Thumbprint Cookies With Homemade Persimmon Jam – These cookies are light, lightly sweetened, crunchy and very easy to make. A dollop of sticky homemade persimmon jam is put in the center for added freshness and sweetness.
Baking cookies is one of my favorite things to do and I couldn’t resist the though of pairing of my favorite fruits with my favorite cookies to make these Persimmon Thumbprint Cookies.
You should know that, like most drop cookies the thumbprint cookie is definitely one of the easiest cookies to bake land they can also be fun to make with endless options of fruit jams to use. The dough was so simple to make, requiring no fancy tools at all; just a mixing bowl and a whisk and a spatula.
What Are Persimmons?
Persimmons, also know as Sharon fruit is a fall and winter fruit that looks like a tomato but has a bright yellow to a deep orange color on the outside and inside when fully ripe. You can typically find persimmons in recipes such as salads and baked goods but they can also be eaten raw too.
Ingredients For Persimmon Thumbprint Cookies
- All-purpose flour
- Rolled Oats
- White Granulated Sugar
- Unsalted Butter
- Vanilla Extract (or vanilla powder )
- Persimmons (it is also known as Sharon fruit)
- White Granulated Sugar
- Lemon Juice
How To Make Persimmon Jam Correctly
To make the persimmon jam for this persimmon thumbprint cookies, you will have to tart by peeling the backs of the persimmons and dicing them. Peeling the back ensures you have a smooth jam. Add the diced persimmons into a small saucepan, the sugar and lemon juice. Start mixing and stirring as it starts to boil while simultaneously pressing the fruit pieces to help them break down faster. Remember to do this on medium heat till the water dries up and becomes sticky in consistency.
How Do You Keep Thumbprint Cookies From Spreading?
In order to prevent your cookies from spreading, make sure to use butter instead of margarine, do m=not substitute. This is because margarine is oiler in nature and contains less cream. This will make the cookies spread once it gets into a warm oven. Also, soft cookies like this should be placed on parchment paper or a silicone mat instead of a greased surface than might encourage the cookies to slide and spread faster than it bakes.
Can you freeze these thumbprint cookies?
Thumbprint cookies can be frozen like most drop cookies. Also, you can choose to make the indentations before freezing so they are ready to be baked whenever needed. However, avoid freezing them along with the jam and only add that just before baking. Keep the cookies in an airtight container and they should be good for at least a month in your freezer.
To bake them, put them in the fridge the night before so that they can naturally and slowly thaw before baking.
Does thumbprint cookies need to be refrigerated?
If you’re making cookies that use only a small amount of jam such as thumbprint cookies, you can safely store them at room temperature between 2 – 4 days. However, you should refrigerate cookies that contain more preserves, such as fruit bars, or use them within a day or two for best quality and taste.
- 1 cup All-purpose flour
- 1/2 cup Rolled Oats
- 1/2 cup White Granulated Sugar
- 1/2 cup Unsalted Butter, room temperature
- 1 tsp Vanilla Extract
- 1 medium Egg, room temperature
- 3 tbsp Powdered Sugar, to decorate
- 1/2 tbsp Lemon Juice, to make sugar glaze
- 2 Persimmons, peeled and diced
- 2 tbsp. White Granulated Sugar
- 1 tbsp. Lemon Juice
- Start by making the persimmon jam and to do this, peel the backs of the persimmons and dice them. Put them in a small saucepan, add the sugar and lemon juice. Set to medium - high heat to let the cooking process begin.
- Use the back of a wooden spatula to break squish and stir the persimmons. Keep stirring for 10 minutes till the water dries up and it becomes sticky and jam like. Set aside covered to cool down.
- Next, using a whisk , cream butter and powdered sugar in a mixing bowl until well combined. Add egg, vanilla extract and mix it in till smooth and combined. Add all-purpose flour and oats, switch to a spatula and mix till you achieve a smooth dough.
- Let the dough sit in the fridge for 20 minutes while you set the oven to 375 F to preheat.
- After 20 minutes, use an ice cream scoop of about a tablespoon to make each cookie. Roll each cookie dough in between your hands to make a ball.
- Then follow by placing the cookie doughs on a parchment-lined baking tray. Make a dent in the middle of each cookie with your thumb.
- Put a dollop of the persimmon jam in the holes and bake in a 350 F / 175 C pre-heated oven and bake for 10 - 13 minutes or until golden brown at the bottom.
- Let them rest for 5 minutes before transferring them into a cooling rack to cool completely.
- Decorate with sugar glaze by combining 3 tablespoons powdered sugar and 1/2 tablespoon lemon juice to make designs on top (but this is optional).
Nutrition Information:Yield: 16 Serving Size: 2
Amount Per Serving: Calories: 139Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 6mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
Please note that nutritional information is not always accurate.