23 Delicious Persimmon Cookie Recipes Amazing

You’re in for a treat! Persimmons aren’t just for eating fresh; they’re the secret star in these 23 delicious cookie recipes that promise to dazzle your taste buds. Whether you’re craving something sweet, spicy, or uniquely comforting, our roundup has a persimmon cookie for every mood and occasion. Dive in and discover your next favorite bake—your kitchen adventures are about to get a whole lot more exciting!

Soft Persimmon Cookies with Walnuts

Crisp autumn days call for baking treats that warm the soul. These soft persimmon cookies with walnuts are a perfect blend of sweet and nutty, easy to make and even easier to enjoy.

Ingredients

– 1 cup ripe persimmon pulp (use very soft Hachiya persimmons)
– 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
– 1 cup granulated sugar (adjust to taste)
– 1 egg
– 2 cups all-purpose flour (sifted for lighter cookies)
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup chopped walnuts (toast for extra flavor)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Beat in the egg until fully incorporated.
4. Stir in persimmon pulp until the mixture is uniform.
5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined. Tip: Overmixing can lead to tough cookies.
7. Fold in chopped walnuts.
8. Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until edges are lightly golden. Tip: Cookies will be soft; they firm up as they cool.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Delightfully moist and fragrant, these cookies pair wonderfully with a cup of tea or coffee. For an extra touch, drizzle with a simple glaze or serve alongside vanilla ice cream.

Spiced Persimmon Cookies with Cream Cheese Frosting

Spiced persimmon cookies with cream cheese frosting are a fall favorite, blending sweet fruit with warm spices. Soft, moist, and perfectly spiced, they’re topped with a tangy frosting for balance.

Ingredients

– 1 cup ripe persimmon pulp (use very soft Hachiyas)
– 1/2 cup unsalted butter, softened (or margarine for dairy-free)
– 1 cup granulated sugar (adjust to taste)
– 1 egg
– 2 cups all-purpose flour (spooned and leveled)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp cloves
– 4 oz cream cheese, softened (full-fat for best texture)
– 1 cup powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in egg and persimmon pulp until well combined.
4. In another bowl, whisk flour, baking soda, salt, and spices.
5. Gradually add dry ingredients to wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are lightly golden. Tip: Cookies will be soft but firm up as they cool.
8. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
9. For frosting, beat cream cheese, powdered sugar, and vanilla until smooth. Tip: Chill frosting for 10 minutes if too soft to spread.
10. Frost cooled cookies and serve. Store leftovers in the fridge.

Keep these cookies in mind for holiday gift boxes or a cozy afternoon treat. The persimmon adds natural sweetness, while the cream cheese frosting offers a creamy contrast.

Persimmon Oatmeal Cookies with Cinnamon

Make these persimmon oatmeal cookies with cinnamon for a cozy, spiced treat. They’re soft, chewy, and packed with flavor.

Ingredients

• 1 cup ripe persimmon pulp (use very soft Hachiya persimmons)
• 1 cup old-fashioned oats (not instant, for better texture)
• 1/2 cup all-purpose flour (or gluten-free blend as needed)
• 1/2 cup brown sugar (packed, adjust sweetness to preference)
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 tsp ground cinnamon (add more for extra spice)
• 1/2 tsp baking soda (ensure it’s fresh for lift)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix persimmon pulp, melted butter, and brown sugar until smooth.
3. Add oats, flour, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Tip: Don’t overmix to keep cookies tender.
4. Scoop tablespoon-sized balls of dough onto the prepared sheet, spacing them 2 inches apart. Tip: Wet your hands slightly to prevent sticking when shaping.
5. Bake for 12-15 minutes, until edges are golden but centers are still soft. Tip: Cookies will firm up as they cool, so don’t overbake.
6. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Vibrant with cinnamon and naturally sweet from persimmons, these cookies have a delightful chew. Serve warm with a drizzle of honey or a scoop of vanilla ice cream for an extra treat.

Chewy Persimmon and Chocolate Chip Cookies

Kickstart your baking with these chewy persimmon and chocolate chip cookies, a unique twist on the classic favorite. Perfect for using up ripe persimmons, they’re a delightful mix of sweet and rich flavors.

