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The Ultimate Soft & Spiced Hachiya Persimmon Cookies with Vanilla Glaze

A stack of soft, spiced persimmon cookies drizzled with white glaze, one cookie is broken open.
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Bake these soft, cake-like persimmon cookies packed with fall spices. This easy recipe uses ripe Hachiya pulp for moist results and finishes with a simple vanilla glaze.

Ingredients

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  • 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)
  • 1/2 cup raisins (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. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the ripe 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.
  6. Fold in the chopped nuts and raisins, if you are using them.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You will get soft persimmon cookies that spread slightly.
  8. Bake for 10 to 12 minutes, or until the edges are set. You want these moist holiday cookies to remain soft.
  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 in a small bowl until smooth.
  11. Once the cookies are completely cool, drizzle the vanilla glaze over the tops. Let the glaze set before serving your homemade persimmon treats.

Notes

  • You must use fully ripe Hachiya persimmons for this recipe. The fruit should be extremely soft, almost liquid inside, before you scoop out the pulp.
  • For a chewier spiced cookie, reduce the baking time by one minute.
  • If you do not have ripe persimmons, you can substitute with 1 cup of unsweetened applesauce, though the flavor profile will change.

Nutrition

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