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Classic Persimmon Cookies

November 15, 2008 by Nicole 51 Comments

Persimmon Cookies Recipe | pinchmysalt.com

Persimmons are perhaps the most beautiful fruit of the fall, but have you ever wondered if they have a purpose other than table decoration?  Where I grew up, persimmon trees were abundant.  While we didn’t have persimmon trees of our own, every fall my grandmother had persimmons ripening in the fruit bowl, thanks to generous neighbors.

Bowl of Persimmons | pinchmysalt.com

And at Gigi’s house, persimmon cookies were always the inevitable destination of those glowing orange fruit.  Wonderful, moist, sticky, spicy persimmon cookies.

Thinking back on it, it seems odd that the only thing I ever learned about persimmons was that they turned into cookies.  Growing up, I never tasted an actual persimmon and I never heard about any other persimmon recipes.  It was just understood that they would turn into cookies.  And since persimmon cookies are one of my all-time favorites, it never occurred to me that they might be used for anything else.

Why mess with a good thing, right?

Persimmon Cookies Cooling | pinchmysalt.com

Well, it turns out that there’s a reason why no one in my family ate raw persimmons. The variety we grew up with were hachiya persimmons, and they can’t be eaten raw until they are so completely ripe, they’ve turned into a gelatinous goo.  Doesn’t sound very appetizing, right?  If this astringent fruit is eaten too early, you’ll apparently never forget the experience.  And it’s for this reason, that hachiya persimmons have gotten a bad rap.

But the ripened hachiyas are excellent for baking, and they make a really good cookie!

Persimmon Cookies Recipe | pinchmysalt.com

Luckily, it turns out that there is another type of persimmon that is good for eating. And I just tried it for the first time this year.  Fuyu persimmons are the short and squat variety that can be eaten raw like an apple, even when they aren’t fully ripened.  Fuyus are very sweet and don’t have the mouth-puckering astringent quality present in the hachiya varieties.

Two types of persimmons | pinchmysalt.com

Fuyu persimmons (left) are good for eating raw, while hachiyas (right) are best for baking.

As I mentioned earlier, I tasted fuyu persimmons for the very first time this year, and although it was good and sweet, I didn’t feel like it had a very distinctive flavor on it’s own.  I think fuyu persimmons would be best chopped and added to a green salad, or even mixed with another type of fruit.  But since it is a very new discovery to me, I haven’t done much experimenting.

When it comes to persimmons, my true love will always be these cookies made with the misunderstood hachiya.

This recipe calls for one cup of persimmon puree and you’ll probably need about three extremely ripe hachiya persimmons to get that amount of puree.  When I say extremely ripe, I mean the insides of the fruit have turned completely to mush and the skin has become translucent.  Leave the persimmons on the counter for a few days if they aren’t ripe enough when you purchase them (they probably won’t be).

I put my persimmons through a food mill to get a smooth puree and remove the skins all at once, but you could also squeeze the pulp right out of the skin and puree with a blender or food processor.

Persimmon Pulp | pinchmysalt.com

This was my very first time making persimmon cookies.  My grandmother had always made them for me, so I never felt the need to learn.  But now that Gigi is no longer with us, I decided to take matters into my own hands.

I don’t have her exact recipe, but my friend Ruby found one for me that sounded very similar.  It seems like everyone in my hometown makes the same type of persimmon cookies and I really wouldn’t be surprised they all come from the same recipe!

These cookies are not the prettiest things in the world.  They don’t spread when you bake them, so whatever shape comes off your spoon onto the baking sheet is they shape they’ll stay in after baking.  They also turn very moist and sticky after a day of storage, which is one thing I really like about persimmon cookies.

When I baked these, I was a bit disappointed when they came out of the oven because they didn’t really look like the cookies I remembered.  But one night of storage in a Tupperware container brought out the familiar sticky and moist texture.

Persimmon Cookies Recipe | pinchmysalt.com

Persimmon Cookies Recipe | pinchmysalt.com

Persimmon Cookies Recipe | pinchmysalt.com

The cookies are chock full of raisins, walnuts, and warm spices so they really are the perfect cookie for fall.  They also freeze well, so you can make a bunch of them now to enjoy throughout the winter.

For more detailed information about the two types of persimmons, please read the wonderful Persimmon Pleasures post at Tea & Cookies.

Yields 2 to 3 dozen cookies

Persimmon Cookies Recipe
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Ingredients

1/2 cup shortening

1 cup sugar

1 egg

1 cup persimmon pulp

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 cup chopped walnuts

1 cup raisins

Instructions

1. Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside.

