While persimmons are delicious to eat right off the tree, baking with them is even better! This persimmon cookie recipe could use any type of persimmon. There are two common kinds of persimmons: Fuyu and Hachiya. They differ in size and taste. Fuyu persimmons are short and round, while Hachiya persimmons are long and oval. To add, Fuyu persimmons are sweet, while Hachiya persimmons are astringent and should be eaten when soft. We have a Fuyu tree in our backyard and enjoy them raw and cut up into wedges. We had a big harvest and needed to use up some of the fruit, so I used this persimmon recipe to make some soft and fluffy persimmon cookies.
Since our Fuyu persimmons were not soft, I blended up around six persimmons to get a cup of persimmon puree. If you are using the Hachiya persimmon, then just scoop out the softened flesh and use in this recipe.
Disclaimer: As Amazon Associates, we earn a small commission from qualifying purchases at the same price for you! Thank you so much for your support!
Ingredients
- 1 package softened butter
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 cup pureed persimmon
- 2 cups flour
- 1 tsp baking soda
- 1/2 cup dried cranberries
- 1/4 cup crushed pecans
How to Make the Persimmon Cookie
Step 1: Using a hand mixer, cream the butter at room temperature with the sugars.
Step 2: Add in the egg and pureed persimmon and blend together.
Step 3: In a separate bowl, sift the flour and baking soda together to avoid any lumps in the cookie dough.
Step 4: Add in the dry ingredients into the wet ingredients and mix until fully incorporated.
Step 5: Form the cookie dough into balls using a tablespoon or ice cream scoop.
Step 6: Bake the cookies at 325 degrees Fahrenheit for 16 minutes.
Persimmon Cookie
Ingredients
Equipment
Method
- Using a hand mixer, cream the butter and sugars together.
- Add in the egg and pureed persimmons.
- In a separate bowl, sift together the flour and baking soda.
- Add in the dry ingredients to the wet ingredients.
- Form the cookie dough into balls using a tablespoon or ice cream scoop.
- Bake at 325 degrees for 16 minutes.
We hope you try out this persimmon cookie recipe and enjoy it just as much as we do! Check out all of our dessert recipes here. Thank you so much for stopping by Two Peas in Two Pods!!! We would love it if you would share this recipe with a friend 🙂 Happy baking!
Leave a Reply