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Kid-Approved Fuyu Persimmon Cookies with Easy Maple Glaze

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Soft, spiced cookies made with ripe Fuyu persimmons and topped with a rich maple glaze. A quick and easy fall treat that’s perfect for after-school baking or family gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk
  • 2 medium Fuyu persimmons, peeled and diced (about ¼-inch pieces)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Wash, peel, and dice the Fuyu persimmons into small cubes (about ¼-inch). Set aside.
  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 an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and vanilla extract until fully incorporated.
  6. With mixer on low, add about one-third of the flour mixture, then half of the buttermilk. Repeat, ending with the flour. Mix just until combined. Fold in diced persimmons gently with a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are lightly golden and centers are set. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk. Add more milk as needed to reach drizzling consistency. Stir in vanilla extract if using.
  10. Once cookies are completely cool, drizzle glaze over tops. Let set for about 15 minutes before serving.

Notes

Don’t overmix the dough to keep cookies soft. Use ripe but firm Fuyu persimmons. Chill dough for 15 minutes if too sticky. Test baking soda freshness if cookies don’t spread properly. Cool cookies completely before glazing to prevent glaze from melting.

Nutrition

Keywords: persimmon cookies, maple glaze, fall cookies, kid-friendly, easy cookie recipe, Fuyu persimmon

Find it online: https://evabake.com/kid-approved-fuyu-persimmon-cookies-with-easy-maple-glaze/