Print

The BEST Classic Persimmon Cookies Recipe

A stack of soft, spiced persimmon cookies drizzled with white glaze, one cookie broken open to show the moist center.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these soft, cake-like persimmon cookies packed with warm spices like cinnamon and nutmeg. This easy recipe delivers moist, flavorful homemade persimmon cookies perfect for fall baking or holiday treats.

Ingredients

Scale
  • 1 cup ripe Hachiya persimmon pulp (about 3–4 very soft persimmons)
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chopped walnuts and raisins, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These cookies spread slightly.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If desired, prepare a simple vanilla glaze (1 cup powdered sugar mixed with 2 tablespoons milk and 1/2 teaspoon vanilla) and drizzle over the cooled cookies.

Notes

  • You must use fully ripe Hachiya persimmon pulp for the best flavor and texture. The fruit should be extremely soft, almost liquid inside.
  • For a chewier cookie, slightly reduce the baking time. For a softer, cake-like cookie, bake closer to 12 minutes.
  • If you skip the optional glaze, these cookies stay moist for several days stored in an airtight container at room temperature.

Nutrition

Find it online: https://kingscook.com/persimmon-cookies-recipe/