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Soft pear cookies recipe

Soft pear cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies

These cookies are fruity, lightly spiced and totally moreish. Delightfully soft and aromatic, these cookies are embellished with cinnamon, ginger, pear, raisins and walnuts.

53 people made this

IngredientsMakes: 30 cookies

  • 110g unsalted butter, softened
  • 330g dark brown soft sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 pear, peeled, cored and diced
  • 70g raisins
  • 60g chopped walnuts
  • 180g icing sugar
  • 2 1/2 tablespoons lemon juice

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4.
  2. In large bowl, beat butter and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
  3. Drop about 5cm apart by heaped tablespoonfuls onto baking trays and bake 15 minutes or until edges are golden brown and centre springs back when lightly touched. Remove to wire racks to cool.
  4. Combine icing sugar and lemon juice and mix until smooth. Spoon icing over cookies.

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Reviews & ratingsAverage global rating:(56)

Reviews in English (51)

I found the initial batter really, really dry I couldn't have 'dropped' it anywhere except the bin, but added more pears than stated here, also wizzed two in the blender with a spot of milk and added to make batter. Next time I'll be adding more walnuts too. The final taste was ok, but the ginger really couldn't be tasted.Kinda not very "cookie"- like either.-21 Sep 2013


Yummy! What a great way to use up pears! I added lots more cinnamon and ginger, zest of an orange and golden raisins. I omitted the walnuts for my two year old, but they would've been great too. Hubby and child loved it - I'll definitely make this one again!!! Thanks for a great recipe!-08 Feb 2004

If you like easy to make crisp recipes, you will want to try this easy, fresh blackberry crisp recipe or perhaps this fabulous fresh strawberry rhubarb crisp recipe. Why do I mention “fresh”? Because fresh berries and rhubarb are used. You could certainly try frozen, but nothing beats fresh!!

What is the difference between a cobbler and a crisp?

Well, the difference between a cobbler and crisp is in the topping. A crisp is a baked fruit dessert with a crunchy topping such as nuts, granola, oats, or muesli. A cobbler is is a baked fruit dessert, but it has a dough topping – such as flour, bisquick, pie dough, or biscuits!

What toppings can be used for a crisp?

Most commonly used topping on a crisp dessert recipe are oats, granola, or nuts. In this wonderful pear fruit crisp recipe, I use muesli – simply fabulous!

Pear Crisp Recipe Notes:

● This recipe used Muesli, you can use granola or quick rolled oats as a substitution if you like.

● You can substitute Splenda for sugar.

I use a pastry cutter to cut-in butter with dough/flour to make the pebble consistency. You can use two butter knife and keep cutting the butter over and over and over again until you achieve the pebbles. Honestly? I used that method for 30+ years. The pastry cutter is much faster and easier, but the 2-butter-knives-method does work.

Pear Crisp Recipe Ingredients:

● 6 cups fresh Pears, cored, peeled and diced
● 2 TBSP Lemon Juice
● ½ cup Sugar
● 1 TBSP Cornstarch
● 1½ tsp Cinnamon, divided
● ½ cup Flour
● ½ cup Brown Sugar
● 4 TBSP cold Butter, diced
● ½ cup Muesli or Granola
● ½ cup Walnuts, chopped

Pear Crisp Recipe Mise en Place:

● Cutting Board
● Knife
● Peeler
● Measuring Spoons
● Measuring Cup
● 2-qt Baking Dish
● 1 Medium Bowl
● Spatula or Spoon
● Pastry Cutter
● Wire Rack

Pear Crisp Recipe Directions:

● Preheat oven to 375°.
● Combine 6 cups fresh pears (that is 6 cups after peeling, coring, and dicing) and 2 tablespoons of lemon juice in a 2-quart baking dish toss the pears to coat with the lemon juice.

● Combine ½ cup sugar, 1 tablespoon of cornstarch and 1 teaspoon cinnamon in a separate bowl.
● Pour sugar mixture over pears in baking dish, toss with fork to coat.
● Combine ½ cup flour, ½ teaspoon cinnamon and ½ cup of brown sugar in a separate bowl.

● Add 4 tablespoons of cold, diced butter to the brown sugar-flour mixture. Cut in butter until your mixture resembles pebbles.
● Add ½ cup muesli (or granola) and ½ cup of chopped walnuts to flour mixture, stir in.

● Sprinkle flour mixture evenly over pear mixture in baking dish.

● Bake at 375° for 40-50 minutes or until pears are tender and topping is golden brown.
● Cool for 20 minutes on a wire rack.

