Persimmon Cookies IV

Persimmon Cookies IV

5
Andrea 0

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

Ingredients 1 h 30 m {{adjustedServings}} servings 160 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  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.
  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.
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Reviews 5

  1. 6 Ratings

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Anjaleck
9/24/2009

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.

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.

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!