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Best Spiced Hachiya Persimmon Cookies with Vanilla Glaze

Close-up of soft, gooey persimmon cookies drizzled generously with white vanilla icing.
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Bake soft, moist cookies using ripe Hachiya persimmon pulp, flavored with warm fall spices and optional walnuts. This recipe includes instructions for a simple vanilla glaze.

Ingredients

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  • 1 cup 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
  • 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, mixing well after each addition.
  4. Mix in the persimmon pulp and vanilla extract until just combined.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Fold in the optional walnuts and raisins, if using.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look soft.
  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 until smooth. If the glaze is too thick, add milk a few drops at a time.
  12. Drizzle the cooled cookies with the vanilla glaze. Allow the glaze to set before serving.

Notes

  • Use only fully ripe Hachiya persimmons; they should be extremely soft, almost liquid inside. Do not use astringent or firm persimmons.
  • For chewier cookies, reduce the baking time by one minute.
  • You can substitute pecans for walnuts if you prefer.
  • Store cooled cookies in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://epicureempire.com/best-persimmon-cookies-soft-gooey/