These delightful persimmon cookies are a perfect treat for the fall season. With a soft and chewy texture, they are infused with warm spices that complement the natural sweetness of persimmon. Whether enjoyed with a cup of tea or shared with friends, these cookies are sure to become a seasonal favorite.
One ingredient you might not have on hand is persimmon pulp. Make sure to choose ripe persimmons for the best flavor and texture. If you can't find fresh persimmons, look for canned or frozen options. Additionally, ground nutmeg and chopped nuts might not be staples in every pantry, so double-check your supplies before heading to the supermarket.

Ingredients For Persimmon Cookies Recipe
All-purpose flour: The base for the cookie dough, providing structure and texture.
Baking soda: Helps the cookies rise and become fluffy.
Ground cinnamon: Adds a warm, spicy flavor to the cookies.
Ground nutmeg: Enhances the spice profile with a slightly sweet and nutty taste.
Salt: Balances the sweetness and enhances the overall flavor.
Sugar: Sweetens the cookies and helps with browning.
Unsalted butter: Adds richness and moisture to the cookies.
Persimmon pulp: Provides natural sweetness and a unique flavor.
Egg: Binds the ingredients together and adds moisture.
Vanilla extract: Enhances the flavor with a sweet, aromatic note.
Chopped nuts: Optional, adds a crunchy texture and nutty flavor.
Technique Tip for This Recipe
For a smoother texture in your persimmon pulp, make sure to thoroughly mash or blend the ripe persimmons before incorporating them into the cookie dough. This ensures even distribution of the fruit throughout the batter, resulting in a more consistent flavor and texture in each cookie.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda, but reduce or eliminate any acidic ingredients.
ground cinnamon - Substitute with pumpkin pie spice: Contains cinnamon along with other complementary spices like nutmeg and cloves.
ground nutmeg - Substitute with allspice: Provides a similar warm, spicy flavor.
salt - Substitute with sea salt: Offers a slightly different mineral content and flavor profile.
sugar - Substitute with honey: Adds moisture and a different sweetness profile; use ¾ cup honey for every 1 cup of sugar and reduce other liquids by ¼ cup.
unsalted butter - Substitute with coconut oil: Adds a subtle coconut flavor and is dairy-free; use in a 1:1 ratio.
ripe persimmon pulp - Substitute with pumpkin puree: Provides a similar texture and moisture content, though the flavor will be different.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg; this is a good vegan alternative.
vanilla extract - Substitute with almond extract: Offers a different but complementary flavor; use half the amount as almond extract is stronger.
chopped nuts - Substitute with dried fruit: Adds a different texture and sweetness; good options include raisins, cranberries, or chopped dates.
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How to Store or Freeze These Cookies
- To keep your persimmon cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and flavorful for up to 3-4 days.
- If you want to extend their shelf life, place the cookies in the refrigerator. This will keep them fresh for about a week. Just make sure they are in a well-sealed container to prevent them from drying out.
- For longer storage, freezing is an excellent option. Allow the cookies to cool completely on a wire rack before freezing.
- Arrange the cooled cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.
- Once the cookies are frozen solid, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
- When you're ready to enjoy your persimmon cookies, simply take out the desired amount and let them thaw at room temperature for about 15-20 minutes. You can also warm them in the oven at 300°F (150°C) for a few minutes to bring back their freshly baked texture.
- If you prefer to freeze the dough instead of the baked cookies, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.
- When baking frozen dough, there's no need to thaw. Just add a couple of extra minutes to the baking time and enjoy freshly baked persimmon cookies whenever you crave them.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the persimmon cookies on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes or until they are warmed through.
Use a microwave for a quick reheat. Place a damp paper towel over the cookies and microwave on medium power for 10-15 seconds. This method is great for maintaining the moisture of the cookies.
If you have a toaster oven, set it to 300°F (150°C). Place the persimmon cookies on the rack and heat for 5-7 minutes. This method helps to keep the edges crispy while warming the center.
For a stovetop method, use a skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
If you prefer a steam method, place a steaming rack in a pot with a small amount of water. Bring the water to a simmer and place the persimmon cookies on the rack. Cover and steam for about 3-5 minutes. This method helps to retain the moisture and softness of the cookies.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Used to combine the dry ingredients such as flour, baking soda, cinnamon, nutmeg, and salt.
Mixing bowl: Used to cream together the sugar and butter, and later to mix in the persimmon pulp, egg, and vanilla extract.
Whisk: Used to whisk together the dry ingredients in the mixing bowl.
Electric mixer: Used to cream the sugar and butter until light and fluffy.
Spatula: Used to fold in the chopped nuts if using, and to scrape down the sides of the mixing bowl.
Baking sheet: Used to drop spoonfuls of dough onto for baking.
Spoon: Used to drop spoonfuls of dough onto the baking sheet.
Wire rack: Used to let the cookies cool after baking.
Measuring cups: Used to measure out the flour, sugar, and persimmon pulp.
Measuring spoons: Used to measure out the baking soda, cinnamon, nutmeg, salt, and vanilla extract.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly blend the persimmon pulp using a food processor to save time.
Soften butter quickly: Cut butter into small pieces and let it sit at room temperature to soften faster.
Skip optional nuts: If you're in a hurry, omit the chopped nuts to save prep time.
Line baking sheets: Use parchment paper or silicone mats to reduce cleanup time.
Batch baking: Drop multiple cookies onto the baking sheet to bake more at once.

Persimmon Cookies Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup sugar
- ½ cup unsalted butter softened
- 1 cup persimmon pulp ripe
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Mix in the persimmon pulp, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped nuts if using.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until edges are golden brown.
- Let cookies cool on a wire rack.
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