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Classic Persimmon Cookies with Cinnamon Glaze Recipe

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These soft, cakey persimmon cookies with a crackly cinnamon glaze are the perfect fall treat. Made with ripe Hachiya persimmons, walnuts, and raisins, they’re a crowd-pleasing recipe that’s simple to make and even better the next day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup persimmon pulp (from about 2 very ripe Hachiya persimmons)
  • 1 cup chopped walnuts (optional, toasted recommended)
  • 1 cup raisins (golden or dark)
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare your persimmon pulp: Cut off the top stem of very ripe Hachiya persimmons, squeeze the pulp into a bowl, mash with a fork until relatively smooth. You need 1 cup.
  3. Whisk dry ingredients together: In a medium bowl, combine 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. Set aside.
  4. Cream butter and sugar: In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  5. Add wet ingredients: Beat in 1 egg and 1 teaspoon vanilla extract until combined. Then add the persimmon pulp and mix on low until incorporated.
  6. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in walnuts and raisins: Add 1 cup chopped walnuts and 1 cup raisins. Fold with a rubber spatula.
  8. Scoop the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, rotating the pans halfway through. Cookies should be set around the edges but still soft in the center.
  10. Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool completely before glazing.
  11. Make the glaze: In a small bowl, whisk together 1 1/2 cups sifted powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 2 tablespoons milk until smooth. Add more milk if needed.
  12. Glaze the cookies: Dip the top of each cooled cookie into the glaze or drizzle over tops. Place back on wire rack and let glaze set for about 30 minutes.

Notes

Use only very ripe Hachiya persimmons (not Fuyu). The dough freezes well. Cookies taste better on day two. For a thicker glaze, double the glaze ingredients. Toast walnuts for best flavor.

Nutrition

Keywords: persimmon cookies, cinnamon glaze, fall cookies, holiday cookies, persimmon recipe, Hachiya persimmon, walnut raisin cookies

Find it online: https://siennaspoon.com/classic-persimmon-cookies-with-cinnamon-glaze-recipe/