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Homemade Fig Newtons

These homemade Fig Newtons feature a soft, buttery, cake-like cookie wrapped around a rich, naturally sweet fig filling made with dried figs, orange juice, orange zest, honey, and cinnamon. They're fresher, less sweet than store-bought versions, and perfect for snacks, lunchboxes, or gifting.
Print Recipe
Prep Time 2 hours 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 40 cookies
Calories 119 kcal

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Food processor or blender
  • * Electric mixer
  • * Measuring cups and spoons
  • Rolling Pin
  • Plastic wrap
  • * Baking sheet
  • * Parchment paper
  • Sharp knife or bench scraper
  • * Cooling rack

Ingredients
  

Cookie Dough

  • 2 cups all-purpose flour
  • ½ cup unsalted butter softened
  • ⅓ cup light brown sugar
  • 2 egg yolks
  • 2 tablespoons honey
  • 2 tablespoons applesauce
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Fig Filling

  • 1 pound dried figs stems removed
  • ½ cup orange juice
  • 2 tablespoons honey
  • 1 tablespoon orange zest
  • ½ teaspoon ground cinnamon

Instructions
 

  • Simmer the dried figs with orange juice, honey, orange zest, and cinnamon until soft.
  • Blend the cooked figs into a smooth, thick paste and let it cool completely.
  • Cream the butter and brown sugar until light and fluffy.
  • Mix in the egg yolks, honey, and applesauce.
  • Gradually add the flour, cinnamon, and salt until a soft dough forms.
  • Wrap the dough and refrigerate for at least 30 minutes.
  • Roll the dough into a rectangle on a lightly floured surface.
  • Spread or pipe the cooled fig filling down the center.
  • Fold the dough over the filling and seal the seam.
  • Slice into individual cookies and place seam-side down on a parchment-lined baking sheet.
  • Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden.
  • Cool for 5 minutes on the baking sheet before tra

Notes

Let the fig filling cool completely before assembling to prevent leaks.
Chill the dough before rolling for easier handling.
Spoon and level the flour to avoid dry cookies.
Don't overfill the dough—leave enough space to seal the edges.
Use a piping bag or zip-top bag for neat, even filling.
Remove the cookies as soon as the edges are lightly golden to keep them soft.
Store in an airtight container for up to 1 week, refrigerate for 1 month, or freeze for 6 months.