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The BEST Classic Spiced Persimmon Cookies with Vanilla Glaze

A stack of freshly baked persimmon cookies drizzled generously with white vanilla glaze.
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Make these soft, cake-like persimmon cookies packed with warm spices. This classic recipe is easy to follow and perfect for fall baking or holiday treats.

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 unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe persimmon pulp (from about 3–4 Hachiya persimmons)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • For the Vanilla 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 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 the mixture is light and fluffy. You can use an electric mixer for this step.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the ripe persimmon pulp until it is fully incorporated into the wet ingredients.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the optional chopped walnuts and raisins, if you are using them.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly.
  9. Bake for 10 to 12 minutes, or until the edges are set and the centers look soft. The cookies will be soft when they come out of the oven.
  10. Let the cookies cool on the baking sheet for 5 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 in a small bowl until smooth.
  12. Once the cookies are completely cool, drizzle or spread the vanilla glaze over the tops. Allow the glaze to set before serving.

Notes

  • You must use fully ripe, soft Hachiya persimmons for the best flavor and texture in this recipe. Unripe persimmons are astringent.
  • For a softer, cake-like cookie, reduce the baking time by one minute. For a chewier cookie, bake for one minute longer.
  • If you skip the glaze, these cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://cookingzenith.com/best-classic-spiced-persimmon-cookies/