Ingredients

– 1 cup all-purpose flour (spooned and leveled)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
– 1/2 cup granulated sugar
– 1/4 cup packed brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup pureed ripe persimmon (about 1 medium persimmon)
– 1 cup semisweet chocolate chips (or dark chocolate chips for a less sweet option)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Mix in the persimmon puree until the mixture is uniform.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in the chocolate chips with a spatula to ensure even distribution.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft and chewy, these cookies boast a subtle fruity sweetness from the persimmon, perfectly balanced by the richness of chocolate chips. Serve them warm with a glass of cold milk for an irresistible treat.

Persimmon Snickerdoodle Cookies

Craving a twist on the classic snickerdoodle? These persimmon snickerdoodle cookies blend sweet, spicy, and soft textures for a memorable treat.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or margarine for dairy-free)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup persimmon puree (use ripe Hachiya persimmons for best flavor)
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon (adjust to taste)
• 2 tbsp granulated sugar (for rolling)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add egg, persimmon puree, and vanilla extract to the butter mixture. Beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cookies.
6. In a small bowl, mix remaining 2 tbsp granulated sugar with cinnamon.
7. Scoop dough by the tablespoon, roll into balls, then roll in cinnamon sugar mixture. Tip: For uniform cookies, use a cookie scoop.
8. Place dough balls 2 inches apart on prepared baking sheets. Flatten slightly with the bottom of a glass.
9. Bake for 10-12 minutes, or until edges are set but centers are still soft. Tip: Cookies will firm up as they cool.
10. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Expect cookies with a soft center, slightly crisp edges, and a warm cinnamon spice. Serve with a dollop of whipped cream for an extra indulgent dessert.

Gluten-Free Persimmon Cookies

Make these gluten-free persimmon cookies for a sweet, spiced treat that’s easy to whip up. Perfect for fall gatherings or a cozy night in.

Ingredients

• 1 cup ripe persimmon pulp (use very soft Hachiyas)
• 1/2 cup coconut sugar (or brown sugar for deeper flavor)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract
• 1 1/2 cups almond flour (for best texture)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (add more for extra spice)
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional for crunch)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, mix persimmon pulp, coconut sugar, coconut oil, and vanilla until smooth.
3. Add almond flour, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined. Tip: Don’t overmix to keep cookies tender.
4. Fold in walnuts if using. Let dough sit for 5 minutes to thicken.
5. Scoop tablespoon-sized balls onto the baking sheet, spacing them 2 inches apart. Tip: Flatten slightly for even baking.
6. Bake for 12-15 minutes, until edges are golden. Cool on the sheet for 5 minutes before transferring.

Hearty and moist, these cookies have a subtle spice and chewy texture. Serve warm with a dollop of coconut cream for an extra treat.

Vegan Persimmon Cookies with Maple Glaze

Delightfully soft and subtly sweet, these vegan persimmon cookies are a fall favorite. Drizzle with maple glaze for an extra touch of sweetness.

Ingredients

• 1 cup ripe persimmon pulp (use very ripe for sweetness)
• 1/2 cup coconut oil, melted (or any neutral oil)
• 1 cup sugar (adjust to taste)
• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup maple syrup (for glaze, use pure for best flavor)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix persimmon pulp and coconut oil until smooth.
3. Add sugar to the mixture, stirring until fully incorporated.
4. Sift flour, baking soda, salt, and cinnamon into the wet ingredients. Mix until just combined.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes, or until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
7. While cookies cool, warm maple syrup in a small saucepan over low heat for 2-3 minutes, stirring constantly until slightly thickened.
8. Drizzle warm glaze over cooled cookies. Let set for 10 minutes before serving.

Light and cakey, these cookies pair perfectly with a cup of tea. For a festive twist, sprinkle with chopped nuts before the glaze sets.

Persimmon and Pecan Cookies

Ripe persimmons bring a natural sweetness to these cookies, while pecans add a satisfying crunch. Perfect for fall, these treats are easy to make and even easier to enjoy.

Ingredients

– 1 cup persimmon pulp (from about 2 very ripe persimmons)
– 1/2 cup unsalted butter, softened (or coconut oil for a vegan option)
– 1 cup granulated sugar
– 1 egg (or flax egg for vegan)
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup chopped pecans (toast for extra flavor)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg, then stir in the persimmon pulp until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated.
6. Fold in the chopped pecans.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Zesty and moist, these cookies have a cake-like texture with a nutty crunch. Serve them with a dollop of whipped cream or alongside your favorite tea for a cozy treat.

