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Cozy Fuyu Persimmon Cookies with Easy Maple Glaze

fuyu persimmon cookies - featured image
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Soft, tender persimmon cookies with a delicate sweetness and warm spices, topped with a simple maple glaze. A perfect fall and winter treat that’s quick to make and sure to impress.

Ingredients

Scale
  • 2 medium very ripe Fuyu persimmons (about 1 cup mashed pulp)
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons milk or cream
  • Pinch of salt

Instructions

  1. Wash and chop the Fuyu persimmons (no need to peel). Mash with a fork until chunky puree forms. Set aside.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, beat softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  5. Beat in egg and vanilla extract until combined, about 30 seconds. Add Greek yogurt and mix until just incorporated.
  6. Stir mashed persimmons into the wet mixture. Gradually add dry ingredients, mixing on low or folding with a spatula until just combined. Do not overmix.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are lightly golden and tops are set. Centers will look soft.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze: Sift powdered sugar into a small bowl. Add maple syrup and 1 tablespoon milk or cream. Whisk until smooth. Add more milk if too thick, more powdered sugar if too thin.
  11. Drizzle glaze over completely cooled cookies. Let set for 10 minutes before serving.

Notes

Don’t overmix the dough to avoid tough cookies. Use ripe but not overripe Fuyu persimmons. Chill dough for 15-20 minutes if too sticky. Bake one sheet at a time for even results. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed cookies for up to 3 months.

Nutrition

Keywords: persimmon cookies, fuyu persimmon, maple glaze, fall cookies, winter cookies, easy cookie recipe, soft cookies

Find it online: https://forkifyfun.com/cozy-fuyu-persimmon-cookies-with-easy-maple-glaze/