If you haven't tried persimmon cookies, it's time to add them to your holiday cookies rotation. This fruit and nut cookie is a fall treat that can't be missed.
The best persimmon cookie recipe is made with fresh persimmon pulp and holiday spices. They're soft, not too sweet, and have just the right amount of spice.
Table of contents
Persimmons are a short-lived fall treat here in California, and they start to get ripe in September, but November and early December are at their peak.
My neighbor has a few trees right in his backyard and brought me a few at the perfect time to share this recipe.
This persimmon cookie recipe was sent to me by one of our readers and a long-time family friend. Denise and I met when her husband and my dad were stationed on Oahu at the same Naval base.
I was good friends with her daughter. We went to middle school and some of our high school together. During high school, we were all transferred to San Diego. Julie and I ended up at different schools but kept in touch.
One of the best things about having a substantial blended military family is that people are from all over the place. I got to try so many different foods growing up. This experience has shaped and given me not only a love of cooking and eating, but it has led to a career that I love. Being able to share recipes is a dream come true.
What You'll Need...
- Sugar
- Unsalted butter, softened
- An egg, room temperature
- Persimmon pulp
- Raisins
- Walnuts, chopped
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Ground cloves
- Ground cinnamon
Baking with Persimmons
Persimmons are a winter tree fruit. In the US, there are several varieties of persimmon that are sold in the market. The most important thing to know about persimmons is which variety to pick for baking.
What Type of Persimmons For Baking
There are two main types of persimmon that you'll see in the US. Fuyu persimmons and Hachiya persimmons. Fuyu persimmons are the short, squat variety and are best for eating when they are really ripe. This type of persimmon has firmer flesh.
Hachiya persimmons are taller acorn-shaped, and they remind me of bright orange Roma tomatoes. This persimmon variety gets very soft when ripe, and it's easy to get pulp from them, which is why they're perfect for baking.
How to Make Persimmon Pulp
Technically you can get persimmon pulp from Fuyu or Hachiya persimmons. It is easier to get pulp from ripe Hachiya persimmons because it is soft and squishy when fully ripe.
To get pulp from Hachiya persimmons, use a spoon to scoop out the pulp and discard the seeds. You can also press the persimmons in a ricer or through a fine sieve.
For Fuyu persimmons, make sure they are very ripe. Peel them, chop them, and remove their seeds. Use a food processor to puree the fruit.
How Many Persimmons For One Cup of Pulp
In my experience, it takes 3 to 4 Hachiya persimmons to get one cup of pulp. Of course, this all depends on their size.
Freezing Persimmon Pulp
If you have ripe persimmons but aren't ready to make cookies yet, you can freeze the pulp for up to six months.
You can freeze the extra puree in 8-ounce containers or ice cube trays. You can add frozen persimmon pulp to smoothies right out of the freezer. If you want to bake with it, bring it to room temperature and use it when thawed.
How To Make Persimmon Cookies
- Preheat your oven to 350℉
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Whisk to combine.
- In a mixing bowl, cream the sugar with the butter until it's light and fluffy.
- Add the egg and beat again.
- Mix in the persimmon pulp, nuts, and raisins.
- Add the flour mixture and mix until the flour is incorporated. Do not over mix.
- Drop by the spoonful onto a parchment-lined baking sheet.
- Bake the cookies for 10-12 minutes. They will be soft but a nice golden brown color.
- NOTE: Oven temperatures vary. Make sure to watch them closely thr first time you make them.
Recipe Variations
Gluten-free Persimmon Cookies
This type of cookie works well with gluten-free flour. I like King Arthurs One-to-One Gluten-Free Blend.
Iced Cookies
You can make a simple glaze to ice these cookies by mixing together confectioners sugar and orange juice.
- 2 cups confectioners’ sugar
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
Storing + Freezing Tips
How To Store Persimmon Cookies
Store persimmon cookies in an airtight container for up to a week. If you want to keep them longer you can freeze them.
Can You Freeze Them?
You can freeze persimmon cookies in an airtight container for up to 3 months.
Hungry For More Cookie Recipes?
You will find a holiday cookie recipe for everyone on your nice list.