Persimmon Sugar Cookies with Vanilla Icing

Gather around for a treat that combines the unique sweetness of persimmons with the classic comfort of sugar cookies. These Persimmon Sugar Cookies with Vanilla Icing are a delightful twist on a traditional favorite, perfect for any season.

Ingredients

– 1 cup ripe persimmon puree (ensure no lumps) – 2 cups all-purpose flour (sifted for lightness) – 1/2 cup unsalted butter (room temperature for easy mixing) – 3/4 cup granulated sugar (adjust for sweetness preference) – 1 large egg (bind ingredients together) – 1 tsp vanilla extract (enhances flavor) – 1/2 tsp baking soda (leavening agent) – 1/4 tsp salt (balances sweetness) – 1 cup powdered sugar (for icing, sifted) – 2 tbsp milk (adjust for desired icing consistency)

Instructions

1. Preheat oven to 350°F (175°C) to ensure even baking. 2. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes. 3. Beat in the egg and vanilla extract until fully incorporated. 4. Mix in persimmon puree until the mixture is uniform. 5. In a separate bowl, whisk together flour, baking soda, and salt. 6. Gradually add dry ingredients to the wet mixture, stirring until just combined to avoid tough cookies. 7. Drop tablespoon-sized dough portions onto a baking sheet lined with parchment paper, spacing them 2 inches apart. 8. Bake for 10-12 minutes, or until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack. 9. For the icing, whisk powdered sugar and milk until smooth. Drizzle over cooled cookies. 10. Allow icing to set for at least 30 minutes before serving. You’ll love the soft, chewy texture and the subtle persimmon flavor that shines through. Try serving these cookies with a cup of spiced tea for an extra cozy treat.

Persimmon and Ginger Cookies

These persimmon and ginger cookies blend sweet and spicy flavors into a chewy, comforting treat. Perfect for autumn baking or whenever you crave a unique cookie.

Ingredients

– 1 cup pureed persimmon (use very ripe persimmons for sweetness)
– 1/2 cup unsalted butter, softened (or coconut oil for a vegan option)
– 1 cup granulated sugar (adjust to taste)
– 1 large egg (or flax egg for vegan)
– 2 cups all-purpose flour (spooned and leveled)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tbsp ground ginger (fresh grated ginger works too)
– 1/2 tsp cinnamon
– 1/4 tsp cloves

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and persimmon puree until well combined.
4. In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
5. Gradually add dry ingredients to wet, mixing just until incorporated. Tip: Overmixing leads to tough cookies.
6. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are golden but centers are still soft. Tip: Cookies firm up as they cool.
8. Let cool on sheets for 5 minutes, then transfer to wire racks.

Chewy with a hint of spice, these cookies pair wonderfully with tea. For extra flair, drizzle with white chocolate or serve with a scoop of vanilla ice cream.

Persimmon Thumbprint Cookies with Jam

Fancy a cookie that’s both fruity and buttery? These persimmon thumbprint cookies with jam are a delightful treat. They’re easy to make and perfect for any occasion.

Ingredients

• 1 cup all-purpose flour (sifted for lighter cookies)
• 1/2 cup unsalted butter (room temperature for easy mixing)
• 1/4 cup sugar (adjust to taste)
• 1/2 cup persimmon puree (ripe persimmons work best)
• 1/4 cup jam (any flavor, but berry jams complement the persimmon well)
• 1/2 tsp vanilla extract (or almond extract for a twist)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream butter and sugar until light and fluffy, about 2 minutes.
3. Add persimmon puree and vanilla extract. Mix until combined.
4. Gradually add flour, mixing just until the dough comes together. Tip: Overmixing can make cookies tough.
5. Roll dough into 1-inch balls. Place on prepared baking sheet, 2 inches apart.
6. Make a thumbprint in the center of each ball. Fill with 1/2 tsp jam. Tip: Use the back of a spoon to smooth jam.
7. Bake for 12-15 minutes, until edges are lightly golden. Tip: Cookies will firm up as they cool.
8. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Persimmon adds a subtle sweetness, while the jam offers a tangy contrast. Serve these cookies with tea or as a dessert with vanilla ice cream.

Persimmon and Coconut Macaroons

Sweet persimmons and coconut come together in these easy-to-make macaroons. Perfect for a quick snack or a dessert.

