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Easy Persimmon Cookies Everyone Will Love

Soft, cake-like persimmon cookies made with ripe Hachiya persimmons, warm spices, and optional nuts or fruit. Cozy, gently sweet, and perfect for fall and holiday baking.
Print Recipe
Prep Time 20 minutes
Bake time 15 minutes
Total Time 45 minutes
Servings: 6
Course: Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

For the Cookies

  • 2 large very ripe Hachiya persimmons 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
  • 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
  • 3/4 cup chopped walnuts or pecans optional
  • 1/2 cup raisins or chopped dates optional

Optional Orange Glaze

  • 3/4 cup powdered sugar
  • 1 to 2 tablespoons orange juice

Method
 

Prepare the Persimmons
  1. Slice off the tops of the very soft Hachiya persimmons. Scoop the flesh into a bowl and puree until smooth. Measure out 1 cup of pulp.
Preheat and Prep
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix the Dry Ingredients
  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
Cream Butter and Sugars
  1. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Add Wet Ingredients
  1. Beat in the egg, vanilla extract, orange zest, and persimmon pulp. The batter may look slightly curdled, which is normal.
Combine
  1. Add dry ingredients to the wet mixture and mix on low speed just until combined. Do not overmix.
Fold in Add Ins
  1. Gently stir in nuts and raisins if using.
Scoop
  1. Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake
  1. Bake for 11 to 13 minutes, until edges are set and tops look dry and lightly golden. Cookies should spring back lightly when touched.
Cool
  1. Let cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.
Optional Glaze
  1. Whisk powdered sugar with orange juice until smooth. Drizzle over cooled cookies if desired.

Notes

 
  • Use only fully ripe Hachiya persimmons that are jelly soft
  •  Do not overmix after adding flour
  • Cookies should remain pale and soft, not deeply browned
  •  Limit add-ins to 1 to 1 1/4 cups total for best texture

Storage Instructions

Room Temperature

Store in an airtight container for 2 to 3 days. Add a small piece of bread or apple slice to keep cookies soft.

Refrigerator

Keeps up to 1 week. Bring to room temperature before serving.

Freezer

Freeze baked cookies up to 2 months. Thaw at room temperature.

Freeze the Dough

Scoop dough onto a tray and freeze until firm. Store frozen dough and bake from frozen, adding 1 to 2 minutes.