Name: Recipe "Persimmon Cookies"
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2 cup all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 1 tsp cinnamon; 0.5 tsp ground cloves; 0.5 tsp nutmeg; 0.5 cup unsalted butter (at room temperature); 1 cup granulated sugar; 1 cup persimmon pulp (from about 3 persimmons); 1 large egg; 1.5 tsp vanilla extract; 1 cup chopped walnuts (optional); 1 cup raisins or dried cranberries (optional); 2 cup confectioners' sugar; 2.5 tbsp fresh orange juice (2 to 3 tablespoons); 1 tsp orange zest

Another reason to love vegetarian: Flourless Chocolate Cookies, Gingerbread Bundt Cake, Salted Pretzel Peanut Butter Cup Cookies, or Crispy Chocolate Chip Oatmeal Cookies.

How These Spiced Persimmon Cookies Came to Be

When Josh asked for persimmon cookies this holiday season, I stared blankly. I’d never even tasted a persimmon. Then his mom visited from California with a bag full of Hachiyas, and we got to work. I watched her scoop out the bright orange, almost slimy pulp, it’s the key to these moist persimmon cookies. One bite of the warm, spiced cookie with its tangy orange glaze, and I understood why he loved them.

Why These Persimmon Cookies Are a Holiday Must-Bake

Soft and moist from ripe Hachiya pulp, no dried-out cookies here.
Warm spice blend of cinnamon, cloves, and nutmeg makes them taste like the holidays.
The easy orange glaze adds a bright, citrusy finish that balances the sweet spices.

Key Ingredients for Perfect Hachiya Persimmon Cookies

Persimmon pulp: Only use fully ripe Hachiyas, they should feel like a water balloon. The pulp gives moisture and natural sweetness. Fuyu persimmons are too firm and not suitable.
Walnuts: Toasted walnuts add crunch against the soft cookie. Substitute pecans or omit for nut-free.
Orange glaze: Fresh orange juice and zest brighten the cookie. Make sure the glaze is thick enough to coat the back of a spoon, add more sugar if needed.

Kitchen Tools for These Soft Persimmon Cookies

Two baking sheets (lined with parchment or silicone mats)
Wire cooling rack (for setting the glaze)
Medium bowls for dry ingredients and glaze
Hand mixer or stand mixer (for creaming butter and sugar)

Tips for Making the Best Soft Persimmon Cookies

Start with very ripe Hachiya persimmons, they should be almost mushy. The easiest way to get pulp is to cut them in half and scoop it out with a spoon; discard any skin or seeds. Don’t overmix the dough once you add the flour, or the cookies will be tough. Bake just until the edges brown and the tops look set; they’ll firm up as they cool.

Expert Advice for Moist Persimmon Cookies Every Time

If your persimmon pulp is extra watery, drain it lightly in a fine-mesh sieve for 10 minutes, this prevents spreading. For a stronger spice flavor, toast the cinnamon and cloves in a dry pan for 30 seconds before adding to the flour. Let the cookies cool completely on the baking sheet before glazing, or the glaze will slide right off.

How to Select and Prepare Hachiya Persimmons for Baking

Hachiya persimmons are oblong with a pointy tip, and they must be fully ripe before use, they should feel like a water balloon and look almost translucent. Unripe Hachiyas are intensely astringent. To ripen, leave them at room temperature for several days, or speed it up by placing them in a paper bag with a banana. To prep, cut off the top, scoop out the pulp with a spoon, and discard the skin. A food mill can remove any fibers, but it’s not necessary.

Swap the raisins for dried cranberries or chopped dried apricots for a different sweetness. If you’re not a fan of walnuts, try pecans or leave them out entirely. For a boozy twist, add 1 tablespoon of dark rum to the glaze. You can also skip the glaze and dust the cookies with powdered sugar instead.

How to Serve These Orange Glaze Cookies

These cookies are perfect for holiday cookie swaps or with a cup of hot tea or coffee. For dessert, plate them with fresh orange slices and a dollop of whipped cream. They also make a lovely gift, stack in a tin lined with parchment.

How to Store Leftover Persimmon Cookies

Store the cooled cookies in an airtight container at room temperature for up to 5 days. If the glaze hasn’t fully set, layer them between sheets of wax paper so they don’t stick.

Freeze the unbaked dough: scoop onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 2-3 minutes to the baking time. To freeze baked cookies: place them in a single layer in a freezer-safe container with parchment between layers. Thaw at room temperature for about 20 minutes before serving.

Best Way to Reheat Persimmon Cookies

If you like your cookies warm, pop them in a 300°F oven for 3-5 minutes. Avoid the microwave, which can make them soggy. For glazed cookies, reheat without glaze, then apply fresh glaze after warming.

Persimmon Cookie FAQs

Can I use Fuyu persimmons instead of Hachiya?

No, Fuyu persimmons are firm and not suitable for baking. They lack the moisture and softness that Hachiyas provide, which would result in dry cookies.

Why is the persimmon pulp slimy?

That’s normal for very ripe Hachiyas. The slime is natural pectin and sugars that help make the cookies moist and tender.

Can I skip the orange glaze?

Yes, the cookies are delicious on their own. Alternatively, dust with powdered sugar or top with a simple vanilla glaze.

How do I know when the persimmons are ripe enough?

They should feel extremely soft, almost like a water balloon, and the skin may be slightly wrinkled. The flesh inside will be translucent and jelly-like.

Recipe

Persimmon Cookies

Spicy, soft, and moist persimmon cookies with raisins and a sweet orange glaze. This persimmon cookie recipe uses ripe Hachiya persimmons.

easyVegetarian

20 min

Prep Time

12 min

Cook Time

32 min

Total Time

Servings

Dessert

Course

American

Cuisine

218 kcal

Calories

Ingredients

Servings

2 cup all-purpose flour
1 tsp baking soda
0.5 tsp salt
1 tsp cinnamon
0.5 tsp ground cloves
0.5 tsp nutmeg
0.5 cup unsalted butter, at room temperature
1 cup granulated sugar

1 cup persimmon pulp, from about 3 persimmons
1 large egg
1.5 tsp vanilla extract
1 cup chopped walnuts, optional
1 cup raisins or dried cranberries, optional
2 cup confectioners' sugar
2.5 tbsp fresh orange juice, 2 to 3 tablespoons
1 tsp orange zest

Instructions

1
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2
In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
3
In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.

4
Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
5
To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Start with 2 tablespoons and can add more if the glaze is too thick. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.

Nutrition (per serving)

218kcal

Calorie breakdown

Protein3%6 kcal

Fat39%87 kcal

Carbohydrates58%127 kcal

How this was calculated — 16 of 16 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

ground clovesSpices, cloves, ground7 kcal

nutmegOil, nutmeg butter22 kcal

unsalted butterButter, salted860 kcal

granulated sugarSugars, granulated924 kcal

persimmon pulpBeverages, Orange juice, light, No pulp50 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract22 kcal

chopped walnutsOil, walnut2122 kcal

raisins or dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)132 kcal

confectioners' sugarSugar, turbinado1915 kcal

fresh orange juiceOrange juice, raw (Includes foods for USDA's Food Distribution Program)17 kcal

orange zestOrange peel, raw5 kcal

Serving size ≈ 59 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Christmas, cookie, holiday, Oven Baked, persimmon, spiced, vegetarian

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