Chewy Persimmon & Ginger Cookies Recipe

With the colder seasons ahead of us, there is nothing more comforting than a batch of freshly baked cookies. Persimmon Australia has shared their super delicious and healthy chewy cookies recipe, and we cannot go back.


110g unsalted butter, room temperature
2 cup of caster sugar
2 tsp salt
1 egg
2 cups plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground nutmeg
2 heaped tbs of chopped crystallised ginger
1 cup raisins OR dried currants
1 cup chopped walnuts OR pecans
2 ripe Hachiya (soft) persimmons, peeled and pureed


1. Preheat oven to 180oC or 170oC fan forced.

2. With an electric cake mixer, beat butter, sugar and salt until pale and fluffy. Add egg and beat until combined. Add half the flour and mix. Then add persimmon puree and mix with a wooden spoon until combined. Add remaining flour, baking powder, ginger, cinnamon, cloves and nutmeg, and mix with a wooden spoon until combined. Add raisins or currants, nuts and crystallised ginger, and mix until combined.

3. Drop heaped tablespoons of the batter onto a baking tray lined with parchment and bake for 12-14 minutes.

4. Cool on a wire rack before storing in an airtight container.

Tip: You can also use crisp Fuyu persimmons for this recipe once they ripen up.

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