Persimmon Cookies Recipe

Name: Persimmon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 large ripe persimmons, peeled and coarsely chopped; 1 cup sugar; 2/3 cup vegetable oil; 1 large egg; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup raisins; 1 cup chopped walnuts; 1 cup sifted powdered sugar; 3 tablespoons lemon juice

Servings: persons

2 large ripe persimmons, peeled and coarsely chopped
1 cup sugar
2/3 cup vegetable oil
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup raisins
1 cup chopped walnuts
1 cup sifted powdered sugar
3 tablespoons lemon juice

1
Process chopped persimmon in a food processor until smooth, stopping once to scrape down sides. Measure 1 cup pulp.
2
Combine pulp, sugar, oil, and egg, stirring until mixture is smooth.
3
Combine flour, soda, and cinnamon in a large bowl; add persimmon mixture, stirring until blended. Stir in raisins and walnuts.
4
Drop dough by rounded teaspoonfuls onto lightly greased baking sheets.
5
Bake at 375u00b0 for 9 minutes. Transfer to wire racks placed on wax paper.
6
Combine powdered sugar and lemon juice, stirring until smooth; drizzle over warm cookies. Cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large ripe persimmons, peeled and coarsely chopped, 1 cup sugar, 2/3 cup vegetable oil, 1 large egg, and more.

Yes, Persimmon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Cookies

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