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Soft Spiced Persimmon Cookies

A close-up of a stack of four golden brown, textured persimmon cookies resting on a white plate in bright sunlight.
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A recipe for soft, cake-like cookies using ripe Hachiya persimmon pulp, flavored with warm 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 raisins (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. Stir in the persimmon pulp until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the optional nuts or raisins, if using.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should remain soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your Hachiya persimmons are extremely soft, almost liquid, before measuring the pulp.
  • For a glaze, mix 1 cup powdered sugar with 2 tablespoons milk and 1/4 teaspoon vanilla; drizzle over cooled cookies.
  • This dough can be chilled for 30 minutes before scooping for easier handling.

Nutrition

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