Persimmon Cookies
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Persimmon Cookies are a holiday must! The orange glaze with fresh orange zest compliments the persimmon flavor perfectly!
I never know what to do with persimmons besides making cookies! I suppose I should venture off into other creative things eventually but these cookies are just to die for! They made the house smell sooo yummy and they just scream holiday time. (and make my think of my grandma haha). But they really are a must have cookie, I strongly recommend trying them out ASAP 🙂
Disclosure: All credit for this recipe goes to Two Peas and Their Pod – I cannot take ownership for this recipe.
Recipe inspired by the blogger behind twopeasandtheirpod. Thank you for the great recipe – I HAD to make and share with my readers as well!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 cup persimmon pulp (from 2-3 persimmons)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1 cup raisins
For the orange glaze
- 2 cups confectioners' sugar
- 1/4 cup fresh orange juice
- 1 teaspoon orange zest
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts and raisins.
- Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
- To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll's Korner can’t make any guarantees to the accuracy of this information.
*When rolling the cookies into dough balls, I had to make sure my hands were coated in flour so the dough would not stick to my hands!
Hi! Love these persimmon cookies but just wondering how come you use one egg instead of the egg plus yolk and also how come you don’t add the cake flour to this recipe? Would it make a difference if you did?
Hi! Oh gosh. I’m sorry, this post is 6+ years old and needs revisiting!
Very good!!
Thank you so much Jeanie! xo, Tawnie – Happy New Year!
These look so wonderful! They remind me of a time when I went home with a friend for fall break and she made persimmon cookies. So wonderful!!
Thank you Tara! It was too funny, I was drooling over your Peanut butter buckeyes this morning before work, and when I got to the office, my coworker had made some too! I was like hey, I just saw those on Instagram 😉 Will have to try your healthy version! <3
These look delicious! I really need to try cooking with persimmons – they aren’t as common over here on the east coast but I am so intrigued by this seasonal ingredient!
Thank you Kelly! 🙂
I love persimmons! These look beautiful and delicious!
Thank you so much Laura!