Fig and Walnut Cookies
Indulge in the irresistible charm of Fig and Walnut Cookies, a delightful blend of sweet and nutty flavors perfect for any occasion. These cookies feature a tender, buttery dough infused with finely chopped dried figs and crunchy walnuts, creating a harmonious medley of textures in every bite. With the natural sweetness of figs complemented by the rich, nutty undertones of walnuts, these treats strike the perfect balance between wholesome and indulgent. Prepared in just over half an hour, they’re an ideal homemade dessert or snack, perfect for holiday gatherings or simple everyday enjoyment. Serve them with your favorite hot beverage for a cozy, flavorful pairing. These easy-to-make cookies are sure to become a household favorite for fig and walnut lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Dried figs, finely chopped
- 0.75 cup Walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed until just combined. Be careful not to overmix.
Using a spatula, fold in the chopped dried figs and walnuts until evenly distributed throughout the dough.
Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball slightly with your fingers to help them spread while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers appear set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 499.8 g | 182% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 279.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 449 mg | 35% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
