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Classic Spiced Persimmon Cookies with Vanilla Glaze

A stack of four soft, spiced persimmon cookies topped with a thick white glaze, resting on a granite countertop.
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Bake soft, cake-like spiced persimmon cookies using ripe Hachiya persimmons. This recipe includes an optional simple vanilla glaze for a classic fall treat.

Ingredients

Scale
  • 1 cup ripe Hachiya persimmon puree (about 2-3 persimmons)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the sugar and softened butter until light and fluffy.
  3. Beat in the persimmon puree, egg, and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the chopped walnuts, if using. The dough will be soft.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should remain soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add milk, 1 teaspoon at a time.
  11. Drizzle the cooled cookies with the vanilla glaze. Allow the glaze to set before serving.

Notes

  • Use only very soft, fully ripe Hachiya persimmons for the puree; unripe ones are astringent.
  • If you prefer a chewier cookie, reduce the baking time by one minute.
  • You can substitute pecans for walnuts in this recipe.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://cookifyme.com/persimmon-cookies-recipe-spiced-glaze/