Name: Homemade Fig Newtons
Prep time: 25 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups dried figs, stems removed; ½ cup water; 2 tbsp honey or maple syrup; 1 tsp lemon juice; 1 tsp vanilla extract; ½ cup unsalted butter, softened; ½ cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; ½ tsp baking powder; ¼ tsp salt

Why You’ll Love This Recipe

I love this recipe because it’s a healthier and more delicious alternative to packaged fig newtons. The dough is soft yet sturdy enough to hold the filling, while the fig filling itself is naturally sweet and fruity. I also enjoy how versatile it is—I can make them ahead, store them easily, and pack them for snacks or lunchboxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried figs
Water or orange juice
Honey or maple syrup
Lemon juice
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Brown sugar
Egg
Vanilla extract

Directions

I begin by preparing the filling: I simmer chopped dried figs with water (or orange juice), honey, and lemon juice until softened and thick. Then I puree the mixture into a smooth paste and let it cool completely.
To make the dough, I cream together softened butter and brown sugar until light and fluffy. I add the egg and vanilla extract and mix until combined.
In a separate bowl, I whisk together flour, baking powder, and salt, then gradually add the dry ingredients to the wet mixture until a soft dough forms.
I divide the dough in half, roll each half into a rectangle, and spread a strip of fig filling down the center.
I fold the dough over the filling, seal the edges, and place the logs seam-side down on a parchment-lined baking sheet.
I bake them at 350°F (175°C) for 15–20 minutes, or until lightly golden.
After cooling slightly, I slice the logs into bars to create that classic fig newton look.

Servings and timing

This recipe makes about 18–20 fig newtons, depending on how thick I slice them. The prep time usually takes me 25 minutes, baking takes about 20 minutes, and total time is around 45 minutes.

Variations

Sometimes I add cinnamon or nutmeg to the fig filling for a spiced flavor. I’ve also used half figs and half dates for a deeper sweetness. When I want a healthier version, I substitute whole wheat flour for part of the all-purpose flour or swap coconut sugar for brown sugar.

storage/reheating

I store my fig newtons in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They freeze well too—I wrap them tightly and keep them for up to 3 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them gently in the oven.

FAQs

Can I use fresh figs instead of dried figs?

Yes, but I prefer dried figs because they create a thicker, sweeter filling. Fresh figs have more moisture and will need to be cooked down longer.

Do I need to chill the dough before baking?

Yes, I often chill the dough for at least 30 minutes. It makes it easier to roll and helps the bars hold their shape while baking.

Can I make these gluten-free?

Yes, I’ve swapped in a 1:1 gluten-free flour blend and the recipe still turns out soft and delicious.

How do I keep the filling from leaking out?

I make sure to seal the dough edges tightly and place the seam side down on the baking sheet.

Are homemade fig newtons healthier than store-bought?

I think so, because I control the sugar, use natural sweeteners, and avoid preservatives.

Conclusion

These homemade fig newtons are a fun and rewarding recipe that I always enjoy baking. I love how the buttery dough complements the sweet fig filling, and I appreciate how fresh and wholesome they taste compared to packaged versions. They’re perfect for snacking, sharing, and reliving a little childhood nostalgia.

Homemade Fig Newtons