Spiced Persimmons Cookies

These persimmon cookies are adapted from a recipe I found in my great-grandmother’s recipe box. The warm spices pair beautifully with the sweet persimmon pulp in a soft, cake-like texture. It’s a quick and easy way to use up a small amount of pulp, and a delightful and nostalgic treat that’s been enjoyed for generations.

½ cup granulated sugar

½ cup light brown sugar, lightly packed

1 cup unsalted butter, room temperature

1 egg, room temperature

1 cup persimmon pulp, room temperature 

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ground nutmeg 

¼ teaspoon ground cloves

1 cup raisins or dried cranberries

1 cup chopped pecans or walnuts

Preheat the oven to 350°. Place the white sugar, brown sugar and butter in a large bowl and beat with an electric mixer until fluffy, 2 to 3 minutes. Add the egg and persimmon pulp and beat another 2 to 3 minutes or until the batter is smooth and everything is combined.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves. Fold the dry ingredients into the batter and stir until just combined. The batter will be thick. Fold in the dried fruit and nuts and stir until combined.

Drop the dough by tablespoons onto a parchment-lined baking sheet. If the dough feels hard to work with, you can place it in the refrigerator for a few minutes to harden slightly. Bake in the preheated oven on the top rack for 12 to 15 minutes. The bottoms should be a light golden brown and the top should feel set when touched. Leave the cookies on the baking sheet for 5 minutes to help the insides cook completely, then move them to a cooling rack to cool completely before serving. The cookies can be stored in a sealed container on the counter for 2 days or stored in the freezer for up to 3 months.