Persimmon Cookies

Intro: Persimmon Cookies

In this Instructable, learn how to make persimmon cookies. This easy homemade persimmon cookie recipe is awesome and tastes so good! It is like a mix between a pumpkin cookie, a raisin cookie, and a chocolate chip cookie, with a slight persimmon taste. If you have a bunch of persimmons and don't know what to do with them, make some cookies with them!

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Follow the easy steps below or watch the video tutorial or do both!

STEP 1: Make the Persimmon Puree

Preheat the oven to 350F/176C.

Rinse and dry the ripe persimmons you will need 2 large ones or 3 medium ones. Remove the tops with your fingers, they should come right off.

Then slice them into wedges and place them in a food processor. Blend until you have a puree. You need between 2/3 cup and 3/4 cup of puree. It doesn't need to be exact.

NOTE: You can peel them if you want, but I never do.

TIP: Make sure they are ripe. They will be very soft when you squeeze them like a tomato or ripe plum. And if you taste it it will be sweet and no chalky, astringent taste.

STEP 2: Dry Ingredients

Now whisk together the dry ingredients in a large bowl. So add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Whisk together really well or use a sifter.

NOTE: You can just use 2 tsp of baking powder or 1 tsp of baking soda, and the cinnamon, nutmeg, and cloves are all optional but add lots of flavor to the persimmon cookies.

STEP 3: Wet Ingredients

In a large bowl cream together the softened butter and the white granulated sugar and the brown sugar. Then add the egg and the vanilla extract and mix. The vanilla is optional. I always add it though.

Next, add the persimmon puree and mix until combined. Scrape the sides of the bowl as needed.

STEP 4: Finish the Cookie Dough

Add the dry ingredients about a third of it at a time and mix until combined. If you don't have a mixer just use a wooden spoon.

Add the optional raisins and walnuts and mix until just combined. Just like that the persimmon cookie dough is ready to go. At this point, you can chill the dough in the fridge and bake the cookies later or bake them now.

STEP 5: Bake Those Cookies

Use two tablespoons and scoop a heaping tablespoon amount and use the other spoon to scrape the dough off onto a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat. You should be able to get 12 cookies in each pan, this recipe makes around 24 cookies.

Bake again at 350F/176C for 12 to 16 minutes until when you poke them with a toothpick the toothpick comes out clean and they are lightly golden brown on top.

Allow the cookies to cool for a few minutes on the pan then transfer to a wire cake to cool the rest of the way.

STEP 6: Eat Those Cookies

Time to eat those cookies! Enjoy!

*You can print the easy persimmon cookies recipe here if you want.

STEP 7: Video Tutorial

Now watch those steps in action with this video tutorial.

Comments

[msheidi]

Just a note. There are 2 kinds of persimmons, fuyu and hichiya. The former is round like an apple, and can be eaten when hard like an apple, or soft. Hichiyas are shaped like an acorn, and DEFINITELY need to be ripened, the softer the sweeter.

[In The Kitchen With Matt]

Hello, there are actually more types of persimmons than that. I know all about them I have a whole article dedicated to just persimmons. :) I used Hachiya for this recipe. Fuyu are still extremely astringent when firm.

[msheidi]

I find the fuyu very enjoyable when hard like an apple.Different strokes…….

[In The Kitchen With Matt]

Indeed, however for someone who has never tried a fuyu, if they try it when it is hard as a rock chances are it is not going to be ripe and be super astringent and chalky. Better to wait until it has some give to it to know that it is for sure ripe. Again this is for new people who haven't had it before. You know what to look for, so you aren't eating them when unripe. And for this cookie recipe they need to be soft.