Fig Newtons Homemade
Savor the nostalgic delight of these homemade Fig Newtons, a healthier, more flavorful take on the classic cookie! Crafted with a soft, buttery dough made from a blend of all-purpose and whole wheat flour, and filled with a luscious fig paste infused with hints of lemon, this recipe perfectly balances natural sweetness and wholesome goodness. These tender cookies bake to perfection in just 15 minutes, offering a rich, chewy texture that pairs beautifully with their signature fruity filling. Perfect as a snack or dessert, these Fig Newtons are easy to make and ideal for meal prep, staying fresh for days in an airtight container. Impress your family with this homemade treat that packs a nostalgic punch and a whole lot of flavor.
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Recipe Information
Ingredients
- 2 cups Dried figs
- 0.5 cups Water
- 2 tablespoons Lemon juice
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Milk
Instructions
Prepare the fig filling: Chop the dried figs and combine them with water in a small saucepan. Simmer over medium heat for 10-12 minutes until the figs are soft and most of the liquid is absorbed.
Transfer the fig mixture to a blender or food processor and add the lemon juice. Blend until smooth, then set aside to cool completely.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Add the milk to help the dough come together, then divide the dough into two portions. Flatten each portion into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll one portion of the dough out into a rectangle approximately 9x12 inches. Spread half of the fig filling down the center of the rectangle in a long strip.
Fold the sides of the dough over the filling, overlapping them slightly. Pinch to seal and place seam-side down on the prepared baking sheet.
Repeat with the second portion of dough and the remaining fig filling.
Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden.
Allow the baked cookies to cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Once cool, slice into rectangles or squares to create the classic Fig Newton shape.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 207.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1266 mg | 27% | |
*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.
