Easy DIY Fig Newtons: A Delicious Homemade Treat Recipe

Discover the joy of baking your own Fig Newtons! These aren’t just cookies – they’re a perfect blend of fruit and cake that will transport you back to childhood.

Our homemade Fig Newtons recipe combines a soft, cakey dough with a luscious, no-cook fig filling. The result? A treat that’s both familiar and fresh, surpassing any store-bought version you’ve tried before.

Crafting the Perfect Fig Newton ‘Cake’

The secret to authentic Fig Newtons lies in the unique ‘cakey’ texture. Our dough uses a blend of butter, sugar, orange zest, cinnamon, and honey, creating a soft, yellow cake-like base that’s irresistibly moist.

The addition of egg yolks enhances the ‘yellow cake’ flavor, while subtle notes of honey, cinnamon, and orange create a spot-on match to the classic Fig Newton taste. Trust us – even if these flavors don’t immediately spring to mind when you think of Fig Newtons, they’re the key to unlocking that nostalgic flavor.

Perfecting the Fig Filling

Our filling uses dried Mission figs for an intense, concentrated flavor that fresh figs simply can’t match. By skipping the cooking process, we preserve the figs’ natural taste, creating a filling that’s both rich and fresh.

A touch of orange juice and applesauce gives the filling a smooth, pipe-able consistency without the need for added sugar. The result is a figgy center that’s sweet, flavorful, and perfectly complementary to the cakey exterior.

Assembling Your Homemade Fig Newtons

Rolling out the dough and piping the filling might seem daunting, but our step-by-step instructions make it a breeze. With a little patience and attention to detail, you’ll be crafting picture-perfect Fig Newtons in no time.

Baking and Perfecting Your Fig Newtons

The magic of these homemade Fig Newtons continues even after baking. A unique cooling process in an airtight container allows the cookies to steam themselves, resulting in that signature soft, cakey texture we all know and love.

Homemade Fig Newtons Recipe

Ingredients

For the Cakey Cookie Dough:

• 10 1/2 ounces all-purpose flour, such as Gold Medal, plus more for dusting (2 1/4 cups, spooned; 295g)
• 5 ounces unsalted butter, soft but cool, about 65°F/18°C (1 1/4 sticks; 140g)
• 4 ounces light brown sugar, gently packed (1/2 cup; 110g)
• 1/2 plus 1/8 teaspoon (3.6g) baking soda
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon ground cinnamon
• 1 ounce honey (about 2 tablespoons, ungreased; 30g)
• 1 teaspoon (2g) orange zest
• 1/2 ounce freshly squeezed orange juice (about 1 tablespoon; 15g)
• 3 large egg yolks, straight from the fridge (approximately 1 1/2 ounces; 40g)

For the No-Cook Fig Preserves:

• 12 ounces plump, sticky dried Mission figs, stems trimmed (about 2 1/2 cups; 340g)
• 3 1/2 ounces sweetened or unsweetened applesauce (about 1/3 cup; 100g)
• 1 ounce freshly squeezed orange juice (about 2 tablespoons; 30g)

Directions

1. Prepare the Dough: In a stand mixer with a paddle attachment, combine butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest. Mix on low to combine, then increase to medium and cream until light and fluffy (about 5 minutes). Add orange juice, followed by egg yolks one at a time, beating until smooth. Reduce speed to low and gradually add flour, mixing until just combined.
2. Knead the dough in the bowl to form a smooth ball. Flatten into a disc, wrap in plastic, and refrigerate until firm but pliable, about 1 hour. (You can refrigerate for up to a week; soften at room temperature for 30 minutes before use.)
3. Prepare the Preserves: Halve the figs and pulse in a food processor with applesauce and orange juice. Process until smooth, scraping down the sides as needed. Transfer to a piping bag with a 1/2-inch plain tip. (Can be made up to 24 hours ahead; refrigerate for up to 3 weeks and bring to room temperature before use.)
4. Assemble the Cookies: Preheat oven to 350°F (180°C) with rack in middle position. Knead the cooled dough until smooth, then roll into a 15-inch square on a floured surface. Cut into four 3 1/4-inch strips.
5. Pipe a 1-inch wide strip of fig preserves down the center of each dough strip. Fold the dough over the filling, brush off excess flour, and roll seam-side down. Flatten gently and transfer to a parchment-lined baking sheet.
6. Bake until puffed and firm, about 18 minutes. Immediately cut into 1-inch pieces and transfer to an airtight container, layering with paper towels. This steaming process creates the signature soft, cakey texture. Let “mature” for at least 6 hours before serving. Enjoy your homemade Fig Newtons!

Notes

For best results, use an all-purpose flour made from a blend of hard red and soft white wheat, such as bleached Gold Medal.