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Classic Soft & Spiced Persimmon Cookies with Vanilla Glaze

A stack of soft, spiced persimmon cookies drizzled with white icing, presented on a white plate.
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Bake these incredibly soft, cake-like persimmon cookies bursting with warm spices. This recipe uses ripe Hachiya persimmon pulp for a moist, comforting fall and winter treat, finished with a simple vanilla glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe Hachiya persimmon pulp (about 2–3 very soft persimmons)
  • 2 teaspoons vanilla extract
  • 2 3/4 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 or pecans (optional)
  • For the Glaze: 1 1/2 cups powdered sugar, 3 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 softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the persimmon pulp and vanilla extract until 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 combined. Fold in the chopped nuts, if using.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are set. The centers should remain soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • You must use fully ripe, almost mushy Hachiya persimmons for the best flavor and moisture in this recipe. Do not use astringent Fuyu persimmons unless specified in a different recipe variation.
  • For a chewier bar texture, press the dough into a greased 9×13 inch pan and bake for 25-30 minutes, then cut into squares after cooling.
  • You can substitute raisins for the nuts if you prefer a fruitier cookie.

Nutrition

Find it online: https://juliameal.com/persimmon-cookies-classic-soft-spiced-glaze/