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4.4 from 24 votes

Fresh Persimmon Cookies with Raisins and Nuts

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.

Prep Time
10 mins
Cook Time
10 mins
Chill
30 mins
Total Time
58 mins
Servings: 24 cookies
Calories: 153 kcal
Course: Dessert , Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.
  3. In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.
  4. 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.)
  5. 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

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

% 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.