Persimmon Cookies I Recipe -
Persimmon Cookies I Recipe

Persimmon Cookies I

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"These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Dissolve baking soda in persimmon pulp and set aside.
  3. Sift flour, spices and salt together, set aside.
  4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

Since I found it, this has become my family's favorite cookie recipe! I like to add butterscotch chips instead of walnuts for those who don't like nuts in their cookies. What wonderful cookies!

Most Helpful Critical Review
Jan 12, 2009

I used 3 ripe persimmons and the persimmon taste was still too subtle for me. Next time, I will add more. (Update - It might have been the persimmons I bought as I've just cut open one to eat and it was gritty in taste. Also, all the cookies turned soft and black the next day but still tasted fine.) I knocked the 1/2 tsp of nutmeg to 1/4 tsp as I find it an overpowering spice. 15 minutes left my first batch almost burnt! I had better results at 12-14 minutes.

Dec 18, 2003

This is a stellar recipe for hachiya persimmon cookies! I'm bringing these to my family's Thanksgiving festivities, because they are an incredible hit with my neighbors (who I share in the bounty of my backyard persimmon tree) and with my co-workers. I followed the recipe to the "T" and my goodness it is by far the best persimmon cookie I've had since my Tia Maria made them for me as a kid growing up in Chile. Thanks again. PS: for those who don't like these too spicy, take the spices down to 1/4 TS, and the complaint about the "black specks" are due to the ground cloves. If you don't like the appearance of them, don't put that spice in, but the cookie will suffer their fantastic flavoring.

Dec 02, 2007

I have to give 5 stars based on hubby; I made these at his request, I had never had a persimmon cookie and probably won't try anymore. :) Not my flavor. But he RAVED about them. 3 of my 5 kids loved as well. I subbed pecans instead of walnuts and only put in 1/2 cup sugar. He's already brought home more persimmons to make some more and I only made last night. Thank you for a good recipe that I think is also healthy.

Oct 25, 2006

stop searching this is the best persimmon cookie recipe

Dec 05, 2006

This recipe is wonderful. I was out of raisins and used dried cranberries instead. I was also out of walnuts and used 1/2 cup sliced almonds and 1/2 cup oatmeal as a filler. I also didn't have ground cloves and threw in some ground ginger. Very yummy and great with a glass of apple juice!

Feb 12, 2008

My step-daughter HATES persimmons, but I couldn't keep these in the kitchen. In an attempt to keep some in the kitchen I told her they were made with persimmons...she laughed and wouldn't believe me. This was great. I noticed some reviews say the cookies didn't have any taste, remember to use ripe mushy feeling persimmons.

Nov 21, 2007

I used Splenda instead of sugar resulting in excellent cake like cookies.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 176 mg
  • 7%

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

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