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Wholesome Persimmon Cookies with Easy Cinnamon Glaze

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Soft, tender persimmon cookies with a warm cinnamon glaze, made with whole wheat pastry flour and coconut oil for a wholesome twist. Perfect for fall baking and sure to become a seasonal favorite.

Ingredients

Scale
  • 1 cup persimmon puree (about 2–3 very ripe Hachiya persimmons)
  • 1 ½ cups (180g) whole wheat pastry flour
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (75g) coconut oil, melted and slightly cooled
  • ¼ cup (57g) unsalted butter, melted
  • ½ cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup golden raisins or dried cranberries (optional)
  • For the Cinnamon Glaze:
  • 1 cup (120g) powdered sugar, sifted if clumpy
  • 1 teaspoon cinnamon
  • 2–3 tablespoons milk (dairy, oat, or almond)
  • ½ teaspoon vanilla extract

Instructions

  1. Get your persimmons ready. Cut the Hachiya persimmons in half and scoop out the soft flesh into a bowl. You want about 1 cup of puree. Mash it with a fork until it’s mostly smooth—a few small lumps are fine. Discard any stringy bits or seeds. Set aside while you prep everything else.
  2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Combine the wet ingredients. In a large bowl, whisk together the melted coconut oil, melted butter, and brown sugar until smooth. Add the egg and vanilla, whisking until fully incorporated.
  5. Add the persimmon puree. Fold in the mashed persimmons with a rubber spatula until the mixture comes together into a uniform, slightly thick batter.
  6. Combine wet and dry. Add the flour mixture to the wet ingredients in two additions, folding gently after each. Stop as soon as you don’t see any more dry flour streaks. If you’re adding walnuts or raisins, fold them in now.
  7. Scoop and space. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies should look set around the edges but still slightly soft in the center. They’ll continue baking on the hot pan after you pull them out.
  9. Cool completely. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack. Let them cool completely before glazing.
  10. Make the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, and 2 tablespoons of milk. Add the vanilla and whisk until smooth. Add the extra tablespoon of milk if needed to reach a drizzling consistency.
  11. Glaze the cookies. Drizzle the glaze over the cooled cookies using a fork or spoon. Let the glaze set for about 15-20 minutes before stacking or storing.

Notes

Make sure Hachiya persimmons are very ripe—soft like a water balloon. Don’t overmix the dough to avoid tough cookies. Pull cookies from oven when edges are set but centers still look slightly underdone. Let glaze set completely before stacking. Cookies taste even better the day after baking.

Nutrition

Keywords: persimmon cookies, cinnamon glaze, fall baking, whole wheat cookies, easy cookie recipe

Find it online: https://lucastable.com/wholesome-persimmon-cookies-with-easy-cinnamon-glaze/