Description
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.
Ingredients
Cookies:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup + 1 tablespoon brown sugar
- 6 tablespoons cold butter, cubed
- 2 eggs, whisked
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Filling:
- 8 oz dried mission figs
- 1/3 cup water
- 1/4 cup bourbon or other dark alcohol
- 1/2 - 3/4 tablespoon maple syrup
- zest and juice of half a lemon
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- pinch of salt
Instructions
- Make your dough. Add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Add in cubed butter and pulse a few times until pieces are small and evenly incorporated.
- Add in vanilla extract and about 3/4 of the whisked egg mixture. Continue pulsing until the dough comes together. To test if it's ready, press the dough between your fingers – it should stick together without crumbling (but it shouldn't be wet and sticky). If it's still too dry, add more egg in small increments until it reaches the right consistency.
- Use your hands to shape the dough into a rectangle, then wrap dough up in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 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 with a lid. Check every few minutes, mashing lightly with a spoon. Cook until liquid has completely been absorbed into the dried figs. Let the fig mixture cool, then transfer to a food processor or blender and blend until smooth.
- Preheat oven to 350˚F / 175˚ C.
- Prepare the dough. On a lightly floured surface, divide dough into four equal pieces. If the dough feels too sticky, work in a little more flour with your hands. 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.
- Pipe 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 of the dough (lengthwise), leaving a small margin on each end of the cookie so it doesn't ooze out when baking.
- Form the cookie. Fold each side of the dough over the filling, then pinch the seam and ends closed with your fingers. Flip it over and roll very gently with a rolling pin to flatten the cookie out and flatten the seam.
- Bake. Carefully transfer the logs seam side down to a nonstick baking sheet. (If using nonstick, make sure to use parchment paper.) Bake for 18-22 minutes, until the bottom is lightly browned. Let cool completely and then slice each log into ~5 cookies (about 1.5 inches long each).
Notes
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!
Freezer storage: 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.
Alcohol free: The bourbon adds a ton of extra flavor to the filling and most (if not all) of the alcohol cooks out, but it's totally optional. Just substitute with water for an alcohol free version.
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 tbsp flaxseed meal to 3 tbsp water for each "egg". Learn more about flax eggs here!
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.
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.
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.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 310
- Sugar: 23 g
- Sodium: 346.9 mg
- Fat: 10 g
- Carbohydrates: 48.9 g
- Fiber: 4.6 g
- Protein: 5 g
