Persimmon Cookies

By November 1, 2017


  • 1 ½ cups brown sugar
  • ½ cup butter, room temperature
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup persimmon puree
  • 2 ¾ cups flour
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ tsp cloves
  • 1 cup chopped walnuts or pecans


  • 1 ¼ cups powdered sugar
  • 2 tbsp milk
  • 1 tbsp persimmon pulp
  • 1 tsp grated orange peel


Cream butter, brown sugar, vanilla and eggs in a large bowl.

Add persimmon, stirring until blended. Stir together dry ingredients in a separate bowl.

Add dry ingredients to persimmon mixture.  Stirring just until flour is incorporated.

Stir in nuts. Let dough chill for a couple of hours.

Preheat oven to 375°.  When dough is firm, scoop out in spoonfuls on greased and floured cookie sheet.  Bake for 10-12 minutes or until cookies spring back when lightly touched in center.

Let Cool. When cookies have cooled combine ingredients for glaze and whisk until smooth.  Drizzle over cookies and let sit until glaze has become firm.

Abundant Harvest Organics Products found in this recipe: Persimmons