Ingredients

• 2 cups shredded coconut (unsweetened for less sugar)
• 1 cup ripe persimmon puree (about 2 medium persimmons)
• 1/2 cup sugar (adjust to taste)
• 2 egg whites (room temperature for better volume)
• 1/2 tsp vanilla extract (or almond extract for variation)
• Pinch of salt (enhances flavors)

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, persimmon puree, sugar, and salt until well combined.
3. In a separate bowl, beat egg whites and vanilla extract until soft peaks form. Tip: Ensure no yolk is present for maximum volume.
4. Gently fold the egg whites into the coconut mixture. Tip: Fold carefully to keep the mixture light.
5. Using a tablespoon, drop mounds of the mixture onto the prepared baking sheet. Tip: Space them 2 inches apart for even baking.
6. Bake for 20-25 minutes, or until the edges are golden brown and the tops are set.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Heavenly chewy with a crisp exterior, these macaroons offer a tropical twist. Serve them with a drizzle of dark chocolate for an extra indulgent treat.

Persimmon and Almond Butter Cookies

Absolutely perfect for a quick snack, these cookies blend the sweetness of persimmon with the richness of almond butter.

Ingredients

• 1 cup ripe persimmon pulp (use Fuyu for sweetness)
• 1/2 cup almond butter (creamy works best)
• 1/4 cup maple syrup (adjust to taste)
• 1 cup almond flour (for a gluten-free option)
• 1/2 tsp baking soda (ensure it’s fresh for rise)
• 1/4 tsp salt (enhances flavors)
• 1/2 tsp vanilla extract (pure recommended)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, mix persimmon pulp, almond butter, and maple syrup until smooth.
3. Add almond flour, baking soda, salt, and vanilla extract to the wet ingredients. Stir until combined. Tip: Don’t overmix to keep cookies tender.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon. Tip: Space cookies 2 inches apart for even baking.
5. Bake for 12-15 minutes, or until edges are golden. Tip: Cookies will firm up as they cool.
6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Kick back and enjoy these cookies with a chewy center and crisp edges. Perfect paired with a cup of tea or as a dessert with vanilla ice cream.

Persimmon and White Chocolate Cookies

Fancy a cookie that’s a twist on the classic? These persimmon and white chocolate cookies blend sweet, fruity flavors with creamy richness. Perfect for when you crave something different but comforting.

Ingredients

– 1 cup all-purpose flour (scoop and level for accuracy)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (room temperature for best mix)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 large egg (bring to room temperature)
– 1 tsp vanilla extract
– 1/2 cup ripe persimmon pulp (use Fuyu persimmons for sweetness)
– 3/4 cup white chocolate chips (or chunks for varied texture)

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt in a medium bowl. Set aside.
3. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add egg and vanilla to butter mixture. Beat until fully incorporated.
5. Fold in persimmon pulp gently until just combined.
6. Gradually add dry ingredients to wet ingredients. Mix until no flour streaks remain.
7. Stir in white chocolate chips evenly.
8. Drop tablespoon-sized dough balls onto prepared sheets, 2 inches apart.
9. Bake for 10-12 minutes, or until edges are golden but centers are soft.
10. Cool on sheets for 5 minutes, then transfer to wire racks.
Ready to enjoy? These cookies are soft with a slight chew, bursting with fruity and creamy notes. Try serving them warm with a drizzle of melted white chocolate for extra decadence.

Persimmon and Cranberry Cookies

Yield to the sweet and tangy flavors of these cookies, perfect for a cozy afternoon. They blend the unique taste of persimmons with the tartness of cranberries.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1 egg (room temperature for better mixing)
• 1/2 cup diced persimmon (ripe but firm)
• 1/4 cup dried cranberries (chopped for even distribution)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Fold in the sifted flour, baking powder, and salt gently to avoid overmixing.
5. Stir in the diced persimmon and chopped cranberries evenly.
6. Drop tablespoon-sized dough onto the prepared sheet, spacing 2 inches apart.
7. Bake for 12-15 minutes, or until edges are golden. Cool on a wire rack.

Just out of the oven, these cookies are soft with a slight chew. The persimmon adds moisture while cranberries offer a pop of tartness. Serve warm with a dollop of cream cheese for an extra treat.

Persimmon and Hazelnut Cookies

You’ll love these persimmon and hazelnut cookies for their unique flavor and easy preparation. They’re perfect for a quick snack or a dessert that stands out.

