Homemade Fig Newtons

Today I’ll show you how I make my version of Homemade Fig Newtons using a simple filling and shaping technique.

Fig Newton Cookies stacked on a plate.


“This is absolutely the best newton recipe! I thought at first it would be a lot of trouble, but I followed it to the T and the cookies are out of this world. We have a fig tree that produced a ton of figs this year. I used the jam recipe instead of the fig filling by mistake, but the taste and texture of the cookie is perfect. SO much better than the store bought ones! I definitely will be making this again!” Cynthia


These chewy, fruity snack cookies have been popular with children and adults since 1891. The great thing is that Fig Newtons are easy to make at home.

Fig Newtons Cookies on a white plate.


If you don’t want to bother with making the fig filling from scratch you can use a store bought good quality thick fig jam instead. Or make your own Fig Jam.

  • Fig Paste Ingredients
  • Dried Figs or Fresh Figs (more about how to use fresh figs at the bottom of the post)
  • Brown Sugar
  • Lemon or Orange Zest
  • Juice of One Lemon/Orange
  • Grand Marnier or other Orange Liqueur (optional, if not using alcohol use water or orange juice instead)
  • Water

Slice or quarter dried figs into a pot. Pour in freshly squeezed lemon/orange juice, lemon/orange zest, brown sugar, water, and orange liqueur (if using). Bring to simmer and cook covered for 20-30 minutes, until very soft. Remove from the heat.

Sliced dried figs, sugar, water in a pot.

Allow to cool slightly and process in the food chopper until smooth. If the paste appears runny return it to the stove and cook until it is paste consistency. It also thickens slightly as it cools.

TIP: Fig paste can be prepared ahead of time and stored in the fridge in an airtight container for up to a week.

Processing cooked figs in a food processor.


  • Cookie Dough Ingredients
  • Unsalted Butter
  • Brown Sugar
  • Granulated Sugar
  • Egg yolks
  • Vanilla Extract
  • All purpose flour
  • Baking Soda
  • Salt
  • Cardamom/Cinnamon(optional)
  • Orange Zest – recommended (optional)
Ingredients for cookie dough in small bowls.

Sift flour, baking soda, salt, and cardamom/cinnamon (if used) into a large bowl.

Sifting flour, baking soda and salt into a bowl.

Cream room temperature unsalted butter until smooth about 30 second to a minute. Then beat in granulated and brown sugar and cream for 3 minutes until well blended and fluffy. Beat in egg yolks, vanilla extract and orange zest (if used).

Then gradually, in 3 additions, and on the low-speed beat in flour mixture. Beat until flour is thoroughly moistened and cookie dough starts to come together. Knead with hands for 20 seconds till it comes to a ball. Flatten cookie dough into a disk.

Bowl with creamed butter and sugar.

Wrap the cookie dough well into food wrap and chill for 30 minutes.

Wrapping cookie dough into a food wrap.


  • To fill cookies with the fig paste I utilized a simple filling and folding technique.
  • First, divide cookie dough into 5-6 portions. Shape each piece into a log, (steps 1-3).
  • Roll out, one portion at a time, between 2 pieces of food wrap. Roll the cookie dough to about 1/12 inch (2mm) thick into a rectangle at least 4 inches wide and 8-10 inches long (steps 4-8).
Rolling out cookie between sheets of food wrap.

Carefully peel off the top layer of food wrap. Take a ruler, measure and trim 4 inches wide and about 8-10 inches long rectangle (steps 1-8).

Trimming rolled out cookie dough into a rectangle.

Spoon room temperature fig paste into a piping bag. Take a piping bag filled with a homemade fig paste and pipe a snake lengthwise in the middle of the rectangle, (steps 1-3).

TIP: Let chilled fig paste come to room temperature. It’s easier to spread or pipe room temperature paste than chilled paste onto the cookie dough.

Piping fig paste filling onto a cookie.

Now lift food wrap and fold the top part over the fig filling, (steps 1-4). Gently press cookie dough onto the filling to flatten it, (steps 5-8).

