Print

Carla’s Classic Spiced Persimmon Cookies

A stack of four soft, crinkly persimmon cookies coated in cinnamon sugar resting on a white square plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, chewy, and perfectly spiced persimmon cookies using ripe Hachiya pulp. This reliable recipe delivers the comforting flavor of fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) 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 (Optional): 1 1/2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the ripe Hachiya persimmon pulp and vanilla extract until just combined.
  4. In a separate medium 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 incorporated. Do not overmix.
  6. Fold in the chopped walnuts and raisins, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten slightly with the back of a spoon.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers are still soft. For chewy persimmon cookies, avoid overbaking.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • You must use fully ripe Hachiya persimmons for this recipe; unripe ones are astringent. The fruit should feel soft, like a water balloon.
  • For a softer, cake-like texture, slightly reduce the baking time.
  • This recipe makes excellent holiday spice cookies and freezes well before baking.

Nutrition

Find it online: https://cookingbycarla.com/persimmon-cookies-recipe-classic-spiced/