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Persimmon Cookies

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Soft, moist persimmon cookies warmly spiced with cinnamon, cloves, and nutmeg. Raisins and walnuts add sweetness and crunch, while persimmon puree creates a tender, cake-like texture perfect for cozy baking.

Ingredients

  • 2 ripe persimmons, pureed
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 large egg
  • 1 cup raisins
  • 1 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F (180°C) and grease cookie sheets.
  2. Stir the baking soda into the persimmon puree and set aside.
  3. Sift together the flour, cinnamon, cloves, nutmeg, and salt in a large bowl.
  4. In another bowl, beat the sugar and butter until smooth. Mix in the egg and the persimmon mixture.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the raisins and chopped walnuts.
  7. Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheets.
  8. Bake for about 15 minutes, or until the edges are golden.
  9. Let the cookies cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Notes

  • Add butterscotch or chocolate chips for a sweeter variation.
  • Use golden raisins or omit raisins entirely as preferred.
  • Add a pinch of allspice or pumpkin pie spice for deeper warmth.
  • Chill the dough for cookies that spread less.
  • A simple powdered sugar glaze is a delicious finishing touch.

Nutrition

Find it online: https://chocolatecoveredamy.com/persimmon-cookies/