Fold cookie dough over fig paste filling.

Now you can repeat with the bottom section. Lift food wrap and fold the cookie dough over the 1st fold, (steps 1-2). Gently press cookie dough down to flatten the roll and to seal the cookie, (steps 3-8).

TIP: For better adhesion, brush a little water on the first fold before sealing the cookie.

Flattening cookie dough with fingers.

To release the cookie log from underneath the food wrap, gently lift the food wrap and peel it off. You can either transfer a whole record onto a baking sheet, or you can slice the log into smaller pieces and transfer sliced cookies onto a baking sheet and bake them off.

Shaping fig newtons cookie log.


I prefer slicing unbaked filled cookie logs into about 1.5-inch (4cm) to 2-inch (5cm) long pieces (steps 1-3).

Slicing fig newtons with a knife.

Slice fig rolls and transfer unbaked fig cookies onto a baking sheet lined with parchment paper or a silicone baking mat.

Placing unbaked cookies onto a baking sheet lined with silicone baking mat.


Bake cookies at 350F (180C) for about 10-13 minutes, until lightly golden brown around the edges.

TIP: If you make thicker cookies, bake them 1-3 minutes longer.

Transferring baked cookies with a spatula from a baking sheet.


Transfer baked cookies onto a cooling rack and allow to cool, (steps 1-3).

Once cookies are baked and cooled they are crispy. To achieve their characteristic soft, chewy texture allow them to rest before serving. Fig Newtons taste best when left to “mature”. Store baked cookies in an airtight container between sheet of parchment. Let them rest overnight. Cookies will soften as they rest.

  • Fig Newtons cookies keep for up to a week at room temperature.
  • Up to a month stored in the fridge.
  • You can freeze cookies for up to 6 months.
Transferring baked cookies onto a cooling rack.


Yes, you can use fresh figs. Wash fresh, ripe figs, and remove stems. Quarter them and cook them until soft and falling apart. Fig mixture should be thick. Process in the food processor. If paste looks too runny, return it to the pot and simmer until the paste thickens. Depending on how sweet your fresh figs are, add more or less sugar or honey.

Baked fig newton cookie on a whiteplate.


If you are not a fig fan you can use other fillings, or combination of fillings made from dried fruits or nuts :

  • Apricots
  • Raisins
  • Plums
  • Ground Walnuts – add ground nuts to fruit filling


You can use orange juice or water instead of alcohol in the fig paste recipe.

Detail of baked fig newtons showing the filling.


  • Use food wrap to shape the cookies. It makes folding rolled-out cookie dough a breeze. Don’t use excessive amount of water to seal the cookie.
  • Fig paste can become very stiff after chilling. Bring it to room temperature, it’s easier to pipe.
  • Fig paste can be prepared ahead of time and stored in the fridge in an airtight container for up to a week.
  • If you make thicker cookies, bake them 1-3 minutes longer.
  • Store baked cookies in an airtight container between sheet of parchment. Let them rest overnight. Cookies will soften as they rest.
  • Cookies freeze well in an airtight container for up to 3-4 moths.


Fig Newton Cookies stacked on a plate.
Print Pin
5 from 5 votes

Homemade Fig Newtons

Make delicious homemade version of popular fig cookies/ cookie&cake.
Recipe yields 70 cookies
Serving: 5 cookies
Course Breakfast, Cookies, Dessert, Snack
Cuisine American
Keyword fig cookies, fig newtons, fruit cookies
Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 30 minutes
Servings 14 people
Author Hani



    Fig Filling

    • 14 oz dry figs, sliced, stem removed as needed
    • 1/4 cup Grand Marnier, Orange Liqueur, Dark Rum or use water instead or orange juice
    • 1/4 cup water
    • 2 tbsp brown sugar
    • Juice and zest of 1 lemon or small orange

    Cookie Dough

    • 1 3/4 cup all purpose flour
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp cardamom or cinnamon (optional)
    • 1/2 cup room temperature butter (113 grams)
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 2 egg yolks
    • 1 tsp Vanilla Extract



