Persimmon Cookies

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Spicy, soft, and moist persimmon cookies with raisins and a sweet orange glaze. This persimmon cookie recipe uses ripe Hachiya persimmons. 

Persimmon Cookies are the perfect cookie for the holidays!

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 Brown Butter Salted Caramel Snickerdoodles 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.

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:)

How to Make Persimmon Cookies

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.

Persimmon Cookies are a family favorite Christmas cookie!

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:)

How to make Persimmon Cookies! The perfect Christmas cookie!

Persimmon Cookies

The perfect cookies for the holiday season and a great way to use up persimmons!
4.67 from 18 votes
Prep Time
20 minutes
Cook Time
12 minutes
Servings
3 dozen cookies

Ingredients

For the cookies:

  • 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

Instructions

  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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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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.

  2. 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!

  3. 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!

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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 :).

  9. 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

  10. 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.

  11. 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!

  12. 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!

  13. 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.

  14. 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!

  15. Go persimmons! They are so underappreciated here in the US but the Fuyus are so delicious! And the hachiyas really do make cookies taste amazing. Need to try these!

  16. Those are just beautiful! I don’t know why I am so intimidated by persimmon- I need to branch out!
    How do you know when they are ripe? The ones I get in my produce bin are always hard as rocks!

  17. Thanks Maria, so very glad you enjoyed my old time favorite and family recipe. It made me pretty happy to know that you liked them!
    I had such a wonderful visit with you, Josh and my precious Caleb! Cannot wait for the next visit… Love You! Miss all of you like crazy! Wish I could be in two or three places at the same time! xoxoxoxo

  18. I just picked up my bountiful basket this morning and I got a whole bunch of persimmons and even some oranges. Perfect! I didn’t even know what a persimmon was until today. These look delicious. Thanks for sharing the recipe!

  19. I’m so intrigued by persimmons now! I have been seeing them at the store, have never tried one though! These cookies are so pretty with that glaze!

  20. I just made these today for the 25 days of Cookies challenge! I blogged about it too! I love persimmon’s. While I was living in Japan I ate them fresh from the trees in my family’s yard! Thanks for a fun recipe!

  21. I love finding persimmon recipes even though I rarely find myself with persimmons. I find you can swap out just about any other fruit puree and get the same results. The recipes are always so versatile, thanks for sharing.

  22. i’ve had this in my ‘to try’ box since you posted and food co op basket just gave me seven persimmons! so now it’s time to get baking! i was just curious how you made the pulp? i’ve read a lot online and the instructions i’ve found all say to use a foodmill. did you just scoop the pulp out and blend it? i don’t have a foodmill so i was hoping to find a better source to make the pulp. any advice? thanks so much!

    1. Make sure the persimmons are VERY ripe. You want them to be squishy. You can use a food processor or blender if you don’t have a food mill. That is what I did. I hope you enjoy the cookies!

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  24. I am totally with you, no clue what to do with a persimmon. My hubby brought a box of them home from work. I was very happy to find your recipe!!! I’ll be making quite a few batches since I have so many of these little gems!

  25. Too bad the persimmons are very expensive up here in Northwest….but I buy one at a time, because I love to make these. They are tasty and they go fast after baking….They are becoming more and more popular.

  26. Hey guys! I FINALLY found where to buy persimmons online!

    https://farmtropical.com/product/persimmon/

    I ordered a regular box and they were shipped a couple days later. Amazing quality and priced fairly well considering that I can’t find them anywhere nearby. They’re also grown in the south florida so I guess that’s local?

    Thanks for this amazing Persimmon cookies recipe. I LOVE PERSIMMON!

  27. I was pleasantly surprised at how delicious these were! I did do half all purpose and half wheat, replaced sugar with splenda, and omitted the frosting–didn’t need it at all as the cookies were amazing in itself! Wow! Wow! Wow!

  28. Our neighbors brought us a bucket! full of persimmons last week. I’ve figured out that they’re hachiyas so we’re now waiting for that very ripe stage. I’d never heard the word astringent used referring to food before, but that’s what an unripe hachiya is. It sucks all the moisture out of your mouth – I know we tried one! Looking forward to making these cookies next week, if they’re VERY ripe by then. Thanks for the recipe.

