The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 27, 2009
The best persimmon cookies! Very moist and fluffy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Expert

Living In: Fredericksburg, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Intermediate

Home Town: Chino, California, USA
Living In: Henderson, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 4, 2007
very good recipe. i used powdered cloves and didnt experience any, "ugly dark spots"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Expert

Home Town: Wasco, California, USA
Living In: Shafter, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 24, 2006
I got a load of persimmons from a elderly student, and made 3 batches to take for the other teachers. Everyone complimented them. Almost like a flat cupcake rather than a traditional cookie, not that anyone minded.
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Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand
Living In: Osaka, Osaka, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 25, 2005
Easy to prepare and the whole family loved them.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 3, 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!
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Cooking Level: Expert

Living In: Suisun City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 22, 2005
I changed the recipe to suit our tastes. I substituted dried apples for nuts. I added 1/2 a cup of sugar (We like cookies sweet). I used whole wheat pastry flour (Bob's Red Mills). I used only cinnamon (2 tsp). They were perfect. I made dozens and they were all gone in the morning.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 11, 2005
These are good....although not very attractive. If I make again, I will leave out cloves and nutmeg to avoid the pumpkin pie taste.
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Cooking Level: Expert

Home Town: Abilene, Texas, USA
Living In: Early, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 5, 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.
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Home Town: Marble Falls, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: 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:)
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Cooking Level: Expert

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