Hamdi Saidani This Pioneer Woman Persimmon Cookie recipe is a soft and cake-like recipe, which is made with sweet, ripe persimmon pulp and warm spices. It’s the perfect fall dessert, a unique and old-fashioned cookie ready in about 45 minutes.
Pioneer Woman Persimmon Cookie Ingredients
A classic combination for a wonderfully moist and uniquely flavored cookie.
- 1 cup (260g) ripe persimmon pulp (from 1-2 very ripe persimmons)
- 1/2 cup (113g) butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1 cup (120g) chopped toasted nuts (walnuts or pecans)
- 1 cup (145g) raisins or dried cranberries
How To Make Pioneer Woman Persimmon Cookie Recipe
A step-by-step guide to these wonderfully soft, spiced, and chewy cookies.
- Prep Oven and Pulp: Preheat the oven to 325°F/163°C. Grease or line a baking sheet with parchment paper. To get the pulp, lift the top leaf from the ripe persimmons and use a spoon to scoop out the soft flesh.
- Mix the Wet Ingredients: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg. Then, beat in the baking soda and the persimmon pulp. The mixture may look a bit clumpy, which is normal.
- Combine the Dough: In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves. Stir this dry mixture into the wet ingredients until just combined.
- Add Mix-ins and Bake: Fold in the toasted nuts and raisins. Drop spoonfuls of the dough onto the prepared baking sheet, keeping them small and far apart as they will spread.
- Bake and Cool: Bake for 15-18 minutes, or until the cookies are set and light golden around the edges. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips
For the perfect, soft, cake-like persimmon cookie.
- What kind of persimmons are best for baking? You must use a very ripe, soft astringent variety like a Hachiya persimmon, which has a texture like jelly when ripe. Fuyu persimmons, which are often eaten firm like an apple, can be used if they are allowed to become very soft and overripe.
- How to get a fluffy cookie? As the recipe note suggests, chilling the cookie dough for at least 30 minutes after mixing will help the cookies spread less, resulting in a thicker, fluffier, more cake-like cookie.
- How do I get the pulp from a persimmon? The easiest way is to wait until the persimmon is extremely soft, almost like a water balloon. Then, you can simply cut it in half and scoop out the jelly-like pulp with a spoon.
- Can I make the dough ahead of time? Yes. You can prepare the cookie dough, cover it tightly, and refrigerate it for up to 3 days. The flavors will have even more time to meld.
What To Serve With Persimmon Cookies
The perfect accompaniment for this classic, seasonal cookie.
These soft and spicy cookies are a perfect treat, especially during the fall. They are a classic pairing with:
- A hot cup of black tea or a spiced chai latte
- A dollop of cream cheese frosting or a simple lemon glaze
- A tall glass of cold milk
How To Store Persimmon Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They are very moist and will stay soft and delicious for up to 5 days.
Pioneer Woman Persimmon Cookie Nutrition Facts
An estimated guide per cookie.
- Calories: 115kcal
- Carbohydrates: 17g
- Protein: 2g
- Fat: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My persimmon is hard and bitter. Can I use it?
No, you must not use an under-ripe astringent (Hachiya) persimmon. They contain high levels of tannins and will be incredibly unpleasant and chalky. They must be completely soft and jelly-like before you can use them for baking.
Can I freeze the dough?
Yes, this cookie dough freezes beautifully. Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag. You can bake them directly from frozen, just add an extra 2-3 minutes to the baking time.
Can I add icing to these cookies?
Absolutely! A tangy cream cheese frosting or a simple lemon or orange glaze would be a delicious addition and would beautifully complement the warm spices in the cookie.
Try More Pioneer Woman Recipes:
- Pioneer Woman Peanut Butter Cookies with Peanut Butter Cups Recipe
- Pioneer Woman Breakfast Cookies Recipe
- Pioneer Woman Gingerbread Cookies Recipe
Pioneer Woman Persimmon Cookie Recipe
Description
Classic, old-fashioned persimmon cookies that are incredibly soft, moist, and cake-like, packed with warm spices, sweet raisins, and crunchy pecans. The perfect way to use ripe persimmons.
Ingredients
Instructions
- Preheat oven to 325°F. Grease or line a baking sheet.
- In a large bowl, cream the softened butter and sugar. Beat in the egg.
- Beat in the baking soda and then the persimmon pulp.
- In a separate bowl, whisk together the flour, salt, and all the spices.
- Stir the dry ingredients into the wet ingredients until just combined. Fold in the nuts and raisins.
- Drop spoonfuls of the dough onto the prepared baking sheet, leaving space between them.
- Bake for 15-18 minutes, until the cookies are set and lightly golden around the edges.
- Let cool on the pan for a few minutes before moving to a wire rack to cool completely.
Notes
- u003cliu003eIt is crucial to use very ripe, soft Hachiya-type persimmons for this recipe to ensure a sweet, not astringent, flavor.u003c/liu003eu003cliu003eFor a fluffier, more cake-like cookie, chill the dough for at least 30 minutes before scooping and baking.u003c/liu003eu003cliu003eToasting the nuts before adding them to the batter brings out their deep, nutty flavor.u003c/liu003eu003cliu003eThese cookies are very moist and will stay soft for several days in an airtight container.u003c/liu003e
