There’s something nostalgic about biting into a soft, chewy Fig Newton cookie. My Nana used to always keep these in her pantry as a treat for us when we were younger which is when my appreciation for figs started. The tender golden cookie wrapped around a sweet fig filling makes them a classic for both kids and adults. This homemade version uses simple ingredients, and tastes just like the iconic store-bought cookies, but only fresher!
Whether you grew up enjoying Fig Newtons in your lunchbox or you’re looking for a naturally sweet, wholesome snack, this recipe is sure to hit the spot. The fig filling is rich and jammy with a hint of vanilla, while the cookie dough bakes up soft and buttery. They’re perfect for snacking, packing in lunchboxes, or enjoying with a cup of tea.
Make Ahead Tips
One of the best things about these fig newtons is that you don’t have to make everything at once. Here are a few ways to break up the process:
- Prepare the Fig Filling in Advance
- The filling can be made up to 3–4 days ahead of time. Store it in an airtight container in the fridge until ready to use. Bring it back to room temperature before spreading onto the dough.
- Chill the Dough Overnight
- The cookie dough can be made and chilled up to 24 hours in advance. This actually helps the dough firm up and makes it easier to roll out. Just let it sit on the counter for 10–15 minutes before rolling if it’s too firm.
- Assemble, Then Chill
- You can roll, fill, and shape the cookies, then cover the baking sheet and refrigerate the unbaked cookies for up to 1 day before baking. Bake straight from the fridge—just add a minute or two to the bake time.
- Freeze for Later
- Unbaked: Shape the filled cookie logs, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight, slice, and bake.
- Baked: Store cooled fig newtons in a freezer-safe container for up to 2 months. Let them thaw at room temperature before serving.
Homemade Fig Newtons
Ingredients
For the Fig Filling
- 2 cups dried figs, stems removed and roughly chopped
- ½ cup apple juice (or cider)
- 2–3 Tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
For the Cookie Dough
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (or vegan butter)
- ½ cup brown sugar, packed
- 2 Tbsp milk + 1 tsp cornstarch (mixed together)
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and brown sugar until fluffy. Mix in milk-cornstarch mixture and vanilla extract.
- Gradually add the dry ingredients until a soft dough forms.
- Wrap dough in plastic wrap and chill for 30 minutes.
- In a small saucepan, combine chopped figs, juice, honey/maple syrup, vanilla, and salt. Simmer over medium-low heat for 10 minutes, until figs are soft and the liquid is mostly absorbed. If figs are absorbing liquid too fast and still aren't soft, add a splash of water or additional apple juice.
- Blend into a thick, jam-like paste with a food processor or immersion blender. Set aside to cool.
- Preheat oven to 350°F (175°C).
- To make assembling cookies easier, roll out dough on parchment paper into a rectangle about ⅛ inch thick. (For smaller cookies, you will need to make longer rectangles as ther cookies will be half the width of the rectangle)
- Spread a line of fig filling along one of the longer side of the rectangle (should cover almost half of the dough). Use parchment to lift up the side of the dough with no filling and fold it over the filling. Tuck and seal edges together with fingers softly.
- Slice cookies about 1 1/2 inches thick. Arrange on parchment paper on baking sheet. Bake 12–15 minutes, until edges are lightly golden.
- Cool on a wire rack before storing in an airtight container. Enjoy!