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Cranberry Persimmon Cookies Recipe

Cranberry Persimmon Cookies Recipe

During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long.
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch YIELD:48 servings


  • 1 cup mashed ripe persimmon pulp
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped pecans
  • 1 cup dried cranberries or raisins


  • 1. Place persimmon pulp in a food processor; cover and process until smooth.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries.
  • 3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks. Yield: 4 dozen.

Recipe Note

Raisin Persimmon Cookies: Substitute walnuts for the pecans and raisins for the dried cranberries.

Reviews for Cranberry Persimmon Cookies

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lvnmitchell User ID: 8111364 217618
Reviewed Jan. 11, 2015

"Today is the second time I have made these yummy cookies. I modified the recipe this time and I like them much better now. I omitted some of the butter and substituted more persimmon pulp. I also put in one cup of oats instead of one cup flour. Both times I doubled the recipe. When I followed the directions exactly they were greasy."

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