Amish Persimmon Cookies
Sweet and spicy Amish Persimmon Cookies feature rich flavors of cinnamon and persimmon pulp, perfect for holiday gatherings or a cozy treat with a hint of fruitiness.
Ingredients
Instructions
- Cream margarine, 2 cups of sugar, and salt until well combined.
- Add egg and persimmon pulp; mix thoroughly.
- Stir in flour, baking soda, and baking powder until dough is smooth.
- Chill the dough overnight for easier handling.
- Preheat oven to 350°F (175°C).
- Mix remaining 2/3 cup sugar with cinnamon in a shallow dish.
- Drop spoonfuls of dough onto baking sheet, then roll in the cinnamon-sugar mixture.
- Bake for about 10-12 minutes or until edges are golden.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have persimmon pulp, pureed pumpkin can be a good substitute. Chilling the dough is essential; it makes the cookies easier to handle and helps them retain their shape while baking. For added texture, mix in chopped nuts or raisins.
Serving Suggestions
These cookies are delightful on their own or served with a warm cup of tea or coffee. They can also be paired with a scoop of vanilla ice cream for a delicious dessert. For festive gatherings, consider serving them alongside Easy Creamy Pumpkin Pie for a seasonal treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a warm oven for a few minutes to restore their softness before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Persimmon Cookies contains roughly 1192 calories, with 25g protein, 223g carbohydrates, and 23g fat. It is an excellent source of iron (56% of the Daily Value), protein (50% of the Daily Value), and vitamin C (49% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2328mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh persimmons instead of pulp?
Yes, you can use fresh persimmons, but you will need to puree them first. Make sure they are fully ripe for the best flavor. One medium-sized persimmon yields about 1/2 cup of pulp, so adjust the amount accordingly.
What can I do if my dough is too sticky?
If your dough is too sticky, you can add a little extra flour, one tablespoon at a time, until it reaches a manageable consistency. Additionally, chilling the dough longer can help firm it up and make it easier to work with.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers look set but slightly soft. They will continue to firm up as they cool on the baking sheet, so be careful not to overbake them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).