Fig Newtons Cookies
After dinner, occasionally David and I enjoy a dessert but because there’s just the two of us, baking Cakes 🍰 or Pies 🥧 can be a little too much between the two of us. The next best thing I like to make is cookies 🍪. They are easy to make and a delicious sweet treat to have anytime.
There are so many recipes to choose from when it comes to cookies. There’s Chocolate Chip, Pfeffernusse, Biscotti, Thumbprint, Gingerbread, Icebox, Empire, Peanut Butter, Ma’amoul, Sugar, Afghan, Shortbread, Linzer, Oatmeal Apple, Snickerdoodle, Butter Pecan, Molasses, Macaroon, Oreo, and many more including this one Fig Newtons Cookies!
Before I met my husband, I used to buy Fig Newtons Cookies all the time. I stopped buying them because three times in a row I ended up with many crispy cookies in the package. There weren’t the nice soft, chewy cookies anymore – who knows how long they were sitting on the shelves. As they were one of my favorite treats, the next best thing was to make them from scratch 👩🍳.
I like making these homemade Fig Newtons Cookies 🍪. The results are incredible! When they come out from the oven, they will be a bit crispy. To obtain the same soft, chewy bite, the secret is to place them in an airtight container. A few hours later or the next day, they will have the same texture as the ones from the store… well even better; they are fresh plus there’s no preservatives.
Fig Newtons Cookies is a classic! With its beautiful fig paste filling and its soft dough, this is an amazing treat to enjoy after dinner or even during mid-afternoon with a nice tall glass of milk 🥛. It takes longer to make them compared to buying them from the store but frankly, I’d rather spend the extra time and enjoy quality…
Bon Appétit! 🍽
Check out these other delicious snack recipes…😀
– Energy Berry Bites
– Sesame Snaps
– Ooey-Gooey Cinnamon Buns
– Butter Pecan Cookies
– Spicy Holiday Chocolate Bark
– Powerhouse Cookies
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Fig Newton Cookies
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Ingredients
FILLING
- 1 cup figs (black Mission, Turkish or Calimyrna), stemmed and quartered
- 1 cup water
- 1 cup orange juice tips & tricks
DOUGH
- 1 1/3 cups unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. ground Himalayan sea salt
- 6 tbsp. unsalted butter, room temperature tips & tricks
- 3/4 cup brown sugar
- 1 large free-run egg
- 1 tsp. vanilla extract
- 1/2 tsp. orange zest
Directions
FILLING
- In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until the figs are tender and the liquid is almost evaporated.
- Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
DOUGH
- Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.
- In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
- Add flour mixture and on low speed, process until the dough comes together, about 1 minute.
- Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
- Preheat oven to 350ºF
- Line a large baking sheet with parchment paper; set aside.
- When the dough balls are chilled, working in batches, place one ball on parchment paper and form a small rectangle. Place another piece of parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick.
- Scoop 1/3 fig paste on the center of the dough and spread it out evenly, leaving some space around the edges.
- Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even.
- Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie (*see footnote).
- Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool (*see footnote).
Notes
Don't forget to rate and comment on this recipe!
Could the fig be replaced with apple?
I don’t think the results will be great. It might end up being too watery but if you do try it, can you please me know how it turns out. Have a lovely day DY🌞
my fig mixture was too thin, how can i fix that?
Sorry to hear that. You probably didn’t cook your fig mixture long enough – the liquid has to be almost evaporated. To fix it; return your mixture to the pot and cook on low a little while longer. Hope it helps! Enjoy the recipe LaNita
These are really delicious! I made these today. They are a little too orangey for my taste, but I think for next time I will keep the orange zest in the dough, but I will try apple juice for cooking down the figs instead of orange juice. But overall these are very good. Thanks for the great recipe!
Thank you 😀 I’m glad you enjoyed the recipe! Absolutely… apple juice would be a good substitute. You’re welcome Scott and have a great day 🌞
I made Francine’s fig newtons! What a big hit with my family!
Thank you for sharing Shirley. I’m very happy you and your family enjoyed the recipe. Have a lovely day ☺
These taste better than the original. Thank you so very much for this recipe.
My pleasure Laurie. Making them homemade is usually always better plus you can add more filling too. Have a fabulous day ☺