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    HOME » Recipes » Cookies & Bars

    Published: Dec 6, 2015 · Modified: Apr 11, 2021· This website generates income via ads ·

    Persimmon Cookies with Brandy Glaze

    Jump to Recipe Print Recipe Pin Recipe

    My Persimmon Cookies with Brandy Glaze are definitely not your Grandma's persimmon cookies.

    Cake stand with Persimmon Cookies with Brandy Glaze piled up.

    I have made a lot of persimmon cookies in my lifetime. My first husband's family had persimmon trees, and we were always gifted with the fruit by the bagful. I made persimmon cake, bread, and once even tried a steamed persimmon pudding. But I mostly made persimmon cookies, lots and lots of persimmon cookies. I took them to work and passed them out to neighbors. I once threw a Christmas party for all the kids in the neighborhood complete with a rented Santa. The treat table was full of plates of persimmon cookies.

    You may be familiar with the soft, cakey, spicy little treats. Decades have gone by since I baked all those cookies every winter. Today I wanted to best that familiar old cookie, not because it isn't good, but to see if I could.  And, I did.

    My Persimmon Cookies with Brandy Glaze are still soft, cakey, and spicy, but a little tipsy from the addition of brandy. These cookies retain their shape better and do not flatten out like most persimmon cookies.

    Ingredients for Persimmon Cookies with Brandy Glaze

    All of the ingredients for Persimmon Cookies with Brandy Glaze on a distressed white board.

    Ingredient Notes

    Persimmon is the main ingredient in this recipe. You need the Hachiya persimmons for the cookie batter. Use chopped Fuyu persimmons in this recipe. Fuyus are the firm, sweet persimmions that can be eaten like an apple. Just chop them, and add them to the batter. They really add a lot of texture to the batter and help to keep the cookies from flattening out.

    The cinnamon/nutmeg/clove spice combo is classic persimmon cookie flavorings. You could use pumpkin pie spice if you prefer. Don't overdo to clove. It is a sharp taste and you just want a hint of clove. The persimmons are very astringent so additional strong flavors are not needed.

    Step by Step Instructions

    Parchment lined quarter sheet pan.

    Grease or line a cookie pan with parchment paper.

    Bowl with sugar and butter.

    Cream butter and sugar together with an electric mixer until light and fluffy.

    Creamed sugar and butter with an egg yolk added.

    Add the egg and mix until combined.

    Creamed dough mixture with the persimmon puree and baking soda added.

    Add persimmon pulp and baking soda.

    Bowl with very orange mixed wet ingredients.

    Mix well with the electric hand mixer on low.

    White bowl with flour and spices.

    In a bowl, combine the flour, salt, cloves, cinnamon, nutmeg.

    Flour and spices whisked with a whisk in bowl.

    Whisk until the spices and flour are mixed.

    Flour mixture added to the bowl with the orange wet ingredients.

    Add the dry ingredients to the wet ingredients.

    The cookie dough started with the wet and dry ingredients mixed.

    Stir the dry mixture into the wet ingredients until just combined.

    The diced Fuyu persimmons and chopped pecans are in the bowl with the cookie dough.

    Add the chopped Fuyu persimmon (or golden raisins) and the nuts.

    The cookie cough is completely mixed.

    Stir until the dough is mixed but do not over mix.

    The cookie dough is in a smaller bowl ready for the refrigerator.

    Refrigerate the dough for 30 minutes. Meanwhile make the glaze.

    Small pan with melted butter and granualted sugar.

    Melt the butter in a pot. Off the heat add the brandy and sugar. Cook for 2 mins.

    The sugar mixture is bubbling hot and pecans are added.

    Add the chopped nuts and cook for an additional minute.

    The cream has been added to the sugar mixture and cooked.

    Add the heavy cream and cook for another minute. pour into small bowl.

    The glaze has been poured into a small bowl for the refrigerator.

    Chill glaze while cookies bake. Preheat the oven to 325 degrees.

    Baking sheet with 6 cookies scooped on.

    Drop small scoops of the dough onto the prepared cookie pan

    The baking sheet with the cookies fully baked.

    Bake for 11-13 minutes or until set and light golden brown around the edges.

    Baked cookies cooling on a wire rack.

    Place on a wire rack to cool to room temperature.

    Glaze being oured over the cookies with a spoon.

    Pour the pecan brandy glaze over the cookies. Dry on rack.

    Pumpkin bread on a white serving plate.

    Before you start baking, you might want to check out my James Beard Award Winning Persimmon Bread! Persimmon bread is the best way to make the most of autumn's most beautiful fruit. This quick bread is a moist and sweet bread, like banana bread, but with a persimmon flavor. It is now one of my favorite persimmon recipes.

    Persimmon Cookies with Brandy Glaze

    Cookies with Hachiya persimmon pulp, chopped Fuyu persimmons, raisins, and nuts. Makes a small batch of 18 cookies.
    5 from 73 votes
    Print Recipe Pin Recipe
    Prep Time 14 mins
    Cook Time 22 mins
    Refrigeration time 30 mins
    Total Time 1 hr 6 mins
    Course
    Dessert
    ,
    Snack
    Servings 18 cookies

    Equipment

    • Cookie sheet
    • Parchment paper
    • Cookie scoop optional
    • Non-stick pan

    Ingredients
      

    For the cookie:

    • ¼ cup softened butter
    • ½ cup granulated sugar
    • 1 egg yolk or one small egg
    • ½ teaspoon baking soda
    • ½ cup Hachiya persimmon pulp
    • 1 cup all-purpose flour
    • ½ teaspoon kosher salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground clove
    • ½ cup chopped Fuyu persimmon or golden raisins
    • ½ cup chopped pecans

    For the topping:

    • 1 tablespoon butter
    • ¼ cup granulated sugar
    • 1.5 tablespoons brandy
    • ¼ cup chopped pecans
    • 1.5 tablespoons heavy cream

    Instructions
     

    For the cookies:

    • Grease or line a cookie pan with parchment paper.
    • Place the raisins in small bowl and pour enough brandy just to cover the raisins. Heat for 20-30 seconds in the microwave until warmed up. Let sit for at least 30 minutes.
    • Cream butter and sugar together with an electric mixer until light and fluffy. Add the egg and mix until combined. Add persimmon pulp and baking soda. Mix well.
    • In a separate medium bowl, combine the flour, salt, cinnamon, nutmeg, and cloves, whisking to combine. Stir the dry mixture into the wet ingredients until just combined. Do not over mix! Stir in the chopped Fuyu persimmon (or golden raisins) and the nuts. Refrigerate dough for 30 minutes.
    • Preheat the oven to 350 degrees. Drop small scoops of the dough onto the prepared cookie pan leaving adequate space between them. Bake for 11-13 minutes or until just set and light golden brown around the edges. Remove from oven to wire rack placed over wax paper or parchment.

    For the glaze:

    • Melt two tablespoons butter in a heavy bottomed nonstick pan. Remove from heat and pour in the brandy and granulated sugar.
    • Stir and place back on stove over low-medium heat. Cook, stirring constantly until sugar dissolves. Add the pecans and stir well
    • When sauce has simmered a couple of minutes, add the heavy cream and whisk until combined well.
    • Remove from stove. Use a teaspoon to pour the pecan glaze over the warm cookies.
    • Allow cookies to cool and set before serving.

    Nutrition

    Calories: 144kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgSodium: 122mgPotassium: 71mgFiber: 1gSugar: 9gVitamin A: 134IUVitamin C: 9mgCalcium: 12mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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    1. Sue says

      November 07, 2022 at 5:44 am

      5 stars
      I love the persimmon in these cookies, so unique!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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