• 2 cups pastry flour (300g by weight)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves (freshly ground)
  • 1 teaspoon nutmeg (freshly ground)
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup persimmon pulp (from 2-3 persimmons)
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Heat oven to 350
  2. Line cookie sheets with parchment paper
  3. Mix together the flour, baking soda, salt, and spices. Set aside.
  4. Cream the butter with the sugar in a mixer
  5. Add persimmon pulp, egg, and vanilla to the mixer
  6. Add flour mixture slowly, 1/8th at a time, and wait for the mixture to look wet again before adding more. 
  7. Run the mixer on high for 2 minutes (this is to fold in some air)
  8. Dish onto waiting for cookie sheets. (I used a #40 Disher)
  9. Bake for 14-16 mins, the cookies should have a darker color but will still look soft.
  10. Let cool on pan for 5 mins. (Don’t skip this, you will tear the cookies up trying.)
  11. Move to a wire rack to complete cooling. 
  12. Optional: Top with Orange Glaze or Vanilla Glaze

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.