Easy Persimmon Cookies Everyone Will Love

Persimmon cookies are the kind of treat that makes a chilly day feel warmer. They’re soft, lightly spiced, and naturally sweet from ripe persimmons. If you’ve never baked with persimmons before, this is a great place to start—no fuss, just simple steps and delicious results.

These cookies taste like a cross between pumpkin bread and a snickerdoodle, with a tender crumb and a hint of orange and spice. Bake a batch, and your kitchen will smell like the holidays.

What Makes This Special

Persimmons bring a unique sweetness that feels rich without being heavy. When fully ripe, Hachiya persimmons turn jammy and perfect for baking, giving cookies a moist, cake-like texture.

We’ll keep the spices simple—cinnamon, nutmeg, and a touch of ginger—so the fruit shines. A little orange zest brightens everything. And because the batter is quick to mix, this is an easy weekend bake that’s as comforting as it is memorable.

Shopping List

• 2 large very ripe Hachiya persimmons (for about 1 cup persimmon pulp)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional but nice)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional but brightens flavor)
• 3/4 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chopped dates (optional)

Step-by-Step Instructions

1. Prep the persimmons: Use Hachiya persimmons that feel very soft, like a water balloon.Slice off the top, scoop the flesh into a bowl, and puree until smooth. You want about 1 cup of pulp.
2. Preheat and pan: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
3. Whisk the dry mix: In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.Set aside.
4. Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
5. Add wet ingredients: Beat in the egg, vanilla, orange zest, and persimmon pulp. The mixture may look slightly curdled—totally fine.
6. Combine: Add the dry ingredients to the wet and mix on low just until no flour streaks remain. Do not overmix.
7. Fold in extras: Stir in nuts and raisins if using.These add texture and a little chew.
8. Scoop: Drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. The dough will be soft.
9. Bake: Bake 11–13 minutes, until the edges are set and the tops look dry and lightly golden. They should spring back when touched.
10. Cool: Let cookies rest on the sheet for 3 minutes, then transfer to a rack to cool completely.They’ll firm up as they cool.
11. Optional glaze: For a simple finish, whisk 3/4 cup powdered sugar with 1–2 tablespoons orange juice. Drizzle over cooled cookies.

How to Store

• Room temperature: Store in an airtight container for 2–3 days. Slip in a small piece of bread or a slice of apple to keep them soft.
• Refrigerator: Keeps for up to 1 week.Bring to room temp before serving for the best texture.
• Freezer: Freeze baked cookies for up to 2 months. Layer with parchment in a freezer-safe container. Thaw at room temperature.
• Freeze the dough: Scoop dough onto a tray, freeze until firm, then bag.Bake from frozen, adding 1–2 minutes to the bake time.

Why This is Good for You

Persimmons are rich in fiber and antioxidants like vitamin A and C, which support eye health and immunity. The spices bring more than flavor: cinnamon and ginger offer warming comfort and a little digestive support. Nuts add healthy fats and a satisfying crunch.

While these cookies are still a treat, they lean into natural sweetness and cozy spices that feel nourishing.For more cookie options, visit our cookies in the special Christmas edition.

Common Mistakes to Avoid

• Using the wrong persimmon: Hachiya persimmons must be fully ripe and jelly-soft. Fuyu persimmons are crisp and not ideal for this recipe unless pureed very soft. Unripe Hachiyas taste astringent.
• Overmixing the batter: Once the flour goes in, mix just until combined.Overmixing makes dense, tough cookies.
• Skipping the parchment: These cookies are moist and can stick. Parchment or a silicone mat helps them bake evenly and release cleanly.
• Overbaking: They should look set but not deeply browned. Overbaking dries them out and kills the tender, cake-like texture.
• Too much add-in: Keep nuts/raisins to about 1 to 1 1/4 cups total.More than that can weigh down the batter.

Variations You Can Try

• Chocolate chip twist: Fold in 3/4 cup dark chocolate chips instead of nuts and raisins. The bittersweet notes pair well with persimmon.
• Spice-forward: Increase cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon cloves for a bolder, holiday flavor.
• Oatmeal version: Swap 1/2 cup flour for 1/2 cup quick oats. The cookies will be heartier with a little chew.
• Citrus glaze: Drizzle with lemon glaze instead of orange for a brighter, tangy finish.
• Dairy-free: Use plant-based butter and check that your sugars are vegan-friendly.Texture stays soft and tender.
• Whole wheat boost: Replace 1/2 cup all-purpose flour with whole wheat flour. Add 1 tablespoon extra persimmon pulp to keep them moist.

FAQ

Can I use Fuyu persimmons instead of Hachiya?

You can, but make sure they’re very soft and pureed smooth. Hachiya persimmons naturally give a better, custardy texture.

If using Fuyu, consider grating them and then blending to a puree for a similar effect.

My persimmons aren’t ripe. How do I ripen them faster?

Place them in a paper bag with a banana or apple and leave at room temperature for 1–3 days. They’re ready when they feel extremely soft and almost jelly-like.

Why is my batter runny?

Persimmon pulp can vary in moisture.

If the batter seems too loose, stir in 1–2 tablespoons of flour just until it thickens to a scoopable consistency.

Do I need to peel the persimmons?

No. Scoop out the flesh and puree; the skins are tough and not needed for the batter. Peeling isn’t necessary and can be messy.

Can I reduce the sugar?

Yes.

You can cut the granulated sugar by 2–3 tablespoons without losing structure. Keep the brown sugar for moisture and flavor.

How do I keep the cookies soft?

Don’t overbake, cool fully, and store in an airtight container. For extra insurance, add a small piece of bread to the container—the cookies will absorb the moisture and stay tender.

Can I make them gluten-free?

Use a 1:1 gluten-free baking flour with xanthan gum.

The texture will be a bit more delicate but still soft and moist.

What’s the best way to measure flour?

Use the spoon-and-level method: fluff the flour, spoon it into the cup, and level with a knife. This avoids packing too much flour, which can make cookies dry.

Wrapping Up

Persimmon cookies are a cozy, fuss-free bake with big flavor and a soft, comforting crumb. With ripe fruit, warm spices, and a few pantry staples, you’ll have a batch that feels special and homey.

Keep this recipe on hand for fall and winter, or anytime you spot ripe persimmons at the market. It’s simple, flexible, and wonderfully satisfying.