Rustic Homemade Fig Newton Cookies Recipe (Print Version)

Whip up nostalgic Homemade Fig Newton Cookies! This recipe brings back childhood memories with a soft, chewy crust and sweet fig filling.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Fig Filling Essentials

01 - 12 oz (about 2 cups) dried figs, stems removed and roughly chopped
02 - 1/2 cup water
03 - 1 tbsp fresh lemon juice

→ Cookie Dough Staples

04 - 1 1/2 cups all-purpose flour
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt
07 - 1/2 cup (1 stick) unsalted butter, softened
08 - 1/4 cup granulated sugar
09 - 2 large egg yolks
10 - 1 tsp vanilla extract

# Instructions:

01 - First things first, let's get that fig filling going! Grab your dried figs, give them a quick chop to help them along, then toss them into a small saucepan with the water and lemon juice. Bring it to a gentle simmer over medium heat, letting those figs soften up for about 10-15 minutes. You want them plump and tender. Once they're ready, drain any excess liquid and transfer them to your food processor. Pulse until you have a thick, paste-like consistency. It should smell wonderfully sweet and earthy. Set that aside to cool completely; this is where I always forget and try to work with warm filling, which just melts the dough, oops!
02 - Now for the dough! In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This step is super important for a tender cookie, so don't rush it. Beat in the egg yolks one at a time, then stir in the vanilla extract. In a separate bowl, whisk together your flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. You don't want to overmix, or your Homemade Fig Newton Cookies will be tough. It'll be a soft dough, maybe a little sticky, but that’s okay.
03 - Gather your dough into a ball, flatten it slightly, and wrap it tightly in plastic wrap. Pop it in the fridge for at least 30 minutes, or even an hour. Honestly, this chilling time is crucial! It makes the dough much easier to handle and prevents it from spreading too much in the oven. I once skipped this, thinking I could just power through, and ended up with dough that was practically impossible to roll. Trust me, a little patience here pays off big time for your Homemade Fig Newton Cookies.
04 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Divide your chilled dough into two equal pieces. On a lightly floured surface, roll out one piece into a rectangle, about 12x4 inches and an eighth of an inch thick. You want it relatively thin but still sturdy. Now, take half of your cooled fig filling and spread it down the center of the dough rectangle, leaving about an inch clear on both long sides. This part always feels like a delicate operation, trying to get the filling just right without it oozing everywhere!
05 - Carefully fold one long side of the dough over the fig filling, then fold the other long side over to meet it, creating a log. Gently press down to seal the seam at the bottom and along the top. You're aiming for a nice, neat log with the filling completely encased. Transfer the log to your prepared baking sheet, seam-side down. Repeat with the remaining dough and filling. Don't worry if they're not perfectly uniform; that’s the charm of Homemade Fig Newton Cookies, right? Mine usually have a little rustic flair.
06 - Bake the logs for 18-22 minutes, or until they're golden brown and feel firm to the touch. The aroma filling your kitchen right now? That's pure bliss! Once baked, let them cool on the baking sheet for about 5-10 minutes. This is important; trying to slice them too soon means they might crumble. Then, carefully transfer them to a wire rack to cool completely. Once cool, use a sharp knife to slice the logs into individual cookies, about an inch thick. They should look beautifully golden with that dark, inviting fig filling peeking out.

# Notes:

01 - Don't rush the dough chilling, seriously. It makes all the difference for easy handling, trust me on this.
02 - These fig newtons store beautifully in an airtight container for up to a week, perfect for grab-and-go treats.
03 - If you're out of figs, dates work surprisingly well for the filling, just adjust sweetness slightly.
04 - Serve these warm with a cup of tea or a cold glass of milk for peak comfort.

# Equipment Needed:

01 - Food processor
02 - saucepan
03 - large mixing bowls
04 - baking sheet
05 - parchment paper
06 - rolling pin
07 - sharp knife

# Nutrition (Per Serving):

Calories: 120
Total Fat: 5g
Total Carbohydrate: 18g
Protein: 2g

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