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The BEST Soft & Spiced Persimmon Cookies with Vanilla Glaze

Close-up of several soft spiced persimmon cookies drizzled with white vanilla icing.
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Bake these incredibly soft, cake-like persimmon cookies bursting with warm cinnamon and nutmeg. This recipe uses ripe Hachiya pulp for the moistest texture, making it a perfect, comforting seasonal treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 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)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Vanilla 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 medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This step builds the soft texture.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the ripe persimmon pulp and vanilla extract until just combined. The batter will be soft.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix. If using, gently fold in the chopped nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look soft. They will firm up as they cool.
  9. Let the cookies cool on the baking sheets 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. Drizzle the glaze over the completely cooled cookies.

Notes

  • Use only fully ripe Hachiya persimmons for the pulp; unripe ones are astringent. The fruit should feel like a water-filled balloon.
  • For a richer flavor, substitute 1/4 cup of the granulated sugar with packed light brown sugar.
  • These cookies freeze well before glazing. Store cooled, unglazed cookies in an airtight container for up to three months.

Nutrition

Find it online: https://www.unfoldrecipes.com/persimmon-cookies-best-soft-spiced-recipe/