Homemade Fig Newtons Recipe

I’m sharing my Fig Newtons recipe, featuring jammy fig centers tucked into tender slightly sweet cookies and a surprising detail in the method you won’t expect.

I grew up chasing packaged cookies for that jammy center, so I had to see if I could beat it at home. This Fresh Fig Newton Recipe surprised me, honestly, with a soft cookie wrapper and a fig filling that actually tastes like summer in one bite.

I used chopped dried figs and a bit of unsalted butter to round out the texture, and yeah it feels familiar but not exactly like the store version. I mess around with flavors and sometimes fail, but these Fig Newtons hit that sweet spot of nostalgia and curiosity, making me want to bake another batch right away.

Ingredients

• Dried figs add deep natural sweetness lots of fiber iron and a jammy texture
• Butter lends rich flavor keeps dough tender high in fat so use with care
• Flour gives structure and chew mostly carbs you can swap whole wheat sometimes
• Brown sugar helps caramel flavor and chew adds moisture and mild molasses notes
• Egg binds the dough adds protein and lift makes cookies a bit richer
• Lemon juice brightens the sweet fig filling adds subtle tang and balances sweetness
• Vanilla rounds flavors gives warm aroma and depth tiny splash goes a long way

Ingredient Quantities

• 12 oz (340 g) dried figs, stems removed and roughly chopped
• 1/2 cup (120 ml) water
• 1/3 cup (67 g) packed light brown sugar
• 1 tbsp lemon juice
• pinch of salt
• 2 tsp vanilla extract (total)
• 1/2 cup (113 g) unsalted butter, softened
• 1/3 cup (67 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 large egg, room temp
• 2 1/4 cups (280 g) all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon (optional)
• 2 tbsp milk

How to Make this

1. Put the chopped figs, 1/2 cup water, 1/3 cup packed light brown sugar, 1 tablespoon lemon juice, a pinch of salt and 1 teaspoon vanilla in a small saucepan and simmer over medium-low until figs are very soft and most of the liquid is reduced, about 10 to 15 minutes; mash with a fork or pulse a few times in a food processor till it’s jammy but not totally smooth, then let cool to room temp.

2. Preheat oven to 350 F (175 C) and line a baking sheet with parchment.

3. In a bowl cream 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/4 cup packed light brown sugar until light and a little fluffy, then beat in 1 large egg and the remaining 1 teaspoon vanilla.

4. Whisk together 2 1/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 teaspoon ground cinnamon if using. Gradually mix the dry ingredients into the butter mixture, add 2 tablespoons milk and stir until a soft dough forms; if it’s too dry add a little more milk, if too sticky chill briefly.

5. Divide the dough in half, flatten each half into a disk, wrap and chill for 15 to 20 minutes so it’s easier to roll.

6. On a lightly floured surface roll each disk into roughly an 8 by 12 inch rectangle about 1/8 to 1/4 inch thick. Keep things light with flour so the dough doesn’t tear.

7. Spread the cooled fig filling in a long log down the center of one rectangle leaving about a 1/2 inch border; brush the border with a little water, lay the second rectangle on top and gently press around the filling to seal, then roll once with a rolling pin to even it out.

8. Trim the uneven edges for straight sides, then slice the long log into 1 to 1 1/2 inch wide bars with a sharp knife or bench scraper; if the dough gets too soft chill the log for 10 minutes before slicing.

9. Place the bars seam-side down on the prepared sheet about 1 inch apart, brush the tops lightly with milk, and bake 12 to 15 minutes or until edges are just golden and centers still soft. Cool on a wire rack, they firm up as they cool.

10. Store cooled Fig Newtons in an airtight container up to 4 days or freeze for longer. Quick tips: use a food processor for a smoother filling, don’t over-reduce the figs or the filling will be too dry, and keep the dough cold so it’s easy to shape.

