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
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.
Notes
Use very ripe Hachiya persimmons for the best flavor and texture.
Don’t overmix after adding the flour — it keeps the cookies soft.
Start checking at 12 minutes since baking times vary.
Store cooled cookies properly to maintain their moisture.
Add a light glaze of powdered sugar and milk for an extra festive finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Persimmon Cookies IV, spiced persimmon cookies, fall cookies, easy persimmon cookie recipe, holiday baking