I am so glad you found this recipe for sourdough persimmon cookies, because I firmly believe that I created it! Yep! Enjoy these “EST. in 2024 by Anna Sue” originals.

When the weather cools down and the leaves start to change, there’s nothing better than diving into fall baking. Persimmons, with their sweet and slightly tangy flavor, make a perfect ingredient for seasonal treats. If you’re fortunate enough to have access to persimmon trees, or if your local farmer’s market stocks these autumnal gems, you’ve probably wondered how to make the most of this vibrant fruit. That’s where sourdough persimmon cookies come into play. These cake-like cookies combine the subtle tang of sourdough discard with the rich sweetness of persimmon pulp to create the best persimmon cookies recipe you’ll ever try.

Why Persimmons?

Before diving into the recipe, let’s talk about persimmons. There are a few main types you’ll find: the Fuyu, Hachiya, and American persimmon. Fuyu persimmons are round and can be eaten when firm, while the American persimmon needs to ripen fully before you can enjoy its full flavor. For baking, you’ll want to use the American persimmon variety. Its soft, jelly-like flesh blends seamlessly into batters, making it ideal for cookies, bread, pudding, and cakes. American persimmons are what we have in our area. They are golf ball sized and can be easily found in this area.

If you’re lucky enough to have persimmon trees nearby, gather them when they’re soft to the touch and have fallen to the ground on their own. These fruits can be terrible when underripe, leaving you with an unpleasantly astringent aftertaste. Once ripe, however, they deliver a deep, honey-like sweetness that goes beautifully with fall spices like cinnamon and nutmeg.

Preparing the Persimmon Pulp for Sourdough Persimmon Cookies

The first step to creating the perfect sourdough persimmon cookies is preparing the persimmon pulp. Put on some old shoes and clothes, head off to the nearest persimmon tree, and collect the ripe persimmons. Take off the tops and gently knock off any dirt with your finger. Put them into your pulper and mash until the pulp starts coming out of the colander. You can run the persimmon pulp through a food processor. This will break down any fibrous bits, ensuring a silky-smooth consistency that mixes effortlessly into your cookie dough. It takes around 20-30 persimmons to get one cup of persimmon puree.

Why Use Sourdough?

Now, you might be wondering why I’m using sourdough discard in this cookie recipe. Sourdough discard not only adds a mild tanginess that complements the sweetness of persimmons, but it also enhances the overall texture of the cookie. Also, I can’t find a single recipe, post, or video in regards to sourdough persimmon cookies and I wanted to invent them. Mission accomplished!

Sourdough Persimmon Cookies Recipe

Now, let’s get to the fun part – the actual baking. Here’s how you can make the best persimmon cookies with sourdough starter:

Ingredients for Sourdough Persimmon Cookies:

1 cup persimmon pulp (20-30 ripened American Persimmons)

1/2 cup sourdough active starter

1/2 cup butter, softened

1 cup white granulated sugar

1 egg (beaten)

2 cups all-purpose flour

1 tsp. baking soda

One-half tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground cloves

1 cup raisins (optional)

Instructions for Preparing Sourdough Persimmon Cookies:

1. Preheat the oven to 350° before baking. If you do a longer fermentation in the refrigerator (1-24 hours), then wait to preheat your oven until ready to bake. 

2. Prepare the persimmon pulp by putting it in the pulper and mashing the persimmons. Collect 1 cup of pulp and set aside.

3.Mix one teaspoon of baking powder into the one cup of pulp and set to the side. You can do this in a medium bowl if you are worried about it going over the sides of the measuring cup. 

4. In a separate large mixing bowl, cream together the softened butter, one cup sugar, sourdough active starter, and beaten egg until it’s light and fluffy. An electric mixer works well here.

5. Stir in the persimmon pulp until combined.

6. Next, gradually add the rest of the dry ingredients flour to the wet ingredients.

    (Mix in any add-ins: Chocolate chips, white chocolate chips, raisins, chopped walnuts, etc.)

7. Cover the dough and refrigerate for at least an hour. You can ferment in the fridge up to 24 hours for a longer fermentation. 

8. Preheat the oven to 350 degrees and scoop the dough onto the prepared sheet pan using a spoon or cookie scoop, spacing them about two inches apart.

9. Bake for 1-12 minutes until the centers are set. Every oven is different, so keep an eye on them as they bake to avoid overcooking. The bake time could vary. 

10. Once done, remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Storing Your Sourdough Persimmon Cookies

After the cookies have cooled completely, store them in an airtight container. These cookies stay fresh for two days at room temperature, thanks to the moisture from the persimmons. If you want to keep them for a longer period, you can freeze them for up to one month. Simply stack the cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. You can also lay them out on a cookie sheet, freeze them for 20-30 minutes and then add them to your freezer safe container for freezing. When you’re ready to enjoy them, allow the cookies to thaw at room temperature or in the fridge.

A Few Tips for Perfect Cookies

• Don’t skip the spices. Cinnamon, nutmeg, and ginger really elevate the flavor of the persimmons and create that warm, cozy feeling that defines fall baking.

• Make sure your persimmons are fully ripe. Underripe persimmons can be incredibly astringent, and they won’t give you that sweet, luscious pulp you need for these cookies.

Final Thoughts

Persimmon season is fleeting, so make sure you take full advantage of it with this sourdough persimmon cookie recipe. Combining the sweetness of persimmon pulp with the tang of sourdough discard creates a uniquely delicious cookie that’s perfect all through fall and the holiday season. Whether you’re an experienced baker or new to the world of sourdough, these cookies are simple to make and full of flavor.

So, next time you spot some ripe persimmons or harvest them from your own persimmon trees, pull out this delicious recipe and get baking. You won’t regret it!

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