Description
Homemade Fig Newtons are soft, chewy cookies filled with a luscious fig jam made from dried mission figs, infused with warm spices and a hint of bourbon. The dough combines all-purpose and whole wheat flours for a wholesome texture, enriched with brown sugar and vanilla. These classic treats are rolled with a sweet fig filling, baked to golden perfection, and sliced into perfect snack-sized cookies, ideal for enjoying with tea or as a satisfying homemade dessert.
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: Add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Add in cubed cold butter and pulse a few times until the butter pieces are small and well incorporated.
- Add wet ingredients: Add vanilla extract and about 3/4 of the whisked egg mixture to the food processor. Pulse until the dough begins to come together. Press the dough between your fingers to check consistency—it should hold together without crumbling or being too sticky. If too dry, add more egg gradually.
- Shape and chill dough: Use your hands to form the dough into a rectangle, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes to 2 hours to firm up.
- Make the fig 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. Cook, mashing occasionally, until all liquid is absorbed. Allow to cool, then blend in a food processor until smooth.
- Preheat oven: Heat the oven to 350°F (175°C).
- Prepare the dough for rolling: On a lightly floured surface, divide the chilled dough into four equal pieces. Roll each piece into a 3-4 inch long cylinder, then flatten into a 9 inch by 4 inch rectangle using a bench scraper to achieve neat edges.
- Pipe the fig filling: Fill a piping bag or a plastic bag with the fig filling. Pipe two parallel lines of filling lengthwise down the center of each dough rectangle, leaving space at the edges to prevent filling from oozing out during baking.
- Form the cookies: Fold each side of the dough over the filling, pinch the seams and ends closed securely. Flip the logs over and gently roll them with a rolling pin to flatten slightly and seal seams.
- Bake: Place the filled dough logs seam side down on a parchment-lined nonstick baking sheet. Bake for 18-22 minutes until the bottoms are lightly browned.
- Cool and slice: Let logs cool completely on a wire rack. Once cool, slice each log into approximately 1.5 inch thick cookies, yielding about 5 cookies per log.
Notes
- Use cold butter and chill the dough to ensure flaky texture.
- If dough is sticky while rolling, lightly dust with additional flour to prevent sticking but avoid adding too much to keep dough tender.
- Adjust the amount of maple syrup in the filling to control sweetness.
- The bourbon adds depth of flavor but can be substituted with dark rum or omitted for a non-alcoholic version.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Make sure filling is thick and completely cooled before piping to prevent dough sogginess.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fig Newtons, homemade fig cookies, fig jam cookies, soft cookies, baked fig treats, classic American dessert