My favorite holiday cookies are the classics like Butter Shortbread, dipped in chocolate, even better. Ginger Molasses Cookies and Pecan Finger Cookies always remind me of holidays with my grandma's.
Some History about Grammie's Persimmon Cookies
Denise remembers always having these cookies at Christmas, in her childhood. Grammie was her mom's step-mom. Grammie got the recipe from her mother, and while it's unknown where either of them grew up, this is most likely a California recipe since that's where it originated for Denise.
Grammie was funny, loving, and cranky at times but oh so special. She and Denise had a bond that came from out of the blue. Denise can't explain precisely why they were so close; maybe kindred souls? Grammie never showed any favoritism amongst her grandchildren, but everyone just knew Denise was her favorite. They had an extraordinary bond. Grammie taught Denise to crochet, and she showered her with love.
Denise misses her something fierce. Grammie passed away while we were in living in Hawaii. She was so much a part of her life that Denise still catches herself wanting to share things with her.
➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!
Persimmon Cookies
Equipment
Ingredients
- 1 cup Sugar
- 1 cup Unsalted butter softened
- 1 egg
- 1 cup persimmon pulp
- 1 cup Raisins
- 1 cup Walnuts chopped
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon Kosher salt
- ½ teaspoon Ground cloves
- ½ teaspoon Ground cinnamon
Instructions
- Preheat your oven to 350℉
- In a medium bowl combine the flour, baking soda, baking powder, salt, and spices. Whisk to combine.
- In a mixing bowl cream the sugar with the butter until it's light and fluffy.
- Add the egg and beat again.
- Mix in the persimmon pulp, nuts, and raisins.
- Add the flour mixture and mix until the flour is combined. Do not over mix.
- Drop by the spoonful onto a parchment-lined baking sheet.
- Bake the cookies for 10-12 minutes. They will be soft but a nice golden brown color.
- NOTE: Oven temperatures vary so make sure to check on these.
Laura's Tips + Notes
- 2 cups confectioners’ sugar
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- Storing: Store persimmon cookies in an airtight container for up to a week. If you want to keep them longer you can freeze them.
- Freezing: You can freeze persimmon cookies in an airtight container for up to 3 months.
Lucy Fowler
Thank you for your reply. After I sent you a message I went back and looked at the recipe. I had doubled the recipe and realized that I forgot to double flour causing batter to flatten in oven. I made them again and they were wonderful! I took them to work and my fellow teachers loved them. The persimmons come from a tree in our school garden and were perfect for the recipe. Thank you!
Laura Reigel
Lucy, That's great to hear. We've all been there. I'm so glad they came out this time, and everyone loved them. It's such a special recipe.
Lucy Fowler
I made these and they were flat. Any idea why they did not rise? All my ingredients were fresh and up to date. My fuji pulp was very ripe and wet. Could that be it?
Any suggestions?
Laura Reigel
Lucy, I'm sorry to hear that. Sometimes oven temperature can be an issue. Perhaps your oven wasn't hot enough. The batter can melt before baking if the oven isn't fully heated. I have had an oven that was not properly calibrated before. I used an oven thermometer to check my oven. This can often be overlooked when taking chicken of a casserole, but then with a cookie, it might be more sensitive. I will be baking these cooking again in a few weeks as I alwasy review the recipes when I'm redoing a recipe.
Cynthia Ayan
Could I add ginger powder to this recipe and would that be like a half a teaspoon?
Laura Reigel
Cynthia, you can add dried ginger to this persimmon cookie recipe. Depending on how much ginger flavor you like, you could add between ¼ to ½ teaspoon. I'd love to hear the results if you try it.
Jay D.
I baked these with 25% nut flour and used splenda, omitted the raisins, they turned out well. Thanks
Laura Reigel
Thank you for the review! I'm so glad to hear that they turned out great. Thanks for sharing your healthified version.
Anne
I enjoyed these, it was simple and they came out not too sweet which is what I prefer. I do like the brown sugar versions a bit better though.
Laura
Thank you for the review, Anne! I am glad you enjoyed these. I'm interested to know what the brown sugar version is. 😃
Martha
I boiled my Persimmion to make the purée is that ok with a pinch of salt too until they were soft was that ok?
Laura
I am sure that is fine. How did they come out?