Equipment Needed

1. Small saucepan, for simmering and reducing the figs
2. Medium mixing bowl, to cream butter and mix the dough (a stand mixer helps but a wooden spoon works too)
3. Electric hand mixer or sturdy wooden spoon, for creaming the butter and sugars
4. Measuring cups and measuring spoons, for accurate amounts
5. Baking sheet lined with parchment paper or a silicone baking mat
6. Rolling pin, to roll dough into the rectangles — sorry, dont use too much flour or it gets tough (note: removed em dash)
7. Sharp chef’s knife or bench scraper, for trimming and slicing the log into bars
8. Pastry brush or clean fingertip, to brush water and milk on the dough seams and tops
9. Wire cooling rack, they firm up as they cool so dont skip this
10. Plastic wrap or reusable wrap, to chill the dough disks and the rolled log before slicing

FAQ

Homemade Fig Newtons Recipe Substitutions and Variations

• 12 oz dried figs
  • Medjool dates, chopped — swap 1:1 by weight (use same 12 oz), same sweetness and chew.
  • Raisins or chopped dried apricots — use about the same weight, may be a bit tarter so taste the filling.
  • Fig jam or preserves — use about 1 1/2 to 2 cups, reduce any extra brown sugar by 1 to 2 tbsp and skip the extra water.
• 1/2 cup unsalted butter, softened
  • Salted butter — use same amount, omit or cut recipe salt by 1/4 tsp.
  • Solid coconut oil — use 1:1 by volume (1/2 cup), gives a slight coconut flavor and a flakier texture.
  • Applesauce (for lower fat) — replace up to half the butter (so about 1/4 cup applesauce + 1/4 cup butter), expect softer, less crisp cookies.
• 1 large egg
  • Flax “egg” — 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes, equals one egg for binding.
  • Unsweetened applesauce — 1/4 cup = 1 egg, good for moisture but can make filling slightly denser.
  • Plain yogurt or buttermilk — 1/4 cup = 1 egg, keeps dough tender, use if you want a milder flavor.
• 2 1/4 cups all purpose flour
  • Whole wheat pastry flour — swap 1:1, gives nuttier flavor and a bit denser crumb, works well here.
  • 1-to-1 gluten free flour blend — replace 1:1, choose a blend with xanthan gum for best texture.
  • Spelt flour — replace 1:1, lighter than whole wheat but less gluten strength so handle dough gently.

Pro Tips

1) Judge the filling by texture not time. It should be jammy and spreadable, not rock hard or soupy. If it’s too thick after cooling, stir in a teaspoon or two of warm water or orange juice to loosen it. If it’s too wet, simmer a bit longer but cool completely before using so it doesn’t make the dough soggy.

2) Keep the dough cold at every step. If it softens while you’re working, chill it for 10 minutes. Roll between parchment or plastic wrap so you don’t need lots of flour, which makes the cookies tough. Cold dough = cleaner edges and less tearing.

3) Slice and bake with confidence. Chill the filled log briefly if the filling or dough gets warm so your cuts are neat. Use a sharp chef’s knife or bench scraper and press straight down instead of sawing. Bake until the edges are just golden and centers still feel a bit soft, they firm up as they cool.

4) Small upgrades that make a big difference. Fold a few toasted chopped nuts into the filling for crunch or add a little citrus zest for brightness. Brush tops with a light egg wash for glossy color or sprinkle coarse sugar for texture. Store cooled cookies in an airtight container layered with parchment, or freeze baked or unbaked slices for longer keeping.

Homemade Fig Newtons Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

I’m sharing my Fig Newtons recipe, featuring jammy fig centers tucked into tender slightly sweet cookies and a surprising detail in the method you won’t expect.