      Fig Filling

      • Into a pot add sliced dry figs (14 oz., approximately 400 grams), Orange Liqueur or Rum or orange juice (1/4 cup), water (1/4 cup), brown sugar (2 tablespoons),lemon or orange juice (just of one citrus) and lemon or orange zest (of one citrus).
      • Cover pot with a lid and bring to boil. Lower the temperature to simmer and simmer for 20 minutes, or until figs are very soft and most of the liquid is absorbed by figs. If the figs are very dry it's possible more liquid is needed to cook them till soft. Add more liquid, add 1 to 2 tablespoon water at a time as needed.
      • Once figs are cooked and very soft, process them in the food processor until smooth. Let cool completely, then fill the piping bag with the filling, set aside.
      • Filling can be prepared up to a week ahead and stored in the fridge in an airtight container.

      Cookie Dough

      • In this recipe I use 2 egg yolks. Separate 2 eggs, save egg whites for later.
        Sift together flour (1 3/4 cup), baking soda (1/4 teaspoon), salt (1/4 teaspoon) and cardamom/cinnamon (optional, 1/2 teaspoon). Set aside
      • Beat room temperature unsalted butter (1/2 cup,113 grams) with brown sugar (1/4 cup) and granulated sugar (1/4 cup) until smooth, 5 minutes. Add egg yolks (2 room temperature egg yolks) and beat until combined. Then beat in vanilla extract, (1 teaspoon). Scrape down the bowl few times to ensure everything is well combined.
      • Lastly, on low speed gradually add flour mixture.
      • Once the dough comes together, form a disk and wrap the dough into a plastic wrap. Chill for 30 minutes.

      How to Fill Fig Newtons

      • Divide cookie dough into 6 portions. Line the work surface with plastic wrap. Take a piece of cookie dough and form into a log. Put another piece of plastic wrap on top of the log. Press gently. Take a rolling pin and roll it out thinly into a rectangle, at least 4 inches wide. Trim the excess dough so rectangle is 4 inches wide and about 10 inch long
      • Take a piping bag with the filling and pipe a long rope in the center of the rectangle. Lift one side of plastic wrap and fold the dough over the filling. Press gently to spread and flatten the filling underneath the cookie dough layer. Lift opposite side of the plastic wrap and fold the remaining portion of cookie rectangle over the first cookie fold. Press gently with your hands to flatten it out. Unfold the cookie log, hold one side of plastic wrap, gently roll the log so the seam is on the bottom. Cut the cookie log with a knife into about 1.5 to 2 inch pieces.
        TIP : You can also bake whole logs if desired. If so bake whole logs for 15-17 minutes, until golden brown. Allow cookies to cool then cut into smaller pieces.

      Bake Fig Newtons

      • Preheat oven to 350F (180C) bake for 10-13 minutes.
        Transfer cookies onto a baking sheet lined with parchment paper or a non-stick silicone baking mat. Bake at 350F for 10-13 minutes until very lightly golden on the bottom. Let cool for 5 minutes then transfer onto a cooling rack to cool completely. Enjoy. Store in the airtight container. Cookies will get softer as they rest.


      Can I Use Fresh Figs To Make Fig Newtons? Use about 16 fresh figs in this recipe. Yes, you can use fresh figs. Wash and quarter figs. Adjust the sugar amount depending on how sweet are your fresh figs.
      Can You Freeze Homemade Fig Newtons? Absolutely. Freeze baked fig newtons in an airtight container between pieces of parchment paper. They freeze well for up to 6 months.
      Have You Tried Using Other Dry Fruits To Make The Filling? I’ve used dry apricots, plums, and raisins. You can make up your filling by combining different dry fruits and ground nuts. Get creative!
      Do You Have a Recipe for Homemade Fig Jam? Yes, I have a delicious recipe for Homemade Fig Jam.

