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Perfect Spiced Persimmon Cookies with Cream Cheese Glaze

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These soft, cake-like persimmon cookies are packed with warm spices and topped with a tangy cream cheese glaze. They’re quick to make, perfect for hosting, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup ripe persimmon pulp (from about 2–3 very soft Hachiya persimmons)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the persimmon pulp: Cut off tops of very ripe Hachiya persimmons and squeeze out pulp, or cut in half and scoop out flesh. Discard seeds and tough bits. Mash with a fork until mostly smooth (a few small chunks are fine). Measure 1 cup.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  4. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Scrape down sides.
  5. Beat in egg and vanilla extract until combined. Add persimmon pulp and mix on low speed until just combined (mixture may look curdled).
  6. Gradually add flour mixture to wet ingredients, mixing on low speed until just incorporated. Do not overmix. Dough will be soft and slightly sticky.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the glaze: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating on low speed. Add vanilla and 1 tablespoon milk, beat until smooth. Add more milk if needed for drizzling consistency.
  10. Once cookies are completely cool, drizzle glaze over tops. Let set for 15-20 minutes before serving.

Notes

Use Hachiya persimmons, not Fuyu. Persimmons must be very soft (like a water balloon). Do not overmix dough. For best results, use fresh ground nutmeg. Cookies can be stored in an airtight container at room temperature for up to 5 days. Unglazed cookies can be frozen for up to 3 months.

Nutrition

Keywords: persimmon cookies, spiced cookies, cream cheese glaze, fall cookies, easy cookie recipe

Find it online: https://perkypan.com/perfect-spiced-persimmon-cookies-with-cream-cheese-glaze-recipe/