A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips, and pecans. A perfect soft and moist cookie to make during the holidays!
ingredient
- ½ cup unsalted butter, softened
- ¾ cups granulated sugar
- ¼ cup brown sugar, light or dark
- 1 large egg
- 1 cup persimmon pulp, puréed (3-4 very ripe and soft Fuyu persimmons)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon allspice
- ⅓ cup old fashioned oats
- ½ cup dried cranberries
- ¼ cup white chocolate chips
- ¼ cup pecans, roughly chopped
Directions
- Preheat the Oven – Set the oven rack to the middle position. Heat to 325°F (163ºC). Line two baking sheets with parchment paper and set aside.
- Sift the Dry Ingredients – Sift the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine and set aside.
- Make the Dough – Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy. Add the egg and mix on medium speed until combined. Add 1 cup of persimmon pulp purée and mix until combined.
- Gradually add the dry ingredients into the mixer on low speed. Mix until just combined. Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.
- Shape the Cookies – Portion the dough (about 1 ¼ tablespoon) onto the sheet pan. Make sure they are at least 2" apart. Use your fingers or a spoon to flatten the dough to ¼" thick. The dough will be slightly sticky. If desired, top with extra cranberries, white chocolate, or pecans.
- Bake – Working one tray at a time, bake until the edges are set, and the surface feels firm, approximately 14 to 16 minutes.
- Let the Cool – Leave the cookies on the sheet pan for 5 minutes and then transfer them to a wire rack. Bake the remaining cookies, but make sure the oven increases back to the proper temperature.
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