Fig Newtons, an old favorite!

A guest blog from a Site Coordinator in Montana,  Devannie.

I saw a post for homemade fig newtons on a Facebook page and once I got my basket I decided the recipe looked easy enough so I tried it and am very glad I did.  I had two clam shells of figs which was the perfect amount for making the recipe.  I boiled the figs per recipe and stored in fridge overnight as the temperature outside was warming up fast and didn’t want to use oven.  I made the dough the next morning and it was all so easy.  Had the cookies done by 8am (I’m an early riser) and house smelled wonderful after baking them.  I did see a post where someone cut the sugar in half and I think that would’ve been fine, you drain the figs once cooked anyway and I think the figs have enough sweetness that it would’ve been fine.  Will try that and make with wheat flour or 1/2 wheat and 1/2 white next time I make them.  The recipe is definitely a keeper!!    Devannie


Fig Newtons, an old favorite!

Prep Time:

Cook Time:

Fig Newtons, an old favorite!


  • 1 pint fresh or preserved figs or 12 ounces dried figs
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick butter
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice


    If you are using:
    Fresh Figs:
  1. Remove stems and boil figs with a cinnamon stick and 2 cups of sugar in 1 cup of water for 45 minutes. Drain and cool.
  2. Dried Figs:
  3. In a bowl, pour boiling water over figs (stems removed) and let rest 10 minutes. Drain all but 2 tablespoons water and stir in 2 tablespoons corn syrup + ¼ teaspoon cinnamon.
  4. Preserved Figs:
  5. Drain syrup. (Find a recipe for preserved figs here.)
  6. Then:
  7. Puree figs in food processor until a thick paste forms (if too thick or thin to spread evenly, add a little water or flour until spreadable consistency is reached).
  8. Combine flour, baking powder and salt together and set aside.
  9. Cream butter and sugar in a mixing bowl.
  10. Add egg, vanilla, orange juice and combined dry ingredients to bowl and mix until dough forms.
  11. Roll dough out on a floured surface into a 8”x14” rectangle about ¼” thick.
  12. Cut rectangle in half lengthwise.
  13. Spread fig paste onto half of each rectangle, lengthwise.
  14. Fold dough in half lengthwise to cover fig paste and pinch edges to seal.
  15. Cut each log in half and transfer onto a greased baking sheet.
  16. Bake 25 minutes at 350 degrees until crust begins to brown.
  17. Slice into cookie-sized segments and cool.


  1. I’m making this tonight & adding some dried orange zest to the simmering figs since I’m out of juice.
    I will drain that lovely fig syrup right into a jar though and not waste a drop!
    Kids are going to love these in their lunches- thanks!

  2. Made these today and they are delicious! Now I know that I will always be able to have fruit filled bars for my husbands lunches…MUCH less espensive then running to store and getting them if I always have ingredients on hand! Thank you very much for posting the recipe. I love this blog,

  3. Keep this going please, great job!

    Review my weblog :: bike race cheats

Leave a Reply