Persimmon Cookies

If you get your hands on beautiful golden-orange persimmons, you should take the opportunity to make these persimmon cookies as soon as you can.

Persimmon season, which runs from fall to early winter in most of the South, delivers up these jewels like gifts under a Christmas tree. They're often difficult to find, so if you know someone with a tree, they'll be your best bud during the season.

But the wait continues, of course, as you need the persimmons to be very ripe before you can use them. When they're plump and juicy, they're ideal for blending into a puree that can be used to make persimmon cookies, bread, pies, and more.

Tender, fluffy, and delicately sweet, these persimmon cookies are unique and special. We wait all year to bake with the fruits, and this recipe is at the top of our list.

Persimmon Cookies Ingredients

To make these persimmon cookies, you will need:

• very ripe persimmons
• all-purpose flour
• pumpkin pie spice
• baking soda
• salt
• light brown sugar
• unsalted butter
• vanilla extract
• lemon juice
• powdered sugar

Toasted pecans are optional for topping.

How To Make Persimmon Cookies

You'll have to do a little bit of work to get the persimmon puree, but the rest of the recipe is a basic cookie recipe. Here's an outline of how they're made, with the full recipe further below:

• Step 1. Prepare the persimmons: Process the persimmons in a food processor or blender until the fruit is a smooth consistency.
• Step 2. Make the cookie dough: Next, whisk together flour, pumpkin pie spice, baking soda, and salt. Using a paddle attachment, beat the brown sugar and butter in the bowl of a stand mixer until the consistency is creamy. Now reduce the mixer speed and beat in the vanilla, persimmon puree, and lemon juice. Reduce the mixer speed again, and beat in the flour mixture.
• Step 3. Scoop cookies: Drop about two tablespoons of dough at a time (you can use a cookie scoop for consistency) onto parchment paper-lined baking sheets.
• Step 4. Bake: Bake the cookies for about 10 minutes. Let them cool on the baking sheets for five minutes before transferring them to a wire rack to finish cooling.
• Step 5. Make the glaze: For the icing, whisk together powdered sugar, persimmon puree, and the rest of the lemon juice. Add more powdered sugar in increments until the topping is opaque and holds its shape. Drizzle it over the cooled cookies and sprinkle them with optional pecans if you choose.

How To Store Persimmon Cookies

Store these persimmon cookies at room temperature for up to three days in a sealed container or bag. When crumbled, leftover cookies make a flavorful ice cream topping. 

Which Persimmons Are Best for Baking?

Fully ripened hachiya persimmons are good for baking. Fuyu persimmons are good when eaten raw, even if they haven’t fully ripened.

To speed along ripening, both types of persimmons can be placed in a paper bag on the kitchen counter.

Do You Peel Persimmons for Baking?

It’s not necessary to peel persimmons before using them for baking—you may choose to do so or not. This recipe for persimmon cookies calls for processing the fruit without specifically peeling it first, but either way works. Firm or very ripe, mushy fruit works well for pureeing.

How Do You Prepare Persimmons for Baking?

Wash the persimmons and peel them if you choose. Then de-stem and quarter them and blend in a food processor to create a puree.

You can easily double the homemade persimmon puree required for a recipe, and then store it in the freezer for whenever you want to use the rest. (Just thaw overnight in the refrigerator before using.) The puree is very thick and may not need to be strained. 

What Can I Do With a Bunch of Persimmons?

Eat ripe persimmons raw, or use them in savories like salads as well as in sweet treats. For dessert, try our richly spiced persimmon pudding recipe, persimmon pie with pecan streusel, or our seasonal persimmon cake recipe whose leftovers double as a delightful breakfast.

Editorial contributions by Alesandra Dubin.