these homemade fig newtons are soft, chewy, and packed with warm, fruity flavor. With a golden cookie shell wrapped around a rich, spiced fig filling, they’re the perfect treat for cozy snacking or a nostalgic bite of sweetness.
Why I Love This Recipe
I love how these cookies come together with simple ingredients and deliver such a satisfying bite. The dough is tender yet sturdy, and the filling is naturally sweet, enhanced by warm spices and a hint of lemon. These remind me of childhood snacks, but they taste so much fresher and better. I also like how they mellow and soften after a day, becoming even more delicious with time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookie dough:
all-purpose flour
whole wheat flour
brown sugar
cold unsalted butter
eggs
vanilla extract
baking powder
kosher salt
For the filling:
dried mission figs
water
maple syrup
lemon zest and juice
cinnamon
ground cloves
nutmeg
salt
Directions
Make the dough: I add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Then I add in the cold butter and pulse until the pieces are broken down and well incorporated. I pour in the vanilla and about three-quarters of the whisked eggs, pulsing until the dough comes together. It should be soft and pliable but not sticky. I wrap it in plastic and refrigerate for at least 30 minutes.
Prepare the filling: In a small saucepan, I combine the figs, water, maple syrup, lemon zest and juice, and spices. I bring it to a boil, then reduce to a simmer with the lid on, stirring occasionally and lightly mashing the figs as they soften. Once the liquid is absorbed and the figs are tender, I let the mixture cool and blend it into a thick paste.
Roll the dough: I divide the chilled dough into four pieces and roll each into a short cylinder. Then I flatten it into a 9-inch by 4-inch rectangle on a floured surface, using a bench scraper to neaten the edges.
Add the filling: I spoon the fig paste into a piping bag or a sandwich bag with a cut corner, then pipe two lines of filling down the center of each rectangle. I leave a little space on each side so the filling doesn’t spill out.
Form the cookies: I fold the dough over the filling, pinch the seam and ends closed, flip the roll seam-side down, and gently flatten with a rolling pin.
Bake: I place the rolls on a parchment-lined baking sheet and bake at 350°F (175°C) for 18 to 22 minutes, until they’re just golden underneath. Once cooled, I slice each roll into about five cookies.
Servings and Timing
This recipe makes about 20 cookies. Prep time: 50 minutes Cook time: 20 minutes Total time: 1 hour 10 minutes
Variations
Gluten-Free: I replace the flour with a 1:1 gluten-free blend for similar results.
Vegan: I swap in plant-based butter and flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Filling Options: I’ve also used dates in place of figs when needed. They offer a slightly different flavor but still work beautifully.
Spice Adjustments: If I prefer a milder filling, I reduce or omit the cloves for a more subtle flavor.
Citrus-Free: I can leave out the lemon zest and juice if I want the filling to lean more sweet than tangy.
Storage/Reheating
After baking, I let the cookies cool completely before storing them in an airtight container at room temperature. They last about 5 days, and I think they taste even better after sitting overnight.
To freeze, I place them in a single layer on a tray until solid, then transfer to a freezer-safe bag or container. They keep well for up to 6 months. When ready to eat, I let them thaw at room temperature or give them a quick warm-up in the oven.
FAQs
How do I know the dough is ready?
I test it by pressing a bit between my fingers — it should hold together without feeling sticky or crumbly. If it’s too dry, I add a little more egg; if it’s too sticky, I knead in some extra flour.
Can I use fresh figs instead of dried?
Yes, I can, but I skip the added water and cook them a bit longer. Dried figs give a stronger flavor and thicker texture, which I prefer for the filling.
Why chill the dough before rolling?
Chilling makes the dough easier to handle and helps it stay together when folded. It also improves the texture of the final cookie.
What should I do if my dough feels sticky?
If it’s too sticky after chilling, I knead in a bit of flour before rolling it out. A lightly floured surface also helps prevent sticking.
Do these taste just like store-bought fig newtons?
They have a similar flavor profile but feel more homemade and fresh. I actually like these more because the ingredients are simpler, and the texture is softer.
Conclusion
These homemade fig newtons are everything I want in a comforting, fruity cookie. They’re sweet without being too sugary, tender yet chewy, and filled with a rich fig center that tastes even better the next day. Whether I’m making them as a snack or sharing them with others, they never disappoint — and they always bring that nostalgic warmth I love.
These homemade fig newtons feature a soft, chewy cookie wrapped around a rich, spiced fig filling. They’re naturally sweetened, comforting, and even better the next day—perfect for nostalgic snacking or a cozy dessert.
Total Time:1 hour 10 minutes
Yield:20 cookies
Ingredients
For the cookie dough:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup brown sugar
1/2 cup cold unsalted butter
2 large eggs (whisked)
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp kosher salt
For the filling:
1 1/2 cups dried mission figs (stems removed)
1/2 cup water
2 tbsp maple syrup
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
Pinch of salt
Instructions
In a food processor, combine both flours, brown sugar, baking powder, and salt. Pulse to mix.
Add cold butter and pulse until crumbly. Pour in vanilla and 3/4 of the whisked eggs. Pulse until dough forms.
Wrap dough in plastic and chill for at least 30 minutes.
Meanwhile, in a saucepan, combine figs, water, maple syrup, lemon zest and juice, and spices. Simmer covered for 10–15 minutes, stirring and mashing until soft.
Let the mixture cool, then blend into a thick paste.
Divide chilled dough into 4 pieces. Roll each into a 9×4-inch rectangle on a floured surface.
Pipe fig paste in two lines down the center of each rectangle. Leave space on the sides.
Fold dough over filling, pinch to seal, flip seam-side down, and gently flatten with a rolling pin.
Place rolls on parchment-lined baking sheet and bake at 350°F (175°C) for 18–22 minutes.
Cool completely, then slice each roll into 5 cookies.
Notes
Use dates instead of figs for a different flavor.
Chilling the dough makes it easier to shape and improves texture.
Omit cloves for a milder filling.
These cookies soften over time and are even better the next day.
For gluten-free, use a 1:1 GF flour blend; for vegan, swap butter and eggs with plant-based options.