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

3. In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp. Slowly beat in the flour mixture until everything is combined. By hand, stir in the nuts and raisins.

4. Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much.

5. Bake for approximately 12-15 minutes. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.

Notes

*You may use 2 teaspoons of pumpkin pie spice to replace the cinnamon, cloves, and nutmeg.

7.6.7
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http://pinchmysalt.com/persimmon-cookies-recipe/
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Related Recipes:

  • Raspberry Almond Thumbprint Cookies
  • Cinnamon Swirl Bread
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  • Pumpkin Spice Cream Cheese Spread
  • Pumpkin Cream Cheese Roll

Around the Web:

  • Persimmon Pudding Cake from Simply Recipes
  • Persimmon Bread from David Lebovitz
  • Persimmon Cake from Recovered Recipes
  • Persimmon Spice Cake from What’s For Lunch, Honey?
  • Gluten-Free Persimmon Pecan Pudding Cake from Gluten-Free Bay

Filed Under: Adventures in Baking, Christmas, Cookies, Desserts, Holiday, NaBloPoMo Tagged With: autumn, Cookies, fall, Holiday, NaBloPoMo, persimmon, recipe

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Reader Interactions

Comments

  1. Jo says

    November 20, 2008 at 10:07 am

    I also love persimmons and I am currently drowing in overripe fuyu. I made a persimmon bar similar to a lemon bar last night.Thanks for posting more recipes to try with them.
    Reply
  2. Steffanie says

    November 24, 2008 at 1:47 pm

    I tried this recipe yesterday and they were WONDERFUL. I used butter instead of shortening (I just can't bear to touch that stuff) and they didn't spread out when baked--they stayed the same shape as yours. However, I will say that everyone I served them to thought that they were pumpkin cookies. I don't blame them, the combination of spices is pretty much identical, but I wonder if there's a way to bring out the flavor of the persimmons more... any ideas?
    Reply
  3. Heidigoseek says

    November 26, 2008 at 3:33 pm

    thanks for the great recipe. our friend gave us some persimmons from her tree. i made these and they were great. i substituted butter. it baked into a nice, relaxed cookie. didn't spread too much. happy thanksgiving!
    Reply
  4. [eatingclub] vancouver || js says

    November 26, 2008 at 11:43 pm

    I'm really, really on the fence about persimmons: I don't like them that much but I can't write them off. Especially when I see beautiful food like these cookies. Maybe I should try these cookies to help me make up my mind about persimmons. Hm, that sounds like a plan.Bookmarked: thanks!
    Reply
  5. Kathryn Kersh Nicholson says

    January 17, 2009 at 4:13 pm

    My late mother-in-law used to make cookies that were similar to these. My children just gobbled them up. Here in East Texas persimmons grow wild. It is well known among the old-timers such as my late parents, that persimmons are not ready to be consumed until "first frost". Most of those in our area are eaten by racoons and possums, simply because they get to them first. Some of our neighbors have the larger oriental persimmon trees in their yards. Perhaps someone will let me have a couple and I'll send over some cookies to them in exchange. Thanks for the great recipe!
    Reply
  6. Elizabeth says

    October 29, 2009 at 10:42 am

    When you freeze the cookies, do you do so before or after baking them?
    Reply
  7. Nicole says

    October 29, 2009 at 2:11 pm

    Elizabeth: Thanks for your question! They freeze well after baking.
    Reply
  8. GramercyGal says

    November 6, 2009 at 12:26 pm

    My grandmother used to make persimmon cookies around this time of year, and they were my absolute favorite. I didn't have the chance to get her recipe before she passed, but these sound just like them! I can't wait to make these and see if they're like my grandmothers. Thanks for sharing!!
    Reply
  9. Barbara says

    November 13, 2009 at 11:58 am

    I have a great persimmon bread recipe it's spicy with cayanne pepper in it. PERSIMMON QUICK BREAD PESIMMON PUREE (3 PERSIMMONS = 2 CUPS) BLEND 1 C. PERSIMMON WITH 1 1/2 TSP. LEMON JUICE THEN STIR IN 1 TSP OF SODA (THIS IS PER CUP OF PERSIMMON). PUREE, LET STAND 5 MIN., AND SET ASIDE. COMBINE: 2 1/2 C. FLOUR 1/2 C. SUGAR 1 TSP. SALT 1 TSP. NUTMEG 1 TSP. CINNAMON 1/2 TSP. CAYANNE 2 1/2 TSP. BAKING POWDER 1/2 C. BROWN SUGAR 1 C. NUTS (WALNUTS) MIX: 1/3 C. MILK 3 T. OIL 1 EGG IN A 2 QUART MEASURING CUP STIR AND BLEND INTO PUREE. ADD MIXTURE INTO FLOUR MIXTURE. STIR WITH WOODEN SPOON INTO GREASED LOAF PAN. I USE PAM. BAKE 350 DEGREES FOR 1 HOUR AND 15 MINUTES. HINT: I FREEZE THE OTHER CUP OF PERSIMMON PUREE IN A ZIP LOCK BAG WITH THE 1 1/2 TSP. LEMON JUICE MIXED IN. I WRITE ON ZIP LOCK ADD 1 TSP. SODA WHEN USING FOR BREAD.
    Reply
  10. Gigi says

