Description
Soft, chewy, and filled with sweet fig paste, these homemade Fig Newtons taste just like the classic snack—only better and made with real ingredients.
Ingredients
For the Fig Filling:
2 cups dried figs, stems removed
½ cup water
2 tbsp honey or maple syrup
1 tsp lemon juice
1 tsp vanilla extract
For the Cookie Dough:
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
Instructions
In a saucepan, combine figs, water, honey, lemon juice, and vanilla. Simmer for 10 minutes until figs soften. Blend into a thick paste and set aside to cool.
In a mixing bowl, cream together butter and brown sugar until light and fluffy. Add egg and vanilla, mixing well.
Whisk together flour, baking powder, and salt in a separate bowl. Gradually add dry ingredients into wet mixture to form dough.
Wrap dough in plastic wrap and chill for 30 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
On a floured surface, roll out dough into a rectangle (about ¼ inch thick). Cut into strips about 3 inches wide.
Spread a line of fig filling down the center of each strip, fold sides over to seal, and place seam-side down on baking sheet.
Slice into 2-inch cookie bars.
Bake for 12–15 minutes until edges are lightly golden.
Cool before serving.
Notes
Store in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.
Substitute whole wheat flour for a more wholesome version.
You can freeze both the dough and fig filling for up to 2 months before baking.
For a vegan option, replace butter with coconut oil and egg with a flax egg.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: American
