If you haven’t tried persimmon cookies, it’s time to add them to your holiday cookie 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.
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 in his backyard and brought me a few at the perfect time to share this recipe.
One of our readers and a long-time family friend sent this persimmon cookie recipe to me. 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 a love of cooking and eating and led to a career that I love. Being able to share recipes is a dream come true.
What You’ll Need…
Baking with Persimmons
Persimmons are a winter tree fruit. In the US, several varieties of persimmon 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. Perfect for salads.
Hachiya persimmons are taller and 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. Getting pulp from ripe Hachiya persimmons is easier 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 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, getting one cup of pulp takes 3 to 4 Hachiya persimmons. Of course, this all depends on their size.
Freezing Persimmon Pulp
If you have ripe persimmons but aren’t ready to make cookies, 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℉
- Combine the flour, baking soda, baking powder, salt, and spices in a medium bowl. Whisk to combine.
- Cream the sugar with the butter in a mixing bowl 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 the spoonful onto a parchment-lined baking sheet.
- Bake the cookies for 10-12 minutes. They will be soft but have a nice golden brown color.
- NOTE: Oven temperatures vary. Make sure to watch them closely the first time you make them.
Recipe Variations
Gluten-free Persimmon Cookies
This type of cookie works well with gluten-free flour. I like King Arthur’s (affiliate link)One-to-One Gluten-Free Blend.
Iced Cookies
You can make a simple glaze to ice these cookies by mixing confectioner sugar and orange juice together.
- 2 cups confectioners’ sugar
- 1/4 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 of Grammie’s Persimmon Cookies
Denise remembers always having these cookies at Christmas in her childhood. Grammie was her mom’s stepmom. 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 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 she was living in Hawaii. She was so much a part of her life that Denise still catches herself wanting to share things with her.
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Persimmon Cookies
Prevent your screen from going dark
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.
Preheat your oven to 350℉
In a medium bowl combine the flour, baking soda, baking powder, salt, and spices. Whisk to combine.
2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Baking powder, ¼ tsp Kosher salt, ½ tsp Ground cloves, ½ tsp Ground cinnamon
In a mixing bowl cream the sugar with the butter until it’s light and fluffy.
1 cup Sugar, 1 cup Unsalted butter
Add the egg and beat again.
1 egg
Mix in the persimmon pulp, nuts, and raisins.
1 cup persimmon pulp, 1 cup Raisins, 1 cup Walnuts
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. NOTE: The dough will not spread as it bakes so press the dough slightly to thin out the cookies and make sure they cook more evenly.
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.
- 2 cups confectioners’ sugar
- 1/4 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.
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Serving: 1 cookieCalories: 152kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 57mgFiber: 1gSugar: 6gCalcium: 17mgIron: 1mg
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