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Persimmon Cookies

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Persimmon cookies

Persimmon cookies

Our Persimmon Tree

We have a Fuyu persimmon tree in our backyard. I didn't like to eat them while still firm, so I had to wait until they became very ripe. Unfortunately, no one in our household wants to eat them when they're overripe. So we figured out a way to use them in this cookie recipe, so they would not go to waste. I hope you enjoy them as much as we did.

Cook Time

Prep timeCook timeReady inYields

20 min

15 min

35 min

2 dozen cookies

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Read More From Delishably


  • 1 cup ripened persimmons, pureed
  • 1 cup sugar
  • 1 egg
  • 1/2 cup butter, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda


  1. Preheat oven to 350 degrees.
  2. Line baking sheets with wax paper or parchment paper.
  3. Blend the butter and sugar in a bowl.
  4. Add the wet ingredients and blend using a mixer.
  5. In a separate bowl, mix the dry ingredients.
  6. Combine the wet and dry ingredients.
  7. Drop rounded spoons of the cookie dough, one inch apart, onto the baking sheets.
  8. Bake for 15 minutes.
  9. Allow to cool before serving.


  • Grease the baking pan with oil instead of using parchment paper.
  • Use Hachiya persimmons instead of Fuyu.
  • Substitute brown sugar for white.
  • Add your favorite spices and flavorings such as vanilla, grated orange zest, nutmeg, walnuts, or raisins.
  • Top the cookies with your favorite frosting.

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