• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Cookbook
  • Recipes
  • Collaboration
  • Free Cooking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • About
    • Recipes
    • Cookbook
    • Collaboration
    • Free Cooking Resources

    You Are Here Home » Snack Recipes

    Published: Oct 11, 2017 Updated: Apr 2, 2022 by Hilda Sterner | This post may contain affiliate links 6 Comments

    Homemade Fig Newtons

    Sharing is caring!

    587 shares
    • Share392
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    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.

    homemade fig newtons

    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.

    fig newtons

    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.

    fig newton filling

    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.

    making fig newtons

    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.

    fig newtons stacked on figs

    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!
    fig newtons cooling on a rack

    Related Recipes

    • Fig Scones
    • Favorite Fig Cake | Fig Bread Recipe
    • Gourmet Pizza Recipe (with figs and goat cheese)
    • Best Biscotti Recipe (fig-walnut)

    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!

    homemade fig newtons piled high with figs around them

    Fig Newtons

    The best fig newtons you'll ever have!
    5 from 4 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? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
    « Masgouf / Iraqi Grilled Fish
    Membrillo Recipe (Quince Paste/Cheese) »

    Sharing is caring!

    587 shares
    • Share392
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Robert P. Van Fossen Jr says

      May 08, 2022 at 11:05 am

      5 stars
      Received an 11 oz. reusable Glassware jar of Bramwell's Fig Preserves, read this recipe and love the ingredients list these should be the best ever Fig Newtons!

      Reply
      • Hilda Sterner says

        May 10, 2022 at 2:57 pm

        Thanks, Robert, I hope you try them and enjoy them as much as I do!

        Reply
    2. Gena says

      July 22, 2020 at 9:44 am

      Hi Hilda. A friend gave me a bag of fresh figs and I would love to try your preserve and fig newton recipes. I don't have whole wheat flour in my pantry. Do you think the newtons would be as good if I used all white flour?

      Thanks,

      Gena

      Reply
      • HildaSterner says

        July 22, 2020 at 10:01 am

        Hi Gena,
        I've never tried that, but I would recommend increasing the amount of flour by one tablespoon. So you would use 2 cups of white flour, plus 1 Tablespoon. Let me know how it goes!

        Reply
    3. GiGi Eats Celebrities says

      October 26, 2017 at 1:53 pm

      Whoa!! This recipe has me all kinds of impressed. While I never was a fan of Fig Newtons, I am still intrigued by your making them - that's SKILL right there!!

      Reply
      • HildaSterner says

        October 27, 2017 at 3:00 am

        Thanks, GiGi, they're a pain in the butt to make, but the end result is totally worth it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Popular Recipes

    • Ukrainian Stuffed Cabbage (Holubtsi)
    • Lion's Mane Mushroom Recipe (Pasta)
    • Traeger Smoked Beef Ribs
    • The BEST Moka Pot Iced Latte
    • Huckleberry Sauce, Syrup, and Topping
    • Chokecherry Syrup (using fresh chokecherries)
    • "Be My Huckleberry" Pie Recipe
    • California Burrito Recipe

    Featured On

    featured on

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Get the Latest Recipes!

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Let's Connect!

    • Work with Me

    Contact

    • Contact Page

    As an Amazon Associate I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme