Description
Homemade Fig Newtons are soft, tender cookies filled with a sweet and spiced fig filling, made from scratch using whole wheat and all-purpose flours. This recipe involves preparing a buttery dough, simmering figs with warm spices and bourbon for a rich filling, then baking the assembled cookies to a golden perfection. Perfect for a delicious homemade twist on the classic treat.
Ingredients
Dough
- 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
Fig 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: Combine both flours, brown sugar, salt, and baking powder in a food processor and pulse to mix evenly. Add cubed cold butter and pulse until butter pieces are small and well distributed.
- Add eggs and vanilla: Pour in vanilla extract and roughly three-quarters of the whisked eggs, then pulse until the dough just comes together. If it’s still crumbly, add remaining eggs gradually until the dough sticks without being wet.
- Chill dough: Shape the dough into a rectangle with your hands, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to firm up.
- Prepare fig filling: In a small saucepan, combine dried figs, water, bourbon, maple syrup, lemon zest and juice, cinnamon, cloves, nutmeg, and a pinch of salt. Bring to a boil, then reduce to simmer and cover. Stir and mash lightly every few minutes until all liquid is absorbed by the figs. Cool the mixture, then blend until smooth.
- Preheat oven: Set the oven temperature to 350˚F (175˚C) to prepare for baking.
- Shape dough: On a lightly floured surface, divide dough into four equal parts. Roll each into a 3 to 4-inch cylinder, then flatten into a 9” by 4” rectangle, using a bench scraper to square edges.
- Pipe filling: Put the fig filling into a piping bag or a plastic sandwich bag with a corner cut off. Pipe two parallel lines of filling lengthwise down the center of each dough rectangle, leaving margins on the ends.
- Form cookies: Fold both sides of the dough over the filling, pinch seams and ends to seal, then flip and gently roll with a rolling pin to flatten slightly and seal the shape.
- Bake: Place each formed log seam side down on a nonstick or parchment-lined baking sheet. Bake for 18 to 22 minutes until the bottom is lightly browned.
- Cool and slice: Allow the logs to cool completely before slicing into approximately 5 pieces, about 1.5 inches long, per log for individually sized cookies.
Notes
- Make sure the butter is cold to achieve a tender, flaky dough.
- Adjust egg quantity carefully to get the perfect dough consistency; it should hold together without being sticky.
- If dough is too sticky when rolling, lightly flour your surface and hands to prevent sticking.
- Using bourbon adds depth of flavor; for a non-alcoholic version, substitute with apple juice or extra water.
- Cooling the fig filling before processing it ensures a smoother texture and easier piping.
- Slice the cooled logs with a sharp serrated knife to avoid crumbling the cookies.
- Store Fig Newtons in an airtight container at room temperature for up to 1 week, or freeze for extended storage.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
