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Persimmon Cookies IV

Persimmon Cookies IV

Name: Persimmon Cookies IV
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 3 dozen
Ingredients: 4 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 cup butter; 2 cups white sugar; 2 eggs; 2 cups persimmon pulp

Rating: 4.31 stars

13 Ratings
12 Reviews
2 Photos

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

By Andrea

Gallery

Recipe Summary

prep:

15 mins

cook:

15 mins

additional:

1 hr

total:

1 hr 30 mins

Servings:

Yield:

3 dozen

Nutrition Info

Ingredients

Original recipe yields 36 servings

The ingredient list now reflects the servings specified

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup butter
2 cups white sugar
2 eggs
2 cups persimmon pulp

Directions

Step 1

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

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Step 2

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.
Step 3

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

Per Serving:

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

Reviews (12)

Most helpful positive review

Anjaleck

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

Helpful

(56)

Most helpful critical review

Catherine Rooksberry Hansens W

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Anjaleck

09/24/2009

Helpful

(56)

Anjaleck

09/24/2009

Helpful

(56)

DENZO

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

Helpful

(24)

Whitehologram

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

Helpful

(11)

goodgirl_n_fresnoca

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

Helpful

(8)

Holly Bromley

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

Helpful

(1)

SMAAKUM

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

Cindy Mesimer

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

mark jones

12/14/2018

Followed recipe and they were great a little deviation next time. Read More

Catherine Rooksberry Hansens W

08/14/2018

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Nutritional Information

Persimmon Cookies IV

Servings Per Recipe: 36
Calories: 159.7

% Daily Value *

protein: 4 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 9 %

saturated fat: 17 %

cholesterol: 8 %

vitamin a iu: 3 %

niacin equivalents: 10 %

vitamin b6: 1 %

vitamin c: 14 %

folate: 7 %

calcium: 1 %

iron: 6 %

magnesium: 1 %

potassium: 2 %

sodium: 4 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.