  29. I made these for my kindergartener’s cookie exchange last night. Thanks for the recipe, super yummy and a great way to use up the persimmons that showed up in our CSA box!

  30. I’ve been making persimmon cookies and steamed persimmon pudding for years. It’s a Christmas tradition in my house. If your persimmons aren’t ripe and I mean goopy ripe! Then put them in the freezer overnite. When you defrost them they will be perfectly ripe for baking your cookies. They freeze very well whole or pureed.

  31. I found & tried this recipe for 1st time after a co-worker gave me a bunch of home grown Fuyu persimmons , I substituted dried cranberries (Craisins) for the raisins with the Walnuts and they were a smashing hit with and without the nuts! Only surprise was my orange glaze came out kinda clear and not as white as pictured, did I miss something else? They still tasted delicious though! Thanks for posting this recipe!

  32. Correction: I received the Hachiya variety of Persimmon NOT Fuyu, as far as I know, the Fuyuwill no’t ripen like the Hachiya so unless someone found a way to ripen the Fuyu using them might yield different results.

  33. I’ve started buying frozen persimmons that are from Korea and they are really tasty. They are in the frozen foods aisle at a specialty grocery store next to all the other frozen fruits. They are really yummy.

  34. I made these last night – came out really yummy! My only question is that how did you get the glaze so white & hard? my glaze was translucent & harden alittle bit…

  35. I made these cookies using the Fuyu persimmons and they taste fabulous! I had to use 5 of the Fuyu persimmons because the ones I had were small in comparison to the other type of persimmons. Also, I used golden sultanas (raisins) and loved the way their color matched the baked cookie color. Great recipe!

  36. I have a bunch of persimmon pulp in my freezer from some overripe persimmons I had. I was excited to see this on my feed. I know what I’m making this weekend!

  37. I used GF King Arthur flour and added Cinnamon chips in a batch for the kids. The icing glaze is butter, almond milk, maple flavoring and XXX sugar. They love them!

  38. I made these cookies for the first time today. I have a tree full of these persimmons and would love to use them. I am planning to share the crop with some friends.
    I will say that I used light brown sugar 2/3 cup and cut the white sugar to 1/4 cup, they were plenty sweet with the icing.

  39. I did not bother with the icing!
    These are amazing!
    I found that the cookie held its shape. It does not go soft and spread out. Make sure you make the cookies a uniform thickness.
    I found 16 minutes on cookies that were 1/2″ thick worked for me

  40. I made this recipe. Cookies turned out great. With rounded spoonfulls I got two dozen. I used only one cup of powdered sugar for the glaze. Thank you!

  41. I’ve made these twice now, and they are absolutely delicious. My one issue is, my glaze *never* looks thick like your picture. I’ve followed the recipe exactly both times, and it is much thinner and looks nearly transparent. I end up doing two coats which looks messy and still is not as white and thick looking as your picture. I’m reluctant to add more powdered sugar as I don’t want them to get cloyingly sweet. Any suggestions would be really appreciated.

  42. I love persimmon cookies. I had a recipe years ago but seemed to have lost it. Will try this recipe as soon as I can find some persimmons.

  43. 5 stars
    Tried this recipe, for the first time yesterday. Seriously I modified it because my children don’t like either saltanas or walnuts! 
    I added, pumpkin spice to it and shaved apple….. with double the amount of persimmon. They where so impressed that. I have too make another batch! Thank you for the recipe it was the best cookie recipe ever. Easy to make and simply delicious!!!! 

  44. This is the best recipes for cookies I have ever made in my life. I made them for my family, and I already need to make another batch! Thank you so mu change for posting this recipe!

  45. 5 stars
    I made this recipe from nice, ripe persimmons and shared with our extended family. It was so delicious, they asked for more. It is a delicious recipe worth following and making every year.

  46. I love persimmon cookies. The persimmon is horrible if its not ripe. In fact almost over ripe. But so sweet and good once it hits thst point! The cookies are awesome!

  47. 5 stars
    I have never been crazy about persimmon cookies, but we made these with some persimmons that were given to us. Absolutely Delicious! Probably the best cookie I have ever had! Not sure if this makes a difference but we used Fuyu Persimmons! The Orange Zest Glaze was to die for!

