Homemade Fig Newtons: a childhood classic everyone will love!
Homemade Fig Newtons: a childhood classic everyone will love!

There are certain cookies that instantly take me back to my childhood- Dunkaroos, Famous Amos, animal crackers. Lunches where you’d eagerly open up your brown paper bag to see what Mom packed for dessert. Afternoons coming home from school when you’d reach into the snack drawer for a treat.

Though I’d like to believe all cookies were created equal, there was one that always stood out for me. A cookie that I couldn’t get enough of. Fig Newtons. 

Homemade Fig Newtons: a childhood classic everyone will love!

That jammy fig center enveloped by a slightly sweet, soft cookie. The crunch of the fig seeds as you bite in. The slight citrus tang you get in each and every mouthful.

Yep, they’re pretty much perfect.

So in making my own Fig Newtons, I channeled my inner child and tasted every step of the way, and wound up with a pretty damn good recipe. The cookies have the same shape and texture as the real thing, and the fig tastes spot on thanks to some fresh orange zest and a hint of cinnamon.

Homemade Fig Newtons: a childhood classic everyone will love!

Plus, nearly everyone that sees them will be instantly transported to their childhood, making the sharing of these cookies extra special!

Also, dipping these in milk is not optional 😉

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RECIPE

Homemade Fig Netwons

Serves 20 cookies     adjust servings

Ingredients

For the cookie dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • zest of 1/4 orange
  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the fig filling

  • 9 oz dried black mission figs
  • 1/2 cup water
  • juice of 1/2 orange
  • zest of 1/2 orange
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon honey

Instructions

  1. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and orange zest.
  2. In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda, and salt. Sift the dry ingredients over the wet, then mix until just combined.
  3. Scoop the dough into a ball and cover with plastic wrap. Chill for at least 1 hour, or up to 1 day.
  4. To make the fig filling, place all ingredients except for the honey into a small saucepan and cook over low heat for 10 minutes, until the liquids have evaporated and the figs begin to plump up. Remove from heat and allow to cool for a few minutes. Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. Remove paste from food processor, then place in a large ziplock bag.
  5. Preheat oven to 325°F. Line a large baking tray with a silicon mat or parchment paper. Set aside.
  6. On a floured surface, roll the chilled dough into a 10" x14" rectangle, using a knife or pizza cutter to cut even edges. Cut the dough lengthwise into three 3.5"x14" strips.
  7. Cut a ¾ inch tip into the corner of your ziplock bag and squeeze the paste down the middle of each strip of dough. Then carefully fold each edge of dough on top of the fig paste, making a log, sealing the edges as best you can. Roll each log slightly to bond the dough together, then place seam side down onto your baking tray.
  8. Bake for 20 minutes at 325°F, then turn on the broiler for 1 minute to slightly brown the tops of the cookies. Remove from oven and cut each log into 2" cookies. Devour!

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51 comments

Reply

GIRL! These are the best homemade fig newtons I’ve ever seen. I mean, they look EXACTLY like a fig newton. You nailed it! My snack of choice as a kid – hostess cupcakes, hand-snacks and Ecto-cooler. Oh man. Scary stuff!

Sarah | Broma Bakery
Reply

Ecto-cooler? What is that!! And thank you! I was so happy that they looked just like the real thing 🙂

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Oh yesss! Fig Newtons! Homemade are the beeesttt!! Gorgeous cookies, Sarah and even better, their packed with good stuff, like orange zest, cinnamon and fabulous fresh figs! My childhood afternoon snack……. too.. fig newtons and starcrunch or moon pie (whats in those?). Thaank you for rekindling my love affair! Gorgeous my dear!

Sarah | Broma Bakery
Reply

Thank you Traci! And yes, you’ve gotta get those spices in to ’em. Oh moonpies I can totally get down with 🙂

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Oh my goodness these look perfect! And now I’m craving these AND dunkaroos …

Sarah | Broma Bakery
Reply

Dunkaroos have another special place in my heart!! Man, were they addicting!

Reply

Wow! I haven’t had a fig newton in years. Yours look perfect 🙂

Sarah | Broma Bakery
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Nor had I! It was a welcomed change 🙂

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These beauties TOTALLY look like they came straight outta a package, but I’d be willing to be that yours taste about 10x better than any storebought kind! I mean, they’re GORGEOUS and I’m totally wising I could grab a few outta my screen and go to town dunking them in milk right now!

Sarah | Broma Bakery
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Haha! Aw, thank you for the kind words Sarah!

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Yessssss, yes yes yes. How do you always know *exactly* what I’m craving?! It’s like a creepy sixth sense, Sarah.. Our fig tree won’t be producing for another few months but every year I intend on making homemade fig newtons with them! Seems probably more complicated than whirring together some dried mission figs, but alas. I need these like.. yesterday.

