Fig Newtons Recipe
These Homemade Fig Newtons are a nostalgic treat with a tender, cake-like cookie wrapped around a sweet fig filling. Fresher and more flavorful than store-bought, they’re customizable, kid-friendly, and perfect for snack time.
Equipment
- Saucepan
- Food processor
- Mixing bowls
- hand mixer
- Rolling Pin
- baking sheet lined with parchment
Ingredients
- 2 cups dried mission figs (or Calimyrna)
- 0.25 cup brown sugar
- 0.5 cup water or orange juice
- 1.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a saucepan, simmer figs with water (or orange juice) and brown sugar for 15–20 minutes until soft. Blend into a thick paste and let cool.
- Cream butter and sugar until fluffy. Beat in egg and vanilla. Whisk flour, baking powder, and salt separately, then mix into wet. Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Divide dough in half, roll each into rectangles, cut into strips. Spread filling down center, fold sides to seal logs.
- Place logs seam-side down on parchment-lined baking sheet. Bake 15–20 minutes until lightly golden. Cool, then slice into 1-inch cookies.
Notes
Chill the dough before rolling so it’s easy to work with. Be sure to cook figs down into a thick paste so the filling doesn’t leak. Store at room temp for 5 days or freeze up to 2 months. Variations include spiced dough, nutty filling, or other dried fruits.
Nutrition
Calories: 110kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 2.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 55mgPotassium: 80mgFiber: 2gSugar: 12gVitamin A: 80IUCalcium: 20mgIron: 0.6mg
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