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! This persimmon cookie recipe will be everyone’s favorite this holiday season!
Old Fashioned Persimmon Cookies
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?!!
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
What is a persimmon?
Persimmon is a fruit originally from China. Their popularity grew and spread to Japan and Korea. There are many different varieties. 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!
Persimmon Fruit
What kind of persimmon do I have?
Here is a picture of persimmons I took at the grocery store. The round shaped persimmons on the top (Fuyu) are eaten raw. They almost look like tomatoes except they are orange.
The oblong ones on the bottom shelf, need to be cooked before eating. The flesh is ripe when the persimmon feels very soft and super squishy.
I know, I know – it’s the opposite of what you’d think!
What do I do with a persimmon?
This Fall Harvest Salad is a great recipe for Fuyu’s. Sliced and served like an apple they provide a great crunch to a delicious big salad.
How do I ripen a persimmon?
- For Hachiya – Allow to ripen on the counter a couple of days in advance 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.
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.
The Fuyu is ripe when it’s slightly soft – best when just a touch crispy!
Can I freeze the pulp?
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!
Are you supposed to eat the skin of a persimmon?
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.
Ok – now that we’ve gotten the education part out of the way, let’s get to baking these yummy cookies!
BEST Persimmon Cookie Recipe
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?!!
Ingredients for Persimmon Cookies Recipe
- 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 – super sweet
- baking soda – keeps the cookies soft and chewy
- dried cranberries – for tartness
- walnuts – add crunch
- white chocolate chips – for richness and flavor
How to make Persimmon Cookie Recipe
- Cream together sugar, butter
and egg until light and fluffy. - 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 again.
- Now mix with the dry ingredients. When this is thoroughly mixed together, add the cranberries, nuts and white chocolate.
- Drop the dough onto a cookie sheet 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!
More Sweet Treats from the Blog!
Never cooked with Persimmon? Here are more Persimmon recipes to try and enjoy!
- 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!
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Persimmon Cookies Recipe
Persimmon Cookie Recipe
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 2 cups flour
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 cup persimmon pulp
- 1/2 tsp baking soda
- 1 cup dried cranberries
- 1 cup walnuts
- 1/2 cup white chocolate chips plus additional for drizzling
Instructions
- Preheat oven to 375
- Cut the top off the persimmon and squeeze the 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 mixing bowl. Cream this together until light and fluffy.
- Mix together the flour, allspice and salt. Mix into the butter/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, drizzle with additional melted white chocolate if desired.
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!
Julie says
Those cookies look so good and perfect for holiday cookie exchanges!
Bowl Me Over says
Yes yes!! Everyone loves persimmon cookies!
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!
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!
justine says
These are stunning!
Bowl Me Over says
Thank you Justine!
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!
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!
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!
Jocelyn (Grandbaby Cakes) says
Santa will love these cookies!! Thanks for sharing!!!
Bowl Me Over says
I think he will too! Merry Christmas Jocelyn!!
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!
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!
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!
Nikki Lee says
I cannot wait to make these for the holidays! Such a stunning cookie!