Recipe Index

Sweets | Persimmon Cookies

Revised on December 6, 2011

My grandma used to make these every year around Christmas, we loved them. I think she used to chop up the persimmon, I process them into a puree instead. I think it makes for a more moist cookie. You can add in raisins or walnuts, or leave them out.

Note that there are two varieties of persimmons: Fuyu and Hachiya. Fuyu persimmons are short and squat, and are meant to be peeled, sliced, and eaten raw. Hachiya persimmons are more oblong and are used for baking. The Hachiya persimmons need to be ripe to the point of squishy before using. Set them out on the counter until ripe, or freeze and thaw to get them squishy.

Yield: 30 cookies

persimmon cookies


1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, lightly packed

1 large egg, beaten

1 cup Hachiya persimmon pulp

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 cup raisins (or chopped walnuts, or combination) (optional)



Preheat oven to 375 degrees F.

Puree persimmon pulp in a Vita-Mix or blender.

Cream butter, sugar, and brown sugar. Add in egg and persimmon, mix until just mixed in. Add in flour, baking soda, salt, cinnamon, and cloves. Mix until combined, do not over mix. Stir in raisins and/or walnuts, if using.

Drop, I use a small ice cream scoop to measure, onto ungreased cookie sheets and bake for 12 to 15 minutes, depending on size. Note on the yield: I make these cookies a little big, so you may get more than 30.



A Fuyu persimmon and a Hachiya persimmon.


(Ref. Brenda's Ava "Persimmon Cookies" recipe.)