Name: Persimmon Cookies IV
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: Wet Ingredients; 1 cup (240 g) persimmon pulp (from about 2 very ripe Hachiya persimmons); 1 teaspoon baking soda; ½ cup (115 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; Dry Ingredients; 2 cups (250 g) all-purpose flour; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; 1 teaspoon baking powder; Optional Add-ins; 1 cup (120 g) chopped walnuts or pecans; 1 cup (150 g) raisins or chopped dates

There’s something magical about baking with persimmons — their sweet, honeyed flavor and soft, velvety texture add a unique touch to any dessert. Among the many ways to enjoy this autumn fruit, Persimmon Cookies IV stands out as a cozy, spiced treat that captures the essence of the season. These cookies are soft, moist, and richly flavored with warm spices like cinnamon, nutmeg, and cloves. They’re perfect for the holidays, for sharing with loved ones, or for savoring with a cup of tea on a crisp fall day.

Persimmon cookies have deep roots in traditional American baking, especially in regions where persimmon trees flourish in the late autumn months. What makes this “IV” version special is its tender texture and balanced sweetness, achieved through a combination of ripe persimmon pulp, butter, sugar, and fragrant spices. Each bite tastes like a blend of pumpkin spice and caramel — soft on the inside and slightly crisp on the edges.

Let’s dive into the process of making these delicious Persimmon Cookies IV — simple to prepare, comforting to eat, and sure to become one of your seasonal favorites.

Ingredients

Here’s everything you’ll need to make about 30 cookies:

Wet Ingredients

1 cup (240 g) persimmon pulp (from about 2 very ripe Hachiya persimmons)
1 teaspoon baking soda
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Dry Ingredients

2 cups (250 g) all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking powder

Add-ins (Optional but Recommended)

1 cup (120 g) chopped walnuts or pecans
1 cup (150 g) raisins or chopped dates

These add-ins give the cookies a delightful texture contrast — soft and chewy with a pleasant crunch.

Instructions

Step 1: Prepare the Persimmon Pulp

Begin by selecting very ripe Hachiya persimmons — they should feel extremely soft to the touch, almost jelly-like inside. Slice them open and scoop out the pulp into a bowl. Discard the seeds and skin. Use a fork or blender to puree until smooth.

Stir in the baking soda and mix well. This step is important — it helps neutralize the persimmon’s natural astringency and thickens the pulp slightly. Set it aside while you prepare the rest of the ingredients.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy — about 2 to 3 minutes. The mixture should look pale and creamy, which helps create soft cookies with a tender crumb.

Add the egg and vanilla extract, and continue mixing until fully combined. The mixture should be smooth and slightly glossy.

Step 3: Add the Persimmon Mixture

Pour in the persimmon pulp mixture and beat until incorporated. The batter might look slightly curdled at this point, but don’t worry — it will smooth out once the dry ingredients are added.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and baking powder. This ensures the spices are evenly distributed throughout the dough, giving each cookie a balanced flavor.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies tender.

Step 5: Fold in Add-ins

Gently fold in the nuts and raisins (or dates) with a spatula. These ingredients add both flavor and texture, making every bite more interesting.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Using a tablespoon or cookie scoop, drop the dough onto the sheets, spacing each cookie about 2 inches apart. These cookies don’t spread much, so the shape you make will roughly remain the same after baking.

Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. The cookies should be soft to the touch but not wet in the middle.

Remove them from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Conservation and Storage

Persimmon Cookies IV stay soft and flavorful for several days, making them great for gifting or preparing ahead of time.

Room Temperature: Store in an airtight container for up to 5 days. Place a piece of parchment between layers to prevent sticking.
Refrigerator: For slightly longer freshness, refrigerate for up to 1 week. Let the cookies come to room temperature before serving.
Freezer: These cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature or warm them in a low oven for a few minutes before enjoying.

If you plan to freeze the dough instead, scoop it into balls first, freeze until solid, and then bake straight from frozen — just add 1–2 extra minutes to the baking time.

