Delicious and Easy Persimmon Cookie Recipe

Greetings fellow bakers and enthusiasts of irresistible sweets! I have a delectable treat that will undoubtedly become your new favorite. Are you in search of a unique yet satisfying dessert to add to your repertoire? Look no further than this glazed persimmon cookie recipe.

These cookies are bursting with the tang of orange zest paired perfectly with the sweetness of persimmons, making them a delightful alternative to the usual chocolate chip or oatmeal cookie. Persimmons provide an unexpected nutrition boost, including vitamins A and C as well as fiber, making this delicious dessert a bit more wholesome than others on your plate.

Furthermore, these glazed persimmon cookies can last for days when stored properly at room temperature, so they make an excellent hostess gift if you are attending any dinner parties or simply treating yourself over the weekend.

Don’t delay, gather the necessary ingredients and follow my simple instructions for a chewy, crispy and flavorful cookie sure to satisfy any sweet tooth.

Why You’ll Love This Recipe

Glazed Persimmon Cookies
Glazed Persimmon Cookies

If you’re looking for a holiday cookie that’s unique and delicious, look no further than our Glazed Persimmon Cookies Recipe. These delectable treats offer a medley of bold flavors and cozy spices that are sure to make your taste buds dance with glee.

One of the main reasons why you’ll love this recipe is because it features fresh persimmon pulp, which infuses each bite with a rich and fruity flavor. Persimmons are an underrated fruit and using them in these cookies is an amazing way to showcase their unique taste.

But we don’t stop there. We add in a blend of warm spices like cinnamon, clove and nutmeg to give these cookies a cozy and comforting vibe that’s perfect for the holiday season. And let’s not forget about the crunchy walnuts that add texture and nutty goodness to each bite.

To top it all off, we drizzle these cookies with both an orange glaze and a vanilla glaze, adding a citrusy sweetness that perfectly compliments the other flavors. The orange zest in the glaze is also a great complement to the persimmon pulp found in the cookies.

But don’t just take our word for it – try out this recipe for yourself! You won’t be disappointed by the flavorful and unique combination of ingredients, making these cookies stand out from traditional holiday treats.

Ingredient List

 Soft, chewy, and irresistible persimmon cookies!
Soft, chewy, and irresistible persimmon cookies!

Get Ready to Bake! Gather Your Ingredients

Before starting the baking process, you will need to gather all of the necessary ingredients for this delectable Glazed Persimmon Cookies Recipe. This recipe contains a blend of familiar baking staples like flour, eggs, and butter along with the unique flavor of persimmon pulp. You can find persimmons at your local grocery store or farmer’s market during their peak season from October through February. Now, let’s begin!

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup (200g) granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 hachiya persimmon, pitted and mashed (equivalent to 1/2 cup persimmon pulp)

Additional Ingredients for Orange Glaze:

  • 3/4 cup confectioners’ sugar
  • zest of one orange
  • juice of half an orange

The Recipe How-To

 Melt-in-your-mouth texture with a sweet, citrusy glaze!
Melt-in-your-mouth texture with a sweet, citrusy glaze!

Mixing the Dough

Before mixing the cookie dough, first, I need to turn on my oven to 375°F. Then, I sift 2 cups of flour in a medium-sized bowl and mix it with 1 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of cinnamon, and half a teaspoon of clove until all are well combined.

In a separate bowl, I beat one cup of unsalted butter at room temperature with one cup of brown sugar until the mixture becomes fluffy. To this mixture, I add one egg and two teaspoons of vanilla extract – and then beat again.

Tips for Perfect Results:

To ensure that the cookies don’t turn out dense, it’s best not to overmix the dough. Mix each ingredient just enough to get it combined with the others. This is especially important when adding the flour. Overmixing will lead to a cookie that is less tender than it should be.

Adding Persimmon Pulp

For this recipe, I have decided to use hachiya persimmons – they will lend their unique flavour and satisfying texture into the persimmon cookies that I am about to make.

One persimmon is enough for this recipe but first, I must find one that has ripened completely so its pulp is soft enough to mash up easily. After peeling off the fruit’s skin, I use a fork to extract the pulp from its core and put the mashed pulp aside while I prepare my dry ingredients.

