A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips, and almonds. A perfect soft and moist cookie to make during the holidays!
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 delicious 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 dark 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.
When selecting the type of sugar to use in your recipe like granulated sugar and brown sugar, the type you choose will affect the cookies’ texture. Granulated sugar typically yields a crispier cookie, whereas brown sugar is a humectant, retaining moisture and producing a more moist and chewier cookie. I used both kinds in the persimmon cookie recipe to give textures properties of both.
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.
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.
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
cookies
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- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 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
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/3 cup old fashioned oats
- 1/8 teaspoon allspice
- 1/2 cup dried cranberries
- 1/4 cup white chocolate chips
- 1/4 cup 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. Mix the dry ingredients together, and 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.
The persimmon recipe i just tried was a hit in my home! Its different than the one i have been making for many years. I founD that i can use Ripe fuyu and hachiya persimmons for cookies. Really good cookies.
I love you so much for sharing this recipe. I’m blessed with a persimmon tree in my backyard and I decided this year I would actually bake with them. this was a fantastic recipe to add to the collection. I made the “mistake” of sharing them at church and they were gone before I knew it – everyone loved them!
Wow, thanks Amie! What a wonderful comment to receive, I’m so glad that you enjoyed the cookie recipe. You are lucky to have a persimmon tree in your backyard!
This was one of the best recipes I’ve turned out!I had to make a few tweaks due to supply issues, but each turned out just dandy! Instead of almonds, I did raw, unsweetened large coconut flakes. Also, I only had about a 1.2 cup of persimmon puree, so I combined it with banana puree to round out the full cup. And lastly, I did not have any white chocolate chips, but honestly, I think that they would have been too sweet with chips added. I also made a quick date/raisin/papaya jelly on the stove, and topped the cookies with that .I almost died when they came out of the oven. Simply heaven!!!
Thank you Jen! I love how you improvised with the bananas, so smart!