Pin

Servings

24

servings

Calories

145

kcal

Equipment: 1. Small saucepan, for simmering and reducing the figs
2. Medium mixing bowl, to cream butter and mix the dough (a stand mixer helps but a wooden spoon works too)
3. Electric hand mixer or sturdy wooden spoon, for creaming the butter and sugars
4. Measuring cups and measuring spoons, for accurate amounts
5. Baking sheet lined with parchment paper or a silicone baking mat
6. Rolling pin, to roll dough into the rectangles — sorry, dont use too much flour or it gets tough (note: removed em dash)
7. Sharp chef’s knife or bench scraper, for trimming and slicing the log into bars
8. Pastry brush or clean fingertip, to brush water and milk on the dough seams and tops
9. Wire cooling rack, they firm up as they cool so dont skip this
10. Plastic wrap or reusable wrap, to chill the dough disks and the rolled log before slicing

Ingredients

• 12 oz (340 g) dried figs, stems removed and roughly chopped

• 1/2 cup (120 ml) water

• 1/3 cup (67 g) packed light brown sugar

• 1 tbsp lemon juice

• pinch of salt

• 2 tsp vanilla extract (total)

• 1/2 cup (113 g) unsalted butter, softened

• 1/3 cup (67 g) granulated sugar

• 1/4 cup (50 g) packed light brown sugar

• 1 large egg, room temp

• 2 1/4 cups (280 g) all purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp ground cinnamon (optional)

• 2 tbsp milk

Directions

• Put the chopped figs, 1/2 cup water, 1/3 cup packed light brown sugar, 1 tablespoon lemon juice, a pinch of salt and 1 teaspoon vanilla in a small saucepan and simmer over medium-low until figs are very soft and most of the liquid is reduced, about 10 to 15 minutes; mash with a fork or pulse a few times in a food processor till it’s jammy but not totally smooth, then let cool to room temp.
• Preheat oven to 350 F (175 C) and line a baking sheet with parchment.
• In a bowl cream 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/4 cup packed light brown sugar until light and a little fluffy, then beat in 1 large egg and the remaining 1 teaspoon vanilla.
• Whisk together 2 1/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 teaspoon ground cinnamon if using. Gradually mix the dry ingredients into the butter mixture, add 2 tablespoons milk and stir until a soft dough forms; if it’s too dry add a little more milk, if too sticky chill briefly.
• Divide the dough in half, flatten each half into a disk, wrap and chill for 15 to 20 minutes so it’s easier to roll.
• On a lightly floured surface roll each disk into roughly an 8 by 12 inch rectangle about 1/8 to 1/4 inch thick. Keep things light with flour so the dough doesn’t tear.
• Spread the cooled fig filling in a long log down the center of one rectangle leaving about a 1/2 inch border; brush the border with a little water, lay the second rectangle on top and gently press around the filling to seal, then roll once with a rolling pin to even it out.
• Trim the uneven edges for straight sides, then slice the long log into 1 to 1 1/2 inch wide bars with a sharp knife or bench scraper; if the dough gets too soft chill the log for 10 minutes before slicing.
• Place the bars seam-side down on the prepared sheet about 1 inch apart, brush the tops lightly with milk, and bake 12 to 15 minutes or until edges are just golden and centers still soft. Cool on a wire rack, they firm up as they cool.
• Store cooled Fig Newtons in an airtight container up to 4 days or freeze for longer. Quick tips: use a food processor for a smoother filling, don’t over-reduce the figs or the filling will be too dry, and keep the dough cold so it’s easy to shape.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 47g
• Total number of serves: 24
• Calories: 145kcal
• Fat: 4.73g
• Saturated Fat: 2.53g
• Trans Fat: 0.02g
• Polyunsaturated: 0.25g
• Monounsaturated: 1.25g
• Cholesterol: 17.9mg
• Sodium: 52mg
• Potassium: 114mg
• Carbohydrates: 25.5g
• Fiber: 1.7g
• Sugar: 14.4g
• Protein: 2g
• Vitamin A: 121IU
• Vitamin C: 0.33mg
• Calcium: 10.1mg
• Iron: 0.49mg