Persimmon Cookies Recipe

Name: Persimmon Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 ripe persimmons, pureed; 1 teaspoon baking soda; 2 cups all-purpose flour; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground cloves; 0.5 teaspoon ground nutmeg; 0.5 teaspoon salt; 1 cup white sugar; 0.5 cup butter; 1 large egg; 1 cup raisins; 1 cup chopped walnuts

Cook Time: 15 minutes

Imagine the warmth of a cozy home, festive lights twinkling, a cup of something hot in hand, and the crackling sound of a fireplace. Now, imagine tasting that feeling in a cookie. Thats exactly what these persimmon cookies bring comfort and joy in every bite!

Ingredients

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
teaspoon ground cinnamon
teaspoon ground cloves
teaspoon ground nutmeg
teaspoon salt
1 cup white sugar
cup butter
1 large egg
1 cup raisins (optional)
1 cup chopped walnuts (optional)

Directions

Preheat your oven to 350F (180C). Grease your cookie sheets or line them with parchment paper.
Prepare the persimmons: In a small bowl, place the persimmon pulp and stir in the baking soda until dissolved. Set aside.
Sift dry ingredients: In another bowl, sift together the flour, cinnamon, cloves, nutmeg, and salt. Set this mixture aside.
Cream butter and sugar: In a large bowl, beat the sugar and butter together using an electric mixer until smooth and creamy.
Add egg and persimmon mixture: Beat in the egg, followed by the persimmon mixture. Continue mixing until fully combined.
Incorporate dry ingredients: Gradually add the sifted flour mixture to the wet ingredients. Stir until just combined be careful not to overmix.
Fold in add-ins: Gently fold in the raisins and walnuts, or any other mix-ins of your choice.
Shape the cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Place the cookies in the oven and bake for about 15 minutes, or until the edges are golden brown.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Storage Tips

Once the cookies have cooled completely, transfer them to an airtight . These cookies will stay fresh at room temperature for up to 5 days. For extra softness, place a slice of bread in the to help absorb any dry air.

Freezing Instructions

For Baked Cookies:

Arrange the cooled cookies in a single layer on a baking sheet, cover, and freeze for a few hours or overnight. Once frozen, transfer the cookies to a zip-top bag or another freezer-safe . They can be stored in the freezer for up to one month.

For Cookie Dough:

Drop spoonfuls of dough onto a baking sheet and freeze for a few hours or overnight. Then, transfer the frozen dough balls to a zip-top bag or another freezer-safe . You can freeze the dough for up to three months. When ready to bake, simply place the frozen dough onto a baking sheet and bake as directed, adding a couple of minutes to the baking time.

Community Tips and Reviews

"So yummy!" says one reviewer. "I used only 3 persimmons because mine weren't very juicy. Replaced the spices with pumpkin pie spice, and my kids loved them!"

"This recipe is fantastic!" raves another. "The cookies turned out perfect, and the bake time was just right."

"These have become my family's favorite cookies," says another Allrecipes member. "I like to swap in butterscotch chips instead of walnuts for those who dont like nuts in their cookies. So delicious!"

Nutrition Information

Serving Size: 1 cookie (out of 36)

Calories: 105
Total Fat: 5g (6% of daily value)
Saturated Fat: 2g (10% of daily value)
Cholesterol: 12mg (4% of daily value)
Sodium: 83mg (4% of daily value)
Total Carbohydrate: 15g (5% of daily value)
Dietary Fiber: 1g (2% of daily value)
Protein: 2g (3% of daily value)
Iron: 1mg (3% of daily value)
Calcium: 8mg (1% of daily value)

Persimmon Cookies Recipe

Origin and History

Persimmon cookies are a delightful fall treat that take advantage of the sweet, honey-like flavor of ripe persimmons. The history of persimmons dates back thousands of years, with origins in East Asia, particularly in China, Korea, and Japan. The fruit was later introduced to the United States in the 19th century, where it quickly became popular, especially in Southern and Californian cuisines. While persimmons are often enjoyed fresh or dried, the fruit's soft, almost pudding-like texture makes it an excellent ingredient in baked goods, particularly cookies.

Regional Variations and Influence

While persimmon cookies are enjoyed throughout the United States, they are particularly associated with Southern cooking, where the fruit is abundant. In these regions, persimmons are often combined with other seasonal ingredients like cinnamon, nutmeg, and walnuts, creating a perfect balance of flavors. The cookies themselves can vary depending on personal preferencessome recipes incorporate raisins, while others opt for pecans or chocolate chips. The versatility of the recipe makes it a beloved treat across various regions, from rural farmhouses to urban kitchens.

What Sets Persimmon Cookies Apart?

Persimmon cookies stand out from other fruit-based cookies like those made with apples or bananas due to the unique texture and flavor of persimmons. Unlike bananas or apples, which tend to be more tart or fibrous, persimmons offer a rich, sweet flavor with a smooth, almost creamy texture when pureed. This makes persimmon cookies exceptionally moist and soft. Additionally, the addition of spices like cinnamon, nutmeg, and cloves gives them a warm, comforting aroma, perfect for the fall season. Persimmons' natural sweetness means that less sugar is often needed, resulting in a slightly lighter, more delicate treat.

