Fig Newtons
Soft, chewy, and filled with a luscious, naturally sweet fig filling, these homemade Fig Newtons capture all the nostalgic charm of the classic cookie with a wholesome twist. Featuring a buttery dough made from a blend of all-purpose and whole wheat flour, these treats wrap around a rich, spiced filling of simmered dried figs, fresh orange juice, and a hint of vanilla. Perfectly golden and bursting with flavor, this recipe transforms simple pantry staples into a delightful snack or dessert. Whether enjoyed with your morning coffee or as an afternoon pick-me-up, these Fig Newtons are a satisfying, healthier alternative to store-bought options.
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Recipe Information
Ingredients
- 2 cups Dried figs
- 0.5 cups Water
- 0.25 cups Fresh orange juice
- 0.25 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 0.75 cups Unsalted butter
- 0.5 cups Light brown sugar
- 1 Large egg
- 2 teaspoons Vanilla extract (for dough)
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Baking powder
Instructions
Prepare the fig filling: In a small saucepan, combine the dried figs, water, orange juice, and granulated sugar. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the figs are soft and most of the liquid has evaporated.
Transfer the fig mixture to a food processor. Add the vanilla extract and process until smooth. Set aside to cool completely.
Make the dough: In a large mixing bowl, cream together the butter, light brown sugar, and vanilla extract (for dough) until light and fluffy, about 2-3 minutes.
Add the egg and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll out one portion of the dough on a lightly floured surface into a rectangle approximately 10x4 inches.
Spread half of the fig filling down the center of the dough rectangle, leaving about 1 inch of space on each side.
Fold one side of the dough over the filling, then fold over the other side to fully enclose the filling. Seal the edges by pressing gently.
Transfer the log seam-side down onto the prepared baking sheet. Repeat with the second portion of dough and remaining fig filling.
Bake for 18-20 minutes, or until the cookies are lightly golden and set.
Allow the cookie logs to cool completely on a wire rack before cutting them into 1-inch pieces to create the classic Fig Newton shape.
Store the Fig Newtons in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 415.7 g | 151% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 211.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 329 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1420 mg | 30% | |
*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.
