Persimmon Cookies with Jackson McCrea Whiskey Orange Glaze

Discover how simple, nostalgic holiday baking becomes unforgettable with these Persimmon Cookies topped with a Jackson McCrea Whiskey–Orange Glaze. This recipe brings together the honeyed sweetness of ripe persimmons, warm seasonal spices, and the smooth, spiced finish of Jackson McCrea Whiskey to create a dessert that feels both comforting and quietly luxurious. The cookies bake up tender and fragrant, while the whiskey-orange glaze adds depth, brightness, and a richness that elevates every bite without complicating the process. Perfect for holiday gatherings, winter baking, or gifting, this recipe shows how cooking with Jackson McCrea adds warmth, character, and a signature flavor that stands out in a season full of sweets.

Dry Ingredients

In a medium bowl, whisk together:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon cardamom

Set aside.

Wet Ingredients

In a large bowl, beat together until light and fluffy:

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

Add and continue beating until fully combined:

1 cup persimmon pulp (from about 3 ripe persimmons)

1 large egg

1 1/2 teaspoons vanilla extract

Combine

Slowly add the dry ingredients to the wet mixture, mixing just until combined.

Fold in:

1 cup chopped walnuts (optional)

1 cup total of raisins and dried cranberries

Bake

Spoon the batter onto a parchment-lined cookie sheet.

Note: The dough does not spread while baking, so shape each portion into the look you prefer before it goes into the oven.

Bake at 350°F for 12–17 minutes, or until the edges are golden brown.

Cool on the baking sheet for several minutes, then transfer to a rack to cool completely.

Jackson McCrea Whiskey–Orange Glaze

In a bowl, whisk together:

2 cups confectioners’ sugar

2 tablespoons fresh orange juice

2 tablespoons Jackson McCrea Whiskey

2 teaspoons hibiscus tea (loose or finely crushed)

Zest of one orange (reserve a pinch for garnish)

Add the orange juice and whiskey a teaspoon at a time, adjusting until the glaze is smooth and pourable—thick enough to cling, thin enough to drizzle.

This glaze is also gorgeous on pound cake.

Finish

Dip each cooled cookie into the glaze or drizzle over the top.

Place on a rack and let the glaze set—it will firm as it dries. Then, inhale.