Persimmon Cookies

If using a hachiya persimmon, it should be very ripe and completely soft to the touch. Use a spoon to scoop out the pulp. Discard any seeds that might be there. Each hachiya persimmon should yield anywhere from 1/2 cup to 3/4 cup of pulp.

  • Prep time: 20 minutes
  • Cook time: 14 minutes
  • Chilling time: 1 hour
  • Yield: Makes about 2 dozen cookies


For the cookies:

  • 1 cup very ripe persimmon pulp
  • 1/2 teaspoon baking soda
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup (4 oz, 1 stick) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 cups (270 g) flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup chopped dried cranberries, raisins, or dates

For the glaze:

  • 2 cups confectioner's sugar
  • 2 Tbsp orange juice
  • 1 Tbsp persimmon puree
  • 1 tsp grated orange peel


1 Prepare persimmon pulp: Using a blender, food processor, or mini chopper, purée the ripe persimmon pulp until smooth. Stir in 1/2 teaspoon baking soda.

2 Beat together the butter and sugars in a large bowl. Beat in the egg and vanilla extract. Mix in the persimmon purée and orange zest.

3 In a separate bowl, vigorously whisk together the flour, baking powder, cinnamon, ground cloves, and salt.

4 Make cookie dough: Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts and dried fruit.

5 Chill dough for 1 hour.

6 Bake: Preheat oven to 350°F. Drop cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies.

Bake for 13 to 14 minutes or until cookies are browned around the edges and spring back when lightly touched in center. Let cool on baking racks before frosting.

7 Prepare frosting: While the cookies are cooling sift confectioner's sugar and then whisk with 2 Tbsp of orange juice until smooth. Add 1 Tbsp of persimmon puree and 1 teaspoon of orange zest and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden before serving.

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  • Elissa

    Hi Elise,

    I just received a giant bag of persimmons from a neighbor and I KNEW I’d find something on your site. They’re still pretty firm right now but I can’t wait to try making these. They sound like delicious holiday type cookies. I’ve been using your banana bread recipe for years and I know these will be so yummy. Thanks for always providing awesome ( and easy!!) recipes :):)!


  • Leslie

    These cookies turned out absolutely amazing! They will make the perfect Christmas gift for the neighbors. Thank you so much for such a terrific recipe. Can’t wait to try the persimmon pudding!


  • TaraTakesCake

    I just pulled a batch of these out of the oven right now. After I made these in November for the first time I froze persimmon puree knowing I would crave this again. This is my favorite persimmon recipe and one of my favorite cookie recipes! They turn out so wonderfully, hold their shape during baking, and have not yet failed me. I am making 4 dozen to bring to a party today and I am sure they will be eaten quickly!


  • Lilly

    Hi, thank you very much for this recipe. It gave me a wonderful way to use all those ripe fruits when there are too many to eat them all.
    I’ve made the cookies twice and the’ve already become one of my family’s favorites. They are delicious!


  • Jane Maturin

    I tried this cookie while cleaning a customer’s home. I was hooked. When she told me they were “Persimmon Cookies” I was floored. I always thought I hated Persimmons. We have a tree that was here when we bought this house, and I was giving them away or letting them rot. No more. I made a batch for my family and we’re hooked. Thanks so much!

    If you like the cookies, you should try the persimmon pudding. :-) ~Elise


  • Phil

    These cookies came out great. I used the Hachiya persimmons. They took a month to ripen. I purchased them from Wegmans in princeton NJ at Thanksgiving time and they were not ready until December 30th.

    I tried the banana and apple in a paper bag for a week and they did not want to ripen. I think I tried the overnight stay in the fridge twice.

    They were good none the less.

    Thanks for the recipe.



  • george

    Yesterday, we made the persimmon cookies from the short wild ones iln Oklahoma. We followed your instructions. They were great. The whole TG family liked them. I just picked some more fruit to make more cookies today. Thanks


  • rascal

    I loved my persimmon cookies. They came out tasting the best thanks to this wonderful website.


  • Ed Eisermann

    Found an old recipe of my mother.

    Her recipe included a cup of rasins and nutmeg, 1tsp soda, 2 cups flour and spices all 1/2 tsp rather than what is shown in your recipe. Also it calls for white sugar and no vanilla.


  • Mona Dee

    Making these for the first time and waiting patiently to take them out of the frezzer! I added nutmeg, agave nectar and ginger…they r gonna be soooo good! G-ma will love these! Thanks!


    I have made the cookies as early as yesterday. No matter how i do it the cookies collapse while baking and I cannot figure out why. I followed the recipe to the letter. can you help me with this problem?

    No idea what might be causing this. ~Elise

  • Lani Thompson

    I have a “family secret” – how to “cure” the Hachiya persimmons in just 3 days, so that you can eat them firm, just like Fuyu persimmons. Be sure to wait until the fruit is completely orange, with black spots.

