Gigi’s Soft Persimmon Cookies- American Special
Savor the comforting warmth of Gigi’s Soft Persimmon Cookies. These soft, cake-like treats feature sweet persimmon pulp and a blend of aromatic spices, making them a delightful choice for any time of year. With their moist, chewy texture and delicate notes of cinnamon and nutmeg, these cookies highlight the natural sweetness of persimmons beautifully. Perfect for enjoying with family or as a cozy afternoon snack, Gigi’s Soft Persimmon Cookies bring a touch of homemade charm to every bite.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Gigi’s Soft Persimmon Cookies Ingredients :
- 1 cup persimmon pulp (from about 2 ripe persimmons)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped nuts (such as walnuts or pecans)
- 1 cup raisins or dried cranberries (optional)
How to make Gigi’s Soft Persimmon Cookies :
Preheat Oven:Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract and persimmon pulp, mixing until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped nuts and raisins or cranberries if using.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Flatten them slightly with the back of the spoon. Bake for 12-15 minutes, or until the edges are golden brown.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
Texture: These cookies are soft and chewy with a moist, cake-like texture thanks to the persimmon pulp.
Flavor: The spices and persimmon combine to create a warm, comforting flavor, perfect for fall or winter.
Storage: Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
