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The Ultimate Soft & Spiced Persimmon Cookies with Vanilla Glaze

A stack of four soft, spiced persimmon cookies drizzled with white glaze, one cookie is broken to show the moist interior.
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Bake these incredibly soft, cake-like persimmon cookies bursting with warm cinnamon and nutmeg. This recipe uses ripe Hachiya persimmon pulp for the moistest texture and finishes with a simple vanilla glaze for a classic autumn treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe Hachiya persimmon pulp (about 2–3 very ripe 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 medium 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. Do not overmix. If using, fold in the chopped nuts.
  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 and the centers look soft. The cookies will look slightly underdone in the middle; this helps keep them moist.
  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 in a small bowl until smooth. If the glaze is too thick, add milk 1/2 teaspoon at a time.
  10. Once cookies are completely cool, drizzle the vanilla glaze over the tops. Allow the glaze to set before serving.

Notes

  • Use only fully ripe Hachiya persimmons. They should be soft and almost jelly-like when ready to use for pulp.
  • For a cake-like cookie, avoid flattening the dough balls before baking.
  • These cookies freeze well before glazing. Store cooled, unglazed cookies in an airtight container for up to three days at room temperature.

Nutrition

Find it online: https://cookincorner.com/soft-spiced-persimmon-cookies-recipe/