Persimmon Cookies Recipe: How to Make Persimmon Cookies
Written by MasterClass
Last updated: Nov 12, 2022 • 2 min read
Learn how to make persimmon cookies seasoned with warm spices and filled with dried cranberries, nuts, and white chocolate.
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What Are Persimmon Cookies?
Persimmon cookies are soft cookies made with Hachiya persimmons and warm spices. The pulp from the persimmons adds flavor and moisture to the dough. You can season the cookies with vanilla, cinnamon, and cloves and add pecans, walnuts, dried cranberries, or chocolate chips for flavor and texture.
What Kind of Persimmons Work Best for Baking?
Varying types of persimmons work best for different persimmon recipes.
- Fuyu persimmons: Fuyu persimmons are ripe and can be eaten while the skin is still firm with a little give. This makes them the ideal choice for baked goods with whole pieces of fruit, such as persimmon tarts.
- Hachiya persimmons: Hachiya persimmons must be softened, cooked, or dried first. Use this variety when a pureed fruit texture is more appropriate, like in pudding, persimmon custard pie, or cookies.
Persimmon skin is edible, so there’s no need to peel the skin off prior to preparation. Simply slice off the dried leaves on top, and enjoy.
Spiced Persimmon Cookies Recipe
makes
36 cookiesprep time
10 mintotal time
22 mincook time
12 minIngredients
- 1
Preheat the oven to 375 degrees Fahrenheit with a rack in the center.
- 2
In a small bowl, combine baking soda and 1 cup persimmon pulp.
- 3
Combine the granulated sugar, brown sugar, ½ cup butter, and egg in a large mixing bowl. Using an electric mixer, beat the butter mixture until light and fluffy. Mix in the persimmon mixture.
- 4
In a separate bowl, whisk together 2 cups flour, baking powder, cinnamon, cloves, and salt. On low speed, mix the dry ingredients into the wet mixture until just combined.
- 5
Using a spatula, mix in the pecans, cranberries, vanilla, and ½ cup white chocolate chips.
- 6
Line a rimmed baking sheet with parchment paper. Spoon tablespoonfuls of cookie dough onto the prepared cookie sheet, leaving 1½ of space between each cookie.
- 7
Bake on the center oven rack until just beginning to brown around the edges, about 12 minutes. Cool cookies slightly, then transfer to a wire rack to cool completely.
- 8
In a small bowl, microwave ¼ cup white chocolate chips and 1 tablespoon butter until just melted (be careful not to burn the chocolate), about 30 seconds. Drizzle the melted white chocolate over the cookies.
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