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. My fig newtons recipe will give you flaky, gooey, and totally addicting fig newtons, which we fill with my yummy fig preserves.

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."

How to Make This Recipe

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

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

3. 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 degrees F

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.

5. Add approximately three to four tablespoons of preserves down the center of the dough.

6. Using the pastry cutter, carefully lift one side of the dough at a time and fold over the preserves.

7. If you prefer, you can first cut the dough into two 3.5" x 5" pieces, which will make it easier to work with.

8. 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.

9. Don't overcrowd the cookies. Either work in batches or use more than one tray.

10. Bake in the oven for 15-17 minutes, or until golden brown.

11. Allow to cool before using the pastry cutter to cut each log into four pieces.

Expert 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

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

Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

Fig Newtons

The best fig newtons you'll ever have!

5 from 5 votes

Print Rate

Course: Dessert, Snacks

Cuisine: American

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour 5 minutes

Servings: 48 cookies

Calories: 62kcal

Ingredients

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

Instructions

• Cream butter, using an electric mixer. 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 degrees F
• 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

Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!