● Serve warm or cold.
● Refrigerate leftovers.

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White Chocolate Dipped Soft Molasses Cookies with Pear and Ginger

White Chocolate Dipped Soft Molasses Cookies with Pear and Ginger. Quite possibly the perfect Christmas cookie.

I think on everyone’s holiday baking list there needs to be at least one variation of spiced soft molasses cookies . They are really easy to make, and can be customized to any way you want them. They are amazing as is filled with warm, winter spices, soft and chewy and rolled in sugar before baking for that sugary crunch and to add a little holiday sparkle.

I started off with my basic soft molasses cookies recipe that I have been using for years and mixed it up a little this year with adding in diced dried pear and diced crystallized ginger. The dough needs to chill after it is made so I made the dough at night, popped in the fridge to chill overnight and baked the next day. I actually made several doughs that needed chilling. Half my fridge is chilled dough, half my freezer is baked cookies. I love the holidays .

I love the sparkle the sugar adds to the finished cookies. These are great as is, you don’t have to go the extra step and dip in white chocolate then top with sprinkles like I did. I wanted to make them look even fancier so I went for it. A little excess at the holidays is a-ok in my book.

I melted some Guittard vanilla white chocolate chips for these cookies. You can use any white chocolate you like – chips or bars. Doesn’t matter to me. I melted over a double boiler then added in a little bit of coconut oil to thin the chocolate a little bit more to make it easier for dipping.

Once dipped I topped with sprinkles. I made my own “snow” mix with Wilton white non-pareils ( those things get everywhere!), white jimmies and big sugar crystals.

The trick to keeping these cookies soft is to slightly under bake by a minute. You want the middle just set, so when they cool they aren’t as crisp as a ginger snap. These are thick, soft, chewy cookies.

I use a medium size cookie scoop for these so I have big, 3″ cookies. I am all for big cookies, especially molasses cookies. The scoop is a 1 1/2 Tbsp amount, also called a #40 scoop. It is my go-to scoop for most cookies.


Great make-ahead recipe for a dinner party. Even the kids liked it and I didn't think they were too sweet. The pears were just right, but since we made this in a pinch with what was on hand, I can say that vanilla Greek yogurt and ginger snaps can also be used to good effect. Thrifty: after the pears are eaten, add enough sugar to the remaining liquid to make a simple syrup to spice up cocktails.

I added 1/2 bottle of champagne to the poaching liquid. I served this at an elegant New Year's Eve dinner. It was a hit. The addition of the champagne kept it for being to syrupy sweet.

The dish was delicious and the presentation was very nice. I could find cream fraiche so I used vanilla ice cream which was good. I couldn't find the amaretti cookies either and wished I read the reviews for a substitute.

I make a similar dish but steam the pears after coring them. Put the spiced into the core space, along with some honey. Delicious.

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This cake calls for Bosc pears, which are easy to find and lend themselves well to baking. You’ll need two medium pears for this recipe!

It is very important to use firm, just barely ripe pears for this recipe. This ensures that they will hold their shape and texture in the baked cake. Overripe pears will become mushy during baking. If you can’t find Bosc pears, Comice or Anjou will work too.

This recipe makes one 8-inch cake layer. You’ll need an 8-inch (2-inch deep) cake pan for this recipe. To ensure it comes out cleanly, be sure to grease and line the cake pan with parchment paper.

This pear cake batter uses the creaming method. You’ll want to use a stand mixer fitted with a paddle attachment (or hand mixer) to prepare the batter.

Microwave Pear Crisp in a Mug

Fresh, ripe, juicy pears are one of my favorite foods. To eat such a pear any way but fresh with the juice running down my chin and through my fingers is almost sacrilegious. However, I came across this wonderful recipe for pear crisp in a mug and decided it was worth sacrificing one juicy pear to try it.

1 pear, sliced thin
1/2 tsp cinnamon, divided
2 tsp brown sugar, divided
1 Tbsp oat flour
2 Tbsp rolled oats
1/2 tsp butter, melted (for dairy free, substitute canola or coconut oil)

In a small bowl, toss together pear slices, 1/4 teaspoon cinnamon, and 1/2 teaspoon brown sugar pour into a microwave-safe ramekin or large coffee mug.

In a separate bowl, mix together the oat flour, oats, oil, and remaining brown sugar and cinnamon. Pour this over the pear slices.

Microwave on HIGH for 1 to 1:30 minutes.

Adapted from Microwave Pear Crisp by Act like a Woman, Eat like a Man.


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