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Soft Persimmon Cookies with Cinnamon Glaze

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These soft, chewy persimmon cookies are infused with warm cinnamon and topped with a sweet glaze. Made with simple pantry ingredients, they capture the cozy essence of autumn in every bite.

Ingredients

Scale
  • 1 cup smooth persimmon puree (from Fuyu or Hachiya persimmons)
  • 1 stick (1/2 cup) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon cinnamon (for glaze)

Instructions

  1. Prepare the persimmon puree by peeling and blending the fruit until smooth. You need about one cup. Set aside to cool slightly.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add the egg and vanilla extract to the butter mixture and beat on low speed until combined. Mix in the persimmon puree until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop rounded balls of dough onto the prepared baking sheets, leaving about two inches between them.
  9. Bake for 12 to 14 minutes, or until the edges are lightly golden and centers are set but still soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While cookies cool, whisk together powdered sugar, milk, and cinnamon to make the glaze.
  12. Drizzle the glaze over the completely cooled cookies and let it set for 10 minutes before serving.

Notes

Ensure butter and egg are at room temperature for best texture. Chill the dough to prevent excessive spreading. If using Hachiya persimmons, ensure they are fully ripe and soft. For gluten-free options, use a 1:1 gluten-free flour blend. For vegan options, use vegan butter and almond milk.

Nutrition

Keywords: persimmon cookies, cinnamon glaze, fall baking, autumn recipes, soft cookies, seasonal baking, easy dessert

Find it online: https://grubella.com/soft-persimmon-cookies-with-cinnamon-glaze-easy-7-ingredient-recipe/