This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.

Recipe Summary

Servings:
36
Yield:
2 -3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.

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  • Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.

  • Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.

  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Nutrition Facts

95 calories; protein 1.4g 3% DV; carbohydrates 11.9g 4% DV; fat 4.9g 8% DV; cholesterol 11.9mg 4% DV; sodium 87.7mg 4% DV. Full Nutrition

Reviews (124)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/04/2005
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! Read More
(128)

Most helpful critical review

Rating: 1 stars
12/28/2010
I tried baking these cookies & it was a disaster. They never would harden. I have a convection oven & made the proper adjustment as I always do. I even baked them a little longer because they just wouldn't harden. They were extremely chewy almost too moisty & didn't hold together well. Then in just one day they turned black. What a waster of persimmons! If anyone can give me any input I would really appreciate it - as I have plenty more persimmons but don't want to waste them on this recipe. I only gave this recipe one star because I couldn't figure out how to give it no star at all. Read More
(12)
143 Ratings
  • 5 star values: 102
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
12/03/2005
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! Read More
(128)
Rating: 5 stars
01/03/2008
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. Read More
(84)
Rating: 5 stars
12/05/2004
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. Read More
(65)
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Rating: 4 stars
12/19/2003
If you like persimmon cookies you will love this recipe. Very delicious. Read More
(32)
Rating: 4 stars
12/15/2005
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. Read More
(27)
Rating: 5 stars
12/29/2003
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:) Read More
(27)
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Rating: 5 stars
12/19/2003
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. Read More
(24)
Rating: 4 stars
11/11/2005
These are good....although not very attractive. If I make again I will leave out cloves and nutmeg to avoid the pumpkin pie taste. Read More
(17)
Rating: 5 stars
12/19/2003
This is a wonderfully easy and yummy recipe for persimmon cookies. They taste just like grandma's! They come out very moist and light. Read More
(14)
Rating: 1 stars
12/28/2010
I tried baking these cookies & it was a disaster. They never would harden. I have a convection oven & made the proper adjustment as I always do. I even baked them a little longer because they just wouldn't harden. They were extremely chewy almost too moisty & didn't hold together well. Then in just one day they turned black. What a waster of persimmons! If anyone can give me any input I would really appreciate it - as I have plenty more persimmons but don't want to waste them on this recipe. I only gave this recipe one star because I couldn't figure out how to give it no star at all. Read More
(12)