Auntie's Persimmon Cookies


Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.

Prep Time:
30 mins
Cook Time:
14 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 14 mins
36 cookies


  • 1 ½ cups persimmon pulp

  • 1 teaspoon baking soda

  • ½ cup butter, softened

  • 1 cup white sugar

  • 2 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground nutmeg

  • ½ teaspoon salt

  • 1 egg

  • 1 cup chopped pecans

  • 1 cup golden raisins

Maple Glaze:

  • 1 cup confectioners' sugar

  • ¼ cup maple syrup

  • 1 tablespoon melted butter

  • ½ teaspoon vanilla extract

  • teaspoon salt


  • 2 green belt candy strips

  • 1 cup white chocolate chips

  • 1 teaspoon shortening (such as Crisco®)

  • 36 red candy-coated chocolate pieces (such as M&M's®)


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.

  2. Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.

  3. Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.

  4. Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.

  5. Drop batter onto the prepared baking sheet using a medium cookie scoop.

  6. Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.

  7. Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.

  8. Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.

  9. Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.

Cook's Note:

You can use any type of nuts for this recipe.

Nutrition Facts (per serving)

178 Calories
8g Fat
27g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 178
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 14mg 5%
Sodium 105mg 5%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 2g
Vitamin C 7mg 34%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 96mg 2%

* 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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