Old fashioned Persimmon Cookies are sweet and delicious. Baked with spices, nuts, cranberries and drizzled with white chocolate, the amazing aroma of will fill your home! These puffy cake-like cookies will be everyone's favorite this holiday season!
Next time try Chocolate Covered Cashews - this is an amazing recipe and so easy to make!
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Why you'll love this recipe
Persimmons are a wonderful fruit to cook with or enjoy as a snack. This was a recipe I found in my Grandma's cookbook, it's a classic persimmon cookie recipe.
They are filled with spices, nuts
This recipe makes a soft cakey cookie.
What is a persimmon?
Persimmon is a fruit originally from China. Their popularity grew and spread to Japan and Korea. There are several different types of persimmons. The most common are the Hachiya and Fuyu.
A Hachiya is round and looks very similar to a tomato except that's it's orange. Raw, it tastes a lot like eating chalk (not that I've eaten a lot of chalk, but just saying! 🤣 ) Best for baking, jam or pudding it's ready to use when the fruit is soft and squishy.
The Fuyu is oblong and you can eat it raw. The skin is similar to an apple but the flesh is crisp and firm. It is rich and sweet like a peach, but it tastes similar to a cantaloupe.
Both are vibrant bright orange! I'm telling you - you just need to try them!
Ingredients
For the exact measurements for the persimmon cookie recipe, please refer to the printable recipe card at the bottom of this post.
- sugar - to make them extra sweet
- butter - to keep the cookies moist
- egg - to help the cookies rise and add flavor
- flour - use all-purpose flour
- allspice - a strong spice reminiscent of nutmeg, cinnamon
and cloves all rolled into one! - salt - to off-set the sweet
- Hachiya persimmons or persimmon purée - ripe, fresh persimmons, they will be mushy (not firm) and super sweet.
- baking soda - keeps the cookies soft and chewy
- dried cranberries - for tartness
- walnuts - add crunch
- white chocolate chips - for richness and flavor
Instructions
This is an overview of the instructions for persimmon cookies. For the complete directions just scroll down to the bottom!
- Cream together sugar, butter
and egg until light and fluffy. - In a medium bowl, prepare the dry ingredients - flour, allspice
and salt. - Take the persimmon pulp and mix it with a teaspoon of baking soda.
- Add the persimmon mixture to the butter/sugar and cream the wet ingredients together.
- Now mix with the dry ingredients. When this is thoroughly mixed together, add the cranberries, nuts and white chocolate.
- Drop cookies onto a prepared baking sheets and bake in the preheated oven until the cookies are golden brown.
- If desired, drizzle with some additional white chocolate when cooled.
- Top with sprinkles to make them extra special!
How do you prepare persimmons for baking?
The fruit is ready to use when it's soft and squishy.
Begin by slicing the stem off the persimmon. Then squeeze the pulp out the end. If the pulp isn't squishy enough to squeeze out, then it isn't ripe and ready for baking.
If it's still in chunks, use a food processor or potato masher to mash it into pulp.
FAQ's
The round shaped persimmons (Fuyu) are eaten raw. They almost look like tomatoes except they are orange. Hachiya are also orange, but have an oblong shape and need to be cooked before eating.
The flesh is ripe when the persimmon feels very soft and super squishy.
Fuyus are great sliced and served like an apple they provide a great crunch to a delicious big salad. Hachiya are terrific in jam, cookies and sweet bread.
Absolutely! In fact you can freeze them whole until you're ready to bake or make jam! They are harvested in the fall so soon you'll see them in the grocery stores and at the farmers market!
Great question and it's really personal preference. I do not eat the skin of the baking (Hachiya) persimmons. I just don't like the texture.
The Fuyu Persimmons (the ones that look like a tomato that you can eat raw) taste great to me and have a similar texture to an apple skin. It's really your preference.
When the flesh is really soft, simply cut off the stem and squeeze the pulp into a bowl, discard the peel.
The Fuyu is ripe when it's slightly soft - best when just a touch crispy!
Equipment
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Tips
Here is how you'll know if your persimmons are ripe:
The Hachiya is ripe when the flesh is really soft and super squishy. When it is the pulp is easy to process. Simply cut off the stem and squeeze the pulp into a bowl, discard the peel.
If your Hachiya persimmon isn't ripe, allow to ripen on the counter a couple of days until soft and squishy or place them in a paper bag with a banana or apple. This will hasten the ripening process. Again, leave them on the counter at room temperature.
