Imagine biting into a cookie that's not just a treat, but a symphony of flavors dancing on your palate - sweet persimmon, warm spices, tart cranberries, and crunchy walnuts, all wrapped in a delicate gluten-free embrace. These Frosted Spiced Persimmon Cookies are more than just a dessert; they're a culinary adventure that transforms ordinary baking into an extraordinary experience. Whether you're a gluten-free enthusiast, a seasonal baking lover, or simply someone who appreciates unique, mouthwatering treats, this recipe will revolutionize your cookie game and leave your taste buds begging for more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 cup persimmon puree
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 cup powdered sugar (for frosting)
- 1 tablespoon milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together gluten-free all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Mix in the persimmon puree until smooth and well blended.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in dried cranberries and chopped walnuts using a spatula, distributing them evenly throughout the dough.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden and centers are set. Rotate baking sheets halfway through for even baking.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whisk together powdered sugar and milk in a small bowl until smooth and glossy. Add more milk if needed to reach desired consistency.
- Once cookies are completely cool, drizzle or spread the frosting over the top of each cookie. Allow frosting to set for 10-15 minutes before serving.
Tips
- Use ripe, soft persimmons for the most intense flavor and smooth puree.
- Ensure all ingredients are at room temperature for better mixing and consistency.
- Don't overmix the dough - this can lead to tough cookies.
- For extra moisture, you can soak the dried cranberries in warm water for 10 minutes before adding them to the dough.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely before frosting to prevent the glaze from melting.
- Store cookies in an airtight container to maintain their soft texture.
- For a dairy-free version, substitute milk with almond or coconut milk in the frosting.
- Experiment with different nuts like pecans or almonds for varied texture.
- If the frosting is too thick, add milk a teaspoon at a time; if too thin, add powdered sugar gradually.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
