Persimmon Cookies: Soft, Spiced, and Perfectly Sweet

Introduction

Get ready to discover your new favorite fall treat: delightful persimmon cookies! These soft, chewy, and aromatic cookies perfectly capture the essence of the season. They bring a unique, sweet flavor that’s both comforting and distinctive, making them an ideal autumnal indulgence. This recipe offers a simple, step-by-step guide to baking these incredible spiced fruit cookies, even if you’re a complete beginner. You’ll love how easy it is to create a batch of these seasonal delights for your family and friends to enjoy.

Why You’ll Love This Persimmon Cookie Recipe

You’ll find so many compelling reasons to adore these homemade persimmon treats. They truly offer a delightful baking experience.

• They boast a wonderfully soft and chewy texture that practically melts in your mouth with every bite.
• Warm, comforting spices like cinnamon, cloves, and nutmeg deeply infuse every single piece.
• Our easy-to-follow, beginner-friendly instructions make baking these persimmon cookies a breeze, perfect for any skill level.
• These delicious autumn cookies are the quintessential fall dessert, ideal for cozy afternoons or festive gatherings.
• They’re fantastic for sharing at potlucks, gifting to neighbors, or simply enjoying with a warm cup of coffee.

Ingredients

Gather these simple, wholesome ingredients to create your batch of delicious persimmon cookies. Fresh, ripe persimmon pulp is the undeniable star here, bringing natural sweetness and essential moisture to every flavorful bite. Distinguished by their unique properties, Hachiya persimmons are especially prized in baking for their soft, jelly-like pulp when ripe.

• Wet Ingredients:
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup ripe persimmon pulp
• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
• Add-Ins:
  • 1 cup chopped walnuts
  • 1 cup raisins

Notes & Substitutions

For the absolute best results, always use very ripe Hachiya persimmons for their wonderfully soft, jammy pulp, which is truly ideal for baking these cookies. Fuyu persimmons are firmer and better for eating fresh, not for creating pulp. If you prefer, substitute unsalted butter for shortening in equal amounts, though expect a slightly different, perhaps denser, texture in the final cookie. For nut-free options, simply omit the walnuts entirely or use sunflower seeds for a similar pleasant crunch. Feel free to swap raisins for dried cranberries, chopped apricots, or dates if you wish to vary the fruit. Adjust the spices to your personal taste; a little extra ground ginger can also be a very lovely and warming addition for a unique twist.

Equipment

You’ll need just a few basic kitchen tools to whip up these fantastic persimmon cookies without any fuss. Gather them before you begin.

• Baking sheets for even cooking
• Parchment paper (or silicone baking mats for easy cleanup and non-stick baking)
• Two large mixing bowls for separating wet and dry ingredients
• Hand mixer (or a stand mixer with the paddle attachment for effortless mixing)
• Whisk for dry ingredients
• Rubber spatula for folding and scraping
• Measuring cups and spoons for accuracy
• Wire cooling rack for air circulation

Instructions

Let’s get baking! Follow these easy, step-by-step instructions to make your own batch of soft, spiced persimmon cookies from scratch. This process is beginner-friendly.

1. Prep Oven and Baking Sheets: Preheat your oven to a precise 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. This crucial step prevents any sticking and ensures effortless cleanup later, making your baking experience smoother.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Whisking thoroughly ensures all the dry ingredients are perfectly combined and evenly distributed throughout the mixture. Set this bowl aside for later use.
3. Cream Wet Ingredients: In a separate, larger mixing bowl, use a hand mixer (or stand mixer) to cream together the shortening and granulated sugar. Beat them together until the mixture becomes light, fluffy, and visibly pale. This important step incorporates air, which significantly contributes to the cookies’ desirable soft texture.
4. Add Egg and Persimmon: Beat in the large egg until it’s fully incorporated into the creamed mixture, ensuring no streaks remain. Next, add the ripe persimmon pulp and beat only until just combined. Be careful not to overmix at this stage; simply aim for uniformity.
5. Combine Mixtures: Gradually add the reserved dry ingredient mixture to the wet ingredients in the larger bowl. Beat on low speed until the flour is just combined with the wet mixture. Stop mixing as soon as no dry streaks of flour remain to avoid overworking the dough, which can lead to tough cookies.
6. Fold in Add-Ins: By hand, gently fold in the chopped walnuts and plump raisins using a sturdy rubber spatula. Distribute them evenly throughout the cookie dough without overworking it. This ensures every cookie gets a delightful mix of flavors and textures.
7. Scoop Dough: Drop rounded spoonfuls of your delicious cookie dough onto the prepared baking sheets. You can place them fairly close together on the sheets because these particular persimmon cookies do not typically spread significantly during the baking process, maintaining their shape well.
8. Bake Cookies: Transfer the loaded baking sheets to your preheated oven. Bake for approximately 12 to 15 minutes, or until the edges appear lightly golden brown and the centers look set. They will still appear slightly soft in the middle when you take them out.
9. Cool Cookies: Allow the freshly baked persimmon cookies to cool on the baking sheets for about five minutes. This crucial cooling time allows them to firm up properly before you attempt to move them. Then, carefully transfer them to a wire rack to cool completely, ensuring air circulation on all sides.

Pro Tips & Troubleshooting

Achieve perfect, tender persimmon cookies every single time with these invaluable tips. They will help elevate your baking.