Then I add about half a cup (115g) of granulated sugar to the remaining butter-sugar-egg mixture before folding in two cups (200g) of persimmon pulp into the mix.

Mixing Wet and Dry Ingredients

I add small increments of my mixed dry ingredients into my wet batter until everything looks well mixed together. Once everything is intermixed, I fold in one cup (50 grams) of chopped walnuts into the dough along with orange zest.

Substitutions and Variations:

If you don’t have walnuts or prefer something different, you can swap them out for pecans or even almonds. And if you’re not a fan of orange zest or do not have any oranges at hand, feel free to skip adding it altogether.

Baking the Cookies

I scoop a tablespoon-sized amount of dough for each cookie, spread them about two inches apart on a baking sheet before popping them into my preheated oven. It takes around ten minutes for them to bake fully – the tops will look slightly golden-brown when finished.


While waiting for my cookies to cool down on wire racks after baking, I make some glaze using confectioners’ sugar and orange juice combined with some grated orange zest to give it an extra zingy taste. Then, I dip each slightly warm cookie into this citrusy mix before putting them

Substitutions and Variations

 Perfect for a cozy autumn treat!
Perfect for a cozy autumn treat!

Let me share with you some of the substitutions and variations that you can try with this recipe, depending on your preference or availability of ingredients.

Firstly, instead of using walnuts, you can substitute them with other types of nuts like pecans, almonds, or hazelnuts; or even omit them if you have a nut allergy.

Secondly, if you are unable to find persimmon pulp, a great alternative is to use pumpkin puree. The consistency and flavor would be almost the same. You can also opt for sweet potato puree as a substitute.

Thirdly, for those who prefer a spicier taste, you can add additional cloves or ground nutmeg to give it a little more kick. You can also sprinkle some ginger powder over the glazed cookies for an extra zing!

Fourthly, in terms of glaze, although the orange and vanilla glaze adds a perfect tangy-sweet complement to the persimmon cookies, you can switch it up by using lemon juice and zest instead. Or if you’re feeling adventurous, try balsamic vinegar glaze for a more savory taste!

Finally, if you want to make these cookies vegan, substitute butter with coconut oil or vegan margarine instead. Replace eggs with unsweetened applesauce – for each egg in the recipe use 1/4 cup. And use non-dairy milk instead of regular milk.

Give these variations ago and let me know how they turn out! Remember that variation doesn’t always mean compromise – sometimes it leads us down an even tastier path!

Serving and Pairing

 This is how you turn persimmons into pure cookie magic!
This is how you turn persimmons into pure cookie magic!

These glazed persimmon cookies are deliciously sweet and fruity, making them a perfect dessert or snack on any occasion. I love to serve them with a hot cup of coffee or tea, especially during the cold months of fall and winter. The warmth of the drink pairs perfectly with the spicy flavors of the cookie, making for an excellent combination.

For extra sweetness and decadence, I recommend serving these cookies with a scoop of vanilla ice cream on the side. The smooth, creamy texture of the ice cream balances the chewiness of the cookie, while also adding a hint of coolness to each bite.

If you’re looking for a healthier option, these persimmon cookies pair beautifully with a plate of fresh fruit, such as sliced pears, apples or berries. The tartness and juiciness of the fruit makes for a refreshing contrast to the rich and creamy flavors of the cookie.

For those who want to take it up another notch, try pairing these cookies with a glass of Muscat wine. The delicate sweetness and floral notes of the wine complement perfectly with the fruity persimmon flavor in the cookies.

No matter how you choose to serve these glazed persimmon cookies, they will always be a crowd pleaser that will leave your guests asking for more. Enjoy!

Make-Ahead, Storing and Reheating

 A tasty way to enjoy the goodness of persimmons!
A tasty way to enjoy the goodness of persimmons!

Have you ever found yourself with a surplus of delicious baked goods and no idea what to do with them? Fear not! These Glazed Persimmon Cookies are perfect for make-ahead baking. The cookie dough can be prepared a day or two in advance and stored in the fridge until ready to bake. Not only does this save time, but it also allows for the flavors to meld together, resulting in a deeper, richer taste.

