Frosted Spiced Persimmon Cookies with Cranberries and Walnuts

Frosted Spiced Persimmon Cookies with Cranberries and Walnuts

Persimmon Cookies:
1 cup gluten-free oat flour (For non-gluten-free version, replace the oat flour, sweet rice flour, tapioca starch, and xanthan gum with 2 cups all-purpose flour)
¾ cup sweet rice flour (also called glutinous rice flour)
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¼ cup tapioca starch
¼ teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1 cup persimmon pulp
1 large egg
1 cup dried cranberries, chopped
1 cup chopped walnuts

Vanilla Buttercream Frosting:
¼ cup unsalted butter, room temperature
1 cup powdered sugar
1 teaspoons vanilla extract
1 tablespoon heavy whipping cream (or whole milk)

View the full recipe at Snixy Kitchen →