Ingredients

– 1 cup ripe persimmon pulp (use very ripe for sweetness)
– 1/2 cup hazelnuts, chopped (toast for extra flavor)
– 1 1/2 cups all-purpose flour (sift for lighter cookies)
– 1/2 cup unsalted butter, softened (room temperature blends better)
– 3/4 cup brown sugar (packed for accurate measure)
– 1 egg (large, at room temperature)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp baking soda (ensure it’s fresh for rise)
– 1/4 tsp salt (fine sea salt dissolves evenly)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a bowl, cream butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in egg and vanilla extract until fully incorporated.
4. Mix in persimmon pulp until the mixture is uniform.
5. In another bowl, whisk together flour, baking soda, and salt.
6. Gradually add dry ingredients to wet, mixing just until combined.
7. Fold in chopped hazelnuts gently.
8. Drop tablespoon-sized dough onto prepared sheets, spacing 2 inches apart.
9. Bake for 12-15 minutes, until edges are golden but centers are soft.
10. Cool on sheets for 5 minutes, then transfer to wire racks.
Cookies are moist with a chewy texture, thanks to the persimmon. The hazelnuts add a delightful crunch. Serve them with a drizzle of honey or alongside coffee for an extra treat.

Persimmon and Pumpkin Spice Cookies

Falling for the cozy flavors of fall? These Persimmon and Pumpkin Spice Cookies blend sweet persimmon puree with warm pumpkin spice for a treat that’s irresistibly soft and chewy.

Ingredients

– 1 cup persimmon puree (use very ripe persimmons for sweetness)
– 1/2 cup pumpkin puree (not pie filling)
– 2 cups all-purpose flour (spooned and leveled)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp pumpkin spice (adjust to taste)
– 1/2 cup unsalted butter, softened (or coconut oil for a vegan option)
– 3/4 cup brown sugar (packed)
– 1 large egg (or flax egg for vegan)
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin spice. Set aside.
3. In a large bowl, beat butter and brown sugar until light and fluffy, about 2 minutes.
4. Add egg and vanilla to the butter mixture, beating until combined.
5. Mix in persimmon and pumpkin purees until smooth.
6. Gradually add dry ingredients to wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
7. Drop dough by rounded tablespoons onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: Cookies will firm up as they cool.
9. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely. Tip: For extra flavor, drizzle with caramel or dust with powdered sugar before serving.
Melt-in-your-mouth tender with a hint of spice, these cookies are perfect with a cup of tea or as a festive dessert plate addition.

Persimmon and Dark Chocolate Cookies

Luscious persimmons meet rich dark chocolate in these cookies, offering a perfect balance of sweet and bitter. They’re easy to make and even easier to love.

Ingredients

– 1 cup ripe persimmon pulp (use very soft Hachiya persimmons)
– 1/2 cup unsalted butter, softened (or coconut oil for a vegan option)
– 3/4 cup granulated sugar
– 1 large egg (or flax egg for vegan)
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup dark chocolate chips (70% cacao or higher for best flavor)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Fold in the persimmon pulp gently to avoid overmixing.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet, mixing until just combined.
7. Stir in the dark chocolate chips evenly throughout the dough.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 12-15 minutes, or until edges are lightly golden but centers are still soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Persimmon adds a moist, cake-like texture, while dark chocolate offers a decadent contrast. Serve warm with a sprinkle of sea salt for an extra flavor boost.

Persimmon and Cardamom Cookies

Ready to bake something uniquely delicious? These persimmon and cardamom cookies blend sweet and spicy flavors perfectly.

Ingredients

• 1 cup all-purpose flour (sifted for lighter cookies)
• 1/2 cup persimmon puree (use ripe persimmons for sweetness)
• 1/4 cup unsalted butter (softened to room temperature)
• 1/2 cup brown sugar (packed for richness)
• 1 tsp ground cardamom (freshly ground for best flavor)
• 1/2 tsp baking soda (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)
• 1 egg (room temperature blends better)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
3. Add egg and persimmon puree to the butter mixture. Mix until just combined.
4. In another bowl, whisk together flour, cardamom, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, stirring until a dough forms.
6. Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-15 minutes, or until edges are golden but centers are still soft.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Soft with a chewy center, these cookies offer a warm cardamom spice that complements the persimmon’s sweetness. Serve them with a dollop of whipped cream for an extra treat.

Persimmon and Lemon Zest Cookies

Zesty and unique, these cookies blend the sweet depth of persimmon with the bright tang of lemon zest for a refreshing twist on a classic treat.

