I like this recipe because it transforms simple ingredients into something that feels warm and familiar. The cinnamon- and clove-scented dough complements the rich fig filling beautifully, and the texture is perfectly tender without being too soft. I also enjoy how versatile they are—great with tea in the afternoon or as a sweet snack anytime.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup dried mission figs, stems removed and chopped 1/2 cup water 1/4 cup light corn syrup 1/4 cup granulated sugar 1 teaspoon lemon juice 1 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 6 tablespoons unsalted butter, softened 1/2 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract
Directions
I start by making the fig filling: I combine chopped figs, water, corn syrup, sugar, and lemon juice in a saucepan over medium heat. I simmer for about 15–20 minutes, stirring occasionally, until thickened and most of the liquid evaporates. I let it cool completely.
In a medium bowl, I whisk together flour, baking soda, salt, cinnamon, and cloves.
In a large bowl, I beat the butter and brown sugar until creamy, then add the egg and vanilla, mixing until smooth.
I gradually add the dry ingredients to the butter mixture and stir until just combined.
I divide the dough in half and roll each piece between two sheets of parchment paper into a rectangle about 1/8 inch thick.
I remove the top parchment sheet and spread the cooled fig filling evenly over one rectangle, leaving a small border.
I place the second rectangle on top, pressing gently around the edges to seal, and trim to a neat rectangle.
Using a sharp knife or pizza cutter, I cut the dough into 2×4-inch rectangles.
I place them on a parchment-lined baking sheet and bake at 350°F (175°C) for 15–18 minutes, until the edges are golden.
I let them cool on a wire rack before serving.
Servings and Timing
This recipe makes about 12–15 cookies. It takes 30 minutes to prepare and 20 minutes to bake, for a total of about 50 minutes.
Variations
Sometimes I add a bit of orange zest to the filling for a citrusy brightness. I also like substituting dried dates or apricots for the figs for a fun twist. If I want a whole-grain version, I use half whole wheat flour for the dough.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They also keep well in the refrigerator for up to a week. For longer storage, I freeze them for up to 2 months and thaw at room temperature before serving. To make them taste freshly baked again, I warm them in the oven for a few minutes at 300°F (150°C).
FAQs
Can I use fresh figs instead of dried?
Yes, I can, but I cook them longer to remove excess moisture and concentrate the flavor.
Can I use maple syrup instead of corn syrup?
Yes, maple syrup or honey both work as natural alternatives.
How do I prevent the dough from sticking?
I roll it between parchment paper and chill it briefly if it gets too soft.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before rolling and baking.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend, and they turn out great.
Can I skip the cloves?
Yes, but I find that even a small pinch adds warmth and depth to the flavor.
How do I get neat edges when cutting?
I use a sharp knife or pizza cutter and chill the dough briefly before cutting.
Can I add nuts to the filling?
Yes, finely chopped walnuts or almonds add a nice texture contrast.
How do I make them chewier?
I bake them for a shorter time—around 14 minutes—so they stay softer.
Can I make smaller cookies?
Yes, I cut them into smaller rectangles for bite-sized fig bars.
Conclusion
Homemade Fig Newtons are one of my favorite ways to recreate a timeless classic at home. The buttery, spiced dough and naturally sweet fig filling come together in the most comforting way. Whether I enjoy them warm out of the oven or as a snack later in the week, they always bring a taste of nostalgia and homemade goodness
Homemade Fig Newtons are soft, spiced cookies filled with a rich, jammy fig center. With their buttery dough and sweet, fragrant filling, they offer a nostalgic twist on a beloved classic. Perfect with tea or as a wholesome snack, these cookies bring homemade comfort to every bite.
Author:Amy
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:12–15 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup dried mission figs, stems removed and chopped
1/2 cup water
1/4 cup light corn syrup
1/4 cup granulated sugar
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Instructions
Combine chopped figs, water, corn syrup, sugar, and lemon juice in a saucepan over medium heat. Simmer 15–20 minutes, stirring occasionally, until thickened and jam-like. Cool completely.
Whisk flour, baking soda, salt, cinnamon, and cloves together in a bowl.
In a large bowl, beat butter and brown sugar until creamy. Add egg and vanilla; mix until smooth.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Divide dough in half and roll each portion between parchment paper into 1/8-inch-thick rectangles.
Spread cooled fig filling over one rectangle, leaving a small border. Place second rectangle on top, press edges to seal, and trim evenly.
Cut into 2×4-inch bars with a sharp knife or pizza cutter. Transfer to parchment-lined baking sheet.
Bake at 350°F (175°C) for 15–18 minutes, until edges are golden. Cool on a wire rack before serving.
Notes
Add orange zest to the filling for a citrus note.
Substitute dried dates or apricots for figs for variation.
Use half whole wheat flour for a more wholesome texture.
Chill dough if it becomes too soft while rolling.
Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
