Print

Cozy Persimmon Snickerdoodle Cookies – Easy Homemade Recipe

persimmon snickerdoodle cookies - featured image
Print Recipe

Soft, warmly spiced snickerdoodle cookies made with ripe Fuyu persimmons for natural sweetness and moisture. A quick and easy last-minute bake sale hero that turns into a signature treat.

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
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 240g) ripe Fuyu persimmon pulp (about 2–3 medium persimmons, peeled and mashed)
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Wash persimmons, cut off stems, peel, chop, and mash with a fork into a chunky puree. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (2-3 minutes).
  5. Beat in egg and vanilla extract until combined. Add persimmon pulp and mix on low until incorporated (mixture may look curdled).
  6. Gradually add dry ingredients to wet mixture, mixing on low just until flour disappears. Dough will be very soft and sticky.
  7. In a small shallow bowl, stir together ¼ cup sugar and 2 teaspoons cinnamon for coating.
  8. Using a cookie scoop or tablespoon, scoop heaping tablespoons of dough, roll in cinnamon-sugar mixture, and place 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes until edges are set and lightly golden, centers still soft. Do not overbake.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe Fuyu persimmons (squat, tomato-shaped) for best results. Dough is very sticky; chill 15-20 minutes if needed. Let cookies cool on pan for 5 minutes before moving. For gluten-free, use 1-to-1 gluten-free flour blend. For vegan, use flax egg and vegan butter. Store in airtight container at room temperature up to 4 days. Freeze baked cookies up to 3 months or raw dough balls (bake from frozen, add 2-3 minutes).

Nutrition

Keywords: persimmon snickerdoodle cookies, easy cookie recipe, fall baking, soft snickerdoodle, persimmon dessert, homemade cookies, bake sale cookies

Find it online: https://willarecipes.com/cozy-persimmon-snickerdoodle-cookies-easy-homemade-recipe/