Persimmon Cookies IV

Persimmon Cookies IV

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Andrea
Recipe by  Andrea

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

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.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  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.

Share It

Reviews (5)

Rate This Recipe
Anjaleck
54

Anjaleck

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
24

DENZO

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

Whitehologram

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!

More Reviews

Similar Recipes

Princess Cookies
(109)

Princess Cookies

Persimmon Cookies II
(83)

Persimmon Cookies II

Persimmon Cookies I
(65)

Persimmon Cookies I

Persimmon Cookies
(50)

Persimmon Cookies

Persimmon Cake
(27)

Persimmon Cake

Persimmon Raisin Cookies
(14)

Persimmon Raisin Cookies

Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Princess Cookies

>

next recipe:

Dairy-Free Persimmon Pecan Cookies