Easy Persimmon Cookies: Grandma’s Best Recipe
A Unique Fall Treat: How to Make Persimmon Cookies
Equipment
- Persimmon Pulper
Ingredients
- 1 cup persimmon pulp
- 1 tsp baking soda
- 1 cup white granulated sugar
- 1/2 cup butter (softened)
- 1 egg (beaten)
- 2 cups all-purpose flour
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup raisins (optional)
Instructions
- Pre-heat your oven to 350°.
- Gather persimmons.
- Use your pulper to mash the persimmons and collect 1 cup pulp.
- Add 1 tsp. of baking soda to the 1 cup of persimmon pulp and sit to the side.
- Cream together 1 cup sugar, 1/2 cup butter, and 1 beaten egg.
- Add the pulp to this creamed mixture.
- Mix in the 2 cups of flour and the spices (1/2 tsp ground cloves, 1/2 tsp nutmeg, 1/2 tsp cinnamon) until combined.
- Stir in one cup of raisins. Add in anything else that you would like at this point: walnuts, cranberries, chocolate chips, etc.
- Scoop the dough onto your cookie tray and bake.
- Bake for 10-12 minutes or until set. You don't want to over bake or under bake these cookies. They will be fluffy and have a cake-like texture.
- Cool for 2 minutes on the baking tray and then move to the wire rack to continue cooling.
Fall brings many seasonal delights, but one often overlooked fruit is the persimmon. If you’re lucky enough to have access to a ripe persimmon tree or spot these bright orange beauties at your local farmer’s market, you’re in for a real treat. Persimmon season typically runs from October to December (if you’re lucky). It’s the perfect time to bake these delicious, made-from-scratch persimmon cookies. These soft and slightly spiced cookies are full of autumn flavors and are sure to become a favorite in your fall baking rotation. These easy persimmon cookies are a unique fall treat that I can’t wait for you to try!
I love getting to share my grandma’s recipe with you all. My mom, aunts, and cousin also use this recipe to whip up a delicious fall treat during the holiday season. These really are unique and special, because of the process of gathering and pulping persimmons.
The Star Ingredient: Persimmons
The first thing to know about persimmons is the importance of ripeness. When baking persimmon cookies, always use ripe persimmons. The fruit should be soft to the touch and have a deep orange color. If you have a persimmon tree in your yard, keep an eye on them as they ripen in late fall. A ripe persimmon will provide the perfect sweetness and moisture to your cookies, making them irresistibly soft.
You can prepare the persimmon pulp in a couple of different ways. I use a pulper. It is a colander and pestle set that keeps the seeds and discards out of the fresh mashed pulp. Some prefer to mash the fruit with a fork or spoon, but for a smoother texture, you can use a food processor. Simply scoop the soft flesh from the skin, discard the seeds, and pulse the fruit until it becomes a smooth puree. This step ensures the persimmon flavor blends evenly into the cookie dough, enhancing the overall texture and flavor.
Gather Your Ingredients for Easy Persimmon Cookies
To make these persimmon cookies from scratch, you will need a few basic baking ingredients that you probably already have in your pantry. Along with persimmons, the dry ingredients include flour, baking soda, cinnamon, and nutmeg. These spices bring out the warmth of the fall season and complement the natural sweetness of the persimmon.
Ingredients for Easy Persimmon Cookies
1 cup ripe persimmon pulp
2 cups all-purpose flour
1 teaspoon baking soda
One half teaspoon cinnamon
1/2 teaspoon nutmeg
One half teaspoon ground cloves
One Half cup butter, softened
1 cup sugar
1 large egg (beaten)
One cup raisins (optional)
Optional: chopped nuts, chocolate chips, dried cranberries, etc.
Mixing the Dough
Once you have your ingredients gathered, it’s time to start mixing the dough. To gather persimmons, head to the ripe persimmon tree and pick the soft, fully orange fruits by hand off of the ground. You don’t pick them off of the tree. Once collected, remove the tops and gently knock off any dirt with your fingers. Place the fruit into a pulper and mash until the fruit squeezes out of the colander. It will be nice and smooth. Collect 1 cup of pulp into your measuring cup for the cookie recipe.
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.
In a separate large mixing bowl, cream together the softened butter.sugar, and beaten egg until it’s light and fluffy. An electric mixer works well here, but you can also use a wooden spoon if you’re looking for a bit of an arm workout! Stir in the persimmon pulp.
Next, gradually add the flour mixture to the wet ingredients. It’s best to do this in batches, stirring after each addition until the dough comes together. At this point, you can also fold in any optional ingredients like chopped nuts or raisins for added texture. The dough should be thick but soft, thanks to the persimmon pulp.
Baking the Cookies
Now that your dough is ready, it’s time to bake these delicious cookies. Using a spoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about two inches between each cookie, as they will spread slightly while baking.
Place the baking sheet in a preheated oven at 350°F and bake the cookies for 10-12 minutes, or until the centers are set. Keep an eye on them, as the persimmon pulp adds moisture and can affect baking times slightly depending on your oven. Don’t overbake and don’t underbake.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for two minutes before transferring them to a wire rack. This short cooling period will help the cookies firm up while maintaining their soft, chewy centers.
Storing Your 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.
Why You’ll Love These Cookies
Persimmons have a naturally sweet and spiced flavor that pairs perfectly with the warmth of cinnamon and nutmeg. By using fresh, ripe persimmons, you bring a unique and delightful twist to the classic fall cookie. The texture of these cookies is soft and chewy, making them a perfect match for cozy autumn afternoons. Plus, the recipe is versatile. You can add nuts, raisins, or even chocolate chips. These cookies can easily be customized to your preference.
The best part? Baking these persimmon cookies fills your kitchen with the comforting aromas of fall. It’s a simple way to celebrate the persimmon season and enjoy a special homemade treat with your family.
Final Thoughts
Made-from-scratch persimmon cookies are a fall favorite that everyone should try at least once. Whether you harvest persimmons from your own ripe persimmon tree or buy them from a local market, these cookies capture the essence of the season in every bite. The combination of fresh persimmon pulp, warm spices, makes these cookies stand out from the usual fall fare. So, the next time you see persimmons in season, grab a few and whip up a batch of these irresistible treats. Your family and friends will thank you—and you might just find yourself reaching for seconds!
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