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Persimmon Cookies – Get Your Own

Persimmon. It’s a fruit that’s so under appreciated. Persimmon cookies? A holiday tradition worth making.

Persimmon Cookies

I LOVE this recipe.  It’s my grandmother’s, and I ate these growing up.  Christmas always meant Grandma was making Persimmon cookies.  I had no earthly idea what Persimmons even were until I was an adult, nor did I care.  I just knew these cookies rocked my tastebuds, and that’s all that mattered.

Ahhh the memories…

Several years ago, our family gathered at the beach for Christmas.  My mom was living there at the time, so we crowded into her oceanside condo.  Let me tell you, it was rough… uh, not really.  (Ok, it was cold, but when I’m walking on the beach I just don’t care!)

These are mine. Get your own.

Anyway, true to her yearly ritual, Grandma brought a HUGE batch of cookies with her.  All I remember was my (normally very calm and soft spoken) uncle grabbing his coffee can full of cookies, tucking them under his arm and threatening (jokingly?) bodily harm to anyone laying a finger on his stash.  I smile and giggle a little bit about it to this day. But I totally get him on this particular subject. They are THAT good.

These cookies are not hard to make. The hardest part will be finding the persimmons. And it’s not that hard. Unless you’re ME, and it seems that the entire world supply of the persimmons I want has been depleted. You need Hachiya persimmons, which look a little like the oblong Roma tomatoes in shape. They must be crazy ripe. As in squishy.

It’s not the holidays without Persimmon Cookies, friends.

I hope you enjoy this recipe as much as my family and I do. I’ve altered it only slightly with the addition of dried cranberries and allllll pecans. Because I love them so (and I have dreams of drizzling them. If only I can find.the.PERSIMMONS this year). Package this up for friends and neighbors, and just for fun, try putting them in a coffee can. If you can find one. That, my friends, is part of the fun!

Persimmon Cookies, Our Holiday Family Tradition
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
  • ½ cup butter or shortening
  • 1 cup sugar
  • 1 egg, beaten
  • 1 cup Hachiya persimmon pulp, plus 1 teaspoon baking soda
  • 2 cups all-purpose flour (or whole wheat pastry flour)
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ cup each raisins and dried cranberries
  • 1 cup chopped pecans (optional)
  1. Preheat oven to 350 F.
  2. In a large bowl, sift together dry ingredients (flour through cloves.)
  3. In another large mixing bowl, cream together butter and sugar. Add beaten egg and pulp to creamed butter mixture, and combine well. Add sifted dry ingredients and mix just until combine. Fold in raisins/cranberries and chopped nuts.
  4. Drop tablespoons of dough onto ungreased (or parchment-lined cookie sheets).
  5. Bake at 350 F for 8-10 minutes. Cool completely on wire racks.
Persimmons: You need Hachiya persimmons that are so ripe, they are squishy.

I also have dreams about drizzling these with white chocolate. Oh the torture.

Make this gluten-free by substituting your favorite gluten-free flour mix for the regular flour.


jyl @ mommygossip-gno

I can totally relate to your story—your uncle with the coffee can :).Isn’t it funny how tradition foods can bring out the worst in us? Our family has seriously gotten in friendly fights over who gets the last serving of the homemade sauerkraut at Thanksgiving, the last sugar cookie at Christmas, or the last scoop of grape sherbet at Easter. Because we only get these things once or twice a year, they become as important as a scare commodity:).jyl,MommyGossip—GNOjyl @ mommygossip-gno´s last blog post..Topic Talk—Sweet Treats for the Holidays!

Jen@Balancing Beauty and Bedlam

Found you through the Inspired Room. I have been loving my browse, and all the great ideas. 🙂

Jeanne @ Inspiring Ideas

OK … for those of us who still don’t know what persimmons are … where does one find a cup of pulp? :-)Jeanne @ Inspiring Ideas´s last blog post..Wheat Cross Decor

Brandie @ Spoon and Saucer

That is a GREAT question, Jeanne. Persimmons are a kind of fruit (veg?). They look really similar to a tomato. You can find them in markets right now. All you do is puree the ripe seeded fruit (peeling is optional) in a blender or food processor. It takes about 3 persimmons to make a cup of pulp.


Man, I tired a persimmon once. So astringent! But that was years ago, and my palate is much more sophisticated now. I bet I’d love them. The Asian ladies at Fubonn are all over those things, and those old Asian ladies really know what’s up.

melissa @ the inspired room

Hmmm…interesting! I might have to try these if I ever see a Persimmons! :-Dhappy day!Melissamelissa @ the inspired room´s last blog post..Gobble, Gobble & Christmas Linky Love


persimmons are so yummy the cookies are fabulous

Topic Talk—Holiday Dishes & Drinks : Mom it Forward

[…] Brandie at Joy of the Kitchen. […]

Christina(baby sister)

What you left out was you guarding your own portion!! Haha, these are WELL worth guarding. Thanks for sharing this piece of our family with the world. I’m off to make a batch for my own little family. 🙂


Thank you for posting this recipe on the web, I have just recently moved and all of my cookie recipes are in storage. On our last trip to California I picked a few good persimmons off our tree and they are just now ripening up. Thanks to your recipe I will be baking persimmon cookies today.Your story was very fun, thanks for sharing.


Thanks for the yummy recipe! I absolutely LOVE persimmons and only got Grandma’s persimmon pudding once a year, not knowing where to find persimmons myself. I have recently gained access to friends who have persimmon trees in their yard and hate the mess of them on the ground, (in Indiana). I have unlimited persimmons now ( I feel like I’ve won the lottery!) and have been putting the pulp in the freezer and anxiously await trying several recipes along with Grandma’s pudding recipe. 🙂

Donna Brizendine

Walmart stores across the US has persimmons right now if anyone needs some . I got my at the Checootah Oklahoma store . Merry CHRISTmas to everyone .

Laura Ellen

If persimmons aren’t soft, you can put them in the freezer overnite, take them out to thaw and they become very soft and easy to scoop out pulp. Sprinkle a tiny amount of Baking Soda over the pulp and let it sit in a bowl as you prepare the remaining ingredients. Enjoy the yummy cookies

Brandie @ Spoon and Saucer

I remember hearing that method. Thanks for sharing it here. 🙂


Thank you for posting this recipe. My next door neighborhas 4 trees and she gave me several persimmons. We have eaten themand I do a lot of baking and wanted to bake something with the restof them. My neighbor is handicapped and can not use her hands soshe does not bake. But she was telling me her cousin in CA saidthere was a cookie recipe using perssimons on the web so I am goingto surprise her with a batch of cookies. When I bake I make for herand my household. She will be elited when I take these over in theam.

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