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Persimmon Cookies

Make the most of the seasonal fruit with this tasty Persimmon Cookies recipe! They're lightly spiced and topped with a vanilla icing drizzle.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 24
Calories: 144 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (200g) granulated sugar
  • ½ cup (115g, 1 stick) butter at room temperature
  • 1 cup persimmon pulp store bought or homemade*
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300g) all-purpose flour (plain flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
For the vanilla glaze
  • ½ cup (100g) powdered icing sugar
  • 2 teaspoons milk
  • ½ teaspoon vanilla

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F / 175°C. Grease baking sheets with butter or non-stick cooking spray, or line with baking parchment paper or silpats.
  2. If making the persimmon pulp yourself, use 3 very ripe and soft hachiya persimmons. Cut off the tops and scoop out the soft flesh, then puree in a blender or with a hand blender. Measure out 1 cup to use for the recipe and set aside. Save the rest for another recipe.
  3. Add the butter and sugar to a large mixing bowl and beat together with an electric mixer well. Beat in the persimmon pulp, egg and vanilla.
  4. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg and salt and stir to combine.
  5. Drop tablespoonfuls of the cookie dough onto the baking sheets, spaced slightly apart to allow for spreading.
  6. Bake for 15 minutes or until the edges just begin to firm up and turn golden. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
For the vanilla glaze
    Cup of Yum
  1. Sift the powdered sugar into a mixing bowl, then add the other drizzle ingredients and beat well until smooth. If the glaze is too thin, add a little more sugar, or if it’s too thick, add a little more milk. Drizzle over the completely cooled cookies.

Notes

  • For best results, make sure the butter and egg are at room temperature before mixing them into the cookie dough. 
  • Do not overwork the cookie dough. Overmixing the dough could cause the cookies to become too firm and tough when baked. 
  • When making the drizzle, if the drizzle is too thin, add a little more sugar, or if it’s too thick, add a little more milk.
  • Before icing the cookies, the cookies need to be fully cooled. Pouring icing on a warm cookie will cause it to melt. 
  • If you’re making your own persimmon pulp, be sure to use very ripe persimmons of the Hachiya variety.
  • For best results, make sure the butter and egg are at room temperature before mixing them into the cookie dough. 
  • Do not overwork the cookie dough. Overmixing the dough could cause the cookies to become too firm and tough when baked. 
  • When making the drizzle, if the drizzle is too thin, add a little more sugar, or if it’s too thick, add a little more milk.
  • Before icing the cookies, the cookies need to be fully cooled. Pouring icing on a warm cookie will cause it to melt. 
  • If you’re making your own persimmon pulp, be sure to use very ripe persimmons of the Hachiya variety.

Nutrition Information

Calories 144kcal (7%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 17mg (6%) Sodium 131mg (5%) Potassium 36mg (1%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 129IU (3%) Vitamin C 1mg (1%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 144

% Daily Value*

Calories 144kcal 7%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 17mg 6%
Sodium 131mg 5%
Potassium 36mg 1%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 129IU 3%
Vitamin C 1mg 1%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.