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Cozy Persimmon Cookies with Cinnamon Glaze: Easy Fall Recipe

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These soft, cake-like persimmon cookies are spiced with cinnamon, nutmeg, and cloves, then topped with a sweet cinnamon glaze. Perfect for fall, they come together in under 30 minutes and are a crowd-pleasing treat that tastes like autumn itself.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 cup (240ml) persimmon pulp (from about 2 very ripe Hachiya persimmons)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) 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
  • 1/4 teaspoon ground cloves
  • 1/2 cup (75g) raisins or chopped walnuts (optional)
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) milk or heavy cream
  • 1/2 teaspoon ground cinnamon (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare the persimmon pulp: Cut very ripe Hachiya persimmons in half, scoop out the soft flesh, discard seeds or tough bits, and mash with a fork until smooth. Measure 1 cup.
  3. Cream the butter and sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  4. Add the egg, persimmon pulp, and vanilla: Beat in the egg until fully incorporated, then add persimmon pulp and vanilla extract. Mix on low speed until just combined (batter may look curdled).
  5. Whisk dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  6. Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Fold in raisins or walnuts if using.
  7. Scoop the cookies: Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. You should get about 24 cookies.
  8. Bake: Bake for 10-12 minutes, until edges are lightly golden and tops look set. Centers will still be soft. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the glaze: In a small bowl, whisk together powdered sugar, milk or cream, cinnamon, and vanilla extract. Add more milk if needed to reach a thick but pourable consistency.
  10. Glaze the cookies: Drizzle glaze over cooled cookies using a spoon or piping bag. Let glaze set for about 15 minutes before serving.

Notes

Use Hachiya persimmons that are very ripe (like a water balloon) for best texture. Fuyu persimmons won’t work. Let cookies cool completely before glazing to prevent glaze from melting off. For best flavor, store in an airtight container at room temperature for up to 5 days; cookies get softer and more flavorful on day two. Freeze unglazed cookies for up to 3 months.

Nutrition

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

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