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Classic Soft and Spiced Persimmon Cookies

A warm stack of freshly baked, soft persimmon cookies piled high on a light-colored plate.
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Bake soft, cake-like cookies using ripe Hachiya persimmon pulp, flavored with warm fall spices.

Ingredients

Scale
  • 1 cup ripe Hachiya persimmon pulp (about 2-3 very soft persimmons)
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) 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)

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 sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until 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. Stir in the chopped nuts, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You must use very ripe, almost mushy Hachiya persimmons for this recipe; unripe Hachiya persimmons are astringent.
  • For a glaze, mix 1 cup powdered sugar with 2-3 tablespoons milk and 1/2 teaspoon vanilla. Drizzle over cooled cookies.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain softness.

Nutrition

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