  48. 4 stars
    I made these and found they really tended to spread out when I baked them. They also we’re so moist they tended to fall apart. I don’t know if maybe a little more flour would help. They are very tasty with or without the glaze.

  49. These look great! I plan to make some for Christmas. Do you know how long they are good for Once baked? Should they be refrigerated? 

    Thanks!

  50. 4 stars
    These turned out great, but the clove was overpowering. I’d half the clove in this recipe to 1/4 teaspoon instead of 1/2 teaspoon.

  51. 5 stars
    This recipe is delicious! I needed stitches because I cut myself pulping persimmons, but I guess you could say I put my blood, sweat, and tears into those cookies!

  52. 5 stars
    I am so happy to see persimmon cookie recipes!  They’ve  been a family  favorite for years. We’ve never tried it with the glaze so that’s going to be a great twist this year.
     Tip- if you have a persimmon tree,  you can freeze the pulp ahead of time. We even put some baking soda in the pulp before freezing. 

  53. 5 stars
    Did a little mix up. added less sugar by 1/3 used 1/2 cup almond flour and when the batter was too liquid due to the puree being more liquid I added 1/4 cup more almond flour. I used Community Grains hard winter wheat whole wheat flour also. Once I put them on the cookie sheet I put them in the fridge for 1/2 hour prior to baking. They were amazing. 2 dozen gone in one sitting by 4 people.

  54. 5 stars
    I love this recipe. The scent of the spices filled my home. This is how your kitchen is suppose to smell in the fall. The cookie is tender and sweet. Next time I am thinking of using pumpkin puree instead.

  55. 5 stars
    These are delicious!! The cookies are soft, and taste like spice cake. The frosting is sweet and tart, perfectly topping off every bite!! I used golden raisins and unsalted 
    Cashew pieces Yummy!!!

  56. 5 stars
    Just these today and veganized them. I’d not cooked with persimmons before and they turned out great! Subbed avocado for butter, flax seed mixture for egg and cut back on the sugar a bit. I skipped the glazing step but know that would make them so fancy. Thank you!

  57. 5 stars
    These companies ponies are outstanding! I tasted them at a cookie exchange last night and I happened to get persimmons in my organic farm box. I’m super stoked to make my own this weekend! Thanks for a festive and unique cookie!

  58. 5 stars
    My husband and I made these cookies last night. They were honestly the best cookies I’ve ever had. I loved the icing and how moist they are. We substituted the raisins with cranberries and added the chopped walnuts. Absolutely delicious! We will be making these a holiday tradition!

  59. 5 stars
    Here is a Christmas Present for everyone! Two Peas’ and Their Pod offer the best persimmon Cookie recipe I have found after many searches and test batches earning a true 5 stars! Hachiya’s are in season now in No CA (Nov-Dec). Plan ahead though; they are worse than avocado’s in the time it takes’ to properly ripen. A hard Hachiya can take up to two weeks. But oh so worth the wait. These persimmon cookies are chewy, cakey, spicy, warming, and moist. A yumminess that takes you back to childhood Christmases. To get around the timing of the ripening I like to bake one batch and roll the rest into about three logs and wrap well in plastic wrap and pop in the freezer. In the time it takes to preheat the oven at 350, unroll the log and cut into 1 inch or smaller rounds and place on parchment. Pop in the oven for about 12 mins and they come out poofy perfect. I especially love introducing the next generation of children to these cookies. There is nothing like them in the stores or bakeries so they are new to the children and they love them!

  60. I have been making persimmon cookies since 12/1968. Recipe was given to me by a co worker. I have been given as many as 102 persimmons at a time and spent almost a month babysitting them until ripe enough to clean and put in a blender 2 cup capacity and into the freezer. I loved every minute of it. My recipe is almost the same as this one with the exception of replacing butter with Crisco shortening. Frozen pulp lasts a really long time in the freezer (at least a year or more). I always double the recipe. These are so worth it. In off season…a. 15oz can of Libby’s pumpkin can be substituted for persimmon pulp. Wonderful. Happy baking. I always make some adding chocolate chips and nuts.

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