Homemade Fresh Fig Newton Recipe

A classic cookie this Fig Newton Recipe can be made at home with some fun and easily available ingredients bringing back nostalgia from your childhood.

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I have always been a HUGE Fig Newton fan, they were one of my favorite cookies growing up. I know it’s weird to hear that because a lot of kids would turn their nose up at any fig newton recipe.

Not me, they were always a favorite and come with a lot of memories. Why waste money buying them when you can make these homemade Fig Newton cookies at home.

Especially when the result actually tastes BETTER than the storebought version!

Super simple, and absolutely tasty this is one recipe that you will want to make over and over again and bring to all those tea parties and brunches. 

Or you can just make a large batch to have around and snack on at home like we do!

Making your own homemade filling is the best and it makes these cookies so flavorful. Figs have so much flavor and an amazing texture.

I promise you that this Fig Newton Recipe is just as good if not better than the store bought stuff. And that they aren’t as hard as they seem, the will be a fun project for you and the family.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE FIG NEWTON RECIPE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• DO I HAVE TO USE FRESH FIGS FOR THIS?
• CAN I MAKE THE FILLING SMOOTHER?
• HOW LONG DOES THIS NEED TO CHILL?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Homemade Fresh Fig Newton Recipe

1. Making a large batch you can eat them to your delight.
2. Using real figs you absolutely get that flavor.
3. These store well, so you can double the batch and have some on hand for later.

• Figs
• Brown sugar
• Lemon zest
• Lemon juice
• Water
• All-purpose flour
• Baking powder
• Baking soda
• Coarse salt
• Unsalted butter
• Egg
• Milk
• Vanilla

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1. In a bowl, mix the flour, baking powder and baking soda, and salt
2. In another bowl, beat the butter with the brown sugar. 
3. Add the egg, milk, and vanilla. Continue mixing until you obtain a smooth texture. 
4. Add the flour mixture, stirring until smooth paste forms. 
5. Wrap the dough ball in plastic and leave it to cool in the fridge for at least 2 hours.
6. During that time, prepare the filling. In a small or medium saucepan, add the figs, brown sugar, lemon juice, lemon zest, and water. 
7. Bring to a boil; once it’s boiling, reduce heat to low and let the mixture simmer for 30 minutes. Stir occasionally.
8. After 30 minutes, you are going to obtain a jam. I love to have little pieces of figs in it, but if you want a smooth texture, place it in the food processor and mix until it’s combined.
9. When taking the dough out of the fridge, preheat the oven to 350°F.
10. On a lightly floured surface, roll out the dough into a rectangle 16 in. x 12 in and about 1/4 in thick. 
11. Cut the rectangle into three strips.
12. In the center of each strip of dough, spread a thin layer of filling.
13. Fold both sides of the strip of dough over the filling, making a cylinder. Turn the cylinder seam side down, then flatten slightly with your hands.
14. Cook in the oven for 12 minutes, let it cool at room temperature for 5 minutes.
15. Cut each strip of dough into 8 squares.
16. Enjoy! 

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DO I HAVE TO USE FRESH FIGS FOR THIS?

You’ll love the fresh figs in this recipe, but if you can’t find them, feel free to use dried figs.

CAN I MAKE THE FILLING SMOOTHER?

Absolutely, we love the chunks of the figs in there but if you’d like a smoother consistency then you can place the filling into a food processor or use an immersion blender and make it as smooth as you’d like.

HOW LONG DOES THIS NEED TO CHILL?

The dough itself needs to chill for at least 2 hours, this will help it become more pliable and less sticky when you are rolling it out and filling them.

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ANY ADDITIONS?

I always love having options to change things up. Try a thing or two from this list!

• Orange zest: Add a teaspoon to your fig mixture for a citrusy zing—this also pairs nicely with the vanilla extract.
• Orange juice: A splash in the small saucepan while cooking the figs can help create a smoother sweet fig filling.
• Cinnamon stick: Let it simmer with the figs on medium heat for an extra cozy flavor—just remember to remove it before blending.
• Whole wheat pastry flour: Swap a portion of the all-purpose flour in the cookie dough for a nutty taste and slightly “healthier” feel.
• Maple syrup: Replace a few tablespoons of brown sugar in the fig paste for a deeper sweetness.
• Chopped nuts: Mix in a handful of walnuts or pecans for added crunch inside your homemade fig newtons.
• Egg yolks: Brush them on the top layer of dough for a glossy, golden crust.
• Filling swirl: Combine your fig jam with a little cream cheese or marshmallow fluff for a more indulgent center.
• Pastry bag: Pipe the fig mixture onto the dough for an even layer if you like a more precise look—this can be easier than using a spoon.
• Cinnamon sugar dust: Sprinkle on the rolled dough logs before baking for a touch of sweetness on the outside.

ANY SUBSTITUTIONS?

See anything you like down below?

• Black mission figs if you prefer a different variety or if your grocery store is out of fresh figs—they’re sweet and perfect for a thick paste filling.
• Whole wheat flour for part of the all-purpose if you crave a hearty, whole grain cookie with more fiber.
• Vegan fig newtons approach: Use vegan butter and a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg to keep them plant-based.
• Brown sugar replaced with coconut sugar if you’d like a less processed sweetener while still getting that caramel-like sweetness.
• Pizza cutter or bench scraper to cut the cookie log instead of a sharp knife—sometimes these make a cleaner slice.
• Dried fig filling if fresh figs aren’t available—just simmer with a little water until they form a jammy consistency for your homemade version of the classic cookie.

These can be stored in an airtight container at room temperature where they will keep for up to 5 days, you can store them in the refrigerator as well where they should keep for about a week.

They can also be frozen, to do this place the cookies in a freezer container and they will keep for up to 3 months.

To defrost, move to the refrigerator overnight and then to the countertop to come to room temperature.

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Love the store bought Fig Newtons?

Well bring that nostalgia home where you can easily make this flavorful Fig Newton Recipe!

If you’ve tried this FIG NEWTON RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!