Time to make some homemade persimmon cookies. Persimmons are one of those fruits that many in the United States aren’t too knowledgeable about. But they are a fantastic fruit and you can make some awesome cookies with them.
This persimmon cookie recipe is super easy to make and tastes amazing. They remind me of a mix between pumpkin cookies, a raisin cookie, and a chocolate chip cookie. These persimmon cookies are soft and chewy with a slight persimmon taste and are just a delight to eat. They are perfect for the holiday season. Let’s get baking!
What are persimmons?
If you are not familiar with persimmons they are a fruit that originated in China and were introduced in the US in the late 1800’s. With that said there is also a native persimmon variety to the Midwest and Eastern United States. However, those are not found in the Western States so we get the common Asian varieties here the Fuyu and the Hachiya.
I have a whole article all about persimmons that you can read. It talks about where they come from, what the health benefits are, how to eat them, and what they taste like.
The Ingredients
To make this tasty persimmon cookies recipe you need several simple ingredients:
- Persimmons – You can’t make persimmon cookies without persimmons. You can use ripe Fuyu persimmons or Hachiya persimmons. This recipe shows ripe Hachiya persimmons. I imagine you could use any persimmon variety, but these are the ones I use and have access to.
- Flour – I always just use regular all purpose flour.
- Salt
- Cinnamon
- Baking powder
- Baking soda
- Nutmeg
- Ground cloves
- Butter – You need softened room-temperature butter and it can be unsalted or salted. If you use salted butter, reduce the amount of added salt in half.
- White granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Raisins
- Walnuts
- Chocolate chips
NOTE: You can use just baking powder or just baking soda, but the amounts will vary. NOTED in the recipe card further down. Also the nutmeg, ground cloves, cinnamon, raisins, and walnuts are all optional, but they give it a nice flavor and texture element.
Tools/Equipment
- Mixer
- Food processor (Amazon Affiliate Link: As an Amazon Affiliate I earn on qualifying purchases)
- Bowl
- Spatula
- Sheet pan or cookie sheet or baking sheet
- Silicone baking mat or parchment paper
- Spoons
How to make persimmon cookies at home
Preheat the oven to 350F/176C.
Rinse and dry the ripe persimmons you will need 2 large ones or 3 medium ones. Remove the tops with your fingers, they should come right off. You can peel them if desired but I never do.
Slice them into wedges and place them in a food processor. Blend until you have a puree. You need between 2/3 cup and 3/4 cup of fresh persimmon puree. It doesn’t need to be exact.
TIP: Make sure they are ripe. They will be very soft when you squeeze them like a tomato or ripe plum. And if you taste it it will be sweet and no chalky, astringent taste.
Make the persimmon cookie dough
Now whisk together the dry ingredients in a medium bowl. So add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Whisk together really well or use a sifter.
In a large bowl cream together the softened butter and the white granulated sugar and the brown sugar. Then add the egg and the vanilla extract and mix. The vanilla is optional. I always add it though.
Next, add the fresh persimmon pulp and mix until combined. Scrape the sides of the bowl as needed.
Add the flour mixture about a third of it at a time and mix until combined. If you don’t have a mixer just use a wooden spoon.
Add the optional raisins, walnuts, and or chocolate chips, and mix until just combined. Just like that the persimmon cookie dough is ready to go. At this point, you can chill the dough in the fridge and bake the cookies later or bake them now.
Baking the easy persimmon cookies
Use two tablespoons and scoop a heaping tablespoon amount and use the other spoon to scrape the dough off onto a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat.
You should be able to get 12 cookies in each pan, this recipe makes around 24 cookies.
Bake at 350F/176C for 12 to 16 minutes until when you poke them with a toothpick the toothpick comes out clean and they are lightly golden brown on top. I usually turn them around in the oven at the 8-minute mark to ensure even baking.
Allow the cookies a few minutes on the pan then transfer to a wire rack to cool completely. You can also eat them while slightly warm as well. Enjoy!
How long do persimmon cookies last?
Store them in an airtight container at room temperature for 3 to 4 days or in the fridge for up to 7 days or so. You can also freeze them for a few months.
Here are other easy cookie recipes you may like:
Hamantaschen Pie Crust Cookies
Persimmon Cookies
Equipment
- Mixer
- Food processor
- Bowl
- Spatula
- Sheet pan or cookie sheet
- silicone baking mat or parchment paper
- Spoons
Ingredients
- 2 to 3 Persimmons enough for 2/3 cup of puree
- 2 cups of all-purpose flour 240g
- 1/2 tsp of salt 2g
- 1 tsp of cinnamon 2g
- 1 tsp of baking powder 5g
- 1/2 tsp of baking soda 2g
- 1/4 tsp of nutmeg 1g
- 1/4 tsp of ground cloves 1g
- 1/2 cup of softened unsalted butter 113g
- 1/2 cup of white granulated sugar 100g
- 1/2 cup of brown sugar 100g
- 1 large egg
- 1/2 tsp of vanilla extract 2g
- 1 cup of raisins optional (160g)
- 1 cup of chopped walnuts optional (115g)
- 1/2 cup of chocolate chips optional (80g)
Instructions
- Preheat oven to 350F/176C.
- Rinse and dry the ripe persimmons. Remove the tops and peel them if desired. Cut into wedges and place in a food processor. Blend until you have a smooth puree.
- In a medium bowl whisk together all the dry ingredients, so the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Add the softened butter to a large bowl with the white sugar and the brown sugar and mix until combined.
- Add the egg and vanilla extract and mix. Then add the persimmon puree and mix. Scrape the sides of the bowl as necessary.
- Pour in the dry ingredients a little at a time mixing until all incorporated and a dough forms. Then mix in any extra ingredients like the raisins, walnuts, and or the chocolate chips. The dough is ready, cover and chill in the fridge or bake right away.
- Spoon large heaping tablespoons worth of cookie dough and place 2 inches apart on a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat. You should be able to get 12 per standard sheet pan.
- Bake for 12 to 16 minutes until golden brown and a toothpick comes out clean when poked in the center.
- Let cool on the pan for a few minutes then transfer to a wire rack to cool the rest of the way. Enjoy!
Notes
Do you like this classic persimmon cookie recipe? Please give it a rating and comment down below, I appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
I had never heard of this kind of cookie before, but had to give it a try. And it did NOT disappoint! Perfect amount of flavor and easy to make. Love this!
So happy to hear that!
Oh my goodness!! I hadn’t had these in years, so I knew they were a must-make. I’m so glad that I made them because they are delish!!
Thank you! Glad you tried these persimmon cookies and liked them!
This is such a delicious way to use persimmons! We loved them!
Thank you!!