Homemade Fig Newtons

These homemade fig newtons are soft, chewy, and absolutely delicious. With subtle notes of fall flavors, they're the perfect way to kick off the season.

This recipe is super easy once you get the hang of it, and these cookies are so, so worth it. They're sophisticated, fruity, and the perfect treat for on-the-go snacking.

Disclaimer: This recipe is a homemade version inspired by the classic Fig Newtons. It is not an exact replica, and the taste and texture may vary from the original product. Please note that this recipe is not affiliated with, endorsed by, or sponsored by the makers of Fig Newtons. All product names, trademarks, and registered trademarks are the property of their respective owners. This recipe is intended for personal use and enjoyment.

Sometimes it's hard to make figs the star of the show, as their flavor is pretty subtle. These cookies make perfect use of dried figs, transforming them into a fruity, complex and chewy filling that's the perfect complement to a soft and crumbly cookie exterior.

This is another installment of our Better than Store Bought Series, and if you're interested in trying out some of our other homemade versions of your favorite store bought snacks, try these Homemade Cheez-its or Homemade Goldfish.

Jump to:

• Homemade Fig Newton Ingredients
• Ingredient Spotlight: Figs
• How to Make this Homemade Fig Newtons Recipe
• Substitutions and Variations
• Storage
• Tips and FAQ
• Top tip
• More homemade snack recipes
• 📖 Recipe
• 💬 Reviews

Homemade Fig Newton Ingredients

For the dough:

• All-purpose flour and whole wheat flour: We used whole wheat flour in addition to all purpose flour to make the dough a bit heartier and to add more color. You can use only all-purpose flour if that's all you have on hand.
• Brown sugar: Brown sugar makes a chewier bar, and it also adds a touch of brown color to the dough. You can use regular granulated sugar if preferred.
• Butter: Make sure you use cubed, chilled, unsalted butter. The chilling process ensures that the butter breaks up into pieces in your dough, and doesn't smear into streaks that aren't evenly incorporated.
• Eggs: Depending on the size of the eggs you use, you will need to use 1.5 - 2 eggs. We crack the eggs into a bowl, then whisk them. We only add about ¾ of the egg mixture at first, and then add more as needed until the dough reaches the right consistency.
• Vanilla extract: This is a very simple dough, and vanilla extract is the only flavoring we're adding.
• Baking powder: Helps to add a bit of rise and chew to the dough.
• Kosher salt: A pinch of salt rounds out the flavor profile.

For the filling:

• Dried mission figs: We used dried figs since their flavor is a bit more intense (and the texture is much chewier), but you can also use fresh figs, omit the water from the filling, and just cook them a little longer.
• Water: You'll need extra liquid to rehydrate the figs.
• Bourbon: This adds a ton of subtle flavor to the fig filling. You can also use another liquor like dark or spiced rum. You can also leave it out and just use more water.
• Maple syrup: Adds sweetness to the filling. You can also use agave syrup or regular sugar.
• Lemon juice and zest: Helps to balance the sweetness of the filling and adds extra flavor and tartness.
• Cinnamon, cloves, nutmeg, salt: These add a touch of warm spiced flavor to the filling.

Ingredient Spotlight: Figs

Here are the exact figs we used in this recipe. You can use dried mission (smaller and black) or dried Turkish figs (larger and brown/yellowish) in this recipe. We opted for mission figs because:

• Their color mimics the filling color of the fig cookies you can buy at the store.
• They're fruitier and chewier than Turkish figs.
• They're super sweet, and help to balance out a not-so-sweet cookie dough.

How to Make this Homemade Fig Newtons Recipe

STEP 1: Make your dough. Combine all-purpose and whole wheat flour, brown sugar, salt, and baking powder in a food processor and pulse to combine. Add in butter and pulse until pieces are small and evenly incorporated. Add in vanilla extract and about ¾ of the eggs.

Pulse repeatedly and smush dough between your fingers to test it. Depending on the size of your eggs, you will likely need to add more. Keep adding in small increments and pulse until dough is soft an pliable, but not wet and sticky. Knead a few times to bring the dough together, then wrap dough up in plastic wrap and place in the fridge.

STEP 2: Make the filling. Add all of the filling ingredients to a small saucepan and stir. Bring to a boil, then lower to a simmer and cover. Check every few minutes, mashing lightly with a spoon. Cook until liquid has completely been absorbed into the dried figs. Let the figs cool, then mash into a paste or blend in a food processor.

STEP 3: Prepare the dough. On a lightly floured surface, divide dough into four pieces. Work each piece of dough in your hands to remove the cut edges, and mix in a little flour if the dough feels a bit wet, sticky, or slimy. Roll dough into a 3"-4" long cylinder, then roll into a 9" long x 4" wide rectangle, using a bench scraper to help square up the sides.

STEP 4: Add in the filling. Scoop filling into a piping bag or a plastic sandwich bag with a corner cut off. Pipe two strips of filling side by side down the middle (lengthwise), leaving a small margin on each side of the cookie.

STEP 5: Form the cookie. Lift each side up to the middle, then pinch the seam and ends closed. Flip over and roll gently with a rolling pin to flatten the cookie out.

STEP 6: Bake. Bake at 350˚F / 175˚ C for 18-22 minutes, until bottom is lightly browned and the cookies look dry. Let cool and then slice into 1.5" long pieces.

Substitutions and Variations

• Alcohol-free - We used bourbon in the filling for extra flavor, and the cooking process will cook out most of the alcohol, but you can also leave it out and just replace it with more water if preferred.
• Gluten free - If you want to make these gluten free, use a 1-to-1 gluten free all-purpose flour.
• Vegan - Just replace the butter with a nondairy alternative. You should also be able to use flax "eggs" in place of regular egg. We use 1 tablespoon flaxseed meal to 3 tablespoon water for each "egg". Learn more about flax eggs here!

Storage

The fig newtons will be slightly hard and crispy when they're out of the oven. We like to let them cool at room temperature for a few hours, then slice and transfer to an airtight container at room temperature, where they'll keep for about 5 days. They're even better the second day once they soften up a little more!

You can also freeze these homemade fig newtons for up to 6 months. We suggest freezing them (spaced apart) on a sheet pan until solid, then transferring to a freezer safe bag or container so they don't stick together. Defrost overnight in the fridge or at room temperature. You can also reheat them in the oven for a few minutes.

Tips and FAQ

More tips

• If the dough feels a little wet, sticky, or slimy once it's out of the fridge, just knead a little extra flour into the dough until it's not sticky anymore.
• Use a bench scraper to square up the sides of the dough - you don't have to cut it, just push the scraper up against the dough to create straight lines.
• Let the dough rest in the fridge for at least 30 minutes. This will help hydrate the flour and make the dough less crumbly and easier to work with.
• After pinching the seam on the bottom of the cookies shut, flip them over and roll lightly with a rolling pin to evenly distribute the filling throughout the cookie and make sure the seam is flat.
• As the figs are cooking, stir and lightly mash them throughout the cooking process. Breaking them up into smaller pieces will help to rehydrate them quicker.
• Be sure to keep the figs covered with a lid throughout the cooking process, otherwise the mixture will dry out too quickly. If this happens, just add more water as needed.

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