When the flesh is really soft, simply cut off the stem and squeeze the pulp into a bowl, discard the peel. You'll need a cup of persimmon puree.
The Fuyu is ripe when it's slightly soft - best when just a touch crispy!
Though I'm not an expert on persimmons, there is a ton of great information out there. If you want to learn more, click on this link - this is the most informative website I've found.
Variations
If you aren't able to find persimmons, substitute with pumpkin puree.
Storage
Store leftover cookies in an airtight container on the counter top.
Related recipes
Looking for a quick and easy sweet treat? This recipe for 4 Ingredient Peanut Butter Cookie will satisfy the peanut lovers in your family!
This Butter Cookie Recipe is another from Grandma Bertha, these dense cookies are so pretty and delicious! Perfect with coffee or tea. This recipe for Brown Sugar Cookies is another that has been handed down in our family.
This recipe for Peanut Butter Oatmeal Cookie is delicious! Crispy on the outside with a chewy center, this one is a winner!
One of my very favorites is this recipe for Chewy Pumpkin Chocolate Chip Cookies. It's a cake-mix cookie and just couldn't be any easier!
Still hungry for something sweet? These easy to make shortbread cookies are dunked in chocolate and then in sprinkles - they are amazing!
A simple treat that can be served as a side dish or dessert is this Fried Apples Recipe. Tender apples in a buttery brown sugar sauce. This recipe is AMAZING!
More persimmon recipes
- Fall Harvest Salad - full of fall flavors and filled with bright fresh crunch!
- Roasted Acorn Squash with Black Grapes and Cardamom Persimmons - a great savory side or delicious main dish!
- Stuffed Persimmons with Lentils - roasting the persimmons gives them a light delicate flavor!
- Persimmon Pie Recipe - the perfect fall pie, so sweet and delicious!
Whether you use them in a sweet or savory application, they are delicious!
I hope you put these cookies on your baking list for the holidays and a great after school snack! They are so good and the addition of cranberries and white chocolate takes them right over the top!
Persimmon Cookie Recipe
Ingredients
- 1 cup sugar
- ½ cup butter
- 1 large egg
- 2 cups flour
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup persimmon pulp 2-3 ripe hachiya persimmons
- ½ teaspoon baking soda
- 1 cup dried cranberries
- 1 cup walnuts
- ½ cup white chocolate chips plus additional for drizzling
Instructions
- Preheat oven to 375
- Cut the top off the persimmon and squeeze the ripe fruit pulp into a measuring cup. You'll need 1 cup pulp, this is about three ripe persimmons. Sprinkle with baking soda, set aside.
- Add the sugar, butter and egg to a large mixing bowl. Cream this together until light and fluffy. Add the persimmon and mix again.
- In aa separate bowl, mix together the flour, allspice and salt. Mix the flour mixture into the butter and sugar mixture until well combined.
- Stir in the cranberries, walnuts and white chocolate chips by hand.
- Drop by spoonfuls onto a greased baking sheet. Bake in the preheated oven for 12-15 minutes until golden brown.
- Allow to cool completely, on wire rack. Drizzle with additional melted white chocolate on cookie tops if desired.
Notes
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Nutrition
Recipe backstory
I took Grandma Bertha's and updated it just a bit. And admittedly, I haven't shared this recipe, but kept it all to myself. And that wasn't very nice, was it?!!
The first time I tried persimmons was when my friend Michelle dropped off a bag at my house. She carefully walked thru which was for baking and jam - which variety you can eat as a snack.
But of
Ewe!!! It was terrible and right about then my brother stopped by. And of
What can I say, that's what siblings do, right?!!
First published: November 26, 2018... Last updated October 11, 2021 to improve instructions.
Tammy says
I don't have enough persimmon pulp .What can I use as a substitute?
Debra Clark says
You could substitute with chopped apricots, pumpkin puree or unsweetened applesauce. However, the texture may change the cookies. Best of luck Tammy! Enjoy your cookies!!
Darylene Wadsack says
Using fruit from my dad’s tree. Not sure what type of persimmons they are. They look like small tomatoes but when ripe are sweet and tasty. They have 3-4 seeds about the size of an almond in them. You didn’t mention anything about the seeds so was just curious if some persimmons don’t have them.
Bowl Me Over says
That is probably a Hachiya persimmon, Darlylene. AND that is a great question! I didn't know the answer, so I looked it up and this is what I found. "When plants not needing pollination are pollinated, they will produce fruits with seeds, which may be larger and have a different flavor and texture than do their seedless counterparts. National Gardenering Association." So there we go! We've both learned something today. Enjoy the cookies, they will be fantastic!!
