These homemade persimmon cookies taste great and are easy to make.

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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 an oven to 375 degrees F (190 degrees C).

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  • Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.

  • Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts

159.7 calories; 1.9 g protein; 26.2 g carbohydrates; 23.9 mg cholesterol; 110.6 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2009
Delicious! I made changes but the basic recipe had to work or my changes wouldn't have worked. I increased the persimmon puree to about 2 1/2c. and used 2 eggs (felt the 2 T. egg was a typo). In addition to the spices listed I added about 1 tsp. of allspice. I used whole grain flours and (since I didn't want to mill more whole wheat pastry flour) I used half spelt flour. At the end of mixing I stirred in 1 c. butterscotch chips and 1 c. flaked coconut. These cookies turned out very moist like a good fruit cookie should. I noticed more of the persimmon flavor than in other persimmon cookie recipes I've tried and really liked that. The stir-ins I added gave additional sweetness and texture. I will be using this recipe again and next time I'm going to try stirring in some raisins. Read More
(56)

Most helpful critical review

Rating: 2 stars
08/15/2018
I made some exactly as the recipe said and I thought they were dry and tasteless. I then added raisins and topped with cinnamon and sugar and they were still dry but editable. I lowered the oven to 350 degrees and they were the best however I would never make this recipe again. Read More
13 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/24/2009
Delicious! I made changes but the basic recipe had to work or my changes wouldn't have worked. I increased the persimmon puree to about 2 1/2c. and used 2 eggs (felt the 2 T. egg was a typo). In addition to the spices listed I added about 1 tsp. of allspice. I used whole grain flours and (since I didn't want to mill more whole wheat pastry flour) I used half spelt flour. At the end of mixing I stirred in 1 c. butterscotch chips and 1 c. flaked coconut. These cookies turned out very moist like a good fruit cookie should. I noticed more of the persimmon flavor than in other persimmon cookie recipes I've tried and really liked that. The stir-ins I added gave additional sweetness and texture. I will be using this recipe again and next time I'm going to try stirring in some raisins. Read More
(56)
Rating: 5 stars
09/24/2009
Delicious! I made changes but the basic recipe had to work or my changes wouldn't have worked. I increased the persimmon puree to about 2 1/2c. and used 2 eggs (felt the 2 T. egg was a typo). In addition to the spices listed I added about 1 tsp. of allspice. I used whole grain flours and (since I didn't want to mill more whole wheat pastry flour) I used half spelt flour. At the end of mixing I stirred in 1 c. butterscotch chips and 1 c. flaked coconut. These cookies turned out very moist like a good fruit cookie should. I noticed more of the persimmon flavor than in other persimmon cookie recipes I've tried and really liked that. The stir-ins I added gave additional sweetness and texture. I will be using this recipe again and next time I'm going to try stirring in some raisins. Read More
(56)
Rating: 4 stars
11/18/2009
Excellent and moist. I substituted one cup of flour with oat flour and turned out great. Would also suggest milling or blending the persimmon pulp to remove the strands and other pulpy pieces for smooth consistency. Read More
(24)
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Rating: 5 stars
11/23/2010
Great cookies. We are a gluten free egg free lactose free family and still I could make these cookies. I used 2 cups of rice flour 1 cup of chickpea flour 1 cup of Milo flour and 2 teaspoons of xanthan gum. Egg replacer and margarine in place of the ingredients that I cant use for my family. Delicious! Read More
(11)
Rating: 5 stars
12/19/2011
These are the best soft cookies! I come from a family that hates persimmons with a passion but these cookies won them over. A little variation I made was to add 1/2 of a persimmon finely cut up into little chunks and a handful of finely chopped walnuts to the cookie dough. I also made the cookies slightly larger. I have made 5 batches for 20 people so far and they are begging for more! Read More
(8)
Rating: 4 stars
11/26/2015
I used half white sugar and half brown sugar for the rich taste. I also put dried cranberries in them. YUM!! Read More
(1)
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Rating: 5 stars
01/02/2018
Great recipe! I halved the batter and added semi sweet chips. Kids loved them. Reminded me of a muffin top. I wanted a little kick & density so I added 1 tsp. Allspice and 1 additional cup persimmon puree. Will make again! Read More
Rating: 4 stars
10/27/2019
I cut the recipe in half and used gluten free 1 to 1 flour. The color is a little odd but they have a great taste! Read More
Rating: 4 stars
12/14/2018
Followed recipe and they were great a little deviation next time. Read More
Rating: 2 stars
08/14/2018
I made some exactly as the recipe said and I thought they were dry and tasteless. I then added raisins and topped with cinnamon and sugar and they were still dry but editable. I lowered the oven to 350 degrees and they were the best however I would never make this recipe again. Read More