Persimmon Cookies


  • Pulp from 2 medium Hachiya persimmons (about 1 cup)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped pistachio


  • Preheat the oven to 350 F. Mix flour, salt, baking soda, cinnamon, nutmeg and cloves. Sift all of the dry ingredients together and set aside.
  • In a mixing bowl, cream butter and sugar. Add persimmon pulp and egg, mix until well blended.
  • Add dry ingredients into the mixing bowl and mix. Fold dried cranberries and pistachio into the batter. 
  • Drop a tablespoon of batter onto a greased cookie sheet, place them about 2-inches apart from each other. Bake in the oven for about 12-15 minutes. Remove from the cookie sheet and transfer to wire rack to cool down. Store in airtight container if not consumed immediately.