Mom’s Persimmon Cookies

Fuyu - a globe shaped variety of persimmon. Illustration by Anna Takahashi

Mom’s Persimmon Cookies

Original recipe from Grandma Harrison, modified by Sandy Harrison.


  • 1 cup pulp from ripe hachiya persimmon
  • 1 egg
  • 1 cup walnuts, chopped
  • 1/2 cup raisins, chopped
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt


  • Preheat oven to 350 degrees F. For pulp, remove skin from very ripe hachiya persimmon. Mix baking soda with pulp, set it aside so it can fluff up. Cream butter, then add sugar, mix well. Add beaten egg. Introduce pulp to this mixture. 
  • Mix flour and spices, sift together. Add dry blend to wet mixture. Mix until incorporated. Fold in nuts and raisins. Use tablespoon to size dough, place spoonfuls on greased cookie sheet. Bake for 12 to 15 minutes.


Recipe can be doubled.