Persimmon Cookies Recipe: How to Make Persimmon Cookies

• ½ teaspoon baking soda
• 1 cup ripe Hachiya persimmon pulp
• ¾ cup sugar
• ¼ cup brown sugar
• ½ cup unsalted butter plus 1 tablespoon, room temperature, divided
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup pecans or walnuts, coarsely chopped
• ½ cup dried cranberries, coarsely chopped
• 1 teaspoon vanilla extract
• ¾ cup white chocolate chips, divided

1. 1

   Preheat the oven to 375 degrees Fahrenheit with a rack in the center.

2. 2

   In a small bowl, combine baking soda and 1 cup persimmon pulp.

3. 3

   Combine the granulated sugar, brown sugar, ½ cup butter, and egg in a large mixing bowl. Using an electric mixer, beat the butter mixture until light and fluffy. Mix in the persimmon mixture.

4. 4

   In a separate bowl, whisk together 2 cups flour, baking powder, cinnamon, cloves, and salt. On low speed, mix the dry ingredients into the wet mixture until just combined.

5. 5

   Using a spatula, mix in the pecans, cranberries, vanilla, and ½ cup white chocolate chips.

6. 6

   Line a rimmed baking sheet with parchment paper. Spoon tablespoonfuls of cookie dough onto the prepared cookie sheet, leaving 1½ of space between each cookie.

7. 7

   Bake on the center oven rack until just beginning to brown around the edges, about 12 minutes. Cool cookies slightly, then transfer to a wire rack to cool completely.

8. 8

   In a small bowl, microwave ¼ cup white chocolate chips and 1 tablespoon butter until just melted (be careful not to burn the chocolate), about 30 seconds. Drizzle the melted white chocolate over the cookies.

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