When persimmons are in season during the fall and winter I like to use them to make baked treats like these persimmon cookies. Learn more about persimmons and how you can use them to make these easy cookies.
I’ve experimented with persimmons over the last year and made a persimmon bread that I really liked and so I thought I might make persimmon cookies. My mom really loves persimmons – so much, in fact, that she planted her own persimmon trees in her backyard. Unfortunately, she planted the wrong kind. So, before I get into these cookies, I think it’s a good idea to clear up the confusion around persimmons.
They may not look like it, but persimmons are actually berries that grow on trees. Persimmons are in season from October to February.
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.
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. The Hachiya (one of the right) has a long acorn-shape. They are not supposed to be eaten until they turn soft.
My family enjoys the Fuyu ones, but my mom accidentally planted a Hachiya tree. As a result, every year her large persimmon tree bears hundreds of Hachiya persimmons and she is the only person who will eat them.
The rest of my family won’t touch them so I decided to use them to make baked goods like these cookies. While my family won’t eat the fruit directly from the tree they have no problem eating the baked treats I make with the ripe Hachiya persimmons.
Persimmon Cookies: Texture, Color, and Flavor
One thing I noticed when I was baking these cookies, was how similar persimmons are to pumpkins. They both share the lovely orange color, have a similar texture once pureed and pair well with fall spices. The persimmon recipes I came across are a lot like the pumpkin recipes I’ve been finding.
This recipe for persimmon cookies is very easy to make. Although, the dough is a little tricky because it’s very liquidy and it looked like something that needed to be poured into a loaf pan and baked. The fact the dough was so liquidy made it almost impossible to shape into cookies. So, my end result cookies were not as pretty as I would have liked.
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.
If you’re looking for a different kind of cookie to make during the winter, you should definitely try these persimmon cookies.
- 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
- 1/2 cup butter
- 1 cup white sugar
- 1 egg
- 2 ripe persimmons pureed (approximately one cup - see note)
- 1 cup chopped walnuts
- Preheat oven to 375°F (190°C). Lightly grease or line one baking sheet with parchment paper or foil.
- Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. In a seperate bowl, cream the butter with the sugar. Beat in the egg and persimmon puree.
- 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.
- Bake for about 10 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.