    November 18, 2009 at 4:03 am

    Hi thanks for the recipe. I have not made them yet. I am having a cookie exchange next month and thought these sounded wonderful. It will be my first time baking with Persimmons. I am so excited.... I will keep you posted. I think I will use butter instead of shortening.... or maybe I do a batch of each and see what the difference is if any ... thanks a million .... Gigi
    Reply
  11. Suzy Collins says

    November 21, 2009 at 11:08 am

    "Gelatinous Goo" ??? This description of the delicious fruit of the fall could only have been written by a very non-adventureous, uninformed food connoisseur . I have eaten several hundred hachiya persimmons plucked directly from the tree, sometimes allowed to ripen for a few days. They can be eaten with the skin, peeled and placed in a bowl and eaten with a spoon or stired into jello. One of my favorites is mixed with cottage cheese and pomegranates. I do make cookies and breads, but hate to lose so much flavor of the wonderful fresh, uncooked persimmon. In recent years the graft of a Persimmon tree created the delicious Fuyu Persimmon which can be eaten like an apple while still firm. Much different flavor but also one of my favorites. Many foods need special attention (ripening) prior to consuming. Ever had fresh, young asparagus, prior to full growth--yummm!! In reverse -- ever try a fresh olive plucked from the tree -- yuck. Point is to experiment with food prior to writing it off.
    Reply
  12. Suzy says

    November 21, 2009 at 11:12 am

    "Gelatinous Goo" ??? What a terrible description of the beautiful, delicious fruit of the fall could only have been written by a very non-adventureous, uninformed food connoisseur . I have eaten several hundred hachiya persimmons plucked directly from the tree, sometimes allowed to ripen for a few days. They can be eaten with the skin, peeled and placed in a bowl and eaten with a spoon or stired into jello. One of my favorites is mixed with cottage cheese and pomegranates. I do make cookies and breads, but hate to lose so much flavor of the wonderful fresh, uncooked persimmon. In recent years the graft of a Persimmon tree created the delicious Fuyu Persimmon which can be eaten like an apple while still firm. Much different flavor but also one of my favorites. Many foods need special attention (ripening) prior to consuming. Ever had fresh, young asparagus, prior to full growth--yummm!! In reverse -- ever try a fresh olive plucked from the tree -- yuck. Point is to experiment with food prior to writing it off.
    Reply
  13. nana says

    November 23, 2009 at 6:57 pm

    The persimmons in E Texas can be put into the freezer to ripen. Dont have to wait for the coons to take them. Sometimes we never have a frost.
    Reply
  14. Shannon says

    December 13, 2009 at 2:36 pm

    these were delicious!! i am in love :) thanks for sharing!
    Reply
  15. Surati Ivey says

    December 16, 2009 at 11:33 pm

    I just got turned on to the 2 kinds of persimmons. There are trees in my neck of the woods. Here's a SUPERB fruit salad I served with my Turkey Dinner. It was so fresh & lively and delish, flavor wise and color-wise.3 fuyu persimmons, chopped, 1 pomegranite's seeds, 2 fuji apples, peeled and chopped. Put in bowl. Mix 1 Tbs. fresh lime juice and a little honey or agave, pour over salad & mix. Add 6-8 fresh spearmint leaves, cut chiffonade. That's it. You'll love it ! And the color. wow.Make sure the persimmons are softish & tender, but not gooey and mushy. The other variety are the ones to eat mushy.
    Reply
  16. Giulie says

    December 19, 2009 at 10:11 am

    Love your recipe and love your blog and photos. Check out KitchenBite.com - similar in feel to your lovely site. Thank you for the recipe!
    Reply
  17. Tamara says

    December 24, 2009 at 6:49 pm

    Why do some persimmon cookies loose their shape. There's a trick to it. I had a recipe from my father's old girlfriend. She has since passed. She stated to put the soda with the persimmon pulp. Did you do that?
    Reply
  18. Amy C says

