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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Reviewed: Jan. 21, 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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concretejungleprincess

Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand

Living In: Osaka, Osaka, Japan

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Reviewed: Dec. 25, 2005

Easy to prepare and the whole family loved them.

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CARIA

Cooking Level: Expert

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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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1JOHN513

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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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DKWAHINE

Cooking Level: Expert

Living In: Suisun City, California, USA

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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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LEXCRUMP

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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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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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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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sundrops

Home Town: Marble Falls, Texas, USA

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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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CARDOZOS

Cooking Level: Expert

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Reviewed: Nov. 23, 2003

This is a wonderfully easy and yummy recipe for persimmon cookies. They taste just like grandma's! They come out very moist and light.

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MAGGPIE05

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Reviewed: Mar. 16, 2001

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

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VERONIQUE_3

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Reviewed: Nov. 9, 2000

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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