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The Best Soft & Spiced Hachiya Persimmon Cookies with Vanilla Glaze

A stack of soft spiced persimmon cookies drizzled with white vanilla icing, set against a bright window.
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Make these classic, soft, and cake-like persimmon cookies using ripe Hachiya pulp. They are perfectly spiced for a cozy autumn or winter treat and topped with a simple vanilla glaze.

Ingredients

Scale
  • 1 cup ripe Hachiya persimmon pulp (about 2–3 very soft persimmons)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 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
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk or water
  • 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 egg and vanilla extract until just 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. If using, gently fold in the chopped nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look soft. These cookies should remain tender.
  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. If the glaze is too thick, add milk a few drops at a time.
  11. Drizzle the vanilla glaze over the completely cooled cookies. Let the glaze set before serving.

Notes

  • Use only fully ripe, almost mushy Hachiya persimmons for the best flavor and moisture. Do not use astringent, firm persimmons.
  • For a cake-like texture, avoid over-baking; the cookies should be soft when removed from the oven.
  • You can substitute raisins for the nuts if you prefer a different mix-in.

Nutrition

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