    November 14, 2010 at 10:52 am

    Your grandmother and mine must've gotten them from the same place (or known each other) as I have the exact same recipe but the ingredients are in a different order! :) Didn't the mix of persimmon and baking soda freak you out the first time?!?! Turns into almost a jello-like substance but oh how they taste fabulous! One of my favorite memories as well!
    Reply
  19. Maria says

    November 14, 2010 at 6:03 pm

    My mom would also make persimmon cookies from the trees we had in Vista, CA. They were delicious with a spicy taste to them. I will try to make them with that recipe. Thanks
    Reply
  20. treelovers Treehuggers says

    December 2, 2010 at 12:49 am

    This article gives the light in which we can observe the reality. this is very nice one and gives in depth information. thanks for this nice article.
    Reply
  21. Corrie says

    August 25, 2011 at 11:11 am

    Did you happen to have a Japanese neighbor? Persimmons are sooo popular among Japanese Americans--particularly in Central Cal. I have relatives that used to dry them out. I used to love those, but now I dislike them when they're just whole because they get SO sweet. I do think they'd be good chopped up and put in a salad or something though. I'll blog about those dried persimmons today. I wrote a little about the cookies here: http://corriefood.blogspot.com/2010/01/persimmon-cookies.htmlwhat's funny is that "persimmon" in Japanese is "kaki." I realized recently with my boyfriend that if you make persimmon cookies, you could call one of them a "kaki cookie," which sounds funny. :P
    Reply
  22. Corrie says

    August 25, 2011 at 11:23 am

    Actually, I'll post about the dried persimmons later. I want to leave up my Greek Fest post until this year's Greek Fest is over.
    Reply
  23. Shannon d says

    November 16, 2011 at 12:33 am

    I didn't care much for the snobby comment about food sophistication. But I did quite enjoy your lovely recipe. And that it was a recipe shared from the heart. How sweet that food can evoke such good memories. Thank you for sharing.
    Reply
  24. Don A says

    November 21, 2011 at 12:06 pm

    Absolutely delicious!! Your recipe is now handwritten in my files - named it Grandma's persimmon cookies. Only item I modified was that I used Crisco butter flavored shortening.
    Reply
  25. frances says

    October 11, 2012 at 8:58 am

    tryed ur grandmas persimmon recipe loved them all my family enjoyed eating them
    Reply
  26. JennyBakes says

    January 9, 2013 at 9:07 pm

    I made these this week and they were a huge hit! Thanks for a great recipe.
    Reply
  27. Sharon says

    November 29, 2013 at 3:13 pm

    I was so happy to see these cookies on the internet--they look EXACTLY like the ones I ate when I fell in love with them. That was quite a few years ago and I make them every year now ... but they always spread out! I want them to keep the "chunky" shape. I use this exact recipe and also the instructions. What could I be doing wrong? I would be so grateful to discover the problem. Thank you!
    Reply
  28. Tracy Edwards says

    April 2, 2014 at 7:10 am

    These were absolutely perfect. Thank you so much for the tip on the Whole Food's "shortening". Bravo!
    Reply
  29. aud says

    November 9, 2014 at 2:13 pm

    They do well to be picked and ripen in the home...still just as sweet...
    Reply
  30. Sue says

    December 12, 2015 at 12:59 pm

    I have some persimmons that were picked unripened from a tree in California.Found this recipe and want to try it, but would like to freeze them to make in a few weeks. Am searching for details as to which degree of ripeness and the best way to prepare to freeze them?They appear to be the first kind described.Thank you, all.
    Reply
  31. Nicole says

    December 14, 2015 at 6:35 am

    Sue- If you have Hachiya persimmons, which are the type used in this recipe, it is best to let them ripen until they are very very soft and squishy. The pulp should be jelly-like and can then be scooped out of the skin, measured into one cup portions, and then frozen. I freeze my persimmon pulp in plastic freezer bags. If you have the other type (fuyu), I don't have experience with using them for cookies or freezing them. You could try letting them ripen until very soft then peeling the fruit, pureeing the flesh, and freezing what you end up with. I'm sure it would work, I've just never tried that.
    Reply
  32. Cheryl Henn says

    November 21, 2016 at 2:02 pm

    Baking soda?
    Reply
  33. Marilyn Shields says

    November 29, 2017 at 7:50 am

    Yes, I do that then freeze and use as needed
    Reply
  34. Camille says

    October 25, 2018 at 4:12 pm

    I made these today, but I substituted butter and the fuyu persimmons. The cookies turned out spongy. Do you think it's because of the type of persimmon? I wanted then to be dense and look like you're on the picture. That's how I remember my grandma making them ? Thanks
    Reply

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