Homemade Fig Newtons

Today we're making Homemade Fig Newtons that will redefine what fig newtons should taste like. Unlike store-bought fig newtons, which tend to be dry, this fig newtons recipe will give you flaky, gooey, and totally addicting fig newtons. I fill them with my yummy fig preserves but you can use store-bought fig jam.

You might be used to getting your fig newtons from Nabisco, but it's time to change things up! Sure they make pretty decent fig newtons, but we make some that are even better.

The fig newtons might not look perfect, but I promise that their taste will not disappoint! As a matter of fact, that most common comment I hear when people try these homemade fig newtons is that they are the best fig newton they've ever had.

So don't worry so much about how they look. In the cooking world, we just call it "rustic."

😍 Why You'll Love This Recipe

• Homemade fig newtons are a million times better than store-bought... that's right, I said it, a million times better!
• You don't need fresh figs, you only need fig jam.
• You can make a double batch and freeze some for another time!

🔖 Ingredients & Substitutions

• Jam: Fig preserves or fig jam
• Flour: Both all-purpose flour and whole wheat flour
• Sugar: Granulated sugar and brown sugar
• Spices: Cinnamon and cardamom
• Butter: Salted butter, if using unsalted, add ½ teaspoon salt
• Flavoring: Vanilla extract and lemon zest
• Other: Egg, baking powder

*A full list of ingredients can be found in the recipe card at the bottom of the post!

🍪 How to Make This Recipe

Step 1: Cream butter, using an electric mixer, then add both sugars. Mix until creamy. Add egg, vanilla, and lemon zest. Mix until blended.

Step 2: Add flour, cinnamon, cardamom, and baking powder to the same bowl and mix until the dough comes together.

Step 3: Divide the dough into fourths using a pastry scraper. Cover the plate with plastic and refrigerate for 30 minutes.

Preheat oven to 375 degrees F

Step 4: Remove one piece of dough from the fridge at a time. Using a well-floured surface, roll out the dough into a 7" x 10" rectangle, then slice down the middle to make two 3.5" x 10" rectangles. Add approximately three to four tablespoons of fig preserves down the center of the dough.

Step 5: Using a pastry cutter, carefully lift one side of the dough at a time and fold over the preserves. If you prefer, you can first slice the dough into two 3.5" x 5" pieces, which will make it easier to work with.

Step 6: If you haven't cut the log in two yet, do so now, and flip it over onto a cookie sheet covered with either a silicone mat or parchment paper. Don't overcrowd the cookies. Either work in batches or use more than one tray.

Step 7: Bake in the oven for 15-17 minutes, or until golden brown. Allow to cool before using the pastry cutter to cut each log into four pieces.

👩🏼‍🍳 Pro Tips

• You can also substitute strawberry fig preserves as a filling, or chop up some candied figs to use as a filling.
• Make sure you generously flour your working surface to keep the dough from sticking.
• The dough might even split as you fold it over the filling, but don't worry. It will not take away from the amazing flavor!

🥮 Related Recipes

If you enjoy this fig newtons recipe, check out these other fig creations!

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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📖 Recipe

Fig Newtons

The best fig newtons you'll ever have! Homemade fig newtons are a million times better than store-bought!

4.67 from 9 votes

Print Pin Rate

Course: Dessert, Snacks

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 48 cookies

Calories: 62kcal

Author: Hilda Sterner

Ingredients

• ▢ ½ cup salted butter (softened)
• ▢ ¼ cup sugar
• ▢ ¼ cup brown sugar
• ▢ 1 medium egg
• ▢ 1 tsp. vanilla extract
• ▢ 1 tsp. lemon zest
• ▢ ¾ cup whole wheat flour
• ▢ 1 ¼ cup white flour
• ▢ ¼ teaspoon cinnamon
• ▢ ¼ teaspoon cardamom
• ▢ 1 tsp. baking powder
• ▢ 1 cup fig or strawberry-fig preserves

Instructions

• Cream butter, using an electric mixer, then add both sugars and mix until creamy. Add egg, vanilla, and lemon zest. Mix until blended.
• Add flour, cinnamon, cardamom, and baking powder to the same bowl and mix until the dough comes together.
• Divide the dough into fourths using a pastry scraper, which happens to be one of my favorite kitchen gadgets! Cover the plate with plastic and refrigerate for 30 minutes.
• Preheat oven to 375℉
• Remove one piece of dough from the fridge at a time. Using a well-floured surface, roll out the dough into a 7" x 10" rectangle, then slice down the middle to make two 3.5" x 10" rectangles. Add approximately three to four tablespoons of preserves down the center of the dough.
• Using the pastry cutter, carefully lift one side of the dough at a time and fold over the preserves. If you prefer, you can first cut the dough into two 3.5" x 5" pieces, which will make it easier to work with.
• If you haven't cut the log in two yet, do so now, and flip it over onto a cookie sheet covered with either a silicone mat or parchment paper. Don't overcrowd the cookies. Either work in batches or use more than one tray.
• Bake in the oven for 15-17 minutes, or until golden brown. Allow to cool before using the pastry cutter to cut each log into four pieces.

Notes

• You can also substitute Strawberry Fig Preserves as a filling, or chop up some Candied Figs to use as a filling.
• Make sure you generously flour your working surface to keep the dough from sticking.
• The dough might even split as you fold it over the filling, but don't worry. It will not take away from the amazing flavor!

Nutrition

Serving: 1cookie | Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 26mg | Fiber: 0g | Sugar: 5g

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