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Classic Spiced Persimmon Cookies with Optional Vanilla Glaze

Three soft, glazed persimmon cookies stacked on a white plate near a window.
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Make these soft, spiced persimmon cookies using ripe Hachiya pulp. This recipe delivers a moist, cake-like texture perfect for fall baking, finished with a simple vanilla glaze if desired.

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 ripe 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 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. Mix 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.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should 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 until smooth. Drizzle over the cooled cookies.

Notes

  • Use only very soft, fully ripe Hachiya persimmons for the best flavor and moisture in your persimmon cookies.
  • If you prefer a chewier cookie, reduce the baking time by one minute.
  • You can substitute pecans for walnuts if you prefer.
  • These soft cake like cookies freeze well before glazing.

Nutrition

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