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Classic Spiced Persimmon Cookies with Vanilla Glaze

A close-up stack of soft, orange-hued persimmon cookies topped with thick white vanilla glaze.
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Make these soft, cake-like persimmon cookies using ripe Hachiya pulp for maximum flavor. They feature warm holiday spices and are topped with a simple vanilla glaze, making them a perfect fall or holiday treat.

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 (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.
  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. Do not overmix.
  6. Fold in the chopped walnuts and raisins, if using. The dough will be soft.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. These cookies are meant to be soft and cake-like.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Drizzle the cooled cookies with the vanilla glaze. Let the glaze set before serving or storing.

Notes

  • You must use fully ripe Hachiya persimmons for this recipe; unripe Hachiya are astringent and inedible. The fruit should feel like a water-filled balloon.
  • If you use Fuyu persimmons, peel and dice them finely, as they do not mash into a smooth pulp like Hachiya.
  • For a chewier cookie, reduce the baking time by one minute.
  • Store cooled cookies in an airtight container at room temperature for up to four days.

Nutrition

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