      Did you make this recipe? Tag @hanielas on Instagram and hashtag it #hanielas


      • Find all tools in my Amazon Shop
      • Baking Sheet
      • Mixer, either hand held or stand mixer
      • Parchment Paper or Silicone Baking Mat
      • Piping Bag
      • Food Wrap
      • Knife

      This post containsThis post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.

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      1. If using store bought fig jam, how much do you need for that amount of dough? I’m trying to figure out if I have enough before I get started.

        1. Hi Aimee,

          This highly depends on how much filling you put in and how thick you roll out the dough. It is about 3 cups, more or less.

      2. This is one incredible recipe! My expectation was that the dough would be a bit tough to work with, but it was not, and its flexibility/softness was easily manipulated by chilling it. I used the leftover egg whites to seal the seam and as an eggwash to give them a bit of shine and a slight golden browning. The flavor and appearance of these cookies straight out of the oven is nothing less than spectacular! Thank you for sharing this most perfect recipe! With 30 lbs of figs from our trees this year (and many of them still in the freezer), we’ll be eating lots of these cookies over the winter 🙂

        1. Hi Erica,
          thank you for trying the recipe. I’m happy you like it. It’s a great idea to use egg wash for the shine and to seal them. I freeze them all the time and
          last for a long time. Happy HOlidays.

      3. I only added 1/2 tsp of ACV, and 1/2 tsp of Mirin to the egg yolks. About of 1/8 c.of the flour was deducted from the total (1 and 3/4 C) and I used that for rolling the dough out. I made the dough in my food processor dry ingredients, butter from the fridge, and then egg, ACV, and Mirin. Everything came out nice, rested dough for 30 minutes and then rolled out. Great recipe, added both cinnamon and cardamon. Great aroma!

      4. This is absolutely the best newton recipe! I thought at first it would be a lot of trouble, but I followed it to the T and the cookies are out of this world. I have a fig tree that produced a ton of figs this year. I used the jam recipe instead of the fig filling by mistake, but the taste and texture of the cookie is perfect. SO much better than the store bought ones! I definitely will be making this again!

        1. Hello Cynthia,
          thank you so much. I’m glad you like them. I’m actually getting ready to make the fig jam as figs are in season now and they taste so good.
          I freeze these all the time. I enjoy them frozen and they last for a very long time in the

      5. My cookie dough kept breaking on the curved fold as I folded the dough over the filling. Any advice on how to fix this?

        1. Hi Erica,
          I think, maybe the flour was on a dried side, so next time either use extra egg yolk or 1 tablespoon milk.
          Happy Baking.

      6. Thank for the recipe, looks great and just what I needed, trying it today.
        I found the ordering of the post confusing though, I was looking for measurements for 5 minutes before scrolling all the way to the bottom.

        1. Hello,
          sorry for the confusion.
          I’m glad you found the recipe. 🙂 Also, at the very top of each recipe post there is a Jump to Recipe button, when clicked it will take you
          to the recipe card with all the measurement. I hope it helps.

      7. The Best recipe I’ve seen. I dried my own figs in the oven over night. And followed the recipe as continues, can’t stop eating them. I’m going to start another batch tomorrow! Thanks

      8. This recipe is perfection. The cookies although time consuming to make, are absolutely delicious. I did end up using more liquid as the figs I used seemed pretty dry so I added both grand marnier and vanilla dark rum. Just amazing. All of the alcohol cooks off as it boils and just leaves a lovely complex flavor. Will definitely make again.

      9. I LOVE THIS RECIPE!! I used the cookie dough recipe and used my mom’s homemade fig jam and it goes so well with it! I’ve already made this recipe twice because of how good it is! Love how easily it is to follow as well, thank you so much! Definitely going to continue to make more

      10. I love Fig Newtons and this recipe sounds so delicious ! Do you prefer cardamom or cinnamon in this recipe? I also love that it’s a recipe to use up egg yolks….instead of me always making curd. 😉😊

        1. Hi June,
          I honestly like both. Cinnamon is easily obtained, cardamom can be harder to find. I know, lemon curd is my weakness, too :-)♥

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