Print

Cozy Persimmon Snickerdoodle Cookies: Easy Fall Dessert Recipe

persimmon snickerdoodle cookies - featured image
Print Recipe

These cozy persimmon snickerdoodle cookies have a tender, cake-like interior and a crisp, sugary edge, with a honeyed sweetness from ripe Hachiya persimmons. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 2 medium) ripe Hachiya persimmon pulp
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare the persimmon pulp: Cut ripe Hachiya persimmons in half, scoop out soft flesh, and mash or strain until smooth. Measure 1 cup.
  3. Whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves in a medium bowl.
  4. In a large bowl, beat softened butter and 1 ½ cups sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Beat in egg and vanilla extract until combined, then add persimmon pulp and mix on low until just combined.
  6. Gradually add flour mixture to wet ingredients, mixing on low until just barely combined. Do not overmix.
  7. In a small bowl, whisk together ¼ cup sugar and 2 tablespoons cinnamon for the coating.
  8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each), roll into balls, and coat in cinnamon sugar mixture.
  9. Place dough balls on prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10-12 minutes, rotating pans halfway through, until edges are set and lightly golden but centers are still soft.
  11. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use fully ripe Hachiya persimmons (jelly-soft). Do not skip cream of tartar. Bake until edges are set but centers still look slightly underdone. If dough is too sticky, refrigerate for 10 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls for up to 3 months.

Nutrition

Keywords: persimmon snickerdoodle, fall cookies, easy dessert, snickerdoodle recipe, persimmon cookies, cozy fall dessert

Find it online: https://dinadishes.com/cozy-persimmon-snickerdoodle-cookies-easy-fall-dessert-recipe/