Persimmon Cookies are the ultimate soft, moist spice cookies made with ripe persimmon pulp that creates incredibly tender texture and subtle fruity sweetness perfect for fall baking and holiday celebrations. These treasured persimmon cookies are based on a cherished grandmother’s recipe that transforms very ripe persimmons into gloriously soft cookies studded with toasted nuts and plump raisins, all enhanced with warm spices like cinnamon, nutmeg, and clove. The persimmon pulp acts similarly to pumpkin puree or applesauce, creating cookies that stay wonderfully moist for days without any risk of drying out.
Whether you’re looking for unique fall desserts, ways to use abundant persimmon harvests, or simply wanting to try something different from typical cookies, these persimmon cookies deliver old-fashioned flavor with tender, cake-like texture. The dough freezes beautifully, making them perfect for make-ahead baking during busy holiday seasons.
Why You’ll Love This Persimmon Cookies Recipe
These persimmon cookies prove that heirloom family recipes endure for good reason—they simply work beautifully and taste incredible. The very ripe persimmon pulp creates moisture that keeps these cookies soft and tender even days after baking, unlike typical cookies that dry out quickly. The persimmons provide subtle sweetness and fruity depth without overwhelming flavor, allowing the warm spices to shine through.
The combination of toasted nuts and raisins or cranberries adds textural interest and complementary flavors that make each bite complex and satisfying. Toasting the nuts beforehand intensifies their flavor and creates wonderful aroma. The spice blend of cinnamon, nutmeg, and clove tastes like classic fall baking—reminiscent of pumpkin pie or spice cake but uniquely their own.
These cookies also solve the common problem of what to do with very ripe persimmons. When Hachiya persimmons reach that perfect jelly-soft ripeness, they’re often too delicate to eat fresh but absolutely ideal for baking. This recipe transforms potentially wasted fruit into something truly special, making it both practical and delicious.
Ingredients for Persimmon Cookies
Cookie Dough Base
- ½ cup (113g) butter, softened – Creates rich flavor and tender texture
- 1 cup (200g) granulated sugar – Provides sweetness
- 1 egg – Binds ingredients and adds structure
- 1 teaspoon (5ml) baking soda – Provides lift and tender crumb
- 1 cup (260g) ripe persimmon pulp (about 1-2 very ripe persimmons) – Creates moisture and subtle fruity flavor
Dry Ingredients and Mix-ins
- 2 cups (250g) all-purpose flour – Creates structure
- ½ teaspoon (2.5ml) kosher or sea salt – Enhances flavors
- ½ teaspoon (2.5ml) ground cinnamon – Adds warm spice
- ¼ teaspoon (1.25ml) ground nutmeg – Provides aromatic depth
- ¼ teaspoon (1.25ml) ground clove – Adds sophisticated spice note
- 1 cup (120g) chopped toasted nuts (walnuts or pecans) – Adds crunch and nutty flavor
- 1 cup (145g) raisins or dried cranberries – Provides chewy sweetness
Ingredient Notes
Persimmon Selection: This recipe requires Hachiya persimmons (the acorn-shaped variety), not Fuyu persimmons (the flat, squat variety). Hachiya persimmons must be extremely ripe—so soft they’re almost jelly-like inside—before they lose their astringency and become sweet. Unripe Hachiyas are inedibly bitter. Wait until they’re completely soft and almost translucent before using.
Extracting Persimmon Pulp: The easiest method is to lift off the leaf/stem section from the top of the very ripe persimmon, then use a spoon to scoop out all the soft pulp inside. Break up the pulp slightly before adding to the batter, though it will break up more during mixing. Some small intact pieces are fine and add texture.
Butter Temperature: Softened butter (room temperature for 30-60 minutes) creams properly with sugar. It should be soft enough to leave an indent when pressed but not melted.
Toasted Nuts: Toast walnuts or pecans in a 350°F oven for 8-10 minutes or in a dry skillet over medium heat for 5-7 minutes until fragrant. Toasting dramatically improves their flavor and creates better texture in the finished cookies.
