Irresistible Fig Newtons Using Fig Jam

Here is my favorite fig newton recipe, with a soft, tender homemade cookie dough, and a sweet filling made from store-bought fig jam that saves you tons of time.

These homemade fig newtons are way better than the store-bought ones and surprisingly easy to make. My kids love helping me roll out the dough, and they disappear from the cookie jar faster than I can make them!

What Kind of Fig Jam Should I Use?

For these homemade fig newtons, you can use either store-bought or homemade fig jam – both will give you great results. If you’re buying from the store, look for a jam that’s thick and chunky rather than too smooth, as this will give your cookies more texture and fig flavor. Homemade fig jam works wonderfully too, and you can control the sweetness and consistency to your liking. Just make sure whatever jam you choose isn’t too runny, or it might leak out of the pastry during baking. If your jam seems a bit thin, you can simmer it on the stove for a few minutes to thicken it up before using.

Options for Substitutions

These homemade fig newtons are pretty adaptable, so here are some swaps you can make:

• Whole wheat pastry flour: Regular all-purpose flour works perfectly fine here. You can also try a mix of half all-purpose and half whole wheat flour if you want some of that nutty flavor but don’t have pastry flour on hand.
• Fresh fig jam: Store-bought fig jam is totally fine to use. You can also experiment with other thick jams like apricot, date, or even apple butter – just make sure they’re not too runny or your cookies might get soggy.
• Raw honey: Regular honey, maple syrup, or even corn syrup will work. If using maple syrup, you might want to reduce the orange juice slightly since it adds extra liquid.
• Orange juice and zest: Lemon juice and zest make a nice substitute, or you can use milk or water if you don’t have citrus on hand. The zest adds great flavor, but the cookies will still taste good without it.
• Egg yolks: If you only have whole eggs, use 2 whole eggs instead of 3 yolks. For an egg-free version, try 3 tablespoons of applesauce, though the texture will be slightly different.
• Unsalted butter: Salted butter works fine – just skip the added salt in the recipe. You can also use coconut oil (solid, not melted) for a dairy-free option.

Watch Out for These Mistakes While Baking

The biggest mistake when making homemade fig newtons is rolling the dough too thin, which makes it nearly impossible to wrap around the fig jam without tearing – aim for about 1/8 inch thickness so you have enough structure to work with.

Another common error is using fig jam that’s too runny, as it will leak out during baking and create a sticky mess, so make sure your jam is thick enough to hold its shape when spooned.

Don’t skip chilling the dough for at least 30 minutes before rolling, because room temperature dough becomes sticky and difficult to handle, especially with the honey in the mix.

Finally, resist the urge to overfill each cookie with jam – a tablespoon or less per newton is plenty, and sealing the edges properly by pressing with a fork will prevent any filling from escaping during baking.

What to Serve With Fig Newtons?

These homemade fig newtons are perfect with a tall glass of cold milk or a warm cup of coffee for dunking. I love serving them as an afternoon snack alongside some fresh fruit like sliced apples or pears, which complement the sweet fig filling nicely. They also make a great addition to a dessert platter with other cookies, or you can pack them in lunchboxes for a homemade treat that beats store-bought any day. For a fancier presentation, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Keep Fresh: These homemade fig newtons taste best when stored in an airtight container at room temperature for up to a week. I like to place a piece of parchment paper between layers to keep them from sticking together. They actually get a bit softer and more tender after a day or two, which I think makes them even better!

Freeze: You can definitely freeze these for longer storage – they’ll keep well for up to 3 months in a freezer-safe container. I sometimes make a double batch and freeze half for later when I’m craving something sweet. Just make sure they’re completely cooled before freezing.

Enjoy: When you’re ready to eat the frozen ones, just let them thaw at room temperature for about 30 minutes. They taste just as good as fresh! If you want them slightly warm, you can pop them in a 300°F oven for just a few minutes to bring back that fresh-baked feel.

Preparation Time	30-60 minutes
Cooking Time	12-15 minutes
Total Time	252-255 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 100-110 g
• Carbohydrates: 320-340 g

Ingredients

For the dough:

• 1-3/4 cups whole wheat pastry flour (8 oz)
• 1/2 cup unsalted butter, at room temperature (4 oz)
• 1/2 cup granulated sugar (3-1/2 oz)
• 1 heaping tbsp honey (1 oz)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1 tsp finely grated orange rind
• 3 raw egg yolks
• 2 tbsp fresh orange juice (1 oz)

For the filling:

• About 1 cup smooth fig preserves

Step 1: Make the Dough Base

• 1-3/4 cups whole wheat pastry flour (8 oz)
• 1/2 cup unsalted butter, at room temperature (4 oz)
• 1/2 cup granulated sugar (3-1/2 oz)
• 1 heaping tbsp honey (1 oz)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1 tsp finely grated orange rind
• 3 raw egg yolks
• 2 tbsp fresh orange juice (1 oz)

Sift the whole wheat pastry flour into a bowl and set aside.

In a separate large mixing bowl, combine the room temperature unsalted butter, granulated sugar, heaping tablespoon of honey, baking soda, vanilla extract, ground cinnamon, and finely grated orange rind.

Cream this mixture together on medium speed until it becomes light and fluffy.

Add the egg yolks one at a time, mixing thoroughly after each addition.

Next, add the sifted flour all at once to the creamed mixture, then drizzle in the fresh orange juice.

Mix on low speed only until just combined, forming a very soft and wet dough.

I like to stop mixing as soon as no dry streaks remain to keep the dough tender.

Step 2: Chill the Dough

• dough from Step 1

Transfer the soft dough to a large sheet of plastic wrap using a rubber spatula.

Fold the plastic wrap over the dough and gently flatten it into a disc.

Place the wrapped dough in the refrigerator and chill for at least 4 hours, or ideally overnight.

This helps the dough firm up, making it much easier to roll out later.

Step 3: Prepare the Fig Filling

• about 1 cup smooth fig preserves

While the dough is chilling, prepare the fig preserves by pureeing them until completely smooth, with no chunks remaining.

This ensures an even, spreadable filling for the cookies.

I sometimes warm the preserves slightly to make them easier to blend.

Step 4: Roll and Fill the Dough

• chilled dough from Step 2
• pureed fig preserves from Step 3

Once the dough is thoroughly chilled, preheat your oven to 325°F (163°C).

Lightly flour a clean surface and roll out a small portion of the dough to about 1/4 inch thickness, aiming for a strip approximately 4 inches wide and 6 inches long.

Brush off any excess flour, then run a strip of the smooth fig filling (from Step 3) about 1 inch wide along the center of the dough.

Fold one long edge of the dough over the filling, then fold the other edge over to enclose it.

Gently press down the top to shape and seal, again brushing away excess flour.

Place the filled dough bar seam-side down on a parchment-lined baking sheet.

Repeat this process with remaining dough and filling until both are used up.

Don’t worry if the bars aren’t perfectly shaped—they bake up beautifully!

Step 5: Bake and Finish the Cookies

Bake the assembled bars at 325°F (163°C) for about 12 minutes, or until puffed up and lightly browned.

If the cookies are still puffy and moist to the touch, return them to the oven for a few more minutes until they feel slightly firm.

Remove from the oven and, while still warm, trim them into approximately 1-inch long pieces.

I find cutting while warm gives the neatest edges.

For the softest, most cake-like texture, transfer the warm cookies to a plastic container or zip-lock bag to cool and store.

The cookies stay fresh at room temperature for up to two weeks, but if you use homemade or very fresh jam, you may want to refrigerate them for extended shelf life.