Description
Soft, fragrant, and cozy, these persimmon cookies are a fall baking favorite. With ripe Hachiya persimmons, warm spices, and optional mix-ins, they strike a perfect balance between muffin top and cookie.
Ingredients
1 cup very ripe Hachiya persimmon pulp
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla bean
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 cup chopped walnuts (optional)
1/3 cup raisins or dried cranberries (optional)
Instructions
1. Halve and scoop pulp from ripe Hachiya persimmons.
2. Preheat oven to 350°F and line baking sheets with parchment.
3. Cream butter and sugar until light and fluffy (2–3 minutes).
4. Beat in egg and vanilla until smooth.
5. Add persimmon pulp and mix well.
6. Whisk dry ingredients in a separate bowl.
7. Add dry mix to wet ingredients and combine.
8. Fold in nuts and dried fruit if using.
9. Drop tablespoonfuls of dough onto baking sheets, spaced 2 inches apart.
10. Bake for 12–14 minutes until springy and lightly golden.
11. Cool before transferring to a wire rack.
Notes
Store in airtight container for up to 4 days or freeze in layers with wax paper.
Try flavor variations like chai spice, orange zest, or white chocolate.
Pairs beautifully with chai tea, spiced cider, or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: persimmon, cookies, fall, Hachiya, spice, easy