Two Peas and Their Pod

Persimmon Cookies

It’s December which means it’s time to turn on the ovens and get baking. My holiday baking list is long so I can’t waste any time. I asked Josh if he had any requests for Christmas cookies this year and of course he added his favorite Lime Coconut Snowballs and World Peace Cookies to the list, but he also asked if we could make Persimmon Cookies. I looked at him with a blank stare. I’ve never even had a persimmon or a persimmon cookie. Josh said his mom used to make Persimmon Cookies every year and he loved them. Well, Josh’s mom came to visit us last week from California and brought us a bag full of persimmons. Guess what we made? Yep, a batch of Josh’s mom’s famous Persimmon Cookies.

Josh’s mom had to show me what to do with a persimmon. I was clueless:)  I guess there are two kinds of persimmons, Fuyu and Hachiyas, we used Hachiyas persimmons, which are better for baking.  Make sure your persimmons are nice and ripe. We scooped out the pulp from the fruit to use in our cookies. The pulp is bright orange and sort of slimy:) I was a little afraid, but Josh’s mom promised me it was going to produce a good cookie…and she was right:)

The cookies have a few of my favorite spices-cinnamon, cloves, and nutmeg. The cookies also have raisins in them. If you are a raisin hater, you can leave them out or add dried cranberries, but we love our raisins:) Josh’s mom sometimes adds walnuts to the cookies, but since Josh is allergic, we left them out. The cookies have a cake-like texture and are super soft. They aren’t the prettiest cookie on their own, but the orange glaze dresses them up a bit and compliments the spices.

A big thanks to Josh’s mom for sharing her Persimmon cookie recipe. We will be baking these cookies every holiday season from now on. It will be our family tradition. I am sure Caleb will love these cookies, just like his daddy:)

Persimmon Cookies

Yield: 3 dozen cookies

Cook Time: 12-14 minutes


2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup persimmon pulp (from 2-3 persimmons)
1 large egg
1 teaspoon vanilla extract
1 cup chopped walnuts (optional, we omitted)
1 cup raisins

For the orange glaze:
2 cups confectioners' sugar
1/4 cup fresh orange juice
1 teaspoon orange zest


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.

3. In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.

4. Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.

5. To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.

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98 Responses to “Persimmon Cookies”

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  1. Kiran @ — December 2, 2011 @ 4:03 am

    That looks so delicious! I just had my first taste of persimmons a few days ago — it tasted a little off. Perhaps I need to eat more? 😀

  2. Averie @ Love Veggies and Yoga — December 2, 2011 @ 4:07 am

    I bet the persimmon added such moisture and just great flavor to these. Glad that you listened to Josh’s mom b/c yes, I bet the cookies are to die for. I love persimmon but have never baked with it…not yet anyway :)

  3. Lauren at Keep It Sweet — December 2, 2011 @ 5:41 am

    I love any excuse to put glaze on a cookie:-) What a great way to use persimmons!

  4. Katrina @ Warm Vanilla Sugar — December 2, 2011 @ 6:43 am

    Cool! I can’t wait to try these :)

  5. Heather (Heather's Dish) — December 2, 2011 @ 7:56 am

    i tried my hand with persimmon baking the other day and man oh man it did not turn out this great! persimmons are weird, but it’s good to know that there are different ones to use!

  6. Jeanete — December 2, 2011 @ 7:58 am

    What a unique cookie recipe – I would never think to use persimmons in a cookie. I’ve used the fuyu persimmon on top of an orange cake I made recently, and they were beautiful on top. I bet the Hachiyas persimmons would make a nice moist cake – I might have to give that a whirl.

  7. I have seen those in the fruit section for years and never really knew what one made with them. This sounds like a good reason to try them out.

  8. Heather @ Side of Sneakers — December 2, 2011 @ 8:18 am

    I’ve always been scared to try persimmons- they look too much like tomatoes for me!

  9. Erica — December 2, 2011 @ 8:28 am

    I’ve never had these cookies or a persimmon either! How interesting. I’m always up for trying new flavors.

  10. I’ve never tried a persimmon before…but the cookies would make me want to try them! :-)

  11. Cara — December 2, 2011 @ 8:41 am

    I’ve never had a persimmon either, now I’m totally curious about how they taste.

  12. Deborah — December 2, 2011 @ 9:14 am

    I have seen persimmons before, but I’ve never tried them. These cookies sound wonderful – I’ll have to keep my eyes open for these so I can try these cookies out!

  13. Heather@Kids in the Sink — December 2, 2011 @ 9:28 am

    I just made persimmon cookies yesterday and they were less than fantastic. But, I haven’t given up on this fruit because I’m a little intrigued by it so maybe I will give it another go with this recipe! Thanks!

  14. Amanda — December 2, 2011 @ 9:58 am

    So beautiful!!! I cant wait to make these!

  15. Deliciously Organic — December 2, 2011 @ 10:04 am

    Love these! I’m always looking for new ways to use persimmons so I’ll put this one in my recipe file!

  16. carly {carlyklock} — December 2, 2011 @ 10:09 am

    These look so great! My parents have a persimmon grove in their pasture. One year there was a big wind storm that knocked down tons of ripe persimmons and the horses feasted. One of them didn’t fare so well, but I’ll spare the details. :)

    Yay for holiday baking!

  17. Mari — December 2, 2011 @ 10:12 am

    I am sure these are as delicious as they look. I am so curious to taste this fruit, but it is not a local fruit nor do they import it here. I guess I have to just enjoy looking at pics on the web until I travel when it is in season.

