What kind of figs are best for Fig Newtons?

Dried Mission figs are the top choice for their intense, jammy flavor. Turkish figs are a sweeter, softer alternative. Avoid fresh figs unless you cook them down properly.

Can you freeze homemade Fig Newtons?

Yes. Freeze them in an airtight container with parchment between layers for up to 3 months. Thaw at room temp or reheat briefly in the oven.

How long do they stay fresh?

Stored at room temperature in a sealed container, they’ll last 4–5 days. In the fridge, up to 10 days. They maintain texture best at cool room temperature.

Can you use fresh figs instead of dried?

You can, but you’ll need to cook them longer to remove excess moisture and concentrate the sweetness. Dried figs offer better consistency for the filling.

Are Fig Newtons good for digestion?

Yes, especially when made with dried figs, which are rich in fiber and naturally promote gut health. Just avoid overindulging—they're still cookies!

Homemade Fig Newtons Recipe – Best Ever Soft & Chewy Treat

Name: Homemade Fig Newtons
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 cups dried Mission figs (stems removed and chopped); 1/2 cup water or orange juice; 1 tsp vanilla extract; 1/2 tsp ground cinnamon (optional); 1 tbsp honey or maple syrup (optional); 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt

Homemade Fig Newtons

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This Homemade Fig Newtons Recipe delivers soft, chewy, and naturally sweet fig-filled cookies made from scratch. A nostalgic treat made healthier with simple ingredients and customizable options.

Author: Emily
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 16–20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups dried Mission figs (stems removed and chopped)
1/2 cup water or orange juice
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1 tbsp honey or maple syrup (optional)
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

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Instructions

In a small saucepan, combine chopped figs with water or orange juice. Simmer over medium heat for about 10 minutes, until figs are soft and plump.
Transfer to a food processor, add vanilla and cinnamon (if using), then pulse until smooth. Let cool.
Cream butter and brown sugar until light and fluffy.
Add the egg and vanilla, mixing until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet until a dough forms.
Wrap the dough in plastic and chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out dough into a long rectangle, about 1/4 inch thick.
Spread fig filling along one long edge, then fold dough over and seal the edge. Flip seam-side down.
Slice into 1–2 inch bars and place on the baking sheet.
Bake for 12–15 minutes or until edges are lightly golden.
Cool on tray for 5 minutes, then transfer to wire rack.

Notes

Chill dough before rolling to prevent sticking.
Don’t overfill with fig paste to avoid bursting.
You can freeze baked cookies for up to 3 months.
Use gluten-free flour or flax egg for dietary adjustments.
Try alternative fillings like dates, raspberries, or apricots.

Find it online: https://recipeshots.com/homemade-fig-newtons-recipe/