You'll love this softy, chewy and tasty Persimmon Cookies recipe! They are the perfect treat to make with fresh hachiya or pureed persimmons. The result is a moist, delicious cookie that’s lightly spiced and has a delicately fruity taste. Plus, they're topped with a vanilla icing drizzle.
If you haven't tried persimmons, you're missing out!
They're a tasty winter fruit that, when ripe, have a wonderful fruity honey-like flavor.
They puree easily, so I love using them in these easy, tasty Persimmon Cookies.
The sweet fruit, delicate winter spices and a vanilla glaze make these cookies out-of-this-world good!
Persimmon fruit originated in China before spreading all around east Asia.
Its size varies between 5 and 15 cm, its color ranges from yellow to orange or even red when it's ripe. It contains a lot of vitamin C, potassium, magnesium, and fiber making it a healthy fruit!
The flesh of persimmon is soft and lightly sweet with a hint of a honey/ brown sugar flavor. This makes it an excellent fruit to add to baked goods like this recipe for persimmon cookies.
You can use a premade persimmon pulp, or make the pulp yourself using ripe and soft hachiya persimmons.
Mix it into a cookie dough that is made with simple ingredients with a light warming spice flavor. Bake until golden and drizzle a homemade vanilla glaze on top.
These cookies are the perfect treat for cooler weather and make a great dessert, snack, or homemade gift for friends and family!
Why You'll Love This Recipe
They are soft and tender and have a natural caramel sweetness from the persimmons.
You can save time by using premade persimmon puree.
They are lightly spiced making them a great treat for a holiday feast.
A great way to use up persimmons when they’re in season.
- Granulated Sugar - Used to sweeten up the inside of the cookie.
- Butter - Adds a dense and moist texture along with a buttery flavor.
- Persimmon Pulp - Gives this cookie a moist natural texture, orange color, and natural sweetness.
- Egg - Binds all of the ingredients together and keeps the cookie set as it cools.
- Vanilla Extract - Infuses the cookie with a complimentary vanilla flavor.
- All-Purpose Flour (plain flour) - The main dry ingredient, the flour helps give the cookies their classic bready texture.
- Baking Soda & Baking Powder - Helps the cookies rise properly in the oven when baked.
- Spices - You’ll need a mix of cinnamon and nutmeg to lightly spice these cookies.
- Salt - Balances the sweetness in the cookies and helps activate the leavening agents.
For the vanilla glaze:
- Powdered Sugar - Makes up the sweet base of the icing glaze.
- Milk - Helps to thin out the icing to make it drizzle easily.
- Vanilla - Infuses the drizzle with a light vanilla flavor.
Please see the recipe card below for quantities.
Wondering how to make this persimmon cookie recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 350F. Grease two baking sheets with nonstick spray or butter, or a silicone baking mat. Set aside.
Prepare the persimmon: If you’re making the persimmon yourself, add the flesh of three very ripe persimmons to a blender and puree until smooth. You’ll need one cup. Skip this step if you are using canned persimmons.
Cream the butter and sugar: To a large mixing bowl or stand mixer, add the butter and sugar. Beat until the mixture is smooth and fluffy, then add the persimmon pulp, egg, and vanilla. Blend until incorporated.
Add the dry ingredients: Sift the dry ingredients into the mixing bowl.
Stir gently to combine.
Bake the persimmon cookies: Using a tablespoon, drop the dough onto the baking sheets spaced one inch apart to allow for spreading. Bake for 15 minutes or until the cookies are golden brown and begin to firm up. Cool the cookies for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Prepare the vanilla drizzle: While the cookies are cooling, add the drizzle ingredients to a mixing bowl. Whisk together until the mixture is smooth and spreadable. Once the cookies are fully cooled, drizzle the sugar glaze on top and serve.
For best results, make sure the butter and egg are at room temperature before mixing them into the cookie dough.
Do not overwork the cookie dough. Overmixing the dough could cause the cookies to become too firm and tough when baked.
When making the drizzle, if the drizzle is too thin, add a little more sugar, or if it’s too thick, add a little more milk.
Before icing the cookies, the cookies need to be fully cooled. Pouring icing on a warm cookie will cause it to melt.
If you’re making your own persimmon pulp, be sure to use very ripe persimmons of the Hachiya variety.
Have leftover persimmons? Try making them into jam!
Change the flavor of the cookie by swapping out the vanilla extract for maple, coconut, or almond extract.
Add in chopped walnuts, pecans, or sliced almonds for a nutty crunch and texture.
Dried fruit such as cranberries, raisins, golden berries, or dried currants gives these cookies a sweet and tart flavor and texture.
Add some orange or lemon zest to the drizzle for a bright citrus flavor.
Storing: These cookies will stay fresh for 3-4 days in an airtight container outside of the fridge. Refrigerate them to keep fresh for up to one week.
Freezing: To freeze baked persimmon cookies, wrap each in a layer of plastic wrap, then add to a freezer-safe bag for up to three months. Thaw overnight in the fridge before serving.
Hachiya persimmons have soft and sweet flesh that makes them perfect for baking. Fuya persimmons are great for eating raw.
Some recipes do not require them to be peeled. For this cookie recipe, persimmons are best when peeled to keep an even texture in the cookie.
No. Unripe persimmons are not as sweet and will not properly break down into a pulp needed to create a soft texture in baked goods.
We hope you love these persimmon cookies as much as we do! Be sure to also check out these other great cookie recipes too!
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- 1 cup (200g) granulated sugar
- ½ cup (115g, 1 stick) butter at room temperature
- 1 cup persimmon pulp store bought or homemade*
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups (300g) all-purpose flour (plain flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the vanilla glaze
- ½ cup (100g) powdered icing sugar
- 2 teaspoons milk
- ½ teaspoon vanilla
- Preheat the oven to 350°F / 175°C. Grease baking sheets with butter or non-stick cooking spray, or line with baking parchment paper or silpats.
- If making the persimmon pulp yourself, use 3 very ripe and soft hachiya persimmons. Cut off the tops and scoop out the soft flesh, then puree in a blender or with a hand blender. Measure out 1 cup to use for the recipe and set aside. Save the rest for another recipe.
- Add the butter and sugar to a large mixing bowl and beat together with an electric mixer well. Beat in the persimmon pulp, egg and vanilla.
- Sift in the flour, baking soda, baking powder, cinnamon, nutmeg and salt and stir to combine.
- Drop tablespoonfuls of the cookie dough onto the baking sheets, spaced slightly apart to allow for spreading.
- Bake for 15 minutes or until the edges just begin to firm up and turn golden. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
For the vanilla glaze
- Sift the powdered sugar into a mixing bowl, then add the other drizzle ingredients and beat well until smooth. If the glaze is too thin, add a little more sugar, or if it’s too thick, add a little more milk. Drizzle over the completely cooled cookies.
- For best results, make sure the butter and egg are at room temperature before mixing them into the cookie dough.
- Do not overwork the cookie dough. Overmixing the dough could cause the cookies to become too firm and tough when baked.
- When making the drizzle, if the drizzle is too thin, add a little more sugar, or if it’s too thick, add a little more milk.
- Before icing the cookies, the cookies need to be fully cooled. Pouring icing on a warm cookie will cause it to melt.
- If you’re making your own persimmon pulp, be sure to use very ripe persimmons of the Hachiya variety.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.