The Best Pear Cookie
You’ve probably never thought about making pear cookies before, but I guarantee that once you try them, they will become your go-to pear recipe! Cookies are the most popular homemade dessert. They are easy to make, healthier than store-bought, and are a convenient grab-and-go dessert.
Easy Pear Cookie Recipe
Baking your own cookies will fill your kitchen with a delectable aroma. The smell of freshly baked cookies is so welcoming and comforting, that real estate agents will put out a spread of cookies to help sell houses.
Old Fashioned Pear Cookie Ingredients
- Pear: Pear is the star of the show. You can use fresh or canned pears. Canned pears will have more moisture and sugar if canned in syrup. Fresh pears should be diced into small pieces, so that they cook through during the baking process. You can learn more about the health benefits of pears in this article.
- Flour: Flour is the glue that holds the ingredients together. Flour provides structure to keep the cookie shape. For flour substitutions, see below.
- Baking powder: Make sure to use aluminum-free baking powder (aluminum consumption and cooking in aluminum have been linked to Alzheimer’s disease).
- Salt: Salt enhances the flavors of the ingredients, and holds moisture in the cookie for proper texture.
- Vanilla: Vanilla enhances the flavors of the ingredients, in addition to giving off its own flavor.
- Sugar: Sugar gives flavor and texture to the cookies, while also locking in moisture to prevent drying.
- Butter: Butter provides moisture and flavor to the pear cookies. Butter provides the best flavor for cookies, however, substitute options are listed below.
- Eggs: Eggs provide leavening, texture, and structure to the cookies. Substitute options for eggs are listed below.
- Cinnamon: Cinnamon adds interest to the cookie taste. The rest of the ingredients tend to be a bit bland, so cinnamon will add a bit of pop to the flavor.
Equipment Needed to Make Pear Cookies
How to Make Homemade Pear Cookies
- 2½ cups flour
- 1 cup sugar
- 1 cup mashed or finely diced pear (about 1 medium pear, or 1 pint (16 ounces) of canned pears)
- ½ cup butter (room temperature)
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- ½ teaspoon salt
- Mix room temperature butter (or melted if there is no time to warm) and sugar until smooth.½ cup butter, 1 cup sugar
- Beat in the egg, vanilla, and pear.1 large egg, ½ teaspoon vanilla, 1 cup mashed or finely diced pear
- Stir in baking powder, salt, cinnamon, and flour (it is easiest to leave the flour for last if mixing by hand).2½ cups flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon
- Cover and chill for at least 1 hour.
- Preheat oven to 400°F.
- Arrange heaping tablespoons full of dough on a cookie sheet (about 2 Tablespoons per cookie)
- Bake on an ungreased cookie sheet, at 400°F for about 11 minutes, until the tops or edges start to turn golden brown.
- Let the pear cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack.
Pear Cookie Recipe Substitutes
- Oatmeal pear cookies: Substitute 1.25 cup of flour with 1.25 cup of oats. Oats contain more minerals essential for health than all purpose flour. These minerals include magnesium, manganese, zinc, phosphorus, potassium, and fiber.
- Caramel pear cookies: Drizzle melted caramel over top of the cookies, or mix in 3/4 cup of caramel bits into the cookie dough.
- Healthy pear cookies: Substistute 1.25 cup of flour with 1.25 cup of oatmeal, substitute 1 cup of sugar with 3/4 cup of honey or REAL maple syrup. Oats are higher in protein and fiber than flour, and reduces blood sugar spikes and crashes when compared to flour. Honey and REAL maple syrup also have nutritional benefits over sugar, you can learn more in this post.
- Spiced ginger pear cookies: Add 1 teaspoon of ginger to the cookie dough, or substitute it for 1 teaspoon of cinnamon.
- Honey pear cookies: Substitute 1 cup of sugar for 1 cup of honey.
- Room temperature butter: Using butter that is at room temperature results in the best cookies. It is soft enough to thoroughly mix, and avoids clumps of butter in the dough.
- Chilling the dough: Chilling the cookie dough for an hour prevents the cookies from spreading thin while baking. If you’re short on time, you can chill the dough for 24 hours before baking with excellent results.
- Cookie size: Keeping the cookies the same size per oven batch is important for consistent baking results. A cookie that is twice the size of another on the same pan will take longer to bake, resulting in one cookie being too doughy while the other becomes crispy.
- One batch at a time: Baking one batch at a time, in the middle of the oven will result in the most thorough bake.
- Cooling the cookies: Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack. Moving the cookies too soon will result in breaking or smushing the cookies. Moving the cookies too late can result in an overcooked bottom.
- Cookie storage: Cookies taste best when eaten within 10 days of baking. If you want to store cookies for a long time (maybe for holiday prep), put the cookies in a freezer container and freeze them for up to 6 months. Allow a few hours for cookies to thaw before eating.
Other Pear Recipes:
If your pear tree is full of pears, check out our other pear recipes: