Moist Persimmon Cookie Recipe -
Moist Persimmon Cookie Recipe
  • READY IN 30 mins

Moist Persimmon Cookie

Recipe by  

"This is a soft moist spicy cookie. The persimmon fruit lends its sweetness and color to this simple cookie. Any type if nuts may be used for this and you may prefer to leave out the raisins."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    10 mins
  • COOK

    12 mins

    30 mins


  1. Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2005

Absolutely the best persimmon cookie I've ever had. Moist and delicious. I have two 5 year olds and a 6 year old who will usually eat only chocolate. However, I can't make enough of these at a time to keep up with them. They want them for breakfast even! Just great! Thanks!

Most Helpful Critical Review
Dec 02, 2009

I just can't decide whether I like persimmons. These were enjoyable, but I don't know that I'd make them again unless someone gave me some persimmons. Mine did not spread like in the photo, so they looked kind of clumpy.


17 Ratings

Dec 22, 2007

This recipe has been in my family for over 70 years now. I love it and make it every year when the persimmons are ripe. We have our own tree just so I can make these cookie. I freeze in packets so I can have them all year long. Everyone I serve them to loves them. So glad someone else had the same recipe and was willing to share it with others.

Oct 12, 2008

Made with persimmons from the back yard, these cookies are awesome!! Taste kind of like a ginger snap, very yummy and soft. Might be good iced as well.

Dec 19, 2003

These cookies are very delicious.

Dec 19, 2003

The cookies came out very moist and taste great.

Nov 22, 2006

I made the recipe exactly as stated, baking each tray of cookies for 10 minutes, and they came out perfectly. I was surprised how soft they were, but they were done when I checked the centers. I'd never had persimmons before, but someone gave my husband this fruit. I found this recipe and the rest is history! :-)

Nov 23, 2008

Here in Japan, persimmons (kaki) are quite popular and there's quite a surplus. So I surprised my co-workers and friends with these and they were amazed. However, I used half brown sugar, added vanilla extract, extra cinnamon, no nuts, and in a few I experimented with making chocolate swirls. These cookies are a bit on the cakey side, but a nice way to utilize such a good fruit. Thanks!


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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