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Wholesome Fuyu Persimmon Cookies with Easy Maple Glaze

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These soft, cake-like persimmon cookies with a maple glaze are a quick and easy fall treat. Made with simple, wholesome ingredients, they’re perfect for bake sales, holiday gatherings, or a cozy afternoon snack.

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
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup coconut sugar (or brown sugar)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fuyu persimmon puree (about 2–3 ripe fuyu persimmons, peeled and blended)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (or dairy-free milk)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the persimmon puree: Wash fuyu persimmons, cut off tops, and peel. Chop flesh into chunks and blend until smooth. Measure 1 cup and set aside.
  3. Whisk dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk to distribute evenly.
  4. Cream butter and sugar: In a large bowl, beat softened butter and coconut sugar together until light and fluffy, about 2-3 minutes with a hand mixer. Scrape down sides halfway through.
  5. Add wet ingredients: Beat in egg and vanilla extract until combined. Add persimmon puree and mix on low speed until just incorporated. Do not overmix.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. A few streaks of flour should remain.
  7. Chill the dough: Cover bowl and refrigerate for at least 30 minutes.
  8. Scoop and bake: Use a cookie scoop or tablespoon to portion dough into 1.5-tablespoon balls. Place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  9. Cool completely: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 1 tablespoon milk. Add more milk a teaspoon at a time until drizzle-able consistency. Stir in pinch of salt.
  11. Glaze and set: Drizzle glaze over cooled cookies using a spoon or piping bag. Let glaze set for about 15 minutes before serving.

Notes

Don’t skip chilling the dough—it prevents cookies from spreading too thin. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Start checking cookies at 10 minutes to avoid overbaking. Let cookies cool completely before glazing. If persimmons are very ripe, you may need an extra tablespoon of flour.

Nutrition

Keywords: fuyu persimmon cookies, maple glaze, fall cookies, easy cookie recipe, wholesome dessert, persimmon recipe

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