Persimmon cookies

close-up photo of persimmons

My mom really loves persimmons.  She loves them so much that a few years back she planted her own persimmon tree.  Unfortunately, she planted the wrong kind.  There are two main types of persimmons: astringent and non-astringent.  The most common astringent kind that I’ve seen at supermarkets is Hachiya.  The most common type of non-astringent I’ve seen available for purchase is Fuyu.

photo of fresh persimmons

The Hachiya (one of the right) has a long shape.  They are not supposed to be eaten until they turn soft.  The Fuyu (one on the left) looks like a tomato and is much flatter in shape.  These can be eaten while still hard and crunchy.  My family enjoys the Fuyu ones, but my mom accidentally planted a Hachiya tree.  As a result, every year her large persimmon tree bears a lot of Hachiya persimmons.  And the only person who will eat them is my mom.

Last year, I decided to help reduce the number of persimmons that were rotting away and looked up some persimmon recipes.  I made a delicious persimmon bread last year, and again this year, which I will be sharing with you shortly.  When browsing through recipes, I also found a persimmon cookies recipe that looked interesting and decided to try them out.

photo of a plate of cookies

One thing I noticed when I was baking, was how similar persimmons are to pumpkins. They both share the lovely orange color, and the persimmon recipes are a lot like the pumpkin recipes I’ve been finding.

The cookies ended up looking and tasting a bit like the pumpkin chocolate chip cookies I made, sans the chocolate chips.  I thought that was interesting since persimmons and pumpkins don’t really taste alike in my opinion.  When I gave some to Baby Bro, he was super surprised to learn he was eating a persimmon cookie and not a pumpkin cookie.

The recipe was easy enough to prepare.  A few problems I had was that the dough is really hard to work with.  It’s so liquidy, it looked like something that needed to be poured into a pan and baked.  The fact the dough was so liquidy made it almost impossible to shape.  So my end result cookies were not as pretty as I would have liked.

photo of a stack of cookies on a plate

Persimmon Cookies adapted from allrecipes

Ingredients

  • 2 ripe persimmons, pureed (approximately one cup)
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Directions

Persimmon Cookies

Course: Dessert
Cuisine: American
These cookies are made with sweet persimmons and spiced with fall flavors.

Ingredients:

  • 2 ripe persimmons pureed (approximately one cup)
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 375°F (190°C). Lightly grease or line one baking sheet with parchment paper or foil.
  2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Cream the butter or margarine with the sugar. Beat in the egg and persimmon.
  3. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Try to flatten the dough and shape it to make it round and flat.
  4. Bake for about 10 minutes.

Notes:

Recipe adapted from All Recipes

All images and content are © Kirbie's Cravings.

 

6 comments on “Persimmon cookies”

  1. Wow – what an incredible cookie concept! Never heard of the idea – but my family loves persimmons (I’m not too fond of em though). I will for sure try this and pass it on to my friends/fam as well..
    Thanks!

  2. Hi Kirbie! The cookies are so cute and rustic looking. I’ll have to try the recipe next season. I love persimmons and planted a small Fuyu tree over a year ago. It produced 2 little ones its first year, pretty sad. It produced more this year but the fruits were very small, but still very tasty.
    Does your mom like dried fruit? If so, she can dry extra persimmons. My mom used to do that for all her extras. It needs to be fully orange but still hard. Peel and slice into 1/4 inch round slices then using a dehydrator or oven to dry. I love dried persimmons, both non- and astrigent kinds. Very sweet. I’ve also heard that they can be dried whole but takes a long time.
    Another thing to use up persimmons that I’ve read is making persimmon fruit rolls. Pretty similar procedures as other fruit rolls.

  3. If you like pumpkin cookies, then I think you might like these. They taste very similar. And the persimmon flavor isn’t very strong.

  4. Hi Carol- I’m sure you’ll have too many persimmons on your tree than you can eat in a few years. I remember when my mom’s persimmon tree only had one or two persimmons.
    I love dried persimmons! A year ago, my mom dried them and they were delicious. Chewy and sweet. If you cut them perpendicular to the seed, they came out in this pretty flower/star shape. I don’t think she tried drying her astringent ones though. She only dried the fuyu ones from my aunt’s garden. I’m going to suggest that she dry her Hachiya ones. Are they dried while they are still hard? I’ve never heard of persimmon rolls. I’ll have to look that up. Thanks for the suggestions!

  5. All the various drying instructions say to cut the hachiya when they are still hard. Outside looks orange and ripe but firm. I think your mom can dry them just as she dried the fuyus. If she does dry them, let us know how they turn out!
    I still remember buying the brownish whole dried persimmons and loving those. Although they didn’t look very appetizing!

  6. Interesting. It’s weird that you can dry the hachiya while still hard and it’s still edible. I’ll let my mom know. I offered to dry them when I go visit over Thanksgiving, but she said all her persimmons will be soft by then. She said she’ll try to make some this weekend. If she does, I’ll post about it =)
    I’ve seen the whole dried ones at Ranch 99 and Zion. They definitely don’t look as pretty. I don’t like that they go bad so quickly. They go moldy pretty fast.

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