Description
Homemade Fig Newtons taste just like the store-bought version, but BETTER. A no-cook fig filling is surrounded by a sweet, cake-like exterior that’s part dessert, part snack and 100% delicious.
Ingredients
Units
Scale
For the no-cook fig filling:
- 2 1/2 cups dried Mission figs, stems trimmed
- 1/3 cup unsweetened applesauce
- 2 tablespoons fresh-squeezed orange juice
For the pastry dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- First, make the fig filling: Cut the figs in half. Add to a food processor along with applesauce and orange juice. Pulse until the mixture is roughly chopped, then scrape down the sides of the bowl. Continue to pulse, adding 1 teaspoon water as needed, until the mixture is a smooth, thick, but spreadable paste.
- Spoon the filling into a large piping bag fitted with a 1/2-inch plain tip. Set aside.
- Next, make the pastry dough: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, cream butter and both sugars on medium speed for 2 to 3 minutes or until the mixture is smooth, light and fluffy. Beat in eggs and vanilla extract until just incorporated, then beat in flour and salt until well-combined.
- Shape dough into a large, flat disk about 1-inch thick; cover tightly with plastic wrap. Refrigerate for at least 1 hour to chill and set.
- Finally, assemble the cookies: Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper; set aside.
- Divide chilled disk of dough in half; cover one half and keep refrigerated until needed. On a well-floured surface, roll remaining half to a 14×9-inch rectangle; use a bench scraper or pizza cutter to trim ends as needed to form a perfect rectangle shape.
- Using bench scraper or pizza cutter, cut dough into three, 14×3-inch strips. Pipe fig filling down the center of each strip, about 1-inch wide and 1/4-inch tall. Using wet fingers, roll the strip of dough lengthwise over the filling; pinch the seam to seal, then roll over so the seam is facing down. Gently press the filled dough down to flatten slightly. Repeat with remaining strips of dough.
- Transfer strips to the prepared baking sheet, spaced about 3 inches apart. Bake for 15 to 17 minutes or until the dough is baked through and just very lightly golden. While the dough is still warm, use a bench scraper or knife to cut the strips into squares, each about 1 1/2 inches long.
- Now, you have TWO options: Option 1 — To get really soft, cakey squares, immediately transfer the warm cookies to an airtight container, with paper towel between each layer. Let the cookies sit in the container for at least 6 hours to absorb the steam, which helps them retain their cake-like texture. Option 2 — Allow the cookies to cool completely on a cooling rack, then store in an airtight container. They will be a little drier, but still delicious!
- Repeat Steps 6-9 with second half of dough.
- Store leftover cookies covered in an airtight container at room temperature for up to 1 week. TIP: These cookies taste best eaten the day after they’re made and beyond.
Notes
- Recipe adapted from and inspired by Stella Parks and Lost Recipes Found.
- Need a visual cue? Check out my Reel to see how these are made from start to finish.
- Make ahead: Refrigerate fig filling in an airtight container for up to 1 week. Refrigerate pastry dough disk for up to 3 days.
- Freeze: You can freeze these cookies, fully baked and cooled. Cool the cookies completely on a cooling rack (see Option 2 in Recipe). Transfer to an airtight container or a resealable plastic bag. Freeze for up to 3 months. Thaw at room temperature before serving.