persimmon cookies

Persimmon Cookies

Persimmon Cookies

These persimmon cookies are made with pureed persimmon pulp. They are lovely and moist and have a wonderful flavor of spice.


    • 2 ripe persimmons, pureed

    • 1 teaspoon baking soda

    • 2 cups all-purpose flour

    • ½ teaspoon ground cinnamon

    • ½ teaspoon ground cloves

    • ½ teaspoon ground nutmeg

    • ½ teaspoon salt

    • 1 cup white sugar

    • ½ cup butter

    • 1 large egg

    • 1 cup raisins

    • 1 cup chopped walnuts


    1. Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.

    2. Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.

    3. Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture; add flour mixture and stir until just combined. Fold in raisins and walnuts.

    4. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

    5. Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

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