Variations

Persimmon Cookies IV can easily be adapted to suit different tastes or dietary needs. Here are a few creative twists:

Glazed Persimmon Cookies: Drizzle cooled cookies with a simple glaze made from powdered sugar, milk, and a hint of orange zest. The citrus accent enhances the fruit’s natural sweetness.
Chocolate Chip Version: Substitute raisins with chocolate chips for a richer, dessert-like cookie.
Coconut Persimmon Cookies: Add ½ cup of shredded coconut to the batter for a tropical touch.
Vegan Alternative: Replace butter with coconut oil or vegan margarine, and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Whole Wheat Option: Swap half of the all-purpose flour for whole wheat flour for added fiber and a slightly nuttier flavor.

Each variation maintains the cookie’s moist, tender texture while offering a new layer of flavor.

Serving Suggestions

These cookies are delightful on their own, but a few pairings can make them even more memorable:

Serve warm with a cup of black tea, chai latte, or freshly brewed coffee.
Pair with a scoop of vanilla ice cream or spiced whipped cream for a festive dessert.
Arrange them on a holiday cookie tray alongside ginger snaps, snickerdoodles, and molasses cookies for a cozy, autumnal presentation.
For breakfast lovers, enjoy a few cookies with a glass of warm milk or yogurt for a comforting morning treat.

Their soft, cake-like texture and mild sweetness make them versatile enough for both casual snacking and elegant dessert tables.

Tips for Perfecting the Cookies

Use Fully Ripe Persimmons: Unripe persimmons are astringent and unpleasantly bitter. Wait until they’re completely soft before using.
Don’t Overmix: Once the flour goes in, mix only until combined to avoid tough cookies.
Balance the Spices: Taste the dough before baking — you can add a little extra cinnamon or nutmeg to suit your preference.
Check Early: Oven times vary, so start checking at 12 minutes. The cookies should be firm on the outside but still soft inside.
Cool Completely Before Storing: Trapped steam can make cookies soggy if sealed too soon.

Conclusion

Persimmon Cookies IV perfectly capture the heart of fall baking — warm, fragrant, and irresistibly soft. The blend of ripe persimmon, butter, sugar, and cozy spices creates a cookie that feels nostalgic yet special. Whether you’re baking for the holidays, sharing with friends, or treating yourself on a quiet afternoon, these cookies promise pure comfort in every bite.

Their versatility allows you to adapt them easily — add nuts, glaze them, or keep them plain and simple. However you enjoy them, Persimmon Cookies IV will fill your kitchen with the scent of home and your heart with the joy of homemade goodness.

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Persimmon Cookies IV

Author: hafsahafsa
Total Time: 35 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Persimmon Cookies IV are soft, spiced, and full of cozy autumn flavor. Made with ripe persimmon pulp, butter, and warm spices like cinnamon, nutmeg, and cloves, these cookies deliver a comforting sweetness that’s perfect for the holidays or any chilly day. Moist on the inside and delicately crisp on the edges, they’re the ultimate seasonal treat.

Ingredients

Scale

Wet Ingredients

1 cup (240 g) persimmon pulp (from about 2 very ripe Hachiya persimmons)

1 teaspoon baking soda

½ cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Dry Ingredients

2 cups (250 g) all-purpose flour

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 teaspoon baking powder

Optional Add-ins

1 cup (120 g) chopped walnuts or pecans

1 cup (150 g) raisins or chopped dates

Instructions

Step 1: Prepare the Persimmon Pulp
Cut open very ripe persimmons and scoop out the pulp. Puree until smooth, then stir in baking soda. Let sit for 5 minutes to thicken and remove bitterness.

Step 2: Cream the Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.

Step 3: Combine with Persimmon Mixture
Stir in the persimmon pulp mixture until fully combined.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk flour, salt, cinnamon, nutmeg, cloves, and baking powder. Gradually add to the wet ingredients, mixing gently until just combined.

Step 5: Add Nuts and Raisins
Fold in chopped nuts and raisins (or dates) for texture and flavor.

Step 6: Bake
Preheat oven to 350°F (175°C). Drop spoonfuls of dough onto parchment-lined baking sheets. Bake for 12–15 minutes, until golden on the edges and set in the center. Cool on a wire rack.