Fig Newtons are more than just cookies—they’re a delightful combination of fruit and cake. This homemade recipe elevates the classic snack, pairing no-cook fig preserves with a soft, cakey dough inspired by yellow cake.
If you’ve ever wanted to recreate the rich, jammy flavor of dried figs in a recipe that’s both satisfying and nostalgic, this is the dessert for you.
Why This Recipe Is Special
This homemade version takes everything you love about store-bought Fig Newtons and gives it a fresh, homemade twist. The dough is rich and soft, perfectly complementing the sweet fig filling.
It’s the kind of dessert that’s perfect for family gatherings, special occasions, or even a casual weekday treat.
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The secret to success here is the figs. Choose dried figs that are plump and naturally sweet, as they are the cornerstone of this recipe’s flavor. Trader Joe’s is an excellent choice, but any quality dried fig will do.
Tips for Preparing the Dough
The dough for these cookies is key to their soft texture and subtle flavor. Here’s how to get it just right:
- Use all-purpose flour for structure, but don’t forget to sift for an airy consistency.
- Butter and brown sugar form the base, offering richness and a slight caramel undertone.
- A hint of orange zest adds brightness, while a touch of honey enhances the overall sweetness.
Make sure the dough is chilled before rolling it out. This step ensures it’s firm enough to handle but still pliable for shaping.
Perfecting the Fig Preserves
The fig filling is the star of the show, offering that iconic jammy sweetness. This recipe makes it easy with no cooking required. Simply combine dried figs, applesauce, and orange juice in a food processor until smooth.
The preserves can be made ahead of time, saving you effort when it’s time to assemble the cookies.
For added variety, consider these delicious alternatives:
- Apricot Strawberry: Replace the figs with dried apricots and strawberry pulp for a bright, fruity twist.
- Blueberry Lime: A zesty alternative featuring dried blueberries and lime juice for a burst of summer flavor.
- Cherry Banana: Mix dried cherries with mashed bananas for a tart, aromatic filling.
Assembling & Baking
When it’s time to assemble the cookies, roll the dough into a square and pipe the fig filling down the center. Folding and sealing the dough around the filling creates that classic Newton shape.
Bake until the bars are just set, ensuring the texture remains soft and cake-like.
For best results, allow the cookies to “mature” for several hours after baking. This step helps them reabsorb moisture, creating the signature chewy texture you love in a Fig Newton.
Creative Additions to the Recipe
This recipe is a great base for experimentation. Here are a few ways to customize it to your liking:
- Vegan Option: Swap the butter for a plant-based alternative and use flaxseed eggs in place of regular egg yolks.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour to ensure the cookies retain their soft texture.
- Savory Twist: Add a touch of bacon fat to the dough and crumble crispy bacon into the filling for a sweet-and-savory “Pig Newton” variation.
Why You’ll Love This Dessert
Homemade Fig Newtons are a standout among dessert recipes. They’re a nostalgic nod to childhood favorites while offering the versatility to make them uniquely yours.
Serve them with a cup of tea or coffee for a cozy afternoon treat, or pack them in a lunchbox for a sweet pick-me-up.
Homemade Fig Newtons Recipe
Ingredients
Cakey Cookie Dough:
- 2¼ cups all-purpose flour plus extra for dusting
- 1¼ sticks unsalted butter softened
- ½ cup light brown sugar
- ½ plus 1/8 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons honey
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 3 large egg yolks
No-Cook Fig Preserves:
- 2½ cups dried Mission figs stems removed
- ⅓ cup unsweetened applesauce
- 2 tablespoons freshly squeezed orange juice
Instructions
Prepare the Dough:
- Sift the flour into a bowl. In a stand mixer, beat butter, sugar, baking soda, salt, cinnamon, honey, and orange zest on medium until fluffy.
- Add orange juice and egg yolks one at a time, mixing until smooth. Lower speed and gradually mix in the flour until combined.
- Knead the dough to form a smooth ball, wrap in plastic, and refrigerate for 1 hour (or up to 1 week).
Prepare the Preserves:
- Pulse figs, applesauce, and orange juice in a food processor until smooth, ensuring no chunks remain.
- Transfer to a piping bag fitted with a ½-inch plain tip.
Shape and Bake the Cookies:
- Preheat the oven to 350°F. Roll chilled dough into an 8-inch square, then into a 15-inch square.
- Cut dough into four strips. Pipe fig preserves down the center of each strip, fold over, and seal the edges.
- Flatten strips gently, arrange on a parchment-lined baking sheet, and bake for 18 minutes or until set.
- Immediately slice into 1-inch bars, layer with parchment in an airtight container, and let mature for 6 hours to soften.
Notes
- Apricot Strawberry: Replace figs with dried apricots and strawberry pulp.
- Blueberry Lime: Use dried blueberries and lime juice/zest.
- Cherry Banana: Mix dried cherries and mashed ripe banana.
- Pig “Newtons”: Add crumbled bacon for a savory twist.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.