Description
This persimmon cookies recipe with maple-orange icing offers a heartwarming, sweet spice aroma and a hearty bite. It’s an easy, family-friendly seasonal treat for busy parents and home bakers.
Ingredients
- 1 cup (240g) very ripe persimmon puree, from Hachiya or Fuyu varieties
- 2 cups (240g) all-purpose flour
- 0.5 cup (113g) unsalted butter, softened
- 0.5 cup (100g) granulated sugar
- 0.5 cup (100g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp (5ml) vanilla extract (or almond extract for a different twist)
- 1 tsp (5g) baking soda
- 1 tsp (2g) ground cinnamon
- 0.5 tsp (1g) ground nutmeg
- 0.25 tsp (0.5g) ground cloves
- 0.5 tsp (3g) salt
- 1.5 cups (180g) powdered sugar (for the icing)
- 2 Tbsp (30ml) pure maple syrup (for the icing)
- 1 tsp (2g) fresh orange zest (for the icing)
- 1–2 Tbsp (15-30ml) milk or orange juice, as needed for icing consistency (any dairy or non-dairy milk works)
Instructions
- Prepare Persimmons: Slice 2-3 very ripe Hachiya persimmons in half and scoop out the pulp, or finely dice and soften Fuyu persimmons. Puree until smooth in a food processor or with a fork to yield about 1 cup (240g) of vibrant, smooth pulp.
- Cream Wet Ingredients: In a large mixing bowl, beat 0.5 cup (113g) softened unsalted butter with 0.5 cup (100g) granulated sugar and 0.5 cup (100g) packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in 1 tsp (5ml) vanilla extract and the persimmon puree until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 tsp (5g) baking soda, 1 tsp (2g) ground cinnamon, 0.5 tsp (1g) ground nutmeg, 0.25 tsp (0.5g) ground cloves, and 0.5 tsp (3g) salt. Ensure all spices are evenly distributed, creating a fragrant blend.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. If it looks dry, splash in 1-2 Tbsp milk. Avoid overmixing, as this can develop the gluten too much and lead to tough cookies; the dough should look slightly shaggy but uniform.
- Bake Cookies: Preheat your oven to 350°F (175°C). Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set when gently pressed.
- Prepare Icing: While the cookies cool on a wire rack, whisk together 1.5 cups (180g) powdered sugar, 2 Tbsp (30ml) pure maple syrup, and 1 tsp (2g) fresh orange zest in a small bowl. Gradually add 1-2 Tbsp (15-30ml) milk or orange juice, a teaspoon at a time, until the icing reaches a smooth, drizzly consistency.
- Ice and Serve: Once the persimmon cookies are completely cool to the touch, drizzle generously with the maple-orange icing using a spoon or a small whisk. Allow the icing to set for a few minutes before serving these delightful treats.
Notes
For quick prep, use a food processor for persimmon puree and practice ‘mise en place’ by measuring ingredients beforehand. To prevent cookies from spreading too much, chill the dough for 30 minutes. If cookies are dry, reduce baking time by 1-2 minutes. Adjust icing consistency by adding more powdered sugar (for thicker) or milk/orange juice (for thinner).
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (55 g)
- Calories: 200 calories
- Sugar: 33 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg