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The Best Soft & Spiced Persimmon Cookies with Vanilla Glaze

A stack of soft, freshly baked persimmon cookies drizzled with white glaze, sitting on a white plate.
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Make these soft, cake-like persimmon cookies using ripe Hachiya pulp for the ultimate fall dessert. This reliable recipe includes warm spices and an optional vanilla glaze for extra sweetness.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe Hachiya persimmon puree (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 pecans or walnuts (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 puree 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. You can flatten them slightly with the bottom of a glass if you prefer a thinner cookie.
  7. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look 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 over the cooled cookies.

Notes

  • You must use fully ripe, almost mushy Hachiya persimmons for the best flavor and texture in this recipe. Unripe Hachiya persimmons are astringent.
  • For a cake-like cookie, avoid overbaking; remove them when the edges are just set.
  • You can make these persimmon cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.

Nutrition

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