Persimmon Cookies with Cloves & Cinnamon

These old-fashioned persimmon cookies taste like autumn in every bite.

Soft, pillowy, and spiced with cloves and cinnamon, they’re loaded with plump raisins and crunchy nuts.

The persimmon pulp makes them incredibly moist, the kind of cookie that stays tender for days.

That hit of cloves gives them a distinctive warming spice that’s more assertive than your typical spice cookie.

They’re the cookies grandma made when persimmons came into season, simple and homey and utterly craveable.

Chef Tips

• Only use fully ripe persimmons. They should feel like water balloons, almost bursting. Under-ripe persimmons will make your mouth pucker.
• The baking soda reacts with the persimmon. Mix it directly into the pulp and watch it foam and thicken. This is what keeps the cookies soft.
• Don’t overmix the dough. Fold the dry ingredients in gently. Overworking makes tough cookies instead of tender ones.
• Bake until just set. They should look barely golden on the edges but still soft in the center. They firm up as they cool.
• Try pecans or walnuts. Either works beautifully. Toast them first for extra flavor depth.