Sarah | Broma Bakery
Reply

No. You have a fig tree?! No. I WANT TO COME OVER

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I am all over these! Fig newtons are my absolute favorite. They look incredible, Sarah!

Sarah | Broma Bakery
Reply

Thank you Jen! They were so tasty!

Reply

Those look delicious! I used to love fig newtons, so I really ought to try them homemade. I’m sure they’d be much better that way too 🙂

Sarah | Broma Bakery
Reply

Oh they were amazing! There’s something so satisfying about making something on your own 🙂

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My husband Tom is a HUGE fig newton fan! These look exactly like the original fig newton, but I bet they taste even better! Great job Sarah!

Sarah | Broma Bakery
Reply

Well then, looks like you have a cookie to make 😉

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Wow, these DID instantly transport me back to my childhood. These look so perfect, Sarah – just like the original! I can imagine they’re even better because they’re homemade. I can’t wait to try these as I am a big fan of fig jam and these cookies!

Sarah | Broma Bakery
Reply

Yes, exactly! Making things on your own makes them taste that much better 🙂 Thank you Beeta!

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I was always the opposite, I never wanted fig newtons as a kid. Now, I know a little better and I think they are awesome, but I bet these homemade ones are even better! They certainly look delicious! 🙂

Sarah | Broma Bakery
Reply

Oooh, I’m glad you came around, because if you didn’t I’d have to send you some of these to change your mind! 🙂

Reply

I LOVE Fig Newtons, and these look so much better than the store-bought stuff! I love the look of the filling in these (and how you didn’t skimp on the amount!) I always felt like the store-bought ones needed more filling. : ) Yum!

Sarah | Broma Bakery
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Oh I TOTALLY agree! My sister and I always used to rip off the edges and just eat the centers. Ha!

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these look so so perfect Sarah! Wow I’m totally impressed!!

Sarah | Broma Bakery
Reply

Thank you Manali!

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oh my GAWD!!!! Homemade fig newtons?!!! I love these!!! I seriously loved these as much as my Nutter Butters as a kid!!! LOVE!

Sarah | Broma Bakery
Reply

Yas. Oh no, Nutter Butters!!!! I have a new recipe to recreate now… 🙂

Reply

I haven’t had fig newtons in forever and I have GOT to make them again! What a delicious throwback 🙂 Pinning!

Sarah | Broma Bakery
Reply

Thank you Medha! It was fun to make something I haven’t had in forever!

Reply

These look so gorgeous! I have never made fig newtons at home, but I am going to start. They were always my favorite growing up!

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These look PERFECT! I simply have got to try this recipe because I love fig newtons!

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I can’t believe you re-created my favorite cookie, crumb for crumb!

Sarah | Broma Bakery
Reply

It’s your favorite, too? Yaay!!

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Ah, these were my favorite cookies growing up! They look just like the real thing too and probably better since they’re homemade. Must try it soon, thanks for sharing!

Sarah | Broma Bakery
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Absolutely, you must! Thanks Joscelyn!

Reply

Homemade fig newtons? These are perfect! Love them, pinned!

Sarah | Broma Bakery
Reply

Thanks Mira!

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Oh my gawsh girl, these homemade fig newtons look perfect! You totally nailed these! Loved them so much as a kid along with Dunkaroos!

Sarah | Broma Bakery
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Totally. Dunkaroos are like…. the king of packaged cookies!

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Just took these out of the oven. Can’t wait to send them to my son, they were a childhood favorite. I doubled the fig filling when making a single bath so that i could make a second batch at a later date and save that step!

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These cookies were so delicious. I mean the recipe is insanely delicious and they taste just like store bought Fig Newtons (But so much yummier). This recipe is definitely a repeat.

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Your recipe calls for 1/2 whole wheat pastry flour, but it doesn’t say which type of container. Should it be 1/2 Cup, 1/2 Teaspoon, or something else? Please advise. Thanks!

Reply

Hey Sarah!

Great recipe. I made these when I decided to make fig jam. Actually very easy to make. I live outside the US where it’s pretty hard to find fig newtons, but anyways, homemade is always better 🙂

Reply

These look amazing! Can I use fresh figs?

Sarah | Broma Bakery
Reply

Hi Carol! No, only dried, as you need the sticky sugar from the dried out figs for the right consistency.

Reply

Hello Sarah I just made your figirlfriend newtons and they are yummmm. Thanks for the lovely recipe it was so easy to follow stay blessed always 🙂

Reply

I added some cardamom and used lemon zest because I didn’t have any oranges (but my meyer lemons are a little closer to oranges than eureka lemons are) the dough is quite sticky so I found it easier to divide the dough into three parts and roll each one out to about 3.5 x 14 inches rather than rolling it all out at once and cutting it into three strips. (i did that first and the pieces stuck) also, for my oven, cooking for 18 minutes was better so they still were chewy rather than crunchy. they taste really good though – thank you for the recipe – i especially liked the bit of whole wheat flour in there.

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