Persimmon Cookies II

Persimmon Cookies II

83 Reviews 10 Pics
Recipe by  Bonnie

“This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 -3 dozen



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
  2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
  3. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
  4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Share It

Reviews (83)

Rate This Recipe


Very good recipe! I made this recipe last night for dance class potluck and everyone devoured them so...I made them again today. Substitutions made: add 1 tsp vanilla extract, 1/2 tsp lemon extract, used only 1/2c. nuts (pecans) instead. *NOTE* Persimmons are not always available year-round so I like to buy lots, puree them and freeze - 2 persimmons equals about 1c. puree. Doing this will allow you to make yummy, comforting persimmon desserts all year long! OH YEAH...first time I made with half splenda/half sugar and it was fine. Non-diabetics enjoyed w/o noticing diff. - many even begged for recipe!

Josh Tremper

Josh Tremper

Being a persimmon newcomer, (I was given a bag of them from a friend) I tried to find things to do with them. The persimmon pie recipe on this site is a disaster. But these cookies... Wow! They taste like autumn wrapped up in a little morsel. They are light and cakey, and just sweet enough. This one is a keeper.



Oooooh soooo yummy! I just made these and the last batch isn't even out of the oven yet and the first two batches are almost gone (there is only 4 of us). This is the first time I'd ever tasted let alone made persimmon cookies and I will be making them again. Expect a pumpkin pie like taste and you will be delightfully surprised! Just a note I had to add a little water to the persimmons to get them to puree in the blender, about a 1/4 cup or so of it. Didn't ruin the texture at all.

More Reviews

Similar Recipes

Cinnamon Cookies II

Cinnamon Cookies II

Persimmon Cookies I

Persimmon Cookies I

Persimmon Cookies

Persimmon Cookies

Moist Persimmon Cookie

Moist Persimmon Cookie

Persimmon Raisin Cookies

Persimmon Raisin Cookies

Persimmon Cookies III

Persimmon Cookies III


Amount Per Serving (36 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Cinnamon Cookies II


next recipe:

Dairy-Free Persimmon Pecan Cookies