Dried Fruit Options: Traditional raisins work beautifully, but dried cranberries add tart contrast that complements the sweet persimmons. Chopped dates or dried cherries also work well.
Spice Adjustments: The spice amounts create subtle warmth. If you love spiced cookies, feel free to increase cinnamon to 1 teaspoon and double the nutmeg and clove for more pronounced flavor.
Step-by-Step Instructions
Step 1 – Prepare Oven and Pan
Preheat your oven to 325°F (163°C). Grease a baking sheet with butter or cooking spray, or line it with parchment paper for easiest cleanup and to prevent sticking.
Step 2 – Extract and Prepare Persimmon Pulp
Lift the leaf/stem section from the top of each very ripe persimmon. Use a spoon to scoop out all the soft, jelly-like pulp from inside, discarding only the skin. Measure out 1 cup (260g) of pulp. Break up the pulp slightly with a fork or spoon to make the texture less varied, though it doesn’t need to be completely smooth. Some small intact pieces add nice texture to the finished cookies.
Step 3 – Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light, fluffy, and noticeably paler in color, about 2-3 minutes. This incorporates air that creates tender cookies.
Step 4 – Add Egg and Persimmon
Add the egg to the butter mixture and beat until fully incorporated. Add the baking soda and persimmon pulp, then mix well. The mixture may look a bit clumpy at this stage—this is completely normal. The persimmon pulp has a thick, gel-like consistency that doesn’t immediately smooth out, but it will integrate as you continue mixing.
Step 5 – Prepare Dry Ingredients
In a separate bowl, combine the all-purpose flour, salt, ground cinnamon, ground nutmeg, and ground cloves. Whisk together by hand for about 30 seconds until the spices are evenly distributed throughout the flour.
Step 6 – Combine Wet and Dry
Add the dry flour mixture to the wet persimmon mixture. Stir with a wooden spoon or spatula just until combined and you no longer see dry flour streaks. Don’t overmix, as this develops gluten and creates tough cookies rather than tender ones.
Step 7 – Fold in Nuts and Fruit
Stir the toasted chopped nuts and raisins or dried cranberries into the dough until evenly distributed throughout. At this point, you can chill the cookie dough in the refrigerator for 30 minutes to 1 hour if desired—chilling helps the cookies maintain better shape and creates fluffier texture, though it’s optional.
Step 8 – Scoop and Space Cookies
Using a medium cookie scoop (or a spoon), drop portions of dough onto your prepared baking sheet. Keep the cookies small (about 1½ tablespoons each) and space them far apart—at least 2 inches—as these cookies spread significantly during baking. You’ll likely need to bake in multiple batches.
Step 9 – Bake Until Set
Bake in the preheated 325°F oven for 15-18 minutes, checking at 15 minutes. The cookies are done when they’re set in the center and light golden brown around the edges. The tops will still look pale and soft—this is correct. Don’t overbake or they’ll lose their characteristic soft, moist texture.
Step 10 – Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. These cookies are delicious warm but develop even better flavor after sitting for several hours or overnight as the spices meld.
Pro Tips for Success
Wait for Perfect Ripeness: This is the most critical factor. Hachiya persimmons must be extremely soft—almost uncomfortably squishy—before they’re ready. Hard or even slightly firm persimmons are astringent and bitter. Wait until they feel like water balloons.
Don’t Skip Toasting Nuts: Raw nuts taste bland compared to toasted nuts. The 8-10 minutes of toasting transforms their flavor completely and creates better texture in the cookies.
Space Cookies Generously: These cookies spread more than typical drop cookies due to the moisture from persimmon pulp. Give them plenty of room or they’ll merge together during baking.
Chill for Best Results: While optional, chilling the dough for 30 minutes to an hour creates noticeably fluffier, better-shaped cookies that spread less during baking.
Low Temperature Matters: The 325°F baking temperature is lower than typical cookies. This gentle heat allows the cookies to bake through without over-browning, preserving their soft texture.
Freeze the Dough: The recipe notes that dough freezes well. Scoop cookies onto a baking sheet, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 2-3 extra minutes to baking time.
