A sweet and spiced persimmon cookies recipe with cranberries, white chocolate chips, and pecans. A perfectly soft and moist treat 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 grandparent’s 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.
These cookies pack warm winter spices like cinnamon, ginger, nutmeg, and allspice. The texture is like a soft and moist muffin with slightly crispy edges on the outside, a perfect compliment for the ripe persimmons.
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 mash was consistent in texture before adding it to the dough.
When selecting the type of sugar to use in your recipes like granulated sugar and brown sugar, the kind you choose will affect the cookie texture.
Granulated sugar typically yields a crispier cookie, whereas brown sugar is a humectant, retaining moisture and producing a chewier cookie. I used both kinds for this persimmon cookie recipe to give texture 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.
The beautiful dark orange flesh gave the dough a pretty golden color to the cookie. I added a little bit of rolled oats and pecans for more texture, as well as dried cranberries and white chocolate chips to enhance the sweetness of the persimmon.
More persimmon recipes
To ensure consistent cookies batch to batch
1) Use a portion scoop to achieve same sized cookies, 2) Uniformly place and space the dough on the sheet pan, 3) Uniform baking time will be achieved by maintaining size and placement of the cookies.
- 4 ounces unsalted butter, softened
- 5 ¼ ounces granulated sugar
- 1 ¾ ounces brown sugar
- 1 large egg
- 8 ounces persimmon pulp, puréed (3-4 very ripe and soft Fuyu persimmons)
- 10 ounces all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 ounce old fashioned oats
- ⅛ teaspoon allspice
- 3 ounces dried cranberries
- 2 ounces white chocolate chips
- 2 ounces pecans, 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 pecans. Mix on low speed until combined, approximately 1-2 minutes.
- Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Use your fingers or a spoon to flatten the dough into ¼-inch thick cookies, the dough will be slightly sticky.
- Top with extra cranberries, white chocolate or pecans if desired. 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.
- Cool on a sheet tray for 5 minutes and then transfer to a cooling rack.