As I pulled the batch of Soft & Chewy Persimmon Cookies from the oven, the sweet, earthy aroma enveloped my kitchen like a warm hug. Made with ripe Hachiya persimmons, these delightful cookies are an easy way to embrace the flavors of the holiday season. They boast a chewy texture, thanks to the wholesome rolled oats, and a pleasantly tart surprise from dried cranberries and crunchy pecans. Perfect for those busy days leading up to Christmas, this recipe is not only quick and straightforward but also freezer-friendly, allowing you to prepare a stash for impromptu gatherings or cozy evenings at home. Are you ready to fill your home with the scent of nostalgia and create delicious memories? Let’s get baking!
Why Are Persimmon Cookies So Special?
Irresistible Flavor: The unique sweetness of ripe persimmons blends perfectly with tart cranberries and crunchy pecans, creating an unforgettable taste experience.
Effortlessly Simple: This recipe is straightforward, making it perfect for bakers of all skill levels. If you’re also looking for quick snacks, check out my delicious Blueberry Breakfast Cookies for a delightful treat anytime!
Perfect for the Holidays: These cookies are a fantastic addition to your holiday cookie platter, offering a beautiful alternative to typical festive treats.
Freezer Friendly: You can prepare dough in advance and freeze it, making last-minute baking a breeze.
Versatile Ingredients: Feel free to swap in different nuts or dried fruits to customize each batch according to your preferences!
Let the enticing aroma of these Persimmon Cookies fill your kitchen while you create treasured moments with family and friends.
Persimmon Cookies Ingredients
For the Cookie Dough
• Hachiya Persimmons – Use very ripe ones, as they provide sweetness and moisture; approximately 3 large yield 1 cup of pulp.
• Unsalted Butter – Ensures rich flavor and a chewy texture; make sure it’s softened for easier mixing.
• Coconut Sugar – Adds a caramel-like sweetness; feel free to substitute with brown or granulated sugar if desired.
• Orange Zest – Brightens the flavor with citrus notes; lemon zest works just as well for a different twist.
• Egg – Gives structure and moisture; make sure it’s at room temperature for better incorporation into the dough.
• Vanilla Extract – Infuses depth and warmth into the mix.
• All-Purpose Flour – The backbone of the cookie texture; it’s essential for binding the ingredients.
• Baking Soda – Acts as a leavening agent to help the cookies rise to fluffy perfection.
• Ground Cinnamon – Introduces a warm, cozy spice; substitute with pumpkin spice for an autumnal variation.
• Salt – Balances and enhances the flavors beautifully.
• Rolled Oats – Adds a delightful chewiness and heartiness; they are key for that classic cookie texture.
• Dried Cranberries – Provides a tangy sweetness; you can swap them for raisins or dried cherries as you like.
• Pecan Pieces – Contributes a lovely crunch; walnuts can be used as an alternative if preferred.
Enjoy making these Persimmon Cookies and savor the festive joy they bring to your table!
Step‑by‑Step Instructions for Persimmon Cookies
Step 1: Prepare the Persimmon Pulp
Begin by cutting the very ripe Hachiya persimmons in half and scooping out the flesh with a spoon. Place the pulp in a blender and blend until smooth, ensuring there are no lumps. You’ll need about 1 cup of this luscious pulp for your cookies, which will provide sweetness and moisture.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper. This simple step ensures that your persimmon cookies will bake evenly and won’t stick. When your oven is ready, you’ll get that lovely warm aroma of baking that fills your kitchen.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and coconut sugar together until the mixture is light and fluffy, typically about 2-3 minutes. The creamy texture at this stage is essential for adding richness to your Persimmon Cookies. Mix in the fresh orange zest for a delightful citrus aroma.
Step 4: Add the Egg and Persimmon
Next, add the room-temperature egg to the butter and sugar mixture, blending until thoroughly incorporated—even if it looks a bit curdled. Then, gently mix in the persimmon pulp and vanilla extract. This combination will add depth and moisture, making your cookies irresistibly chewy.
Step 5: Combine Dry Ingredients
Gradually add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet ingredients. Mix until just combined, being careful not to overmix, which is key for keeping your Persimmon Cookies soft and chewy. Look for a thick, cohesive dough that comes together beautifully.