Flavor Variations
Chocolate Chip Persimmon Cookies: Add 1 cup chocolate chips or chunks to the dough for chocolate lovers, similar to our giant cookie cake.
Orange Spice Persimmon: Add 1 tablespoon orange zest and ½ teaspoon orange extract for bright citrus notes that complement the persimmon.
Ginger Persimmon Cookies: Add 1 teaspoon ground ginger and ¼ cup chopped crystallized ginger for spicy-sweet kick.
Maple Glazed: Drizzle cooled cookies with maple glaze (powdered sugar mixed with maple syrup and milk) for extra sweetness.
White Chocolate Cranberry: Replace raisins with dried cranberries and fold in ½ cup white chocolate chips for festive combination.
Serving Suggestions
Serve Persimmon Cookies with hot coffee, spiced tea, or warm apple cider for perfect fall afternoon refreshment. Their soft, cake-like texture makes them ideal for breakfast or brunch alongside our Italian Easter cookies and other tender cookies. Arrange them on decorative platters for holiday cookie exchanges or gift boxes.
Package them in clear cellophane bags tied with autumn-colored ribbons for Thanksgiving hostess gifts or holiday presents. Stack them in decorative tins lined with parchment paper for impressive homemade gifts that showcase seasonal baking. They also make wonderful additions to fall dessert tables alongside pumpkin pie, apple crisp, and other harvest treats.
For special presentation, dust cooled cookies lightly with powdered sugar or drizzle with simple vanilla glaze for elegant finishing touch.
Storage and Freezing Instructions
Room Temperature: Store completely cooled cookies in airtight containers at room temperature for up to 5 days. The persimmon pulp keeps them incredibly moist, so they actually improve after a day or two as flavors meld.
Refrigerator: These cookies don’t require refrigeration but can be refrigerated in airtight containers for up to two weeks. Bring to room temperature before serving for best texture and flavor.
Freezing Baked Cookies: Freeze completely cooled cookies in airtight containers or freezer bags for up to 3 months. Layer parchment paper between stacks to prevent sticking. Thaw at room temperature for best texture.
Freezing Dough: Scoop cookie dough into portions, freeze on a baking sheet until solid, then transfer to freezer bags. Freeze up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time. This is incredibly convenient for having fresh-baked cookies anytime.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 115 |
| Protein | 2g |
| Carbohydrates | 17g |
| Fat | 5g |
| Fiber | 1g |
| Sodium | 67mg |
Based on 36 servings (1 cookie each). Nutritional values are approximate.
FAQ About Persimmon Cookies
Can I use Fuyu persimmons instead of Hachiya?
No, Fuyu persimmons (the flat, squat variety) have different texture and moisture content than Hachiyas. Fuyus remain firm when ripe and don’t have enough moisture or the right consistency for this recipe. You must use very ripe Hachiya persimmons (the acorn-shaped variety) for proper results.
How do I know when Hachiya persimmons are ripe enough?
Hachiya persimmons are ready when they’re extremely soft—almost translucent and jelly-like inside. They should feel like soft water balloons when gently squeezed. The skin should be deep orange and may even have some brown spots. If there’s any firmness at all, they’re not ready and will be astringently bitter.
Why are my persimmon cookies spreading too much?
Excessive spreading usually results from butter that’s too soft or melted, dough that’s too warm, or insufficient spacing on the baking sheet. Make sure butter is softened but not melted, chill the dough before baking if your kitchen is warm, and space cookies at least 2 inches apart.
Can I make these cookies without nuts?
Absolutely! Simply omit the nuts or replace them with additional raisins, dried cranberries, chocolate chips, or other mix-ins you prefer. The cookies will still have wonderful texture and flavor.
Persimmon Cookies honor treasured family baking traditions while showcasing unique fall ingredients that transform very ripe fruit into something truly special. The gloriously soft, moist texture combined with warm spices, toasted nuts, and plump dried fruit creates cookies that taste like autumn in every bite. Whether you’re discovering persimmon baking for the first time or returning to a beloved family recipe, these cookies deliver old-fashioned goodness that stays wonderfully soft for days and fills your kitchen with irresistible spice-scented warmth.
