Persimmon Cookies Recipe

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by Renae Chiovaro on December 14, 2011

persimmon cookies

When I was a teenager my grandmother gave me persimmons to try. I made cookies with the unusual fruit and they came out delicious! The other day I saw a persimmon in the grocery store and it reminded me of the cookies. These are super moist and soft cookies with a little spice.

Persimmon Cookies

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 cup persimmon pulp
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup raisins

Preheat oven to 350 degrees. Grease cookie sheet.

In a large bowl, cream together the butter and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, pumpkin pie spice and salt in a separate bowl. Stir the flour mixture into the persimmon mixture. Fold in raisins. Drop a large tablespoon full of doug onto the prepared cookie sheets 2 inches apart.

Bake for 12 to 15 minutes, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

Tips

For the persimmon pulp, take a very ripe persimmon and peel it. You want the persimmon to be soft and easily mashed into almost a puree like consistency. 1 cup of pulp equals one large persimmon or two smaller ones.
Add nuts if you like or substitute the raisins for dried cranberries.

Looking for more recipes? Check out my easy recipes page!

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.