Best 5 Moist Persimmon Cookie Recipes

Have you ever wanted to try making moist persimmon cookies? Persimmons are a type of fruit that is known for its unique flavor and texture. They can be used to make a variety of dishes, including cookies. Moist persimmon cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for a snack or dessert and can be made with just a few simple ingredients. So if you are looking for a new and exciting recipe to try, moist persimmon cookies are a great option. With just a few simple ingredients and a little bit of time, you can have a delicious and moist persimmon cookie that is sure to please everyone.

Let's cook with our recipes!

PERSIMMON COOKIES

Persimmon Cookies image

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Provided by Ruth

Categories Desserts Cookies

Yield 48

Number Of Ingredients 15

Ingredients

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream together the shortening and sugar. Add egg and vanilla; mix well.
Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g

PERSIMMON COOKIES I

Persimmon Cookies I image

These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

Provided by P. Tindall

Categories Desserts Cookies Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

Ingredients

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup white sugar
½ cup butter
1 cup raisins
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (180 degrees C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g

PERSIMMON COOKIES II

Persimmon Cookies II image

This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.

Provided by Bonnie

Categories Desserts Cookies Drop Cookie Recipes

Yield 36

Number Of Ingredients 11

Ingredients

2 ripe persimmons, pureed
1 cup white sugar
½ cup butter
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped walnuts

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 11.9 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 87.7 mg, Sugar 5.7 g

PERSIMMON COOKIES IV

Persimmon Cookies IV image

These homemade persimmon cookies taste great and are easy to make.

Provided by Andrea

Categories Desserts Cookies Drop Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup butter
2 cups white sugar
2 eggs
2 cups persimmon pulp

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 110.6 mg, Sugar 11.2 g

LOW CARB PERSIMMON COOKIES

Low Carb Persimmon Cookies image

Mom loved to pick the mushy fruit from tree out back to bake the moist, delicious cookies. Now it's my turn. I have substituted the ingredients from the original "full carb" recipe handed down from Mom. Sorry Mom, but I think you would agree that this recipe is just as good.

Provided by d.rae

Categories Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup golden flax seed meal
2 tablespoons wheat bran
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup soy flour
1 cup artificial sweetener (Splenda)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon cinnamon
2 eggs (beaten)
4 persimmons (2 cups)

Steps:

Preheat oven to 350 degrees.
Grease cookie sheet or use parchment paper.
Peel and stem the persimmons then process them in food processor or blender.
Blend all dry ingredients together. Beat in eggs and persimmon pulp.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
Options: Add chocolate chips, nuts or/and raisins as desired.

Nutrition Facts : Calories 22.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 17.6, Sodium 107.4, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 1.2

Tips:

Select ripe and flavorful persimmons: Look for persimmons that are fully ripe, with a deep orange color and soft texture. Avoid persimmons that are too hard or have blemishes.
Use a food processor or blender to puree the persimmons: This will ensure a smooth and even consistency in your cookie dough.
Chill the cookie dough before baking: Chilling the dough helps to prevent the cookies from spreading too much in the oven and results in a chewier texture.
Bake the cookies until the edges are golden brown: This is a good indication that the cookies are done baking. Overbaking can dry out the cookies.
Let the cookies cool completely before serving: This allows the flavors to meld and the cookies to set properly.

Conclusion:

The moist persimmon cookie is a delicious and unique treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and tangy flavor, the moist persimmon cookie is sure to be a hit. So, what are you waiting for? Try this recipe today and see for yourself how delicious these cookies are!