Cup Persimmon Pulp I like to peel the skin off of the persimmons, but this is optional
- 1 Cup Sugar
- 1 Egg
- 2 Cups Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda This goes in with the pulp
- 1 Stick Butter
- 1 Tsp Vanilla
- 1 Tsp Cinnamon, ground nutmeg, ground ginger, and ground clove.
- 1 Cup Chopped walnuts This is optional, but baking time may differ if they are not added.
Instructions
- Preheat oven to 330 degrees
- Peel your persimmons and add them to a mixing bowl.
- Using your hand blender, mix up the persimmons to get a nice pulp. This should be one cup of pulp which is usually around 4 persimmons.
- Add in baking soda and mix again.
- Next add softened butter, sugar, egg, and vanilla and mix until creamy. Then add in your spices (cinnamon, ground ginger, ground clove, and ground nutmeg) and mix in.
- In a separate bowl add in flour and mix in your baking powder.
- Then, slowly add your dry ingredients into your went mixture until it is throughly mixed. Then fold in your walnuts.
- Once the batter is complete, take an ice cream scoop and scoop your dough onto a cookie sheet covered in parchment paper.
- Bake for 18-20 min until golden.
