Persimmon Cookies I

Persimmon Cookies I

65 Reviews 9 Pics
Patty Tindall
Recipe by  Patty Tindall

“These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!”

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Adjust Servings

Original recipe yields 3 dozen



  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Dissolve baking soda in persimmon pulp and set aside.
  3. Sift flour, spices and salt together, set aside.
  4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

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Reviews (65)

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Since I found it, this has become my family's favorite cookie recipe! I like to add butterscotch chips instead of walnuts for those who don't like nuts in their cookies. What wonderful cookies!



This is a stellar recipe for hachiya persimmon cookies! I'm bringing these to my family's Thanksgiving festivities, because they are an incredible hit with my neighbors (who I share in the bounty of my backyard persimmon tree) and with my co-workers. I followed the recipe to the "T" and my goodness it is by far the best persimmon cookie I've had since my Tia Maria made them for me as a kid growing up in Chile. Thanks again. PS: for those who don't like these too spicy, take the spices down to 1/4 TS, and the complaint about the "black specks" are due to the ground cloves. If you don't like the appearance of them, don't put that spice in, but the cookie will suffer their fantastic flavoring.



I have to give 5 stars based on hubby; I made these at his request, I had never had a persimmon cookie and probably won't try anymore. :) Not my flavor. But he RAVED about them. 3 of my 5 kids loved as well. I subbed pecans instead of walnuts and only put in 1/2 cup sugar. He's already brought home more persimmons to make some more and I only made last night. Thank you for a good recipe that I think is also healthy.

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Amount Per Serving (18 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 176 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Persimmon Cookies


next recipe:

Dairy-Free Persimmon Pecan Cookies