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Freshly baked persimmon cookies with walnuts cooling on a wire rack.

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.
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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.