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