• Ripen Persimmons: Always use very ripe Hachiya persimmons. They should feel incredibly soft, almost jelly-like to the touch. If yours are firm, place them in a paper bag with an apple or banana for a few days to speed up ripening.
• Accurate Pulp: Ensure you measure the persimmon pulp precisely. Excess moisture can drastically alter the cookie’s final texture. Use a food processor for a perfectly smooth pulp.
• Avoid Overmixing: Overmixing cookie dough develops gluten, which consistently leads to tougher, less tender cookies. Mix until just combined.
• Prevent Spreading: If your cookies spread too much, your dough might be too warm. Try chilling the dough for 15-30 minutes before scooping and baking.
• Perfect Texture: For a softer, chewier cookie, slightly underbake them. For crispier edges, bake for an extra minute or two until golden.
• Store Leftover Pulp: Freeze any extra ripe persimmon pulp in an airtight container for future delicious baking projects.

Serving, Storage, & Variations

Enjoy your delicious persimmon cookies in many delightful ways, and store them properly for lasting freshness and flavor.

• Serving Suggestions: These cookies are truly wonderful with a warm cup of coffee, a comforting herbal tea, or a refreshing glass of cold milk. They also make a lovely, festive addition to any fall dessert platter.
• Storage Instructions: Store baked persimmon cookies in an airtight container at room temperature for up to 3-4 days. They consistently stay wonderfully soft and moist.
• Freezing Baked Cookies: To freeze, arrange fully cooled cookies in a single layer on a baking sheet and freeze until they are completely solid. Then, transfer them to a freezer-safe bag or container for up to 3 months. Thaw frozen cookies at room temperature before serving.
• Freezing Cookie Dough: You can also freeze the raw cookie dough itself. Scoop individual portions onto a parchment-lined baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.

Variations

• White Chocolate: Stir in 1/2 cup white chocolate chips for an added layer of delightful sweetness.
• Candied Ginger: Add 1/4 cup finely chopped candied ginger for a delightful, warming zesty kick.
• Orange Zest: Include 1 teaspoon of fresh orange zest to significantly brighten the cookie’s flavor profile.
• Powdered Sugar: Dust completely cooled cookies with a light sprinkling of powdered sugar for an elegant, beautiful finish.

Nutrition (Estimate)

These delightful persimmon cookies offer a sweet indulgence, providing essential energy from carbohydrates and some beneficial fiber from the fruit. Beyond their sweet taste, persimmons also offer a range of significant nutritional benefits. While specific values can vary significantly based on exact ingredient brands and preparation, here’s an estimated nutritional breakdown per cookie serving for guidance:

Please note: These are approximate values. Actual nutrition will depend on your exact ingredient choices and precise portion sizes.

FAQ

Got specific questions about making the very best persimmon cookies? We’ve compiled concise answers to help you succeed!

• What type of persimmon is best? Use very ripe Hachiya persimmons for their incredibly soft, jammy pulp, which is absolutely ideal for baking. Fuyu persimmons are best eaten fresh.
• Can I use fresh persimmons? Yes, you must use fresh, very ripe persimmons to create the pulp needed for this particular recipe. Store-bought pulp is rare.
• Why are my cookies flat? This common issue could be due to too much moisture in the dough, overmixing, or using softened butter/shortening. Try chilling the dough for 30 minutes before baking.
• Can I make these gluten-free? You can certainly try substituting a 1:1 gluten-free baking flour blend, but be aware that the final texture might vary slightly from the original.
• How long do persimmon cookies last? They stay wonderfully fresh and moist in an airtight container at room temperature for about 3-4 days, maintaining excellent quality.
• Can I omit the nuts/raisins? Absolutely! Feel completely free to leave them out entirely or substitute them with other add-ins that you personally prefer, such as chocolate chips.

Conclusion

You’ve now successfully mastered the art of baking these incredibly soft, spiced, and perfectly sweet persimmon cookies! They truly embody the cozy, inviting flavors of autumn in every single bite. Don’t hesitate to bake a generous batch and share these delightful treats with your loved ones, spreading seasonal joy. We’d absolutely love to hear how your cookies turn out, so please share your feedback. Enjoy this special seasonal delight and let your kitchen fill with amazing aromas!

Persimmon Cookies: Soft, Spiced, and Perfectly Sweet

These soft and chewy persimmon cookies are packed with fall spices, ripe persimmon pulp, crunchy walnuts, and plump raisins. A cozy and nostalgic seasonal treat, perfect with a cup of tea or coffee.

Print Recipe Pin Recipe

Course: Dessert

Cuisine: American

Calories: 170

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup shortening
• 1 cup granulated sugar
• 1 large egg
• 1 cup ripe persimmon pulp (Hachiya variety recommended)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Equipment

• Baking sheets
• parchment paper or silicone baking mats
• Mixing bowls (large and medium)
• hand mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring Cups and Spoons
• Wire cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
3. In a large bowl, cream together shortening and sugar until light and fluffy using a hand or stand mixer.
4. Add the egg and beat until fully incorporated. Then add persimmon pulp and mix just until combined.
5. Gradually add dry ingredients to the wet mixture. Mix on low speed until just combined. Avoid overmixing.
6. Fold in chopped walnuts and raisins by hand using a spatula until evenly distributed.
7. Drop rounded spoonfuls of dough onto prepared baking sheets. Leave some space between each.
8. Bake for 12–15 minutes, until edges are golden and centers set but soft. Cool on the sheet 5 minutes.
9. Transfer cookies to a wire rack and cool completely before serving or storing.

Notes

Always use very ripe Hachiya persimmons for best texture. You can replace shortening with butter for a different crumb. Omit nuts for allergy-friendly version or swap raisins for dried cranberries. Add candied ginger or orange zest for creative twists.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com