These persimmon cookies are incredibly soft, cakey, sweet, and fruity.
Do you love persimmons? Or are you simply in the mood for a unique seasonal delight? Either way, read on!
I bet you didn’t realize you can use persimmons to make cookies, huh?
It’s not as popular a fall flavor as apples, pumpkin, and pears. But don’t count persimmon out.
Sweet, soft, and juicy, this little fruit is like a tiny flavor bomb. And it is just waiting to be turned into cookies.
So go ahead and add these persimmon cookies to your fall baking repertoire. You’re gonna love them!
A wonderful fall morning involves coffee in one hand and this persimmon cookie in the other!
Persimmons are in season from October to January, making them a perfect ingredient for fall desserts.
Don’t worry if you’ve never thought to try baking with persimmons. It will please you to know that it’s so easy. And it works magnificently.
These persimmon drop cookies are proof.
They’re crisp around the edges with a delicious balance of soft, cakey textures in the middle. The sweetness of ripe persimmons shines through in every bite.
Apart from their remarkable fruity taste, these cookies stand out texturally, too. They burst with chewy raisins and crunchy walnuts.
Their subtle orange hue gives them a festive appeal – perfect for fall and winter holiday celebrations.
As a bonus, this recipe is beginner-friendly. You only need 10 minutes of prep and 15 minutes of cooking time.
So, these drop cookies will be yours to devour in less than half an hour!
You definitely must whip up this fun and fruity holiday treat!
- Persimmons– The star of the show! You want them to be ripe enough that they’re squishy like jelly. This is the perfect baking consistency, and the fruit is sweet.
- Baking Soda– The leavening agent that makes the cookies rise.
- Flour– The base of any cookie recipe. I use all-purpose, but you can use gluten-free flour.
- Spices– These are fall cookies, after all! Persimmons pair perfectly with cinnamon, cloves, and nutmeg.
- Salt– Just a pinch. To enhance the flavor.
- Sugar– To add sweetness to the cookies.
- Butter– For richness and moisture.
- Egg– To bind the ingredients, add richness to the cookies, and help make them rise. Be sure the egg is at room temperature so it blends well with the rest of the ingredients.
- Mix-ins– I use raisins and walnuts. But you can use other cookie ingredients like pecans and chocolate chips.
How to Prepare Persimmons for Baking
First, pick the best type of persimmon. There are two popular varieties to choose from- fuyu and hachiya. Both varieties are sweet with a soft pulp.
Next, be sure to use overripe persimmons. They’re ready once the flesh is mushy, almost like jelly. Underripe persimmons are too tart and crunchy for baking.
Here’s how to prepare persimmons for baking:
- Slice off the stem and squeeze the pulp out.
- Puree it in a blender or food processor.
- You can make it as smooth or chunky as you like.
But you may not need a blender if the persimmons are squishy enough.
Here’s how to do it without the food processor:
- Scoop out the flesh from the skin and place it in a mesh strainer.
- Push the fruit through with the back of a spoon.
How to Make Persimmon Cookies
1. Combine persimmon pulp and baking soda. This will help activate the baking soda early, resulting in fluffy cookies.
2. Combine the dry ingredients. Sift together the flour, spices, and salt. Sifting the dry ingredients will keep the dough smooth and lump-free.
3. Cream the butter and sugar. Beat together butter and sugar until smooth.
This process will incorporate air into the mixture, making the persimmon cookies light and fluffy.
Once the mixture is smooth, beat in the egg and persimmon mixture.
4. Combine the wet and dry ingredients. Gradually add the flour mixture.
Mix gently with a rubber spatula, scraping the bottom and sides of the bowl. Stop when the dough is smooth and there are streaks of flour.
Mix in the raisins and walnuts.
5. Bake. Drop spoonfuls of dough onto a greased baking sheet. Bake at 350 degrees Fahrenheit for 15 minutes or until the edges are golden.
Let the cookies cool and attack!
Tips and Variations
- Use ripe persimmons. The riper the fruit, the sweeter the taste. Plus, its mushiness helps it blend well with the cookie dough.
- Chill the dough for extra fluffy cookies. Got time to spare? Chill the cookie dough in the fridge for at least 30 minutes (& up to 48 hours) before baking.
- Running low on spices? You can swap the individual spices (ground cinnamon, cloves, & nutmeg) for pumpkin pie spice.
- Try different cookie mix-ins! Not a fan of raisins or walnuts? Try butterscotch chips, chocolate chips, dried cranberries, or pecans.
- This same recipe can make pumpkin cookies. Just use pumpkin puree instead of persimmon.
- Dairy-free or vegan? Use plant-based butter and a flax seed mix or vegan egg substitute.
- What about gluten-free? Use gluten-free flour for gluten-free cookies.
- Got extra persimmon pulp to spare? Pour the puree into ice cube trays and freeze for another day. Add it to your shake or smoothie, and enjoy.
How to Store
Let the persimmon cookies cool and place them in an airtight container. Store them at room temperature for 5 days.
Add a slice of bread to the container to keep them extra soft and moist. It absorbs air, keeping the cookies from drying out.
To Freeze Baked Cookies
Arrange the persimmon cookies in a single layer on a baking sheet and cover them with plastic wrap. Freeze them for 1-2 hours or until rock solid.
Transfer the cookies into freezer-safe bags and label them. Frozen persimmon cookies will keep well for up to 1 month.
To Freeze Cookie Dough
Drop spoonfuls of raw cookie dough onto a baking sheet and cover them with plastic wrap. Freeze them for 1-2 hours or until frozen solid.
Transfer the cookie dough balls into freezer-safe bags and label them accordingly. Frozen persimmon cookie dough balls will keep well for up to 3 months.
You can bake the cookie dough balls straight from the freezer. Just add an extra few minutes to the total cooking time.
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