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    Home » Recipes » Cookies

    Persimmon Cookies

    Published: Nov 26, 2021 · Modified: Dec 13, 2021 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    persimmon cookies pinterest image
    the best persimmon cookies stacked plus a view of the inside

    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.

    the best persimmon cookies stacked plus a view of the inside

    Table of contents

    • Baking with Persimmons
    • Some History about Grammie's Persimmon Cookies

    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...

    visual of ingredients for persimmon cookies
    • 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
    inside of persimmon cookies, made with raisins and walnuts

    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.

    types of persimmons most commonly used in 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

    1. Preheat your oven to 350℉
    2. In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Whisk to combine.
    3. In a mixing bowl, cream the sugar with the butter until it's light and fluffy.
    4. Add the egg and beat again.
    5. Mix in the persimmon pulp, nuts, and raisins. 
    6. Add the flour mixture and mix until the flour is incorporated. Do not over mix.
    7. Drop by the spoonful onto a parchment-lined baking sheet. 
    8. Bake the cookies for 10-12 minutes. They will be soft but a nice golden brown color. 
    9. NOTE: Oven temperatures vary. Make sure to watch them closely thr first time you make them.  
    baked persimmon spice cookies, fresh out of the oven

    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. 

    a stack of fresh persimmon cookies

    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.

    • Cut Out Sugar Cookie Recipe
    • Shortbread Cookies
    • Christmas Cookies
    • Chocolate Shortbread
    • Salted Chocolate Chip Cookies
    • Blondie Recipe

    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!

    Favorite Saved!

    Persimmon Cookies

    Laura Reigel
    This is the best persimmon cookie recipe. These cookies are made with fresh persimmon pulp and holiday spices. They're soft, not too sweet, and just the right amount of spice. If you haven't tried persimmon cookies, it's time to add them to your Christmas cookies rotation.
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Cook Time 14 mins
    Total Time 24 mins
    Course Cookies
    Cuisine American
    Servings 32 cookies
    Calories 152 kcal

    Equipment

    • baking sheets
    • parchment paper

    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
    Prevent your screen from going dark

    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

    Gluten-free Persimmon Cookie
    This type of cookie works really 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
    • 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. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1 cookieCalories: 152kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 57mgFiber: 1gSugar: 6gCalcium: 17mgIron: 1mg
    Keyword cookies, holiday cookies, persimmons
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    3770 shares

    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Lucy Fowler

      November 17, 2022 at 4:15 pm

      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!

      Reply
      • Laura Reigel

        November 28, 2022 at 9:25 pm

        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.

        Reply
    2. Lucy Fowler

      November 15, 2022 at 6:11 pm

      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?

      Reply
      • Laura Reigel

        November 16, 2022 at 8:58 am

        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.

        Reply
    3. Cynthia Ayan

      November 09, 2022 at 3:34 pm

      Could I add ginger powder to this recipe and would that be like a half a teaspoon?

      Reply
      • Laura Reigel

        November 12, 2022 at 1:43 am

        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.

        Reply
    4. Jay D.

      November 27, 2021 at 12:23 pm

      4 stars
      I baked these with 25% nut flour and used splenda, omitted the raisins, they turned out well. Thanks

      Reply
      • Laura Reigel

        November 28, 2021 at 7:29 am

        Thank you for the review! I'm so glad to hear that they turned out great. Thanks for sharing your healthified version.

        Reply
    5. Anne

      December 20, 2020 at 8:04 pm

      5 stars
      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.

      Reply
      • Laura

        December 22, 2020 at 11:39 am

        Thank you for the review, Anne! I am glad you enjoyed these. I'm interested to know what the brown sugar version is. 😃

        Reply
    6. Martha

      November 19, 2020 at 5:14 pm

      I boiled my Persimmion to make the purée is that ok with a pinch of salt too until they were soft was that ok?

      Reply
      • Laura

        December 03, 2020 at 11:22 pm

        I am sure that is fine. How did they come out?

        Reply

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