Chewy Persimmon Cookies with Walnuts & Spice

Persimmon Cookies Recipe. When the persimmons are perfectly ripe, soft, and sweet, baking these persimmon cookies is the best way to use them up. They have a wonderful chewy texture, not cakey at all, and a gentle sweetness that tastes like fall. The warm spices – cinnamon, cloves, and nutmeg – really bring out the natural, unique flavor of the persimmon fruit. You’ll also get little bursts of sweetness from the raisins and a nice crunch from the chopped walnuts. These persimmon cookies are fairly simple to make, making them a great weekend baking project. Plus, your whole house will smell amazing while they bake. I like to make a big batch and share them with friends or freeze some for later.

What makes these persimmon cookies special?

The flavor combination

It’s the combination of sweet persimmon, warm spices, crunchy nuts, and chewy raisins that really sets these cookies apart. They’re comforting and satisfying, perfect with a cup of tea or coffee. The natural sugars in the persimmon mean you don’t need to overdo the added sugar either, keeping them pleasantly sweet.

The texture

These cookies have a fantastic soft and chewy texture. They hold their shape well after baking but remain tender. The addition of walnuts adds a welcome bit of crunch that balances the chewiness of the raisins and the soft cookie base.

Persimmon Cookies Recipe

These persimmon cookies are a wonderful way to use up that ripe fruit. They have a soft, chewy texture and a gentle sweetness that reminds me of autumn. The spices really bring out the natural flavor of the persimmon, and the walnuts and raisins add a delightful chew and burst of sweetness. They are simple to make, a great project for a weekend afternoon, and they fill your kitchen with a warm, inviting aroma.

Ingredients:

• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 cup persimmon pulp
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Instructions:

1. Cream the shortening and sugar: In a large mixing bowl, beat the shortening and sugar together until the mixture is light and fluffy. You can do this with an electric mixer or by hand with a sturdy whisk or wooden spoon. This step incorporates air into the dough, which helps make the cookies tender. Make sure there are no lumps of shortening visible and the sugar is well combined.
2. Add the wet ingredients: Beat in the egg until it’s fully incorporated. Then, add the persimmon pulp. Persimmon pulp can vary in moisture content. If your pulp seems very watery, you might need to add a tiny bit more flour later. If it’s very thick, it will work just fine. Mix everything until it’s smooth and well combined. The mixture will be a lovely orange color.
3. Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, cloves, and nutmeg. Whisking the dry ingredients together ensures that the leavening agent (baking soda), salt, and spices are evenly distributed throughout the flour. This is important for consistent baking and flavor in every cookie. If you skip this step and just add them directly to the wet ingredients, you might end up with pockets of baking soda or spice.
4. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. Mix until you no longer see streaks of dry flour.
5. Fold in the add-ins: Gently fold in the chopped walnuts and raisins. Distribute them evenly throughout the dough. Make sure they are evenly spread so you get a nice mix in every bite. If you’re not a fan of walnuts, you can leave them out or substitute them with pecans. Similarly, if raisins aren’t your favorite, you could try dried cranberries or chopped dates.
6. Drop the cookies onto baking sheets: Drop rounded tablespoons of dough onto ungreased baking sheets. I like to use a cookie scoop for uniform size, but two spoons work just as well. Leave about 2 inches between each cookie to allow for spreading. If your dough feels a little too sticky to handle, you can chill it in the refrigerator for about 15-20 minutes before scooping.
7. Bake the cookies: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft. They will firm up as they cool. Baking time can vary depending on your oven, so keep an eye on them, especially the first batch. Overbaking will make them dry and crumbly.
8. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly. If you try to move them too soon, they might break apart.

Tips for Perfect Persimmon Cookies:

When preparing your persimmon pulp, make sure you are using ripe Fuyu or Hachiya persimmons. Fuyu persimmons can be eaten when firm and are best when they are fully orange. Hachiya persimmons must be very soft, almost jelly-like, before you use them; if they are not fully ripe, they will be astringent. To make the pulp, you can either mash them with a fork if they are very soft, or peel and seed them, then blend them until smooth. A general rule of thumb is that about 2-3 medium persimmons will yield 1 cup of pulp.

Ensure your baking soda is fresh. Baking soda loses its leavening power over time, which can lead to flat, dense cookies. Check the expiration date on your box. If it’s old, it might be worth getting a new box to ensure your cookies rise properly.

The spices in this recipe create a warm, autumnal flavor profile. You can adjust them to your liking. If you love cinnamon, feel free to add an extra half teaspoon. If you want a stronger clove flavor, add a pinch more. These spices pair beautifully with the natural sweetness of the persimmon.

For a different texture, you can omit the walnuts and add dried cranberries or even chocolate chips. The chocolate chips would create a more dessert-like cookie, while cranberries would add a tart counterpoint to the sweet persimmon and raisins.

Storing these cookies is straightforward. Once completely cooled, they can be stored in an airtight container at room temperature for up to 3-4 days. If you find they are drying out, you can place a slice of bread in the container to help retain moisture. They also freeze well; place them in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature.

Conclusion:

These persimmon cookies are a truly delightful treat, especially when you have ripe persimmons on hand. They come together easily and fill your kitchen with the warm, inviting scents of autumn spices. The combination of chewy texture, gentle sweetness from the persimmon, crunchy walnuts, and sweet raisins makes them a crowd-pleaser. They are wonderful served warm with a glass of milk or a cup of tea, but they’re also great for packing into lunchboxes or sharing with neighbors. Don’t hesitate to give this persimmon cookies recipe a try – you might just find it becomes a new fall favorite.

Serving Suggestions: Enjoy them as is, or try a light dusting of powdered sugar after they’ve cooled. They are also fantastic with a scoop of vanilla ice cream.

Variations: For an extra special touch, you could add a tablespoon of orange zest to the dough. If you don’t have walnuts, pecans work beautifully. You can also substitute dried cranberries for the raisins for a tarter flavor.

Frequently Asked Questions

Can I use dried persimmons?

It’s best to use fresh, ripe persimmons for this recipe. Dried persimmons have a very different texture and concentrated flavor that won’t yield the same results. You’d likely need to rehydrate them significantly, and even then, the moisture content and flavor profile would change.

How should I store leftover cookies?

Store cooled persimmon cookies in an airtight container at room temperature for up to 3-4 days. If you live in a warm or humid climate, you might want to add a small piece of bread to the container to help maintain their chewiness. They also freeze well.

Persimmon Cookies

Delicious and tender persimmon cookies packed with warm spices and dried fruit, perfect for a fall treat.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
36 cookies

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 cup persimmon pulp
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Instructions

1. Step 1
   Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. Step 2
   In a large bowl, cream together the shortening and sugar until light and fluffy.
3. Step 3
   Beat in the egg and then the persimmon pulp until well combined.
4. Step 4
   In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped walnuts and raisins.
6. Step 6
   Drop rounded tablespoons of dough onto the prepared baking sheets.
7. Step 7
   Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.