Persimmon Cookies II Recipe -
Persimmon Cookies II Recipe

Persimmon Cookies II

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"This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious."

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Ingredients Edit and Save

Original recipe makes 2 -3 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
  2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
  3. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
  4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2005

Very good recipe! I made this recipe last night for dance class potluck and everyone devoured them so...I made them again today. Substitutions made: add 1 tsp vanilla extract, 1/2 tsp lemon extract, used only 1/2c. nuts (pecans) instead. *NOTE* Persimmons are not always available year-round so I like to buy lots, puree them and freeze - 2 persimmons equals about 1c. puree. Doing this will allow you to make yummy, comforting persimmon desserts all year long! OH YEAH...first time I made with half splenda/half sugar and it was fine. Non-diabetics enjoyed w/o noticing diff. - many even begged for recipe!

Most Helpful Critical Review
Dec 28, 2010

I tried baking these cookies & it was a disaster. They never would harden. I have a convection oven & made the proper adjustment as I always do. I even baked them a little longer because they just wouldn't harden. They were extremely chewy, almost too moisty & didn't hold together well. Then, in just one day they turned black. What a waster of persimmons! If anyone can give me any input I would really appreciate it - as I have plenty more persimmons but don't want to waste them on this recipe. I only gave this recipe one star because I couldn't figure out how to give it no star at all.

Jan 03, 2008

Being a persimmon newcomer, (I was given a bag of them from a friend) I tried to find things to do with them. The persimmon pie recipe on this site is a disaster. But these cookies... Wow! They taste like autumn wrapped up in a little morsel. They are light and cakey, and just sweet enough. This one is a keeper.

Dec 05, 2004

Oooooh soooo yummy! I just made these and the last batch isn't even out of the oven yet and the first two batches are almost gone (there is only 4 of us). This is the first time I'd ever tasted let alone made persimmon cookies and I will be making them again. Expect a pumpkin pie like taste and you will be delightfully surprised! Just a note I had to add a little water to the persimmons to get them to puree in the blender, about a 1/4 cup or so of it. Didn't ruin the texture at all.

Dec 19, 2003

If you like persimmon cookies you will love this recipe. Very delicious.

Dec 15, 2005

I thought these cookies were just okay. Not was I was looking for--not that it stopped us from eating them! They are a cake-like cookie and have a nice spice taste in the mouth. If I try them again, I might tweak the recipe a bit with 1/2 brown sugar, some vanilla flavoring and maybe the addition of some oatmeal or dates. I felt they needed something to make them really good.

Dec 29, 2003

Not liking persimmon myself, I can't really give my personal oppinion. But I made these cookies at my husband's request and he says that they are absolutely fabulous! What I can say is that they were very easy to put together and I baked them exactly per the instructions. Happy baking:)

Dec 19, 2003

Add these cookies to a autumn day in the Central Valley of California, a pot of hot tea and friends...You'll not only have friends asking for the recipe...You'll have a great day to remember! Thanks.....Kathy B.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 88 mg
  • 4%

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

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