Print

Cozy Persimmon Snickerdoodle Cookies: Easy Fall Recipe

persimmon snickerdoodle cookies - featured image
Print Recipe

These tender, fragrant snickerdoodle cookies feature fresh persimmon puree for a soft, pillowy texture and bright, floral flavor. No chilling required, ready in under 30 minutes.

Ingredients

Scale
  • 2 ripe Hachiya persimmons (about 1 cup of pulp)
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (preferably Saigon)
  • 1/2 teaspoon ground cardamom

Instructions

  1. Prepare the persimmons: Wash Hachiya persimmons, cut off tops, and scoop out soft flesh. Push through a fine-mesh strainer or food mill to remove fibers and seeds. You should have about 1 cup of smooth puree. Set aside.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Add wet ingredients: Beat in eggs one at a time, mixing well after each. Add vanilla extract and persimmon puree, then mix on low until just combined. Batter will look loose and slightly curdled.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt for about 30 seconds.
  6. Mix the dough: Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix. Dough will be soft and slightly sticky.
  7. Make cinnamon sugar coating: In a small bowl, stir together 1/4 cup sugar, cinnamon, and cardamom until evenly distributed.
  8. Shape and coat cookies: Using a cookie scoop or hands, roll dough into 1.5-tablespoon balls (walnut-sized). Roll each ball in cinnamon sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly puffed and underdone. Start checking at 10 minutes.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe Hachiya persimmons (soft like a water balloon). Do not overmix dough. Let cookies rest on baking sheet for 5 minutes before moving. For best texture, bake from room temperature dough. Persimmon flavor deepens after a day or two.

Nutrition

Keywords: persimmon snickerdoodle, fall cookies, easy cookie recipe, soft snickerdoodle, persimmon cookies, cinnamon sugar cookies

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