How to Make Persimmon Cookies
Our Persimmon Tree
We have a Fuyu persimmon tree in our backyard. I didn't like to eat them while still firm, so I had to wait until they became very ripe. But unfortunately, no one else in our household wanted to eat them when they were overripe.
So, we invented a cookie recipe that would let us use our overripe persimmons, so they would not go to waste. I hope you enjoy them as much as we did.
Cook Time
Prep time | Cook time | Ready in | Yields |
---|---|---|---|
20 min | 15 min | 35 min | 2 dozen cookies |
Ingredients
- 1 cup ripened persimmons, pureed
- 1 cup sugar
- 1 egg
- 1/2 cup butter, softened
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees.
- Line baking sheets with wax paper or parchment paper.
- Blend the butter and sugar in a bowl.
- Add the wet ingredients and blend using a mixer.
- In a separate bowl, mix the dry ingredients.
- Combine the wet and dry ingredients.
- Drop rounded spoons of the cookie dough, one inch apart, onto the baking sheets.
- Bake for 15 minutes.
- Allow to cool before serving.
Variations
- Grease the baking pan with oil instead of using parchment paper.
- Use Hachiya persimmons instead of Fuyu.
- Substitute brown sugar for white.
- Add your favorite spices and flavorings such as vanilla, grated orange zest, nutmeg, walnuts, or raisins.
- Top the cookies with your favorite frosting.