Moist Persimmon Cookie

Moist Persimmon Cookie

16 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    30 m
Recipe by  ANGELZ

“This is a soft moist spicy cookie. The persimmon fruit lends its sweetness and color to this simple cookie. Any type if nuts may be used for this and you may prefer to leave out the raisins.”

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Adjust Servings

Original recipe yields 3 dozen



  1. Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Reviews (16)

Rate This Recipe


Absolutely the best persimmon cookie I've ever had. Moist and delicious. I have two 5 year olds and a 6 year old who will usually eat only chocolate. However, I can't make enough of these at a time to keep up with them. They want them for breakfast even! Just great! Thanks!

Sally Bernhardt

Sally Bernhardt

This recipe has been in my family for over 70 years now. I love it and make it every year when the persimmons are ripe. We have our own tree just so I can make these cookie. I freeze in packets so I can have them all year long. Everyone I serve them to loves them. So glad someone else had the same recipe and was willing to share it with others.



Made with persimmons from the back yard, these cookies are awesome!! Taste kind of like a ginger snap, very yummy and soft. Might be good iced as well.

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Amount Per Serving (36 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 70 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Persimmon Raisin Cookies


next recipe:

Big Soft Sugar Cookie Cakes