Easy Persimmon Cookies
These classic Persimmon Cookies are soft, moist, and warmly spiced with cinnamon, nutmeg, and clove. Made with ripe Hachiya persimmons, toasted nuts, and raisins, they’re a nostalgic fall cookie with tender texture and subtle fruity sweetness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
**Cookie Dough Base**
1/2 cup (113 g) butter, softened
1 cup (200 g) granulated sugar
1 egg
1 teaspoon baking soda
1 cup (260 g) ripe persimmon pulp
**Dry Ingredients & Mix-ins**
2 cups (250 g) all-purpose flour
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 cup chopped toasted walnuts or pecans
1 cup raisins or dried cranberries
Instructions
**Prepare Oven and Pan**
Preheat oven to 325°F (163°C). Grease a baking sheet or line with parchment paper.
**Prepare Persimmon Pulp**
Scoop pulp from very ripe Hachiya persimmons and measure 1 cup. Lightly mash with a fork.
**Cream Butter and Sugar**
Beat butter and sugar until light and fluffy, about 2–3 minutes.
**Add Egg and Persimmon**
Beat in egg. Add baking soda and persimmon pulp and mix well.
**Mix Dry Ingredients**
In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, and clove.
**Combine Wet and Dry**
Stir dry ingredients into wet mixture just until combined. Do not overmix.
**Fold in Mix-ins**
Gently stir in toasted nuts and raisins or dried cranberries.
**Scoop Cookies**
Drop dough by 1½-tablespoon portions onto prepared baking sheet, spacing cookies 2 inches apart.
**Bake**
Bake for 15–18 minutes until cookies are set and lightly golden at the edges.
**Cool and Serve**
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
• Use only fully ripe Hachiya persimmons—unripe fruit is extremely astringent.
• Toasting nuts enhances flavor and texture.
• Cookies spread significantly, so leave ample space.
• Chill dough 30–60 minutes for thicker cookies (optional).
• Store cookies in an airtight container up to 4 days or freeze for longer storage.
Find it online: https://pinchofwarmthbakes.com/easy-persimmon-cookies/