Fig Cookies

Homemade fig cookies bear a resemblance to the famed Fig Newton cookies, but with a mix of dried fruits and nuts in the filling and a zesty lemon drizzle. In reality, they have more in common with a Sicilian cookie called cuccidati.

In Italy, these fig cookies are served as traditional Christmas desserts. Their bite-sized shape and pleasant sweetness are perfect for any sort of party or special occasion. Because the cookies are packed with fruit, they make a sweet treat for people who don’t love chocolaty desserts. Apart from a Christmas dessert table, you can serve fig cookies with tea, in your kids’ lunch boxes or with wine after dinner.

Fig Cookies Ingredients

• Butter: Your favorite household butter is all you need for this recipe. Salted and unsalted butter are both fine.
• Sugars: You’ll be using a mix types of sugar: granulated and brown sugar in the cookie dough, granulated sugar in the fruit filling, and confectioners’ sugar in the glaze.
• Egg: Just one large egg is needed for this recipe. Make sure that you use the right-sized egg, as medium eggs can be up to a quarter-ounce smaller than large eggs, and jumbo eggs can be half-an-ounce larger.
• Vanilla extract: For the smoothest flavor, check to make sure you have real vanilla rather than imitation vanilla. The former has a complex flavor made up of hundreds of flavor compounds, while the imitation version is primarily just synthetic vanillin.
• All-purpose flour: Your good-old basic, everyday flour is what you want for the fig cookie dough.
• Baking soda: Primarily a leavening agent, baking soda also helps keep cookie dough soft. Make sure to mix it in thoroughly, as clumps of baking soda don’t taste very nice.
• Salt: All desserts deserve a little sprinkle of salt; it helps to balance the sweetness. As you’re making the filling, consider tasting it and deciding if you want to add a little salt to that, too.
• Raisins: Thompson raisins are the most common raisins at the store, but if you can find flame raisins, they have an even better flavor. Golden raisins are another nice substitute.
• Dates: In American supermarkets, you might find both Deglet Noor and medjool dates. Both are great, but I would choose the medjool variety since they’re a little sweeter and often a bit softer.
• Figs: This recipe is designed for dried black mission figs, which will give you the most Fig Newton-like flavor. If you can’t find them, other dried figs will work just fine.
• Orange juice: Pulp or no pulp, either type of OJ will work in making your fruit filling. The orange juice helps rehydrate the dried fruits, and also brings a fresh, citrusy flavor to the fig cookies.
• Dried cherries or cranberries: You can choose either dried cherries or cranberries for your fruit filling, or double down and use both.
• Lemon zest and juice: When you’re working with a whole lemon, always remove the zest prior to squeezing the juice. The lemon zest adds an aromatic note to your cookie filling, and the zingy juice will make the glaze pop.
• Cinnamon: This cookie isn’t heavily spiced, but some cinnamon gives it holiday vibes.
• Pecans: Chopped pecans are used in the fruit filling to add texture and flavor. However, most other nuts would work just as well.

Directions

Step 1: Make the dough

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In a large bowl, cream the butter with the granulated sugar and brown sugar.

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Beat in the egg and vanilla extract.

In a separate bowl, combine the flour, baking soda and salt. Whisk the dry ingredients together.

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Stir the resulting dry mixture into the creamed mixture.

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Divide the dough in half, then cover the halves and refrigerate them for at least three hours.

Step 2: Cook the filling

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In a saucepan, combine the raisins, dates, dried figs, orange juice, cherries or cranberries, sugar, lemon zest and cinnamon.

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Bring the mixture to a boil, reduce the heat, and simmer, uncovered. Stir occasionally, for four to six minutes or until the fruit is tender and the liquid is absorbed.

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Remove the pan from the heat and stir in the pecans. Cool the filling to room temperature.

Step 3: Construct the cookie layers

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Roll out each portion of dough between two pieces of waxed paper into a 10×8-inch rectangle.

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Cut each piece into two, 10×4-inch rectangles.

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Spread 1/2 cup of filling down the center of each rectangle. Starting at one of the long sides, fold the dough over the filling, and then fold the second side over the top.

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Pinch to seal seams and edges, and place seam-side down on parchment-lined baking sheets.

Step 4: Bake and glaze the fig cookies

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Bake the cookie at 375° for 10 to 15 minutes or until lightly browned. Cut each rectangle diagonally into 1-inch strips. Remove to wire racks to cool. Combine the glaze ingredients, and drizzle the glaze over the cookies.

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Recipe Variations

• Switch up the fruit: In total, this recipe calls for 2 cups of dried fruit, and you can use any small or chopped dried fruits you prefer! Some dried fruits to consider include bananas (the flexible type, not banana chips), blueberries, strawberries, apples, pears, mangoes and apricots.
• Make it boozy: Instead of using orange juice to soften the fruits, try using your favorite liquor or liqueur—or even red wine. Amaro and Marsala are common additions.
  
• Change the glaze: Instead of mixing lemon juice and confectioners’ sugar to make a glaze, you could use any other fruit juice, including orange juice, lime juice, cherry juice or apricot juice. You could also drizzle the cookies with melted chocolate instead of glazing them.
• Try other nuts (or seeds): Combine pecans with another favorite nut, or try using almonds, walnuts, pumpkin seeds or sesame seeds in the recipe.

How to Store Fig Cookies

Store Fig Newton cookies in an airtight tin or container in a cool place. Alternatively, you can seal them in a resealable plastic bag.

How long do fig cookies last?

When stored as stated above, these cookies will stay fresh for up to three weeks.

Can you freeze fig cookies?

Yes, Fig Newton cookies store very nicely. Pack fig cookies into freezer-safe resealable bags, and keep them for up to 12 months.

Can you make fig cookies ahead of time?

Since the dough needs at least three hours to rest, you can make the dough and the filling a day before you want to use them, keep both in the fridge overnight, then make the cookies the following day.

Fig Cookie Tips

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Can you use fresh figs for fig cookies?

Fresh figs are lovely, but they contain a lot more water than dried figs, so it will take them longer to reach the right consistency for a cookie filling. Better to save those beauties for a grilled fig and honey pizza, wrap them in prosciutto or add them to a charcuterie board.

How can you make fig bars instead of cookies?

If you like the idea of long cookie strips, you can follow the directions in the recipe without cutting the cookies. You could even place one of your 10×8-inch pieces of dough on a parchment-lined baking sheet, spread the whole thing with fruit filling, and place the other sheet of dough on top. In the latter case, the bars may need a few extra minutes in the oven.

How would you make these cookies if you don’t have a rolling pin?

Don’t hesitate to repurpose a wine bottle or stainless steel water bottle as a rolling pin, whether it’s full, partially full, or empty. Just make sure that the bottle is clean, and dust it with a little flour before rolling out the dough. If your bottles have labels on them, wrap them in plastic wrap before rolling out the dough.