Rustic Homemade Fig Newton Cookies Recipe (Print Version)

Learn to bake Rustic Homemade Fig Newton Cookies! This recipe shares a warm, nostalgic taste with soft cookies and sweet fig filling.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 42 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Dough Essentials

01 - 2 cups (240g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup (113g) unsalted butter, softened
05 - 1/2 cup (100g) granulated sugar
06 - 1 teaspoon vanilla extract

→ Sweet Fig Filling

07 - 1 1/2 cups (250g) dried figs, stemmed and chopped
08 - 1/4 cup (50g) packed light brown sugar
09 - 1/2 cup (120ml) water
10 - 1 tablespoon fresh lemon juice

→ Flavor Boosters

11 - 1 teaspoon orange zest

# Instructions:

01 - First things first, let's get that glorious fig filling ready for your Homemade Fig Newton Cookies! Grab your dried figs, give 'em a good chop, and toss them into a small saucepan with your brown sugar, water, lemon juice, and orange zest. Bring that mixture to a gentle simmer over medium heat, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally, until the figs are super soft and the liquid has mostly absorbed. This is where your kitchen starts smelling divine, a sweet, earthy perfume filling the air! Once it's done, let it cool a bit, then pulse it in a food processor until it's a thick, spreadable paste. Don't go too smooth; a little texture is lovely. I always make sure it's cooled completely before moving on, because trying to spread warm filling on cold dough? That’s an oops waiting to happen.
02 - Next up, the tender cookie dough for your Homemade Fig Newton Cookies! In a large bowl, cream together your room temperature unsalted butter and granulated sugar until it's light and fluffy. This usually takes me about 2-3 minutes with an electric mixer, and it’s important for that soft texture. Beat in the vanilla extract. In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Seriously, don't overmix here! Overmixing makes for tough cookies, and we want soft, inviting Homemade Fig Newton Cookies. The dough will be a little soft, that’s totally normal. Now, divide the dough in half, wrap each half in plastic wrap, and chill it in the fridge for at least 30 minutes. This step is non-negotiable, trust me, I've skipped it and ended up with a sticky, unmanageable mess!
03 - Okay, time to get rolling for your Homemade Fig Newton Cookies! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Grab one chilled dough half from the fridge. On a lightly floured surface, roll it out into a rectangle, roughly 12x8 inches, about 1/8-inch thick. This is where I sometimes get a little wonky with my rectangle shape, but hey, rustic is charming, right? Using a knife or a pastry wheel, trim the edges to make it a neat rectangle, and then cut it lengthwise into three equal strips, each about 2.5 inches wide. The smell of the raw dough is subtle, but it hints at the buttery goodness to come. Don't worry if it's not absolutely perfect; the beauty of Homemade Fig Newton Cookies is their homemade charm!
04 - Now for the best part – filling your Homemade Fig Newton Cookies! Take your cooled fig paste and spoon a generous line down the center of each dough strip. You want a nice, even mound, about 1/2-inch wide, leaving a little dough margin on either side. This is where I always get a bit messy, but it’s part of the fun! Be careful not to overfill, because I've definitely had cookies burst open in the oven from being too ambitious with the fig. Once the filling is in place, gently fold one side of the dough over the fig filling, pressing it down lightly to seal. Then, fold the other side over, overlapping slightly and pressing again to create a sealed log. It feels so satisfying to see those little fig tubes forming!
05 - Carefully transfer your filled dough logs to your prepared baking sheet, seam-side down. Don’t crowd them, give them some space to breathe. Bake these Homemade Fig Newton Cookies for about 10-12 minutes, or until the edges are just barely golden brown. Keep an eye on them, because ovens vary wildly, and you don't want them getting too crispy! The kitchen will be filled with the most incredible sweet, warm aroma, a true sign of baking success. When they come out, they'll be soft and pliable, which is exactly what we want. I remember pulling my first successful batch out of the oven and just being so giddy!
06 - Once your Homemade Fig Newton Cookies logs are out of the oven, let them cool on the baking sheet for about 5 minutes. They’ll still be pretty warm and delicate, so handle with care. After that short rest, carefully transfer them to a wire rack to cool completely. This is the hardest part for me – waiting! Once they've cooled down, use a sharp knife to slice the logs into individual cookies, about 1 to 1.5 inches long. You'll see that beautiful swirl of dough and fig filling. They'll look and smell like pure nostalgia, ready for you to enjoy! The texture should be soft and chewy, a real treat.

# Notes:

01 - Don't overmix the dough; it makes for tough cookies. Just mix until combined, then stop.
02 - Always store in an airtight container at room temperature to keep them soft and chewy.
03 - A touch of cardamom in the fig filling adds a really interesting, warm spice note.
04 - A warm cookie with a cup of strong tea is my absolute favorite way to enjoy these.

# Equipment Needed:

01 - Saucepan
02 - food processor
03 - electric mixer
04 - large mixing bowls
05 - measuring cups and spoons
06 - plastic wrap
07 - rolling pin
08 - knife or pastry wheel
09 - baking sheet
10 - parchment paper
11 - wire rack

# Nutrition (Per Serving):

Calories: 120
Total Fat: 5g
Total Carbohydrate: 18g
Protein: 2g

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