Cookies recipe

Glazed and Spicy Persimmon Cookies Recipe – Grit

Check out this delicious way to use up your ripe persimmons.

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by Maggie Bullington

Glazed and Spicy Persimmon Cookies.

Because ripe persimmons are so rich, these cookies don’t need a lot of pulp to display the flavor of the native fruit. Enjoy them with your favorite tea or coffee. Yield: about 3 dozen cookies.



  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1-1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 cup persimmon pulp
  • 1 large egg
  • 1 teaspoon vanilla or maple extract
  • 1 cup chopped walnuts


  • 2 cups powdered sugar
  • 3 tablespoons of milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon persimmon pulp, optional


  1. Make cookies: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine the flours, baking soda, salt and spices. Whisk to mix and set aside.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Stir in the persimmon pulp, egg and vanilla. Add the dry ingredients to form a paste and stir in the nuts.
  3. On an ungreased or parchment-lined cookie sheet, drop rounded spoonfuls of dough about 2 inches apart. Bake for 12 to 14 minutes or until cookies are set. Remove the cookies from the baking sheet with a spatula and let cool completely on a wire rack.
  4. Make the frosting: combine all the ingredients for the frosting and mix until smooth. Dip tops of cookies in frosting and set aside in a single layer until frosting hardens.

For more ideas on how to use persimmons in your baking, check out Persimmons: Sweet as Pie.

Maggie Bullington lives in rural Alabama, where she enjoys growing flowers and farm-fresh food. She is fortunate to work with her brothers, who handcraft outdoor tools available at Lucas Forge and Wolf Valley Forge.

Posted on October 8, 2021

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