Where to Serve Persimmon Cookies

Persimmon cookies are the perfect treat for fall gatherings, holiday celebrations, and casual afternoon teas. Their rich flavor makes them a great companion for a warm cup of tea, coffee, or cider. These cookies are particularly popular during the harvest season, when persimmons are at their peak. They can be served at family get-togethers, holiday parties, or as a cozy snack during chilly autumn evenings. Given their moist and soft texture, persimmon cookies are often a crowd-pleaser for those who appreciate a more cake-like cookie.

Interesting Facts About Persimmons

Did you know that persimmons are rich in antioxidants, vitamins, and minerals? They are an excellent source of vitamin A and C, which help support the immune system, as well as fiber, which aids digestion. There are two main types of persimmons: astringent and non-astringent. Astringent persimmons need to be fully ripe before being eaten, as they can be quite bitter when unripe. Non-astringent persimmons, like the Fuyu variety, can be eaten while still firm and crunchy. The Fuyu variety is often used in baking, as it retains its shape better when cooked.

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FAQ about Persimmon Cookies Recipe

Allow the persimmon cookies to cool completely before transferring them to an airtight container. Store them at room temperature for up to 5 days. For extra softness, place a slice of bread in the container to help maintain moisture.

Yes, you can freeze both baked and unbaked persimmon cookies. To freeze baked cookies, arrange them in a single layer on a baking sheet, freeze for a few hours, then transfer to a freezer-safe container or zip-top bag. They can be frozen for up to a month. For unbaked cookies, drop the dough onto a baking sheet, freeze for a few hours, then transfer to a zip-top bag. Freeze the dough for up to 3 months and bake directly from frozen, adding a few extra minutes to the baking time.

Yes, this recipe is flexible! You can substitute the walnuts for other nuts, like pecans or almonds. Raisins can be swapped for dried cranberries, chocolate chips, or even dried pineapple. You can also replace butter with coconut oil or olive oil for a dairy-free version.

To make the cookies fluffier or more cake-like, you can add an extra egg or use a mixture of whole wheat pastry flour and almond flour in place of regular all-purpose flour. This will also add a more complex texture and flavor.

The key to great texture is to use very ripe persimmons—almost overripe, as they will give the cookies the perfect amount of sweetness and moisture. Make sure to not overmix the dough once you add the flour, as this can lead to dense cookies. Additionally, don’t skip the resting time once the cookies are out of the oven, as they continue to firm up.

To make persimmons easier to work with, peel them and puree the pulp. If the persimmons are not juicy enough, you can blend them with a little orange juice to get a pourable consistency. If you don’t have a food processor, mashing them with a fork will also work, though the texture may be a bit chunkier.

Yes, you can reduce the amount of sugar in the recipe if you prefer less sweetness. You can also substitute white sugar with coconut sugar, honey, or maple syrup for a different flavor profile. Just keep in mind that substituting liquid sweeteners may affect the dough consistency slightly, so you may need to adjust the flour.

Yes, wild persimmons can be used in this recipe, though they tend to be smaller and less sweet than cultivated varieties. You may need to adjust the quantity based on how much pulp you get from your persimmons. A rough estimate would be 1 cup of puree for the recipe.

There are several factors that can affect the appearance of the cookies, such as the size of the dough scoops, the type of flour used, or the ripeness of the persimmons. If your cookies spread too much, try chilling the dough before baking. Also, adjusting the oven temperature and baking time might help achieve the desired texture.

Comments

Brandon Brown

10/31/2022 10:54:50 AM

Ever since I discovered this recipe, it has quickly become the go-to favorite for my family's cookie cravings! I often opt for butterscotch chips in place of walnuts to accommodate those who prefer nut-free treats. These cookies truly are delightful!

Stephen Nguyen

05/03/2023 05:16:45 PM

I have prepared this recipe multiple times and it's a hit with my whole family! However, I've made some adjustments to make it healthier. Instead of 2 cups of flour, I used a combination of 1 cup whole wheat pastry flour and 1 cup almond flour, swapped butter for coconut oil, replaced white sugar with coconut palm sugar, and doubled the eggs for a cake-like consistency. These modifications have yielded consistently amazing results every time I bake them on a parchment-lined baking sheet. Thank you for sharing this wonderful recipe!

Julie Gomez

07/05/2024 01:49:31 AM

I will definitely be making these cookies again. I stuck to the recipe but decided to customize by adding a blend of raw pumpkin seeds, dried cranberries, chocolate chips, and walnuts for an extra delicious twist. While some cookies spread out more than others, some held their shape perfectly. Baked for 15 minutes and then left in the oven for an additional 3 minutes with the heat off for some extra browning. The result was soft, sweet, and incredibly tasty cookies!

Helen Ramirez

02/15/2024 10:08:31 PM

I absolutely love this recipe! I made a few adjustments such as doubling the cinnamon to one teaspoon, roughly chopping the persimmons, and adding 1.5 cups of raisins, but that's just my personal taste. I often bake using online recipes, and the baking time for this one was spot on! The cookies turned out absolutely delightful!

Deborah Edwards

04/26/2025 09:46:50 PM

The cookies I made turned out to be dome-shaped, which makes me think there might be too much flour in this recipe.

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Persimmon Cookies Recipe

Ingredients

Directions

Storage Tips