Persimmon Raisin Cookies
Infused with the warm flavors of fall, these Persimmon Raisin Cookies are the ultimate soft and chewy treat to brighten your baking season. Made with sweet, ripe persimmons and a rich blend of aromatic spices—like cinnamon, nutmeg, and cloves—each bite delivers a comforting taste of autumn. Plump raisins and optional chopped walnuts add delightful texture, perfectly complementing the moist, tender dough. Quick and easy to prepare with just 20 minutes of prep time, this recipe is perfect for cozy gatherings or as a delicious homemade snack. Serve these warmly spiced cookies with a steaming cup of tea or coffee for a truly inviting treat that’s impossible to resist.
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Recipe Information
Ingredients
- 2 whole ripe persimmons
- 200 grams granulated sugar
- 115 grams unsalted butter
- 1 large egg
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 120 grams raisins
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 60 grams walnuts (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Peel the ripe persimmons and scoop out the pulp into a small bowl. Mash the pulp until smooth and set aside. You should have about 1 cup (approximately 240ml) of persimmon pulp.
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg to the butter mixture and beat until well combined. Mix in the persimmon pulp and vanilla extract until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the raisins and walnuts (if using) with a spatula until evenly distributed in the dough.
Use a tablespoon or small cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 13.5 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
