Persimmon Cookies

Persimmon Cookies
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    36 People
  • VIEWS
    384

Embrace the cozy flavors of autumn with these exceptionally moist and fragrant persimmon cookies. Infused with warm spices and the natural sweetness of persimmon pulp, these cookies offer a delightful textural contrast with the addition of plump raisins and crunchy walnuts.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    12 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    2 g
  • Sodium
    83 mg
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View In a small bowl, combine persimmon puree and baking soda. Stir until dissolved. The mixture will foam slightly. Set aside. (Prep time: 2 minutes)

Image Step 03
03 Step

Recipe View In a medium bowl, whisk together flour, cinnamon, cloves, nutmeg, and salt. (Prep time: 3 minutes)

Image Step 04
04 Step

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer. (Prep time: 5 minutes)

Image Step 05
05 Step

Recipe View Beat in the egg, then gradually add the persimmon mixture, mixing until well combined. (Prep time: 2 minutes)

Image Step 06
06 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (Prep time: 3 minutes)

Image Step 07
07 Step

Recipe View Fold in the raisins and chopped walnuts until evenly distributed throughout the dough. (Prep time: 2 minutes)

Image Step 08
08 Step

Recipe View Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (Prep time: 5 minutes)

Image Step 09
09 Step

Recipe View Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. (Bake time: 12-15 minutes)

Image Step 10
10 Step

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Cool time: 10 minutes)

For an even more intense persimmon flavor, use Hachiya persimmons when they are very soft and ripe.
Feel free to substitute other nuts, such as pecans or almonds, for the walnuts.
Store cookies in an airtight container at room temperature for up to 3 days.

Clark Senger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 128 Ratings)
Total Reviews: (7)
  • Rebeca Crist

    I'll try to add some chopped pecans next time!

  • Elise Klein

    I made these with gluten-free flour and they turned out great!

  • Kathryne Schultz

    These are amazing cookies!

  • Sarina Oreilly

    These cookies are absolutely delicious! The perfect balance of spice and sweetness.

  • Lafayette Franey

    I've never baked with persimmons before, but this recipe made it so easy. The cookies were incredibly moist!

  • Mohamed Kulas

    I added a little orange zest to the dough and it was amazing!

  • Beulah Denesik

    My family loved these cookies! I'll definitely be making them again for the holidays.

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