diff --git a/docs/holiday/persimmon-cookies.md b/docs/holiday/persimmon-cookies.md
index 6e0739a56da..55bcfede4f6 100644
--- a/docs/holiday/persimmon-cookies.md
+++ b/docs/holiday/persimmon-cookies.md
@@ -19,6 +19,7 @@ tags:
 
 - :cup_with_straw: 1 tsp baking soda
 - :sponge: 1 cup persimmon pulp
+- :icecream: 1.5 tsp vanilla (optional)
 - :butter: 0.5 (113 g) cup butter
 - :candy: 1 cup (198 g) granulated sugar
 - :egg: 1 egg
@@ -28,7 +29,7 @@ tags:
 - :custard: 0.5 tsp cinnamon
 - :four_leaf_clover: 0.5 tsp cloves
 - :chestnut: 0.5 tsp nutmeg
-- :chestnut: 1 cup raisins and/or nuts
+- :chestnut: 1 cup raisins and/or nuts (optional)
 
 ## :cooking: Cookware
 
@@ -42,7 +43,12 @@ Preheat oven to 350°F.
 
 ### Step 2
 
-Stir in baking soda with persimmon pulp that is sieved and put through blender and set aside.
+Stir in baking soda with persimmon pulp that is sieved and put through blender and set aside. Add vanilla extract (optional) to the mixture, if desired.
+
+!!! tip
+
+    If using Fuyu persimmons, cut equatorially and scoop out the pulp with a spoon before pureed.
+    If using Hachiya, ensure they are fully ripe. Optionally, they can be skinned before pureeing entirely.
 
 ### Step 3
 
@@ -54,7 +60,7 @@ Sift all-purpose flour with baking powder, salt, cinnamon, cloves, and nutmeg.
 
 ### Step 5
 
-Add to creamed mixture along with raisins and/or nuts. Mix thoroughly.
+Add to creamed mixture along with raisins and/or nuts (optional). Mix thoroughly.
 
 ### Step 6