Step 6: Fold in Oats, Cranberries, and Pecans
Delicately fold in the rolled oats, dried cranberries, and pecan pieces until evenly distributed throughout the dough. This mixture will provide amazing texture and flavor to your cookies, adding a satisfying chew and delightful crunch.
Step 7: Scoop and Shape the Cookies
Using a cookie scoop or a spoon, drop the dough onto your prepared baking sheets, leaving about 2 inches between each scoop. Lightly flatten the dough mounds, as they won’t spread much during baking. This will ensure a uniform shape and extra chewiness in your finished Persimmon Cookies.
Step 8: Bake to Perfection
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden, and the centers are no longer shiny. Rotate the pans halfway through baking for even cooking. The smell will be delightful, signaling that your cookies are close to done!
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks. Allow them to cool completely, which allows the flavors to meld beautifully. Now, it’s time to share these delightful Persimmon Cookies with friends or simply enjoy them yourself!
Expert Tips for Persimmon Cookies
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Use Very Ripe Persimmons: Ensure your Hachiya persimmons are extremely ripe for maximum sweetness and moisture, enhancing the flavor of your cookies.
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Avoid Overmixing: Once you add flour, mix until just combined to maintain a soft and chewy texture in your Persimmon Cookies.
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Cool on Wire Racks: Allow cookies to cool completely on wire racks to help them set properly, ensuring they’re perfectly chewy and not too soft.
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Batch Preparation: Make extra dough and freeze it for up to 3 months; you can bake fresh cookies anytime with minimal effort.
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Experiment with Add-ins: Customize your cookies by swapping nuts or dried fruits; this allows endless variations while keeping the original persimmon flavor.
What to Serve with Soft & Chewy Persimmon Cookies
As you indulge in the delightful sweetness of these cookies, consider complementing them with tasty pairings to create a memorable spread.
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Glass of Milk: The classic companion for cookies, milk balances the sweetness perfectly and enhances the chewy texture.
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Hot Tea: A warm cup of spiced chai or herbal tea provides a cozy contrast to the flavors of persimmons, cranberries, and pecans.
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Fruit Salad: A refreshing mix of seasonal fruits brightens the palate and adds a burst of freshness alongside the cookies. Think citrus, berries, and pomegranate!
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Cheese Platter: Pair with creamy brie or aged cheddar for a unique sweet and savory combination, elevating your cookie moment to gourmet heights.
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Vanilla Ice Cream: Serve warm cookies with a scoop of creamy vanilla for a delightful dessert experience — the warm and cold contrast is irresistible!
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Coffee or Espresso: The rich bitterness of coffee beautifully offsets the sweetness of the cookies, making for a delightful afternoon treat.
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Holiday Punch: A fruity holiday punch or spiced apple cider enhances the festive vibe, making your cookie sharing feel even more special.
Let your taste buds dance with these complementary offerings, turning your persimmon cookies into a cherished gathering experience.
Make Ahead Options
These Persimmon Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the persimmon pulp up to 3 days in advance and store it in the refrigerator, or freeze it for up to 3 months for added convenience. Additionally, you can mix the dry ingredients (flour, baking soda, cinnamon, and salt) and keep them in an airtight container for easy incorporation later. When you’re ready to bake, simply combine the wet and dry ingredients, fold in the oats, cranberries, and pecans, scoop the dough onto baking sheets, and bake for 12-15 minutes. This way, you’ll enjoy delicious, homemade Persimmon Cookies with minimal effort and just as much flavor!
Persimmon Cookies Variations & Substitutions
Customize your Persimmon Cookies to match your taste buds or dietary needs!
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Nut-Free: Swap pecans for sunflower seeds or omit nuts altogether for a delightful, allergy-friendly version.
Add a creamy, nut-like flavor without nuts for those allergic but still craving texture. -
Higher Fiber: Substitute half the all-purpose flour with whole wheat flour for a nutritious twist.
This minor change can increase fiber and give your cookies a heartier feel without losing moisture. -
Vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use vegan butter.
You won’t compromise on taste or texture, ensuring everyone can enjoy these delightful cookies! -
Spice It Up: Swap ground cinnamon for ginger or nutmeg for a warming seasonal twist.
