Name: Fig Newton Cookies
Prep time: 15 min
Total time: 50 min
Yield: makes 16 cookies
Cuisine: American
Ingredients: 4 tbsp (50g) unsalted butter, at room temp; 50 g (1/4 cup) packed light brown sugar; 1/4 tsp vanilla paste; 1 egg; 1/4 tsp baking powder; 180 g (1 1/3) cup all-purpose flour; 200 g (7 ounces) dried figs; 3 tbsp water; 1 tbsp apricot jam; 2 tbsp packed light brown sugar; 1 tsp lemon juice, freshly squeezed; 1/4 tsp cinnamon powder; 2 tbsp dark chocolate, chopped

Fig Newton Cookies

Each year Santa Claus brings us the most delicious dried figs. We love them, but we can’t eat them all. This is the third recipe in our Cookie Week collection. We decided early on that we needed to include one recipe that would consist of (leftover) dried figs and what better recipe to make than Fig Newtons. Fig Newtons are known worldwide, and rightfully so, they are freaking delicious. Golden-brown cookies beautifully wrap a luxurious, flavorful, spiced fig filling. It takes about an hour to make them from scratch, but it’s so worth it, and kids love getting messy and creative with the fig mix. Fig Newton Cookies is a delicious homemade cookie recipe and a great way to use dried figs in the pantry. Make them for holidays or a sweet snack.

Delicious Christmas Fig Cookies

These are the top reasons why we believe you will adore these Homemade Christmasy Fig Newtons so much:

the exterior is golden-brown, crunchy, and beautifully wraps the rich interior
the fig filling is sweet, slightly sticky, with divine chocolate chunks here and there
they keep their beautiful shape, and you can keep them stored for weeks
a fantastic cookie to take with you to work or travel because they don't break easily
great for holidays or Mother's day
feel free to make the fig mixture and cookie dough ahead of time and freeze it

How to make Fig Newton Cookies at home

This homemade Fig Newton recipe is simply amazing. It will take you about an hour to make, but the process is pretty straightforward. The preparation of these cookies is divided into two parts. The first is making the cookie dough, and the second is making the fig filling. You can find the whole recipe below, but we would love to walk you through the steps so it will be easier to make the recipe.

Knead the cookie dough and place it in the fridge for at least half an hour.
In a saucepan, bring figs, water, jam, and brown sugar to a boil.
Using a blender combine all the fig filling ingredients and blend into a smooth paste.
Add the chopped dark chocolate and set aside until needed.
Form two long ropes with the fig mixture.
Roll out the cookie dough and dived into two strips.
Place the fig filling in the center of the cookie dough and seal tightly.
Cut into cookies.
Bake and serve.

Feel free to use a piping bag for the fig mixture. Instead of forming a rope, pipe the filling into the center of the cookie strips.

Essential ingredients and possible add-ins

Here you will find information about ingredients and possible add-ins to create your favorite homemade Fig Newton Cookies from scratch.

Brown sugar - Our favorite sugar is Light Muscovado (Billington's). Brown sugar adds a slight caramel flavor which is fantastic for these fig cookies.

Apricot jam - adds a subtle freshness and fruitiness. Optionally use different flavors of jam, like plum or fig jam.

Chocolate - dried figs are very sweet, so we recommend using dark chocolate with 60% - 65% cacao content. Feel free to use dark chocolate chips too.

OPTIONAL ADD-INS

Dates - Substitute 1/4 of the dried figs with dates.

Cranberries - Instead of chocolate only, use a combination of dried cranberries and chocolate or only use cranberries.

Nuts - Instead of chocolate, feel free to add in some chopped nuts like pecans, almonds, walnuts, or hazelnuts.

Tahini - For the extra flavorful cookie dough, try adding a teaspoon of tahini (sesame seed paste) into a cookie dough.

Storing and freezing Fig Newtons

Feel free to store these Fig Newton Cookies in two ways.

We can store the cookie dough before baking. Wrap the dough in clingfilm and keep it in the fridge for up to a week. Or freeze it. In that case, wrap in clingfilm and store in the freezer for up to a month. Before using, defrost by placing it in the fridge overnight. Using a cold dough, continue with the recipe.

Feel free to store the fig mixture separately by wrapping it in clingfilm or placing it in a zipper bag. Freeze for up to a month, or keep in a fridge for up to a week.

Store the homemade Fig Newton Cookies in a cold, dark place, in a pantry. Keep them closed in an airtight container or a cookie box for up to 14 days.

Try these fabulous Christmas cookies too

Ingredients

cookies

4 tbsp (50g) unsalted butter, at room temp

50 g (1/4 cup) packed light brown sugar

1/4 tsp vanilla paste

1 egg

1/4 tsp baking powder

180 g (1 1/3) cup all-purpose flour

fig filling

200 g (7 ounces) dried figs

3 tbsp water

1 tbsp apricot jam

2 tbsp packed light brown sugar

1 tsp lemon juice, freshly squeezed

1/4 tsp cinnamon powder

2 tbsp dark chocolate, chopped

Tools and equipment

baking sheet

parchment paper

electric mixer or stand mixer

clingfilm

saucepan

immersion blender or food processor

rolling pin

kitchen knife

METHOD

preparation

Place a rack in the middle of the oven, then preheat it to 180 °C / 350 °F. Line a large baking sheet with parchment paper.
cookie dough

Combine softened butter, light brown sugar, a pinch of salt, and vanilla paste in a bowl. Using an electric mixer, beat the mixture for 2 minutes on medium speed or until combined and smooth. Add in the egg and continue to beat for a minute. Add the baking powder and flour and mix until combined. Knead into cookie dough, form a ball, wrap in clingfilm, and place in the fridge for 20 - 30 minutes.

Tip

Feel free to keep the cookie dough in the fridge for up to 7 days.
make the fig mixture

Add chopped figs, water, apricot jam, and light brown sugar to a saucepan. Place over medium heat and bring to a boil, then lower the heat to low and cook for 5 - 8 minutes for the figs to soften. Add the freshly squeezed lemon juice and cinnamon. Then, using a hand-held immersion blender or a food processor, blend the mixture until smooth paste forms. Set aside to cool to room temperature. Stir in the chopped chocolate.
fig mixture

Place a sheet of parchment paper over a working surface. Grease your hands slightly with oil to prevent sticking. Divide the fig mixture in half and shape each half into a 35 cm (14-inch) rope. Wrap in parchment paper and place in the fridge until needed. Repeat the process with the rest of the fig mixture.
fig cookies

Place the cookie dough on the lightly floured working surface. Roll the dough into a 40 cm x 20 cm (16-inch x 8-inch) rectangle. Cut the dough lengthwise into two strips. The easiest way to do this is to use a pizza cutter or sharp knife. Unwrap the fig mixture, and place down the middle of each strip of dough. Carefully fold each edge of dough on top of the fig paste, making a log, sealing at the top.
bake

Cut each log into eight cookies (a total of 16 cookies). Place them seam side down onto your baking sheet. Ensure enough space between cookies for expansion. Using your fingers, slightly flatten the cookies. Place in the preheated oven and bake for 15 - 18 minutes at 180 °C / 350 °F.

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Fig Newton Cookies