There’s a special kind of magic in baking with winter fruit, a quiet celebration of the season’s deep, honeyed flavors.
These persimmon cookies, packed with cranberries, white chocolate, and pecans, are that magic, captured in a soft, spiced treat.
Finding Your Perfect Persimmon
Let’s talk about the star of the show, because not all persimmons are created equal, and picking the right one is your first secret.
For this recipe, seek out very ripe, deeply soft Fuyu persimmons, which offer a sweet, almost floral flavor without any astringency.
Ingredients Needed for the Recipe
Gathering your ingredients is the first quiet joy of baking. Here’s everything you’ll need for about three dozen delightful cookies.
Each component plays a specific role, from providing structure to delivering pockets of flavor and texture.
- Unsalted Butter, softened: This creams beautifully with sugar, creating a light and cakey foundation.
- Granulated & Brown Sugar: A duo for perfect texture—white sugar for slight crispness, brown for moisture and chew.
- Large Egg: It binds the dough and adds richness to the crumb.
- Persimmon Pulp, puréed: The heart of the recipe, lending natural sweetness, incredible moisture, and a gorgeous golden hue.
- All-Purpose Flour: The trusty framework that gives our cookies their tender body.
- Baking Soda: Our leavening agent, ensuring a gentle rise and soft texture.
- Kosher Salt: A flavor enhancer that makes all the other notes sing louder.
- Cinnamon, Nutmeg, Ginger, Allspice: A warm, fragrant quartet that smells like the holidays in a bowl.
- Old Fashioned Oats: They add a subtle, wholesome chew and great texture.
- Dried Cranberries: Little bursts of tartness that cut through the sweetness perfectly.
- White Chocolate Chips: Creamy, sweet pockets that melt beautifully into each bite.
- Pecans, roughly chopped: They bring a buttery, toasty crunch that’s simply irreplaceable.
How to make Persimmon Cookies?
The process is straightforward, a peaceful rhythm of mixing and folding. Just follow these steps.
You’ll have a kitchen full of incredible aromas before you know it, I promise.
Step 1- Preheat and Prepare
Start by moving your oven rack to the middle position and heating it to 325°F (163°C).
This lower temperature helps bake the cookies through evenly without over-browning. Line your baking sheets with parchment paper.
Step 2- Combine the Dry Team
Take a moment to sift your flour, baking soda, salt, and all those wonderful spices into a bowl.
Whisk them together thoroughly; this distributes the baking soda and spices so every cookie is uniformly delicious.
Step 3- Create the Cookie Dough
In your mixer, cream the softened butter with both sugars until the mixture is light, pale, and fluffy.
Beat in the egg until it’s fully incorporated, then mix in that gorgeous orange persimmon purée. It’s okay if it looks a bit curdled at this point.
Step 4- Bring It All Together
With the mixer on low, gradually add your bowl of dry ingredients, mixing just until no streaks of flour remain.
Now, gently fold in the oats, cranberries, white chocolate chips, and pecans. The dough will be thick, sticky, and speckled with goodness.
Step 5- Shape and Flatten
Use a cookie scoop or a tablespoon to portion mounds of dough onto your sheets, spacing them about two inches apart.
These cookies don’t spread much, so use your fingers or a spoon to gently flatten each mound to about a ¼-inch thickness.
Step 6- Bake and Cool
Bake one tray at a time for 14 to 16 minutes, until the edges are set and the surface feels firm to a light touch.
Let them rest on the pan for 5 minutes before transferring to a wire rack—this patience prevents them from breaking.
Serving and Storing Your Creations
A warm persimmon cookie with a cold glass of milk is a little slice of heaven, truly.
They also pair wonderfully with a cup of spiced tea or a simple afternoon coffee break.
Tips
A few little insights from my kitchen to yours can make all the difference in your baking adventure.
They’re simple, but they help guarantee your cookies turn out just right, every single time.
- Ensure your persimmons are extremely soft. If you can’t easily scoop the pulp with a spoon, they’re not ripe enough.
- Don’t over-mix the dough once you add the flour. Mixing just until combined keeps the cookies tender, not tough.
- Use a cookie scoop for uniform size. This isn’t just about looks; it ensures all your cookies bake at the same rate.
- Let the baking sheet cool completely between batches. Placing dough on a warm pan causes it to start spreading prematurely.
Friendly Swaps and Variations
Baking is a personal journey, so feel free to make this recipe your own with a few simple tweaks.
The base dough is wonderfully forgiving and welcomes your own creative touches.
- Nut Swap: If pecans aren’t your thing, try walnuts for a more earthy flavor or almonds for a lighter crunch.
- Fruit Switch: Dried cherries or chopped apricots can stand in beautifully for the cranberries.
- Chocolate Change: While white chocolate is lovely, semi-sweet or dark chocolate chips create a delightful, richer contrast.
- Spice It Up: A tiny pinch of black pepper or cardamom added to the spice mix can add a wonderful, warm complexity.
Persimmon Cookies Recipe
Description
A sweet and spiced persimmon cookies recipe with cranberries, white chocolate chips, and pecans. These soft, moist, and festive treats highlight the honey-like flavor of ripe Fuyu persimmons—perfect for winter baking and holiday sharing!
Ingredients
Instructions
-
Preheat the Oven
Set the oven rack to the middle position. Heat to 325°F (163°C). Line two baking sheets with parchment paper and set aside. -
Sift the Dry Ingredients
Sift the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine and set aside. -
Make the Dough
Using the paddle attachment on your stand 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. Gradually add the dry ingredients 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. -
Shape the Cookies
Portion the dough (about 1¼ tablespoons) onto the sheet pan. Make sure they are at least 2 inches apart. Use your fingers or a spoon to flatten the dough to ¼ inch thick. The dough will be slightly sticky. If desired, top with extra cranberries, white chocolate, or pecans. -
Bake
Working one tray at a time, bake until the edges are set and the surface feels firm, approximately 14 to 16 minutes. -
Let Cool
Leave the cookies on the sheet pan for 5 minutes and then transfer them to a wire rack. Bake the remaining cookies, but make sure the oven returns to the proper temperature before loading the next batch.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 6gg10%
- Saturated Fat 3gg15%
- Trans Fat 0gg
- Cholesterol 20mgmg7%
- Sodium 95mgmg4%
- Potassium 70mgmg2%
- Total Carbohydrate 21gg8%
- Dietary Fiber 1gg4%
- Sugars 12gg
- Protein 2gg4%
- Calcium 20 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Nut Options: Almonds or walnuts can be substituted for pecans.
- Storing: Store in an airtight container for up to 1 week, or freeze for up to 1 month.
- Persimmon Tip: Fuyu persimmons should be very soft to the touch for best flavor and moisture content.
