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1 Amazing Persimmon Cookies Recipe

persimmon cookies
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These are classic, soft, and warmly spiced persimmon cookies, perfect for fall baking. They feature the sweet, unique flavor of ripe persimmon pulp, complemented by cinnamon and nutmeg, and often include walnuts and raisins for texture. A simple vanilla glaze makes them extra special.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 2 large Eggs
  • 1 cup Ripe Persimmon Pulp (about 2-3 Hachiya persimmons)
  • 1/2 cup Chopped Walnuts (optional)
  • 1/2 cup Raisins (optional)
  • For Glaze: 1 cup Powdered Sugar, 2 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 medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the ripe persimmon pulp until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  7. Fold in the walnuts and raisins, if using.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set. They should remain soft in the center.
  10. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
  11. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • Use only very ripe, soft Hachiya persimmon pulp for the best flavor and moisture. Fuyu persimmons are generally not suitable unless they are fully soft.
  • You can substitute pecans for walnuts.
  • For a cake-like texture, slightly reduce the baking time.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

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