Persimmon Cookies
Soft, spiced, and wonderfully unique, these Persimmon Cookies are the perfect way to embrace the cozy flavors of fall. Made with sweet, ripe persimmon puree and a blend of warm spices like cinnamon, nutmeg, and cloves, these cookies deliver an irresistible balance of sweetness and earthy depth. Chopped walnuts or pecans add a delightful crunch, while optional raisins provide a chewy burst of sweetness in every bite. With a quick prep time of just 15 minutes and a golden-baked finish in under 12 minutes, these cookies are perfect for holiday gatherings, tea breaks, or simply savoring with a cup of coffee on a crisp autumn afternoon. Plus, they store beautifully, making them ideal for meal-prepping seasonal treats. If you're looking to bake soft and flavorful persimmon desserts that highlight the best of this fall fruit, this easy recipe is a must-try!
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Recipe Information
Ingredients
- 2 large Ripe persimmons
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 100 grams Chopped nuts (e.g., walnuts or pecans)
- 75 grams Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Wash and peel the persimmons, then puree the flesh in a blender or food processor until smooth. Measure out 1 cup of persimmon puree and set it aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Stir in the persimmon puree until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chopped nuts and raisins (if using) until evenly distributed.
Using a tablespoon or a small cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or in the freezer for longer storage.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 14.5 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
