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Persimmon Cookies

Delightful cookies made with ripe persimmons, spices, and optional add-ins like nuts or chocolate. Perfect for any cookie lover!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ripe persimmon puree (about 2-3 ripe persimmons) Ensure persimmons are ripe and soft.
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup walnuts or pecans, chopped (optional) Can be omitted.
  • 1/2 cup raisins or chocolate chips (optional) Can be replaced with other add-ins.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Slice the ripe persimmons in half and scoop out the flesh. Blend or mash until you have a smooth puree.
  3. In a large bowl, beat together the softened butter and sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the egg and vanilla extract until well combined.
  5. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the persimmon puree, and mix until just combined.
  7. If desired, fold in nuts, raisins, or chocolate chips.
  8. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving space for spreading.
Baking
  1. Bake for 15-20 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheets for a few moments before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, place in a freezer-safe bag for up to 3 months.