Go Back
–+ servings

Persimmon Cookies

Prep: 20 mins
Cook: 50 mins
Total Time: 1 hr 10 mins
Yield: 30 cookies
Course: Dessert
Cuisine: Japanese
Calories: 147kcal
Author: Jessica Gavin
A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips, and pecans. A perfect soft and moist cookie to make during the holidays!

Ingredients

  • ½ cup (113 g) unsalted butter softened
  • ¾ cups (149 g) granulated sugar
  • ¼ cup (50 g) brown sugar light or dark
  • 1 large egg
  • 1 cup (240 ml) persimmon pulp puréed (3-4 very ripe and soft Fuyu persimmons)
  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon allspice
  • ⅓ cup (30 g) old fashioned oats
  • ½ cup (60 g) dried cranberries
  • ¼ cup (60 g) white chocolate chips
  • ¼ cup (30 g) pecans roughly chopped

Special Equipment

Instructions

  • Set the oven rack to the middle position. Heat to 325°F (163ºC).
  • 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, cinnamon, ginger, nutmeg, and allspice. Whisk the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.
  • Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.
  • Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Make sure that the cookies are at least 2 inches apart. 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.
  • Bake the cookies one tray at a time. Bake until the edges set, the surface feels firm and golden brown, arproximately 14 to 16 minutes.
  • Cool on the sheet pan for 5 minutes and then transfer to a cooling rack. Bake the remaining cookies, making sure the oven increases back up to the proper temperature.

Notes

Nuts Options: Almonds or walnuts can be substituted for pecans. 

Nutrition

Calories: 147kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 10mg | Sodium: 86mg | Potassium: 66mg | Fiber: 1g | Sugar: 21g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.5mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.