Fresh Persimmon Cookies with Raisins and Nuts
User Reviews
4.4
24 reviews
Good
Fresh Persimmon Cookies with Raisins and Nuts
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These persimmon cookies are gloriously soft and moist. This recipe was passed on from Todd’s grandmother. Cranberries would be an excellent substitute for the raisins, and chocolate chips are another great addition—both suggestions from Todd’s mom.
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Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 1 egg
- 1 cup fresh persimmon pulp
- 1 teaspoon baking soda
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup raisins or cranberries
- 1 cup Chopped Pecans
Instructions
- Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.
- In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.
- In another bowl, combine the flour, salt, cinnamon, nutmeg, and cloves and whisk for 20 seconds. Gently stir the dry ingredients into the wet ingredients. Stir in the raisins and nuts. Cover and refrigerate for at least 30 minutes. (Chilling the cookie dough at this point will result in fluffier cookies.)
- Drop spoonfuls of the dough on the prepared sheet pan. Keep the cookies small and far apart, as they spread out while baking. Bake for 15 to 18 minutes, or until set and light golden around the edges.
Notes
- Optional Variations
- Expert Tips
- Persimmon cookie dough can be frozen for up to 3 months or refrigerated for up to 48 hours.
- Dairy-Free - Use your favorite plant-based butter to make these cookies dairy-free.
- Vegan - Go dairy-free with your butter and swap in a vegan egg substitute (e.g. JUST Eggs).
- Gluten-Free - Use your favorite measure-for-measure all-purpose gluten-free flour blend in place of the all-purpose.
- Different Mix-Ins - Try dried cranberries instead of raisins, add chocolate chips (or white chocolate chips) for richness, and/or make them nut free by swapping in pepitas.
- Persimmon cookie dough can be frozen for up to 3 months or refrigerated for up to 48 hours.
- Persimmon cookies will keep well in an airtight container at room temperature for up to 5 days.
- Don't skip the refrigeration step. This will help to create a puffier cookie.
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
17mg
(6%)
Sodium
98mg
(4%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
133IU
(3%)
Vitamin C
7mg
(8%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 98mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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