These Easy Homemade Fig Newtons are soft, chewy cookies filled with a sweet fig filling. They’re perfect for a snack or a treat anytime you want a taste of nostalgia!
Making these at home is such a breeze. I love how the fresh figs add a special touch, making them a tad more exciting than store-bought ones. Just watch out—they disappear quick! 😂
Key Ingredients & Substitutions
Dried Figs: Dried figs are the star here. If you can’t find them, try using other dried fruits like prunes or apricots for a twist. They each have unique flavors, which might change the vibe of your cookies a bit!
Butter: Unsalted butter adds richness. If you’re dairy-free, use coconut oil or a vegan butter alternative, keeping in mind it may affect the flavor slightly.
Flour: All-purpose flour works great, but you can swap it with a 1:1 gluten-free blend if you’re avoiding gluten. Just be cautious with the moisture balance to achieve the right dough consistency.
Granulated and Brown Sugar: A mix of both gives the cookies a nice depth of flavor. You can use coconut sugar or maple sugar as alternatives if you’re looking for a less refined option, although the texture may differ slightly.
How Do I Ensure My Dough Rolls Out Smoothly?
Rolling out cookie dough can be tricky, but a few tips can help! Make sure your dough is chilled for at least 30 minutes before rolling; it prevents sticking and helps maintain shape.
- Dust your surface lightly with flour; too much can dry out the dough.
- Use a rolling pin covered in flour to keep the dough from sticking.
- Roll out to about 1/8 inch thick, which provides enough structure for filling without being too thick.
By following these tips, your dough will roll out beautifully, making your cookies easier to fill and fold!
Easy Homemade Fig Newtons Recipe for Soft Cookies
Ingredients You’ll Need:
For the Fig Filling:
- 2 cups dried figs, stems removed and chopped
- 1 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of prep time, plus around 12-15 minutes for baking. Don’t forget to let the fig filling cool down before you spread it onto the dough! Total time, including cooling, can be around 1 hour, but your patience will be rewarded with soft, delicious cookies!
Step-by-Step Instructions:
1. Prepare the Fig Filling:
In a medium saucepan, add the chopped dried figs and water. Heat over medium heat, letting it simmer for about 10 minutes until the figs soften. After they soften, stir in the granulated sugar until it’s dissolved. Remove from heat and use a fork or potato masher to mash the figs into a chunky puree. Finally, mix in the lemon juice and vanilla extract. Allow the mixture to cool to room temperature.
2. Make the Cookie Dough:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. In a larger bowl, beat the softened butter with the brown and granulated sugar until the mixture is creamy and smooth. Then, add in the egg and vanilla extract, beating until everything is nicely mixed. Gradually add the flour mixture, alternating with the milk, starting and ending with the flour. Mix just until combined – be careful not to overmix!
3. Assemble the Fig Newtons:
On a lightly floured surface, roll the cookie dough out into a rectangle about 1/8 inch thick. Spread the cooled fig filling evenly over half of the dough rectangle. Carefully fold the other half of the dough over the filling, pressing gently to seal the edges. Slice this filled dough into 1-inch wide strips or rectangles.
4. Bake and Cool:
Place the cookies cut side down on a parchment-lined baking sheet, spacing them about an inch apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until they turn lightly golden. Once done, remove from the oven and let them cool on a wire rack before enjoying!
Grab a cup of tea or coffee and enjoy your soft, homemade fig Newtons! They’re such a treat!
FAQ for Easy Homemade Fig Newtons Recipe
Can I Use Fresh Figs Instead of Dried Figs?
While dried figs work best for the filling due to their concentrated sweetness and softness, you can use fresh figs. Just remember to adjust the ingredients by cooking fresh figs longer to achieve a thick, paste-like consistency, as they contain more moisture.
What Can I Substitute for Butter in the Recipe?
If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil or a plant-based butter alternative. Just ensure that the substitute is in a softened state for easier mixing!
How Do I Store Leftover Fig Newtons?
Store leftover fig Newtons in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Make These Cookies Gluten-Free?
Absolutely! You can replace the all-purpose flour with a gluten-free 1:1 baking blend. The texture may vary slightly, but you’ll still get delicious cookies!