    Get a bottle of tequila (I buy the cheapest kind), the secret ingredient that will cure the persimmons in a very short time.

    You will need 2 gallon size Ziplock bags (use freezer type), some paper towel, tequila and water.

    Prepare a solution of 1/2 tequila and 1/2 water in a bowl. Place 2 sheets of paper towel that is saturated with the tequila/water mixture. Next, wet just the top of persimmons in the mixture, then place in the plastic bag, stem side down, and seal. Place the bag in another Ziplock bag and seal well.

    Place the bags in the warm place (I put mine on top of fridge or upright freezer) and leave for 3 days. The persimmons are ready to eat firm. My mother (who is from Japan) passed on this “family secret” to me. She has been gone a couple of years but I think about her constantly as I prepare the fruit. Enjoy!

    Vodka works too! ~Elise

  • Sybil

    Every year a friend of mine gives me bags of hachija persimmons. They ripen to the very soft stage, then I put the pulp in a bowl and use my immersion blender to blend them. I measure out the blended pulp into 1 cup measurement and use individual plastic bags to freeze them. I share these with friends to make persimmon cookies or persimmon bread. I grate whole nutmeg to the recipe, this really makes a difference to the finished baked product.

  • Janys Jordan

    We have a couple persimmon trees that have been on the property since before I was born (a long time ago) and they still produce wonderful fruit each fall. I pick and ripen them and puree them. Then I measure and put in freezer bags for use year round. To use I let them thaw and use as usual.

  • Laney

    As the persimmons ripen, I spoon out the pulp, add it to a ziplock bag I keep in the freezer… thereby having a supply of pulp for my persimmon bread.

  • Geri

    I would like to know if the pulp can be frozen for later use? Have you tried this?

    Yes, the pulp can easily be frozen. ~Elise

  • Jacq

    What is the texture of this cookies like ? Is this crispy and crunchy type or cakelike ? I made something similar before and the cookies turned out to be more like muffins.

    The texture is soft not crunchy. ~Elise

  • Donna

    I’ve been making persimmon bread and cookies from my grandma’s recipes for more than 50 years, and like to review other recipes to see if anyone has come up with updates that I might like to try. Only thought is, now that persimmons are becoming more popular again, I might not be getting free persimmons from friends that don’t know what to do with them. You see, they bought properties that came with trees that have strange orange “things” hanging on them, and I’m the only one they know that likes them, or knows what to do with them. Oh lucky me. Grandma taught me to freeze them overnight; next day, nice and ripe.

  • Paulette

    I’ve been making persimmon cookies for years…my recipe has been handed down through generations of Butte County pioneers. I add cinnamon, ground cloves, nutmeg and raisens, these are a Christmas tradition which my friends and family love. I’ve found that placing the persimmons in the freezer over night makes them ripen immediately.

  • Ramah

    I recently moved into a house with an enormous Hachiya persimmon tree and a magnificent crop of persimmons. My favorite way to eat them is when they’re not entirely soft, but about the texture of very soft peaches–and they’re good with a little lemon juice. I’ve been drying them in a fruit dryer (sliced, with the skin removed), and the dried fruit, covered with dark chocolate, is a real treat. The persimmon pudding recipe in “Joy of Cooking” is a good one, and it is wonderful with some whipped cream laced with a little Grand Marnier Liquor. Persimmon ice cream is also a good idea–with the sweetness cut with lemon juice or lemon zest. More ideas? Please share them.

  • obachan

    Hi again,

    Hachiya are not very popular, but we do have some. My parents have 2 hachiya trees. To eat Hachiya, they wet each persimmon partially with some distilled spirit while still firm and bitter, then put all of them in a plastic bag and keep at a warm place (usually Kotatsu). After several weeks, they turn very sweet and a little softer than Fuyu, but not too soft. This sarashigaki is my favorite. Never heard about picking persimmons on a full-moon night, though. Are you sure that the story isn’t about stealing persimmons?? ;P

    Hi Obachan- Perhaps that’s how people discovered they were so good! Actually my friend has a persimmon tree in his yard. He’s noticed over the years that the persimmons picked on the night of a full moon have many more of the small dark brown speckles in them, and those speckles have something to do with the sweetness. Who knows? He laughs at this old wives tale, but can’t explain why his persimmons are different on full moon nights. Thanks for the tip on Hachiyas. I’ll try dampening them with some spirits next time. ~Elise

  • obachan

    I made persimmon mousse a few weeks ago and felt the same way… it was rather plain. I thought about making persimmon sauce or something to add more flavor next time, and your persimmon glaze gave me some idea. Grated orange peel really sounds good!

    Obachan – are the Hachiya popular in Japan? When I lived in Kyoto the only persimmons I found were the Fuyu. We used to peel them and serve them in slices with toothpicks. I was told that they were best if picked on a night with a full moon. They were so delicious. ~Elise