Dashing Dad Persimmon Cookies

As a stay at home dad, I am in charge of cooking.  Actually, I have always been in charge of cooking.  Every so often I will bake.  I am not much of a baker (Dashing Wife is an amazing baker), so I tend to stick to making cookies. One of my favorite types of cookie is a persimmon cookie.

Yummy persimmon cookies

Yummy persimmon cookies

They require a little bit of work, but they sure our tasty.  I found a great recipe online, but I had to do some tweaking to it (tweaking, not twerking – go away Ms. Cyrus), provide a little more instruction, and add pictures.  Usually during the late fall/early winter, the farmer’s markets are loaded with persimmons.

I got the original recipe from http://www.caladiums.com/PersimmonsRecipesWeb/recpt16.htm from FancyPlantsFarms.com.  


  • 1 c Persimmon pulp (this takes about 2 persimmons but have an extra on hand, just in case)
  • 1 c Butter
  • 1 c Sugar
  • 1 Egg
  • 2 c Flour
  • 1 tsp. Soda
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Clove
  • 1/2 tsp. Nutmeg
  • 3/4 cup chopped walnuts [I added this part]

First thing to do is prepare the persimmon pulp.  I use Fuyu Persimmons, which are shorter and more “donut” shaped (sans hole) or look like a tomato.  

A Fuyu Persimmon

A Fuyu Persimmon

The other type of persimmons, Hachiya persimmons, are shaped more like large plums and are astringent (they will suck all the moisture out of your mouth and you will look like Wile E. Coyote after eating a box of “Alum” powder).  The first thing I do is throw the persimmons in the freezer overnight, and let them defrost another day. I find that they are easier to make into pulp and it helps add to the sweetness of the cookie (kind of like the same reason you freeze bananas for banana bread).

Take knife and cut the top and skin off the persimmon. Run the knife just under the skin of the fruit.  Don’t cut your fingers, be careful. 

Cut the top off, and carefully run a small knife just under the skin.

Cut the top off, and carefully run a small knife just under the skin.

Cut the persimmon into chunks and toss in a blender, or my preferred method, use a stick blender. 

stick blender to make pulp

Chunks of persimmons and my favorite kitchen tool, the stick blender.

You should end up with something like a smoothie consistency.  Once this is done, get your oven preheated to 350°.  If you are off by an ounce one way or the other, it shouldn’t be a big deal.  If you have too much extra, use the extra pulp in your smoothie, or just drink it straight up. Persimmon shot!

A nice big cup of persimmon pulp. Note: I was making a double batch, so this is two cups.

A nice big cup of persimmon pulp. Note: I was making a double batch, so this is two cups.

Next step, cream the butter (shortening) and sugar.  I use the Dashing Wife’s Kitchen Aid Mixer, because it is easier to use than a hand mixer, which tends to fling stuff around more.  But I have also made these with a wooden spoon and my huge bulging biceps (okay my chicken arms). 

Then add the egg and persimmon pulp and stir into the butter/sugar mixture.

Sift the dry ingredients together and add to the mixture, until well combined.  Lastly, fold in the walnuts. Now, because of the presence of raw egg, I should say what every package of pre-made cookie dough says, “Do not consume raw cookie dough!” But this stuff is pretty tasty.  I make these when my kids are sleeping so I don’t have to share the beaters.  It’s unsafe to eat it raw, right?  I am saving them.

The batter of the cookies.

The persimmon cookie dough, all ready for baking.

Place on a greased cookie sheet (I actually use parchment paper), and cook for 8 to 10 minutes.  Now, my oven takes longer than 8 to 10 minutes to cook cookies, and it runs a true temperature, so check on them after 8 minutes and adjust time accordingly.

Place on a wire rack to cool, and enjoy.

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