Reviewed: Nov. 10, 2009

I followed the recipe exactly and am very pleased with the cookies. They're cake like and tasty.

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Catherine

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Reviewed: Nov. 6, 2009

Wasn't crazy about persimmons, but when you're in California and someone picks them off their tree and gives them to you, you've gotta try something! And glad I did - they make great cookies and this was a terrific recipe. Very cake-like. Only difference I made, was used whole-wheat flour, and crushed almonds, because that's what I had on hand.

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MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 28, 2009

Very moist & flavorful cookies! I used 3 small/medium sized persimmons. I added about 1/2 c. chocolate chips to the batter as well.

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marisajp3

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Reviewed: Oct. 18, 2009

Great Cookie! I did not know what a persimmon was until I got some in a Bountiful Baskets Food Co-op box. I added vanilla and half a bag of white chocolate chips I had in the cupboard. Very yummy. My 16 year old son is eating them as fast as they come out of the oven!

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Schellbell63

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Reviewed: Oct. 3, 2009

just made these cookies, subsituted canned unpeeled apricots for the persimmon, omitted, cloves and nutmeg and added pecans. Incredibly delicious,very cake like and airy,simple and a great cookie. We were given a case of the apricots and found this recipe, and it makes a great cookie.

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scooter1

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Reviewed: Sep. 29, 2009

These got rave reviews from the party I took them to. They have a very cake-like taste, as opposed to cookie taste.

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Val_k

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Reviewed: Sep. 23, 2009

Absolutely delicious when made with American persimmons! I used pulp from last fall (frozen) since I don't have a lot of pulp (yet) this year. I subbed 1 c. pulp for the 2 persimmons. I used 2c. minus 2T. whole wheat pastry flour and added 1 tsp. vanilla. Everything else was exactly per the recipe. My granddaughters raved about them. My older granddaughter shared some with her friends and they loved them. I will be making these again. I think next time I'm going to try adding a little more persimmon pulp and some coconut. Oh, yes, if using American persimmons don't be surprised when the cookies come out a lovely cocoa brown color rather than the color shown in the photos.

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Anjaleck

Cooking Level: Expert

Home Town: Mabank, Texas, USA

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Reviewed: Sep. 21, 2009

Try these with a generous handful of butterscotch chips added in - so good! Not too bad with semi-sweet chips either.

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JAcee

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Reviewed: Jan. 27, 2009

The best persimmon cookies! Very moist and fluffy.

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YOLANDA1996

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Reviewed: Dec. 31, 2008

I did 1/2 C. white sugar and 1/2 C. brown sugar in these, and other than that followed the recipe. I personally don't care for persimmon cookies, but they were intended as a gift and I was notified a few days later that they had been consumed by one person over two sittings, which to me means they were a success.

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pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 16, 2008

These cookies smell like christmas! I followed this recipe directly except that I finely chopped the persimmons by hand in order to maintain a bit of their texture. The one complaint I have is that there wasn't enough of that persimmon taste, it just tasted like another holiday cookie (a great one mind you, very moist and delicious - but just another holiday cookie nonetheless). Someone did ask for the recipe though. I guess it's just not everything I was expecting. Still great though!

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Karen

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Reviewed: Nov. 4, 2008

This recipe was excellent and easy to follow. Although for my oven 375 was too high. I had to lower it to 350 when I noticed some of the cookies were beginning to burn. I also added a half cup of raisons. Everyone really enjoyed these cookies.

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yansy

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Reviewed: Nov. 4, 2008

I had never had persimmons before this and my mom unloaded a bunch on me. These cookies are a delicious spice cookie, you don't even know persimmon is in them. I served them to my high school students who gobbled them up.

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MCCOMBSS

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Reviewed: Oct. 19, 2008

Very moist delicious cookies. I added 1/2 cup of cranberries to the mix for a little sweeter taste and they came out perfect. Will definitely make again.

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jamie

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Reviewed: Oct. 12, 2008

These cookies are very good! They didnt need the full 12-15 minute cooking time in my oven, watch them close!

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KARA

Cooking Level: Expert

Living In: Fredericksburg, Indiana, USA

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Reviewed: Jan. 3, 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.

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Josh Tremper

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Dec. 10, 2007

I used to eat these as a kid and don't remember liking them that much, but made these because i had brought back persimmons from Cali. These were sooo yummy! We could not stop eating them, very comforting and good. Thanks for a great recipe to use up an exotic fruit!

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Jessann4Jesus

Cooking Level: Intermediate

Home Town: Chino, California, USA

Living In: Henderson, Minnesota, USA

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Reviewed: Dec. 4, 2007

very good recipe. i used powdered cloves and didnt experience any, "ugly dark spots"

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jdm197

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Reviewed: Nov. 23, 2007

Easy and very delicious! The cookies are sweet and moist. The first batch came out so good that I ended up making another one!

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Libby

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Reviewed: Nov. 20, 2006

This was a wonderful way to use persimmons that someone gave me. In a second batch, I added some raisins for an added flavor. It is a light and fluffy cookie.

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Love Staying At Home

Cooking Level: Expert

Home Town: Wasco, California, USA

Living In: Shafter, California, USA

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Persimmon Cookies II

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