Persimmon Cookie Recipe

Persimmon cookies on cooling rack drizzled with white chocolate.

Persimmon Cookie Recipe

Old fashioned Persimmon Cookie Recipe are sweet and delicious. Baked with nutmeg, chocked full of nuts and cranberries and drizzled with white chocolate these cookies will be everyone's favorite!

Course Dessert

Cuisine American

Prep Time 10

Total Time 22

Servings cookies

Calories 124kcal

Author Deb Clark

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

How to tell if your persimmons are ripe.

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.

Harvest the pulp when the flesh is really soft. Simply cut off the stem and squeeze the ripe persimmon pulp into a bowl, discard the peel.

The Fuyu is ripe when it's slightly soft - best when just a touch crispy!

Nutrition