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The Ultimate Soft & Spiced Persimmon Cookies with Vanilla Glaze

A stack of soft, orange persimmon cookies drizzled with white icing, resting on a white plate.
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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, making them a perfect seasonal treat for fall and winter baking.

Ingredients

Scale
  • 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
  • 3 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 cup chopped pecans or walnuts (optional)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or water (for glaze)

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 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. Fold in the chopped nuts, 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 and the centers look soft. These cookies should remain moist.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar and milk or water until smooth. Drizzle the vanilla glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • Use only fully ripe Hachiya persimmons; they should feel soft like a water balloon. Unripe Hachiya will make the cookies astringent.
  • For a cake-like cookie, avoid flattening the dough balls before baking.
  • If you prefer a less spiced flavor, reduce the cloves to 1/8 teaspoon.
  • You can substitute chocolate chips for the nuts if you desire a different variation.

Nutrition

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