It’s persimmon season! Learn how to make persimmon cookies with Grandma’s moist persimmon cookie recipe.
We have 3 persimmon trees in our backyard and every October they are suddenly bursting with orange fruit. We have both Fuyu and Hachiya persimmons, and I always try to use some up before the birds eat them.
When I shuffled through my grandmother’s recipe box and found a recipe for persimmon cookies I knew I had to try it with our backyard persimmons. This persimmon cookie recipe is one of those vintage recipes that’s so fun to make.
These Hachiya persimmon cookies are soft, moist, easy to make, and the perfect way to use up Hachiyas before the birds eat them all. They are filled with cinnamon, crunchy walnuts, and chewy raisins or cranberries. Here’s how to make them this autumn and winter. They are great for Thanksgiving and holiday baking.
How to Make Persimmon Cookies
As discussed in our post with the best Persimmon Recipes, there are two types of persimmons, and they are very different from each other. Hachiya persimmons are astringent and are eaten very soft when it ripens into a squishy consistency. Fuyu persimmons, on the other hand, are eaten crunchy like apples.
Hachiya persimmons are best for baking in cookies and quickbreads, but can also be eaten with a spoon right out of the skin. Like applesauce (try our Vegan Banana Bread!), persimmon pulp adds moisture to baked goods.
Wait until the Hachiya persimmon is very soft, then cut off the top and scoop the flesh out of the skin. It is quite goopy and slimy, which can be offputting at first, but is perfect for cookies.
Tips for Persimmon Cookies
- You can play around with the nuts and fruit, but don’t skip the nuts altogether as they add texture.
- Fresh cranberries would be delicious in this recipe for a tart pop of flavor.
- It’s easy to make vegan persimmon cookies. Use a flax egg or other egg replacer (I love the one from Bob’s Red Mill) and vegan butter for baking such as Earth Balance sticks.
- You can freeze persimmon cookies in an airtight container for up to 3 months.
- If you have persimmon pulp but aren’t ready to make cookies yet, you can freeze it in an airtight container. Bring to room temperature before baking so it doesn’t solidify the butter when you add it in.
This is the classic persimmon cookie recipe. The only changes I made were to use cranberries instead of raisins and add a festive orange glaze.
- 1 cup persimmon pulp (about 2 Hachiya persimmons)
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 cup butter, room temperature (Earth balance for vegan)
- 1 egg (or egg substitute)
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts or pecans
- 3/4 cup dried cranberries or raisins
Orange Glaze (Optional)
- 1 cup powdered sugar
- 1/8 cup fresh orange juice
- 1 teaspoon fresh orange zest
Persimmon cookies are traditionally made with raisins and walnuts but I love them with cranberries (fresh or dried).
Serving Size: 1 cookie
Amount Per Serving:
Calories: 186Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 131mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.