Persimmon Cookies

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
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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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  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.


Read all reviews 61
  1. 68 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...

Most helpful
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...

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 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...

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...

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