Soft Fig Cookies

Weigh out the ingredients


You'll need flour, brown sugar, eggs, butter, chia seeds, fig jam, vanilla extract, baking powder, nutmeg, and salt.

Mix dry ingredients


In a small bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.

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.

Cream butter & sugar


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.

Add wet & dry ingredients 


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.

Shape & chill


In a small bowl, combine the fig jam and chia seeds. Chill in the fridge until ready to use.

Make the fig filling


Roll the dough out to a 9.5" square. Trim edges and cut three 3" wide rectangles. Pipe a line of filling down the middle of each rectangle. Thin out the long edges of each rectangle, fold over onto the jam, then repeat with the other sides.

Assemble the cookies


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.

Chill the dough


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!

Bake & cut into cookies