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The BEST Soft & Spiced Classic Persimmon Cookies (Using Ripe Hachiya Pulp)

Three soft persimmon cookies dusted heavily with powdered sugar resting on a light gray plate.
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Bake these incredibly soft, cake-like persimmon cookies bursting with warm cinnamon and nutmeg. This recipe uses ripe Hachiya persimmon pulp to create a moist, comforting autumn treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe Hachiya persimmon pulp (about 2-3 very soft persimmons)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Vanilla Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step builds the cookie’s structure.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the ripe Hachiya persimmon pulp and vanilla extract until just combined. The batter will be soft.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix. If using nuts, fold them in now.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. These cookies spread slightly.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. They will firm up as they cool.
  9. Remove cookies from the oven and let them cool on the baking sheet 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, almost mushy Hachiya persimmons for this recipe. Unripe Hachiya are astringent and inedible.
  • For a cake-like texture, avoid over-baking; the cookies should still be slightly soft when removed from the oven.
  • You can substitute the optional nuts with 1/2 cup of chocolate chips for a different flavor profile.

Nutrition

Find it online: https://spoonsprout.com/persimmon-cookies/