  18. susan — December 2, 2011 @ 10:50 am

    I have pureed persimmons in my freezer – this could be on the weekend agenda

  19. Cassie — December 2, 2011 @ 10:59 am

    These look incredible, love the glaze. I haven’t had persimmons either but everyone seems to love them. I will have to give these a try. Thanks for introducing something new!

  20. Kristina Vanni — December 2, 2011 @ 11:16 am

    I have always wanted to experiment with persimmons! Sounds like a batch of cookies is the way to go :)

  21. Lydia (The Perfect Pantry) — December 2, 2011 @ 11:17 am

    Persimmons aren’t common around here (northeast US), so they’re always a super treat when we get them. These cookies look great, and you’re so lucky to have a mother-in-law who brings them.

  22. Nancy@acommunaltable — December 2, 2011 @ 11:41 am

    I’ve yet to cook with persimmons but after seeing these cookies that is going to change!! YUM!!!

  23. nicole {sweet peony} — December 2, 2011 @ 11:56 am

    hey maria! your cookies look awesome! the spices sound perfect with the persimmon & orange glaze… yum! can’t wait to try these out :) have a great weekend!

  24. Jocelyn — December 2, 2011 @ 12:00 pm

    I am from California and we make these cookies every year! They are my grandpas favorites too and now that I moved to Utah I can’t find a persimmon (or anyone who knows what that is) anywhere!

  25. Donna — December 2, 2011 @ 12:37 pm

    This is why I love your blog – you’re always broadening my horizons. I’ve never had a persimmon either – must look for them soon!

  26. Cate — December 2, 2011 @ 1:27 pm

    There were TONS of persimmons at the farmers market this week, but I didn’t get any because I wasn’t sure what to do with them. Next week I’ll definitely pick some up for these cookies!

  27. Rachel @ Baked by Rachel — December 2, 2011 @ 2:21 pm

    I absolutely love the orange glaze! I’ve never had a persimmon and honestly don’t know if my store has ever carried them! They sound fun though. :)

  28. Mary Beth — December 2, 2011 @ 2:35 pm

    Many years ago my grandmother had a persimmon tree. I wish we would have made cookies with them! The recipe sounds delicious and I’m planning to hunt down some persimmons :).

  29. Steve @ the black peppercorn — December 2, 2011 @ 2:48 pm

    Wow – this is a total new one for me. I have never had a persimmon cookie. I have eaten the fruit before but not in a cookie. Glad that I found your site and was introduced to this cookie. I am gonna bookmark this one for later. Thanks for posting

  30. Ann P. — December 2, 2011 @ 3:27 pm

    My mom loves persimmons–this would be the perfect little surprise for her :)

  31. Natalie @ Cooking for My Kids — December 2, 2011 @ 4:11 pm

    I love the unique recipe. And, I love your post even more. Family stories and family recipes get me every single time. :)

  32. Becky O. — December 2, 2011 @ 4:31 pm

    These look yummy. What a fun tradition to continue :).

  33. Angel — December 2, 2011 @ 4:44 pm

    Warning to those who have not tried persimmons before- “Make sure your persimmon is nice and ripe” means “Make sure your persimmon is so ripe a normal person would have tossed it two days ago.”

    We recently moved to California and received our first ever persimmons in our CSA box. We were forewarned that unripe Hachiya persimmons have a very antiseptic taste…but thought that the soft fruit sitting on our counter for over a week was surely ripe. WRONG. It was like eating sour hair.

    The farmer told us the next week that you want the persimmon to feel like a really full water balloon before you eat it. This may explain some of the less than desirable results mentioned. They are wonderful, sweet and really good for you when ripe.

    • Two Peas replied: — December 2nd, 2011 @ 6:56 pm

      Great point! Yes, the persimmons need to be VERY ripe!

  34. Esi — December 2, 2011 @ 5:36 pm

    Love baking with persimmons (well, when my mom does).

  35. Ahhh, I got a bag full of persimmons a couple of weeks ago and I didn’t know what to do with them, now I know! Wish I had some left. Your cookies look amazing!!

  36. Melissa @ Baking For The Boys — December 2, 2011 @ 6:32 pm

    I have a great memory of persimmons. There was a lone persimmon tree on my grandpa’s farm hidden deep in the woods. Every October we’d hop on our three (or four) wheelers and ride toward the spot. Then we’d walk through the thick forest until we found it. No one knew how or why it was there but we all enjoyed eating them right off of the tree. Thanks for the memory booster! It’s a great memory!

  37. Ondina Maria — December 2, 2011 @ 6:48 pm

    I absolutely love persimmons! Here in Portugal (and in Porto, where I live) we have them with abundance at this time of the year. If you scoop their pulp onto a bowl and sprinkle with cinnamom, you can serve them as great dessert. The last recipe I posted in my blog is a persimmon and spices cake, delicious, with the right amount of moist and the flavour of the persimmons blending with the spices, oh, it’s just magically delicious. Give it a try :)
    On my side, I look fwd for baking these cookies of yours!

  38. Mi Vida en un Dulce — December 2, 2011 @ 7:25 pm

    I never made something with Persimmon (“Kaki” in Peru). I always see it in the fruit market but never buy because I had no idea on what to do with it.
    It’s great to know that cookies is an option, as I’m adict to cookies.

  39. Gina @ Running to the Kitchen — December 2, 2011 @ 7:37 pm

    I tasted a persimmon for the first time last winter and quickly became obsessed. I only atet the Hachiyas though, which unless fully ripe are absolutely disgusting so I just tried a fuyu this week. Not as good for baking, like you said, but better for eating if you’re impatient. :)
    I bet these are delicious!

  40. My friend made some persimmon cookies last year and I loved them! I’ll have to share this recipe with her.

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