These are a gloriously soft, moist cookie. This recipe based on as written from my grandmother's recipe card. Dough freezes well.
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.64 stars (49 reviews)
Keywords
Cookies, Persimmon, Soft cookies
Ingredients
1/2 cup salted butter (, softened)
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1 cup ripe persimmon pulp ((about 1-2 very ripe persimmons))
2 cups all-purpose flour
1/2 teaspoon kosher salt (or sea salt)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 cup chopped toasted nuts ((walnuts or pecans are our favorite choices))
1 cup raisins (or dried cranberries)
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to Bake at 325°F/163°C. Grease or line a sheet pan with parchment paper.
Scoop the persimmon pulp from the fruit. (The easiest way we've found to do that is to lift the top leaf/stem section from the persimmon, then use a spoon to scoop out the pulp.) Break up the pulp a little to make the texture less varied. (It will get broken up more when you beat it into the batter. It's ok to have some bite sized intact pieces).
Cream butter and sugar together until light and fluffy. Add egg, and then add baking soda and persimmon pulp. Mix well (the mixture may still be a bit clumpy).
In another bowl combine flour, salt, cinnamon, nutmeg, and cloves and whisk together by hand until well combined, about 30 seconds.
Stir the dry mixture into the wet ingredients until just combined. Stir in the nuts and raisins or cranberries. (Chilling the cookie dough at this point will help give fluffier cookies.)
Drop spoonfuls of the dough onto the prepared sheet pan (a medium cookie scoop works great for this step). Keep cookies small and far apart as they spread out.
Bake at 325°F/163°C for 15-18 minutes or until set and light golden around the edges. Allow to cool and serve.
Nutitrion
Serving Size: 1 serving
Calories: 115 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 11 mg
Sodium: 67 mg
Sugar: 6 g
Reviews
Susan Olson on 2026-02-02 (5 stars): Perfection! Don't look for another persimmon cookie recipe. This one is delicious, chock full of goodness, just the right sweetness, and delightfully chonky with nuts and raisins. Thank your Grandmother for saving this recipe! Can't go wrong with Grandma's recipes....
MADILYN on 2025-12-11 (5 stars): Loved them! Mane came out a little darker....but the flavor amazing!
A fallish flavor.
Debbie on 2025-11-15 (5 stars): Simply delicious. The flavor gets better the longer they last, which isn't long.
Hailey on 2025-09-15 (5 stars): As a lifetime fan of persimmons, I would have to say that this cookie recipe is hands down my all-time favorite!
Sherry on 2023-12-06 (4 stars): I just made a batch of these persimmon cookies. They are moist and tasty, but I think the recipe would benefit from a little more salt and a teaspoon of vanilla to really make the flavors pop. Surprisingly, the cookies are not that sweet. I have never made persimmon cookies before but I noticed a lot of recipes have a sugar glaze on top. That might be a nice addition to these cookies as well. Overall, the recipe is definitely worthy of making again.
Jo Jenkins on 2020-04-16 (5 stars): So 9 years after you posted this recipe, I see that I’m another quarantine baker using their frozen pulp. My spouse took out 2 cups of frozen pulp, and I mistakenly removed another 4 cups from the freezer (long story)...so I had to find another way to use other than pudding. We already made 2 batches of that! So I hunted for just the right cookie recipe, and yours was perfect. I used both dark & golden raisins and made a double batch. I iced the cookies while they were still warm for a nice glazed effect. My spouse declared that they were better than any of the cookie batches I made at Christmas. So this recipes will be a seasonal tradition!
Hmcd on 2020-04-05 (5 stars): Great! Used 3/4 cup raisins & 1/4 c crasins, frozen/thawed/persimmons with skins (scissor snipped in cup), 1/2 c sugar in dough and 3/4 C sugar in a bowl to shake heaping teaspoons of dough, baked 18 min on parchment. Made about 3 dozen
Shari G on 2020-03-02 (5 stars): Love this recipe, and your story. I have made this twice with frozen pulp from Very ripe Fuyu persimmons from my tree. I had to sub gluten free flour- and still- these were a hit! Made some without any fruit or nuts, and have used golden raisins in a batch, and dried cranberries and chopped dried apricots in another. Yum!
Bobbie on 2020-01-23 (5 stars): Wonderful cookies! I used chocolate chips, raisins, and pecans. Thank you for sharing a great persimmon cookie recipe. It was a perfect way to use up the last few persimmons of the season.
