Persimmon Sugar Cookies

Persimmon Sugar Cookies

This recipe was a tricky one. I hate to admit his, but I'm generally not a cookie person; I'm a "give me chocolate chip cookies or give me death!" kinda girl. But, in this instance, I found the cookie recipe world sorely lacking-- I couldn't find a single persimmon cookie recipe that didn't call for walnuts or pecans (which I am horribly allergic to)! Persimmons are my favorite winter treat, and I am always searching for new ways to take advantage of their unique and light flavor. That's why I spent DAYS in the kitchen creating this recipe, which features the persimmon flavor instead of covering it up with mass quantities of nuts and raisins. So, here it is: my Persimmon and Cardamom cookie recipe!

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1.5 super-ripe hachiya persimmons

Rounded 1/4 tsp cardamom

2 teaspoons baking soda

1/4 teaspoons salt

2 tablespoons honey

1 tablespoon vanilla + a splash to taste

Pinch black pepper

1 cup melted butter

1 cup white sugar

3 cups flour


Makes approximately 32 cookies

Ladies and gents, start your ovens! 350℉.


Get out a large bowl, or if you're fancy and have a stand-mixer, use the bowl of that. If you have the patience, you can peel your persimmons and "puree" the pulp with a fork, or you can cut out the tops and just chuck them in a food processor. Just use the "pulse" setting, we don't want to make persimmon soup. It should still have small chunks when you are done. Next, add the baking soda, cardamom, vanilla, black pepper, salt, and liquid honey, and mix thoroughly. Melt your butter to a liquid and allow to cool slightly, before adding to your mixing bowl, along with the sugar.


Once the butter and sugar are combined, add in the flour. It's usually best to do this slowly- a cup or so at a time- in order to keep your kitchen and your clothes flour-free.
When all the flour is combined, take a tablespoon-or-so full of the dough, roll it into a ball, and place it on a greased cookie sheet. Bake for 10-15 minutes, or until golden brown. The honey in the dough makes the cookies brown a bit faster than you'd expect, but they are lovely and crisp on the outside because of it!


Repeat with the remaining dough (or whatever you can keep yourself from eating while the first batch bakes), sprinkle with sugar if you so choose, share and enjoy!

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