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Persimmon Cookies

"This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts."
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servings 1045 cals
Original recipe yields 4 servings (4 to 5 dozen)


  • Calories:
  • 1045 kcal
  • 52%
  • Fat:
  • 47.1 g
  • 73%
  • Carbs:
  • 151g
  • 49%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the shortening and sugar. Add egg and vanilla; mix well.
  3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
  4. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
  5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

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Read all reviews 67
  1. 74 Ratings

Most helpful positive review

I was a little worried at first because the mixture wasn't creaming. I am so used to adding all of the wet ingredients first, but after I added the pulp, my worries were completely gone. The coo...

Most helpful critical review

I doubled the recipe, the recipe was too wet - more like cake batter, so I had to add a little more flour and a little more baking powder. It could be because the persimmons were too ripe? I als...

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Most positive
Least positive

I was a little worried at first because the mixture wasn't creaming. I am so used to adding all of the wet ingredients first, but after I added the pulp, my worries were completely gone. The coo...

Great cookie! I made it for the first time last weekend for a Super Bowl party. I veganized the recipe first by substituting Earth Balance for the shortening, turbinado sugar for the white sug...

These are delicious! We couldn't stop eating them. The only change I made was to substitute orange-flavored Craisins for the raisins. These cookies are moist and perfectly spiced. Might try with...

Quick & easy recipe to do, and it is are the best persimmon cookie I have ever tasted. Whole family loved them.

Delicious! Made two batches... Followed Basic Recipe, but added a drizzle of Fresh Lemon Icing...Yum! The citrus soooo compliments the Craisins I used instead of raisins. They don't really sprea...

This is a wonderful recipe and the cookies are delicious. After reading reviews, I used butter instead of shortening, but I also exchanged the raisins to little pieces of force ripend persimmon...

OMG!!! These are the best. I've never tasted persimmon until today when a friend of mine gave me some Hachiya type after having me taste the Fuyu type, yes, I did some research. I didn't add the...

This recipe was good, I cut the recipe in half, and used 1 egg white, and a little less than 1/2 cup of finely grated walnuts. The cookies turned out nice, but you can t really taste the persim...

I used almonds as the nut, 1/2 white flour 1/2 wheat, splenda for the sugar, and vegetable oil instead of shortening...they didn't really flatten out much after they were dropped onto the cookie...