Irresistible Persimmon Cookies
🍪 Soft Persimmon Cookies with Cinnamon Spice
These Persimmon Cookies are soft, cakey, and warmly spiced — the kind of cookie that makes people pause after the first bite. Made with ripe persimmon pulp, cinnamon, and brown sugar, they’re a nostalgic treat that feels both old-fashioned and completely at home on a modern dessert table.
At Dee’s Nutz and Berries in Brodhead, WI, we’ll begin harvesting American persimmons in 2028. Until then, we’re sharing recipes that show off just how versatile this underrated fruit can be.
Want to taste them fresh from the orchard or join our seasonal farm bakes? Check our event page or sign up for our newsletter to stay in the loop.
Recipe Title
🍊 Ingredients
- 1 cup ripe persimmon pulp (very soft and sweet)
- 1 tsp baking soda
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts
- Optional: ½ cup raisins or chopped dates
🥄 Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment.
- In a small bowl, stir together persimmon pulp and baking soda. Let sit 5–10 minutes.
- In another bowl, whisk together flour, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the egg, vanilla, and persimmon mixture until smooth.
- Gradually stir in the dry ingredients until just combined.
- Fold in walnuts or raisins if using.
- Drop by rounded tablespoon onto baking sheets.
- Bake for 12–14 minutes or until edges are lightly golden and centers spring back.
- Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
🍁 From the Orchard Tip
- Be sure to use fully ripe persimmons — the pulp should be sweet and jam-like, especially if using astringent types like American or Hachiya.
- You can add orange zest or a dash of ground ginger for even more depth.
- These cookies are best enjoyed the day they’re baked but freeze well if stored in an airtight container.
- For a holiday twist, top with a light vanilla glaze or dusting of cinnamon sugar right after baking.
More to Savor from the Orchard
- Education & Research
- Harvest & Farm Life
- Preserving & Storage
- Recipes
- Sustainable Farm Living
- Wellness & Herbal Remedies
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