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
- 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!
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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!
Gena says
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
HildaSterner says
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!
GiGi Eats Celebrities says
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!!
HildaSterner says
Thanks, GiGi, they're a pain in the butt to make, but the end result is totally worth it!