After the cookies have been baked and cooled, they can be stored in an airtight container at room temperature for up to three days or refrigerated for five days. If you want to store them for longer, they can be frozen for up to two months. When reheating, simply warm them up in the oven or microwave for a few seconds until they’re nice and toasty.

It’s important to note that when storing these cookies, you should avoid stacking them on top of each other, which can cause them to become soggy. Instead, layer them between sheets of parchment paper or place them in individual plastic bags.

These cookies are sturdy enough to withstand storage without losing their shape or texture. In fact, some people even prefer them the following day after the flavors have had time to fully develop.

Enjoy these Glazed Persimmon Cookies fresh or store and reheat at your convenience. Either way, it’s hard to go wrong with this delicious recipe!

Tips for Perfect Results

 Who says cookies are only for Christmas? Persimmon cookies are the real deal!
Who says cookies are only for Christmas? Persimmon cookies are the real deal!

As a baker, I know that making the perfect batch of persimmon cookies can be challenging. Fortunately, I have some tips that will help you get the best results every time.

Firstly, It’s essential to use ripe persimmons for this recipe, particularly Hachiya ones, which give the cookies a softer texture and add more sweetness. Before using them, make sure to let them ripen at room temperature until they are soft to the touch.

Secondly, it’s vital to start with soft butter at room temperature – this will help the sugar and butter cream together appropriately, resulting in fully developed flavor and texture. If your house is too cold and your butter is still cool, try placing it in the microwave for ten seconds at a time until it reaches room temperature.

Another tip is to whisk eggs into the batter one at a time instead of adding them all at once. Doing so ensures that each egg is well incorporated into the batter, resulting in even baking throughout.

When mixing in dry ingredients such as flour, baking soda, cinnamon, cloves and ground nutmeg it’s important not to overmix as this will toughen up your cookie dough. Once you’ve mixed everything together thoroughly but briefly, wrap the dough in plastic wrap and chill it in the fridge for about thirty minutes.

Don’t forget about your glaze! Make sure that your orange glaze is smooth and thin; otherwise, it will be challenging to dip the cookies evenly. Consider adding more orange juice or milk if the glaze is too thick.

Lastly, experiment with different sizes when scooping out cookie dough onto your lined baking sheet. While larger cookies may be more appealing visually, consider making smaller treats for bite-sized snacks.

By following these tips, you are sure to bake perfect glazed persimmon cookies every time!

Bottom Line

It’s safe to say that the Glazed Persimmon Cookies recipe is a must-try for anyone who loves indulging in sweet treats. The recipe is versatile and allows for substitutions and variations to make it suitable for different preferences or dietary restrictions. Not only that, but the cookies can also be made ahead of time and stored for later consumption.

With its warm cinnamon and clove spices and sweet persimmon pulp, these cookies are perfect for fall and winter seasons. And let’s not forget about the finishing touch – the delicious orange glaze that adds a burst of citrus flavor to every bite.

So why not satisfy your sweet tooth with this delectable persimmon cookie recipe? Whether you’re looking to impress guests at holiday gatherings or indulge in a cozy night in, these cookies are sure to please. Go ahead and give it a try, you won’t regret it!

Glazed Persimmon Cookies

Glazed Persimmon Cookies Recipe

Hachiya persimmons are best for this recipe. They need to ripen completely. When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Cookie and Brownie, Dessert, For Large Groups, Fruit, Nuts
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Calories: 201.9kcal



  • 1 1/2 cups brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup persimmon, puree
  • 2 3/4 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon clove
  • 1 cup chopped walnuts


  • 1 1/4 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon persimmon, puree
  • 1 teaspoon orange zest


  • Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
  • Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.
  • Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen.
  • Preheat oven to 375°F When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4" thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting.
  • When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Add 1 Tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden and serve.

Your Own Notes


Serving: 50g | Calories: 201.9kcal | Carbohydrates: 31.4g | Protein: 2.8g | Fat: 7.6g | Saturated Fat: 2.9g | Cholesterol: 28mg | Sodium: 87.5mg | Fiber: 0.8g | Sugar: 19.6g

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