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Classic Soft and Spiced Persimmon Cookies

A stack of three soft, orange persimmon cookies drizzled with white icing, one cookie has a bite taken out.
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Make these soft, cake-like persimmon cookies using ripe Hachiya pulp for the best texture. This recipe delivers comforting, spiced flavor perfect for fall and winter baking.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 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)
  • 1 teaspoon vanilla extract
  • Optional 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, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This takes about 3 minutes with an electric mixer.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the ripe persimmon pulp and vanilla extract until just combined. The mixture may look slightly curdled; this is normal.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  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 the tops look slightly cracked. These cookies will be soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using the glaze, whisk the powdered sugar, milk, and vanilla extract together until smooth. Drizzle over the cooled cookies.

Notes

  • Use only fully ripe, soft Hachiya persimmons for this recipe. Unripe Hachiya persimmons are astringent and will ruin the texture.
  • For a different texture, you can add 1/2 cup of chopped walnuts or raisins to the dough along with the dry ingredients.
  • Store the cooled cookies in an airtight container at room temperature for up to 4 days to maintain their moist texture.

Nutrition

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