Maw-Maw's Persimmon Cookies

Cindy d'Aquin-Pike


My neighbor shared her persimmons from her yard, along with her family recipe for these wonderful cookies. They are heavy and soft; perfect for dunking in a glass of cold milk or a cup of hot coffee!

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2 dozen
1 Hr
1 Hr


1/2 c
unsalted butter (not oleo or shortning)
1 1/2 c
well beaten egg
2 c
all purpose flour
3 tsp
baking powder
1/2 tsp
cinnamon, ground
1/4 tsp
clove, ground
1 tsp
1 c
chopped nuts (opt.)
1 c
raisins (opt.)
1 1/2 c
very ripe persimmons, mashed
1 c
candied fruit chopped fine
1 Tbsp
pure vanilla extract-i never use imitation extract


1Bring the butter and egg to room temp. Beat the soft butter and sugar in deep mixing bowl 'til light. Add egg, beating very well. Add the vanilla and spices. Mix well. The batter will be very runny at this point.
2Add the flour, baking powder and salt, one cup at a time. Mix well. Fold in the raisins, nuts and the candied fruit (if using these additions). Be sure to mix it very well.
3The dough will not be thick enough to roll out (like sugar cookies dough). Drop cookie dough by the teaspoon onto a parchment lined cookie sheet.
Bake at 375 degrees 10-12 minutes.
4Watch the cookies very carefully! They tend to burn on the bottom due to the high sugar content.
They can be iced with a thin glaze after cooling, but really don't need anything else! That would be akin to guilding the lily!

About Maw-Maw's Persimmon Cookies

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom