As the holiday season comes to an end, it doesn’t mean that the flavors of the winter have to! My sweet friend Amy brought me some gorgeous Fuyu persimmons from her grandparents tree. Amy told me that they were the perfect ripeness for baking, so I was excited to try a persimmon cookie recipe to highlight the honey like flavor from these delicious fruits.
The persimmons were soft to the touch and carried an intense and rich sweetness. It was easy to scoop out the pulp from the very ripe fruit. I pureed the pulp in the blender for a few seconds to make sure that the pulp was consistent in texture before adding it to the dough.
The beautiful deep orange flesh gave the dough a pretty golden color to the cookie. I added a little bit of rolled oats and almonds for more texture, as well as dried cranberries and white chocolate chips to enhance the sweetness of the persimmon. If you enjoy persimmons as much as I do, you might also like to check out my Persimmon Honey Ginger Tart recipe.
This persimmon cookie recipe is packed with warm winter spices like cinnamon, ginger, nutmeg and allspice. The texture was much more like a soft and moist muffin and slightly crispy on the outside edges, a perfect compliment for the ripe persimmons. For directions on how to prepare this recipe below is a helpful step by step video guide.
TIP #2 – Portion scoops are extremely helpful to consistently measure out drop cookies (soft dough scooped into mounds for baking), such as the persimmon cookie recipe or chocolate chip cookies. I used a size 50 portion scoop, which is 5/8 ounce or approximately 1.25 tablespoon size. The number of the scoop determines the number of servings in each quart of a mixture. For a number 50 scoop, one quart = 50 servings.
TIP #3 – To ensure consistent cookies batch to batch make sure to: 1) Use a portion scoop to achieve same sized cookies, 2) Uniformly place and space the dough on the sheet pan, 2) Uniform baking time will be achieved by maintaining size and placement of the cookies.
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 cup persimmon pulp, puréed (3-4 very ripe and soft Fuyu persimmons)
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅓ cup old fashioned oats
- ⅛ teaspoon allspice
- ½ cup dried cranberries
- ¼ cup white chocolate chips
- ¼ almonds, roughly chopped
- Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.
- Add the egg and mix on medium speed until combined.
- Add 1 cup of persimmon pulp purée and mix until combined
- Sift the dry ingredients together; flour, baking soda, salt, and spices. Combine the dry ingredients together, then slowly add into the mixer on low speed. Mix until just combined.
- Blend in the oats, dried cranberries, white chocolate chips and almonds. Mix on low speed until combined, approximately 1-2 minutes.
- Portion the dough onto a lightly greased sheet pan. Make sure that the cookies are at least 2 inches apart.
- Bake at 325°F until almost firm and golden brown, approximately 14 to 16 minutes.