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Classic Soft Spiced Persimmon Cookies with Vanilla Glaze

A stack of soft, spiced persimmon cookies drizzled generously with white vanilla glaze, set on a white plate.
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Make soft, moist persimmon cookies using warm spices and top them with a simple vanilla glaze. This recipe yields a classic fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup persimmon puree (from ripe Hachiya or Fuyu persimmons)
  • 2 1/2 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)
  • 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 brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Mix in the persimmon puree.
  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 until just combined. Fold in the chopped walnuts, if using.
  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. Do not overbake; the centers should remain 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 or spread the glaze over the cooled cookies.

Notes

  • Use very ripe Hachiya persimmons for the best puree consistency. Ensure the fruit is fully soft before processing.
  • If you prefer a chewier cookie, reduce the baking time by one minute.
  • Store cookies in an airtight container at room temperature for up to four days.

Nutrition

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