Ingredients

• 1 cup all-purpose flour (sifted for lighter cookies)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup pureed persimmon (ripe, for natural sweetness)
• 1 tbsp lemon zest (freshly grated for maximum flavor)
• 1/2 tsp baking soda (ensure it’s fresh for proper rise)
• 1/4 cup unsalted butter (softened, or any neutral oil)
• 1 egg (room temperature, for even mixing)
• 1/4 tsp salt (enhances flavors)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in the egg, then add persimmon puree and lemon zest. Mix until combined.
4. In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, stirring just until incorporated. Tip: Overmixing leads to tough cookies.
5. Drop tablespoon-sized dough onto the prepared sheet, spacing 2 inches apart.
6. Bake for 10-12 minutes, until edges are golden. Tip: Cookies will firm up as they cool.
7. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Not too sweet, these cookies offer a chewy texture with a crisp edge. Serve with a dollop of whipped cream or alongside a cup of tea for a delightful contrast.

Persimmon and Rosemary Cookies

Whisk together persimmon puree and rosemary for a cookie that’s subtly sweet and aromatic. Perfect for autumn gatherings or a cozy night in.

Ingredients

• 1 cup persimmon puree (use ripe persimmons for sweetness)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch)
• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, softened (or coconut oil for a vegan option)
• 3/4 cup granulated sugar (adjust based on persimmon sweetness)
• 1 large egg (room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in egg and vanilla until fully incorporated.
4. Mix in persimmon puree and rosemary until just combined.
5. In another bowl, whisk together flour, baking soda, and salt.
6. Gradually add dry ingredients to wet, mixing until a dough forms. Don’t overmix.
7. Drop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are lightly golden. Cool on wire racks.

Expect cookies with a soft center and crisp edges, infused with rosemary’s piney notes. Serve warm with a drizzle of honey or alongside sharp cheese for contrast.

Persimmon and Sesame Cookies

Vivid and versatile, these cookies blend the sweet tang of persimmon with the nutty crunch of sesame. Perfect for a quick snack or a dessert plate.

Ingredients

• 1 cup ripe persimmon puree (use very soft Hachiya persimmons)
• 1/2 cup sesame seeds (toasted for extra flavor)
• 1/2 cup unsalted butter, softened (or coconut oil for a vegan version)
• 1/2 cup granulated sugar (adjust for sweetness)
• 1 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 tsp baking soda (ensure it’s fresh for rise)
• 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add persimmon puree to the butter mixture. Mix until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Fold in sesame seeds evenly throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared sheet, spacing 2 inches apart.
8. Bake for 12-15 minutes, or until edges are golden. Tip: Cookies will firm up as they cool.
9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these cookies are soft with a chewy center and crispy edges. Serve them with a drizzle of honey or alongside a cup of green tea for a delightful contrast.

Persimmon and Matcha Cookies

Crisp, chewy, and bursting with unique flavors, these cookies blend the sweetness of persimmon with the earthy tones of matcha for a delightful treat. Perfect for those who love a twist on classic cookies.

Ingredients

– 1 cup all-purpose flour (sifted for lighter cookies)
– 1/2 cup ripe persimmon puree (ensure no chunks)
– 1/4 cup sugar (adjust to taste)
– 1 tbsp matcha powder (high quality for best flavor)
– 1/2 tsp baking soda
– 1/4 cup unsalted butter, melted (or coconut oil for a vegan option)
– 1 egg (room temperature)
– Pinch of salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, matcha powder, baking soda, and salt.
3. In another bowl, mix persimmon puree, sugar, melted butter, and egg until smooth.
4. Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
5. Drop tablespoon-sized dough onto prepared baking sheet, spacing 2 inches apart.
6. Bake for 12-15 minutes, or until edges are lightly golden. Cool on wire rack.
Tip: For extra chewiness, slightly underbake. Tip: Store in an airtight container to maintain freshness. Tip: Dust with matcha powder before serving for enhanced flavor.
Tender inside with a slight crunch outside, these cookies offer a perfect balance. Serve with a cup of green tea to complement the matcha flavor.

Conclusion

Fantastic! This roundup of 23 delicious persimmon cookie recipes offers a treasure trove of inspiration for home bakers looking to explore the sweet, unique flavor of persimmons. Whether you’re a seasoned baker or trying persimmons for the first time, there’s a recipe here for you. Don’t forget to bake, share your favorites in the comments, and pin your must-try recipes on Pinterest. Happy baking!