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Soft Persimmon Snickerdoodle Cookies – Easy 30-Min Recipe

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These soft persimmon snickerdoodle cookies have a cake-like texture with a classic cinnamon-sugar crunch. Made with ripe persimmons, they are quick, easy, and perfect for fall baking.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup persimmon pulp (from about 2 ripe Fuyu persimmons)
  • 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 or silicone mats.
  2. Make the persimmon pulp: Cut ripe persimmons in half, scoop out the flesh, and mash until smooth. Blot with a paper towel if too watery.
  3. Whisk dry ingredients together: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined, about 30 seconds.
  6. Add the persimmon pulp: Mix in the persimmon pulp on low speed until just combined.
  7. Fold in dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until no streaks of flour remain. The dough will be soft and slightly sticky.
  8. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  9. Shape the cookies: Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a ball, then roll in the cinnamon sugar mixture until fully coated.
  10. Place on baking sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake: Bake for 9 to 11 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly puffy.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For the persimmon pulp, use ripe Fuyu persimmons (non-astringent) or fully ripe Hachiya persimmons (must be jelly-like). Blot the pulp if too watery to prevent spreading. Cream of tartar is essential for the classic snickerdoodle tang. Do not overbake; cookies will set as they cool. For extra softness, chill dough balls for 20 minutes before baking.

Nutrition

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

Find it online: https://ovenmila.com/soft-persimmon-snickerdoodle-cookies-easy-30-min-recipe/