Discover how a single spice can elevate your cookie experience and embrace different flavor profiles! -
Chocolate Lovers: Mix in dark chocolate chips or chunks along with dried cranberries for extra decadence.
The rich cocoa will complement the persimmon flavor beautifully, creating a cookie that feels indulgent. -
Zesty Twist: Replace orange zest with lemon or lime zest for a refreshing citrusy kick.
It brightens the flavor profile, transforming the classic recipe into something uniquely exciting! -
Add Oats: Incorporate 1/2 cup of toasted coconut for added texture and a tropical flavor.
This delightful twist can transport you to sunny shores while you savor those chewy bites! -
Dried Fruit Mix-Up: Use dried raspberries or chopped dried apricots instead of cranberries for varied taste.
Experimenting with dried fruits can yield exciting flavor combinations – think of it as a fruity adventure!
For another quick treat, consider whipping up my Blueberry Breakfast Cookies when you need something wholesome and sweet. Enjoy the process of making these cookies truly your own!
How to Store and Freeze Persimmon Cookies
Room Temperature: Keep your Persimmon Cookies in an airtight container at room temperature for up to 3 days. This helps maintain their delightful chewiness.
Fridge: If you’d like to extend their freshness, store them in the refrigerator for up to a week. Place them in a sealed container to prevent drying out.
Freezer: These cookies freeze beautifully! Store them in a single layer in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or warm in the microwave for a few seconds before enjoying.
Reheating: To bring back their delicious texture, warm frozen cookies in the microwave for 10-15 seconds, or place them in a preheated oven at 350°F for a few minutes.
Persimmon Cookies Recipe FAQs
What kind of persimmons should I use for these cookies?
Absolutely! Make sure to use very ripe Hachiya persimmons for these Persimmon Cookies. They are known for their sweet, honey-like flavor and will provide the moisture needed for this recipe. You’ll need about 3 large persimmons to yield 1 cup of pulp. Avoid underripe persimmons as they can be astringent and won’t blend well.
How should I store my persimmon cookies after baking?
For the best taste, store your Persimmon Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, they’re also great in the fridge for about a week! Just make sure to seal them well to prevent any drying.
Can I freeze the dough or baked cookies?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer the mounds to a freezer-safe bag. For baked cookies, line them in a single layer in a freezer-safe container, separating layers with parchment paper. They can also stay frozen for up to 3 months. To enjoy, simply warm them in the microwave for 10-15 seconds or pop them in a preheated oven at 350°F for a few minutes.
What should I do if my cookies turn out too dry?
Very! If your cookies come out dry, try checking the moisture level of your persimmons next time. It’s essential to use ripe ones! Additionally, make sure not to overmix the dough after adding flour, or you might end up with tough cookies. Keeping an eye on your baking time is crucial too—don’t overbake them!
Are these cookies safe for people with nut allergies?
If you have specific nut allergies, it’s wise to avoid adding nuts to these cookies. Instead of pecans, you can use seeds like pumpkin or sunflower for added crunch without the allergy concern. Be sure to double-check the other ingredients as well if you’re cooking for someone with food sensitivities.
Can I use a different type of sugar?
Yes, you can substitute the coconut sugar with brown sugar or granulated sugar according to your preference. Brown sugar will add a lovely caramel-like flavor too! Just keep in mind that the texture might vary slightly, but they’ll still be delicious!
Deliciously Chewy Persimmon Cookies for Your Holiday Table
Ingredients
Equipment
Method
- Prepare the persimmon pulp by cutting the very ripe Hachiya persimmons in half and scooping out the flesh. Blend until smooth, about 1 cup needed.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, beat softened butter and coconut sugar until light and fluffy, about 2-3 minutes. Mix in orange zest.
- Add the egg to the mixture, blending until incorporated, then mix in the persimmon pulp and vanilla extract.
- Gradually add flour, baking soda, cinnamon, and salt to the wet ingredients. Mix until just combined.
- Fold in oats, cranberries, and pecans until evenly distributed.
- Scoop dough onto prepared sheets, leaving 2 inches between scoops. Lightly flatten the mounds.
- Bake for 12-15 minutes until edges are golden and centers are no longer shiny.
- Cool cookies on the sheets for few minutes before transferring to wire racks to cool completely.