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Cozy Persimmon Cookies with Cinnamon Glaze – Easy Family Recipe

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These soft, cake-like persimmon cookies are spiced with cinnamon and topped with a sweet cinnamon glaze. Made with ripe Hachiya persimmons, they are incredibly moist and perfect for fall baking.

Ingredients

Scale
  • 1 cup persimmon pulp (from about 2–3 very ripe Hachiya 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 baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins or dried cranberries (optional)
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon ground cinnamon (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cut very ripe Hachiya persimmons in half. Scoop out the soft flesh into a bowl, discarding skin and seeds. Mash with a fork or potato masher until smooth. Set aside 1 cup of pulp.
  3. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy (2-3 minutes with a hand mixer).
  4. Beat in egg, vanilla extract, and persimmon pulp until well combined.
  5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
  7. If using, fold in walnuts and dried cranberries.
  8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, cinnamon, and vanilla. Add more milk if needed to reach drizzling consistency.
  12. Once cookies are completely cool, drizzle glaze over tops. Let set for 15-20 minutes before serving.

Notes

Use only Hachiya persimmons that are extremely ripe (like a water balloon). If dough is too sticky, chill for 15-20 minutes. Do not overbake; cookies should be soft and cake-like. Glaze only when cookies are completely cool.

Nutrition

Keywords: persimmon cookies, cinnamon glaze, fall baking, soft cookies, easy cookie recipe

Find it online: https://freshforkful.com/cozy-persimmon-cookies-with-cinnamon-glaze-easy-family-recipe/