Ronnie says
I’ve made a recipe very similar to this on several occasions. My parents have both fuyu and hichiyah persimmons. And the fuyu’s work perfectly fine for it. The fuyu persimmons are used in baking less often because they are delicious and edible to just eat it straight off the tree. Hichiyah on the other hand is not so much (although I know some people who do) most people don’t really like the fruit by itself. Using them in baking recipes is just more common because they aren’t very tasty (and mostly the texture sucks) on their own. So if you wanted to use other types of persimmons, they work just fine. Hope this helps. 🙂
Debra Clark says
That's just great, thanks for the info and your insights Ronnie! Happy Holidays to you!
Amy says
I just made these with half the sugar and used fuyu persimmons, because I can pick fuyu’s at a local wildlife preserve. These cookies are SO good!!! Thank you for the recipe!
Bowl Me Over says
That's awesome Amy, I'm so glad you're enjoying the recipe. Thanks for supporting the blog!
Natalie Olivares says
Used fuyu and just pureed then in vitamin blender. Delicious!
Bowl Me Over says
Wonderful! I love this cookie recipe!
tina says
I'm not sure how to make the pulp
Can I peel the and grate them?
It sound weird to me to squeeze the pulp out
Bowl Me Over says
Hey Tina - great question! When the persimmon is ripe and ready to bake with, it will be extremely soft. Literally you can cut out the stem and then squeeze the pulp out. There's no need to peel them or grate them. If they are hard enough to grate, they are not ripe enough for baking. Does that help? Please let me know if you have any further questions!
Erin says
I have a question: When are you supposed to add the persimmon pulp that you set aside? The recipe doesn't mention it again. Thanks!
Bowl Me Over says
Eek! How did I miss that? Thanks Erin, I just updated the recipe.
Nikki Lee says
I cannot wait to make these for the holidays! Such a stunning cookie!
Dan from Platter Talk says
What a fantastic recipe and wonderful resource on persimmon fruit that I have come across on this post. Thanks for putting this together, I'm looking forward to discovering the magic taste of this exotic fruit!
Sandi says
I love persimmons! I haven't even thought to bake with them. I like the somewhat flat ones that are more like apples best, I can't wait to try this recipe.
Bowl Me Over says
The round ones are perfect for snacking, the oblong ones change into the sweetest flavor when they are soft and ripe - so delicious! I'll be I'll see something persimmon on your blog soon Sandi!
Carolyn says
These sound so yummy! I can't wait to try making them!
Bowl Me Over says
Enjoy Carolyn - persimmons cookies are so yummy!
Jocelyn (Grandbaby Cakes) says
Santa will love these cookies!! Thanks for sharing!!!
Bowl Me Over says
I think he will too! Merry Christmas Jocelyn!!
Madi says
I've never tried a persimmon before! This looks like the perfect way to give them a try!
Bowl Me Over says
I hope you give them a try Madi!
Michele says
I just bought some fresh persimmons at the market! Perfect time to try this delicious recipe!
Bowl Me Over says
You'll love them Michele - I know we really do!
Sandra Shaffer says
I haven't made persimmon cookies this year and now I can't wait! You've reminded me what a delicious tasting seasonal fruit persimmons are. Your salad looks fantastic too! Thank you for sharing my recipe as well 🙂
Bowl Me Over says
You're so welcome, persimmon are definitely a bite of fall and winter, I just love them!
justine says
These are stunning!
Bowl Me Over says
Thank you Justine!
Angela says
So interesting!! I've only seen my grandmother eat persimmons, I would nevi have thought to use it like you have! This is so unique and sounds amazing!
Bowl Me Over says
I hope you try them Angela, they are just delicious and such a treat because they are so seasonal!
Michaela Kenkel says
I have never had a persimmon before!! I am anxious to change that after seeing these cookies!
Bowl Me Over says
You definitely need to give them a try Michaela!
Julie says
Those cookies look so good and perfect for holiday cookie exchanges!
Bowl Me Over says
Yes yes!! Everyone loves persimmon cookies!
Liza says
Oh, these are SO PERFECT! LOVE them! How deliciously healthy is that? Plus they look SO GOOD! I MUST make them!
Bowl Me Over says
They are AMAZING Liza - persimmons are just delicious and I love all their delicious uses! Thank you and enjoy!