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Persimmon Cookies Recipe

Persimmon Cookies Recipe

Soft persimmon cookies are tender, cake-like cookies made with ripe persimmon pulp, warm spices, and simple pantry ingredients. You love baking them during fall and winter because they’re cozy, fragrant, and an easy way to use seasonal persimmons.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 Cookies
Ingredients Method Notes

Ingredients
  

Persimmon Base
  • 1 cup ripe persimmon pulp (from 2–3 very ripe persimmons)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
Butter and Sugar Mixture
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
Optional Mix-Ins
  • ½ cup chopped walnuts or pecans
  • ½ cup raisins or dried cranberries

Method
 

  1. Mash ripe persimmons and mix with vanilla extract.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Mix in egg, then stir in persimmon pulp mixture.
  5. Add dry ingredients and fold gently to form dough.
  6. Scoop dough onto a baking sheet and bake at 350°F for 12–14 minutes.
  7. Cool on rack before serving.

Notes

  • Always use fully ripe persimmons for the best texture.
  • Don’t overmix the dough once flour is added.
  • A cookie scoop helps keep cookies evenly sized.
  • Slightly underbake cookies to keep them soft.
  • Cool cookies on a rack for the best texture.