Homemade Fig Newtons Recipe
Introduction
Homemade Fig Newtons are a delightful twist on the classic cookie, combining a tender whole wheat and all-purpose flour dough with a rich, spiced fig filling. These treats are perfect for a cozy snack or sharing with friends and family.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup + 1 tablespoon brown sugar
- 6 tablespoons cold butter, cubed
- 2 eggs, whisked
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 8 oz dried mission figs
- 1/3 cup water
- 1/4 cup bourbon or other dark alcohol
- 1/2 – 3/4 tablespoon maple syrup
- Zest and juice of half a lemon
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- Pinch of salt
Instructions
- Make your dough: In a food processor, combine both flours, brown sugar, salt, and baking powder. Pulse to mix evenly. Add cubed cold butter and pulse several times until the butter is broken into small pieces and evenly incorporated.
- Add wet ingredients: Pour in vanilla extract and about three-quarters of the whisked eggs. Pulse until the dough begins to come together. Test by pressing between your fingers—the dough should hold without crumbling but not be sticky. Add more egg gradually if too dry.
- Chill the dough: Shape the dough into a rectangle by hand. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Prepare the filling: Combine dried figs, water, bourbon, maple syrup, lemon zest and juice, cinnamon, cloves, nutmeg, and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cover. Check frequently, mashing slightly, until the liquid is absorbed and figs are soft. Cool slightly.
- Blend the filling: Transfer the cooled fig mixture to a food processor or blender and blend until smooth.
- Preheat the oven: Set to 350˚F (175˚C).
- Shape the dough: On a lightly floured surface, divide dough into four equal portions. If sticky, dust with a little flour. Roll each piece into a cylinder about 3″–4″ long, then gently roll into a 9″ long by 4″ wide rectangle. Use a bench scraper to square up edges if needed.
- Fill the dough: Place fig filling into a piping bag or a plastic sandwich bag with the tip cut off. Pipe two parallel strips of filling lengthwise down the center of each dough rectangle, leaving small margins at the ends to prevent filling from oozing out.
- Form the cookies: Fold each side of the dough over the filling to meet in the center. Pinch the seam and ends firmly closed with your fingers. Flip the log over and gently roll with a rolling pin to flatten slightly and seal the seam.
- Bake: Transfer the logs seam-side down onto a parchment-lined or nonstick baking sheet. Bake 18–22 minutes until the bottoms turn a light golden brown. Allow to cool completely before slicing each log into approximately 5 cookies, about 1.5 inches long each.
Tips & Variations
- For a non-alcoholic version, substitute bourbon with additional water or apple juice.
- If the dough feels too sticky while shaping, dust your hands and surface lightly with flour to prevent sticking without drying out the dough.
- Add chopped nuts like walnuts or pecans to the filling for extra texture and flavor.
- Store finished Fig Newtons in an airtight container to keep them soft and fresh.
Storage
Store the cooled Fig Newtons in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To reheat, warm gently in a low oven or microwave to soften the filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh figs instead of dried?
Fresh figs hold more moisture and may make the filling too wet. If using fresh figs, reduce the added water and cook the filling longer to thicken it adequately.
How can I make the dough vegan?
To make the dough vegan, replace the butter with a plant-based margarine and substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or another egg replacer.
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Homemade Fig Newtons Recipe
- Total Time: 55 minutes
- Yield: Approximately 20 cookies (4 logs sliced into ~5 cookies each) 1x
Description
Homemade Fig Newtons are a classic, soft cookie filled with a sweet, spiced fig filling. This recipe combines all-purpose and whole wheat flours for a tender yet hearty dough, filled with simmered dried figs blended into a smooth, flavorful paste. Baked to golden perfection, these cookies capture the nostalgic taste of traditional Fig Newtons made from scratch.
Ingredients
Scale
Dough Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup + 1 tablespoon brown sugar
- 6 tablespoons cold butter, cubed
- 2 eggs, whisked
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Fig Filling Ingredients
- 8 oz dried mission figs
- 1/3 cup water
- 1/4 cup bourbon or other dark alcohol
- 1/2 – 3/4 tablespoon maple syrup
- Zest and juice of half a lemon
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- Pinch of salt
Instructions
- Make your dough: Combine all-purpose flour, whole wheat flour, brown sugar, kosher salt, and baking powder in a food processor. Pulse a few times to mix.
- Incorporate butter: Add cold cubed butter to the flour mixture. Pulse until the butter pieces are small and evenly distributed.
- Add eggs and vanilla: Pour in vanilla extract and about three-quarters of the whisked eggs. Pulse until the dough holds together when pressed but is not wet or sticky. Add remaining egg incrementally if dough is too dry.
- Chill the dough: Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
- Prepare the fig filling: In a small saucepan, combine dried figs, water, bourbon, maple syrup, lemon zest and juice, cinnamon, cloves, nutmeg, and a pinch of salt. Bring to a boil, then simmer covered, mashing gently, until all liquid is absorbed and figs are soft.
- Blend the filling: Let the cooked fig mixture cool completely, then blend or process until smooth and spreadable.
- Preheat the oven: Set oven temperature to 350°F (175°C) to prepare for baking.
- Prepare dough logs: On a lightly floured surface, divide dough into four equal parts. Roll each piece into a 3-4 inch long cylinder, then use a rolling pin and bench scraper to flatten into a 9-inch long by 4-inch wide rectangle.
- Fill the logs: Transfer fig filling into a piping bag or plastic sandwich bag with the corner snipped off. Pipe two lengthwise strips of filling down the center of each dough rectangle, leaving margin on edges.
- Shape the cookies: Fold both sides of dough over the filling, pinch seams and ends firmly closed. Flip the log over and gently roll to flatten and seal the seam.
- Bake: Place the logs seam-side down on a parchment-lined nonstick baking sheet. Bake for 18-22 minutes until the bottom is lightly browned.
- Cool and slice: Let the logs cool completely on a rack. Slice each log into approximately five 1.5-inch long cookies before serving.
Notes
- Ensure the butter is cold for a flaky dough texture.
- Adjust egg quantity carefully; dough should just hold together without being sticky.
- Simmer the fig filling gently to avoid burning and to fully absorb liquid.
- Use parchment paper on baking sheet to prevent sticking and protect nonstick coating.
- Allow cookies to cool fully before slicing to maintain shape and prevent filling from oozing.
- For a boozy flavor, bourbon can be substituted with another dark alcohol or omitted for a non-alcoholic version.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fig Newtons, homemade cookies, fig cookies, spiced fig filling, baked cookies, classic dessert
