These soft fig cookies are essentially a homemade version of fig newtons! They bake up incredibly soft with a hint of nutmeg and a slight crunch from the sweet fig preserve filling.
This post is sponsored by Roland Foods. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible!
For more cookie recipes, try Chocolate Nutella Cookies, Homemade Mint Chocolate Milano Cookies, and Soft Double Chocolate Chip Cookies.
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Why you'll love this fig cookie recipe
- Soft Texture: These cookies bake up soft just like the store-bought version.
- Easy Fig Filling: Thanks to Roland Foods' Fig Jam, the filling comes together in a flash!
Ingredient Notes
- Fig Jam: Roland Foods' Fig Jam has a light and fresh honeyed fig flavor with sweet finishing notes and a pleasant crunch from the seeds of the figs. It has only five ingredients and is 65% figs with acacia honey and contains no high fructose corn syrup.
- Chia Seeds: Thickens the jam to a pipeable consistency that won't melt out of the cookie dough as it bakes. They also add a slight crunch similar to the filling in store-bought fig newtons.
- Nutmeg: Just a hint of nutmeg adds a lovely depth of flavor to these cookies.
- Brown Sugar: Use light or dark brown sugar to add moisture, sweetness, and a golden color to the cookies.
- Butter: Use a high quality European style butter for optimal flavor and texture.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this homemade fig newton recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Combine the dry ingredients. In a small bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.
STEP 2: Cream the butter and sugar. In a medium mixing bowl, add the butter and brown sugar. Use an electric hand mixer to beat until light and fluffy about 2 minutes.
STEP 3: Add the egg, vanilla, then dry ingredients. Add in the egg and vanilla and beat on high speed until well combined. Add the dry ingredients and mix on low speed until just combined.
STEP 4: Shape into disk and chill. Transfer the dough to a sheet of plastic wrap. Wrap it up and shape into a disk. Chill in the refrigerator for at least 2 hours or overnight.
STEP 5: Make the fig filling. In a small bowl, combine the fig jam and chia seeds. Chill in the fridge until ready to use.
STEP 6: Assemble the cookies. On a well-floured piece of parchment paper, roll the chilled dough out to a 9.5" square. Trim the edges of the square, then cut three 3" wide rectangles. Use a pastry brush to brush away any excess flour.
Transfer the fig mixture to a piping bag. Snip the end off and pipe an even line down the middle of each rectangle. Take one long edge of a rectangle and press it between your fingers to thin it out. Fold it over onto the jam, then repeat with the other side, overlapping the thinned out edges. Turn the log over and brush away any excess flour.
STEP 7: Chill the dough. Transfer to a parchment lined 9x13 baking sheet seam side down. Repeat with the other rectangles. Cover the baking sheet and chill for about 30 minutes.
STEP 8: Bake and cut into cookies. Bake the fig cookies for about 14-16 minutes or until barely golden on the edges. Remove from the oven and immediately cut into 1.5" cookies. Allow to cool completely on the baking sheet, then enjoy!
Expert Baking Tips
- Chill the cookie dough. This is a very soft dough, so it's essential to chill it for at least 2 hours to firm up.
- Don't skip the chia seeds.The chia seeds thicken the jam to a pipeable consistency that won't melt out of the cookie dough as it bakes. They also add a slight crunch similar to the filling in store-bought fig newtons.
Recipe FAQs
Yes, absolutely! If nutmeg isn't your thing you can leave it out or add in a touch of cinnamon, allspice, or other warm spices. Orange zest would also be a delicious addition!
Store these cookies in an air tight container at room temperature for 3-5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes to try
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📖 Recipe
Soft Fig Cookies
Ingredients
For the cookie dough:
- 135 g (1 cup + 2 tbsp) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 70 g (5 tbsp ) unsalted butter, room temp
- 53 g (¼ cup) brown sugar
- 1 egg
- ½ teaspoon vanilla extract
For the fig filling:
- 120 g (¾ cup) Roland Foods Fig Jam
- 1 tablespoon chia seeds
Instructions
For the cookie dough:
- In a small bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.
- In a medium bowl, add the butter and brown sugar. Use an electric hand mixer to beat until light and fluffy about 2 minutes.
- Add in the egg and vanilla and beat on high speed until well combined.
- Add the dry ingredients and mix on low speed until just combined.
- Transfer the dough to a sheet of plastic wrap. Wrap it up and shape into a disk. Chill in the refrigerator for at least 2 hours or overnight.
For the fig filling:
- In a small bowl, combine the fig jam and chia seeds. Chill in the fridge until ready to use.
For assembly:
- On a well-floured piece of parchment paper, roll the chilled dough out to a 9.5" square. Trim the edges of the square, then cut three 3" wide rectangles. Use a pastry brush to brush away any excess flour.
- Transfer the jam to a piping bag. Snip the end off and pipe an even line down the middle of each rectangle.
- Take one long edge of a rectangle and press it between your fingers to thin it out. Fold it over onto the jam, then repeat with the other side, overlapping the thinned out edges. Turn the log over and brush away any excess flour. Transfer to a parchment lined 9x13 baking sheet. Repeat with the other rectangles.
- Cover the baking sheet and chill for about 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Bake the fig cookies for about 14-16 minutes or until barely golden on the edges.
- Remove from the oven and immediately cut into 1.5" cookies. Allow to cool completely on the baking sheet, then enjoy!
Notes
- Chill the cookie dough. This is a very soft dough, so it's essential to chill it for at least 2 hours to firm up.
- Don't skip the chia seeds.The chia seeds thicken the jam to a pipeable consistency that won't melt out of the cookie dough as it bakes. They also add a slight crunch similar to the filling in store-bought fig newtons.
Sherry says
I omitted chia seeds, and used my own homemade fig jam, and they turned out perfect. Even my picky son loved them, and said they were better than fig newtons.
Ftm says
can I use sth else instead of fig jam? like other jam or syrup and tahini?
Sloane says
Hi! Yes, you can use any jam you'd like! I would not recommend adding a syrup or tahini.