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Best Easy Persimmon Snickerdoodle Cookies Fall Recipe

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These impossibly soft persimmon snickerdoodle cookies combine the classic cinnamon-sugar coating with persimmon pulp for a tender, cake-like texture and subtle floral sweetness. Perfect for fall gatherings, they come together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup persimmon pulp (from about 2 very ripe Hachiya persimmons)
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the persimmon pulp: Cut ripe Hachiya persimmons in half, scoop out the soft flesh into a small bowl, and mash with a fork until completely smooth. You should have about 1/2 cup. Set aside.
  3. Whisk the dry ingredients together: In a medium bowl, combine flour, cream of tartar, baking soda, cinnamon, and salt. Whisk until evenly distributed.
  4. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  5. Add the wet ingredients: Beat in the egg, persimmon pulp, and vanilla extract until well combined. The batter will look a little loose.
  6. Mix in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each addition until just combined. Do not overmix. Use a spatula to give the dough a final stir from the bottom up.
  7. Prepare the cinnamon-sugar coating: In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  8. Shape the cookies: Using a cookie scoop or your hands, portion the dough into 1.5-tablespoon-sized balls (about the size of a walnut). Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. The cookies should look puffed and slightly cracked on top, with edges set but centers still soft.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use very ripe Hachiya persimmons (not Fuyu) for the best texture. The persimmon should feel like a water balloon. Do not overmix the dough to keep cookies tender. For best results, bake one sheet at a time and start checking at 9 minutes. Cookies taste even better the next day.

Nutrition

Keywords: persimmon snickerdoodle cookies, fall cookies, persimmon cookies, snickerdoodle recipe, easy cookie recipe, soft snickerdoodles, persimmon dessert, fall baking

Find it online: https://cookluma.com/best-easy-persimmon-snickerdoodle-cookies-fall-recipe/