Fresh Fig Newtons are a homemade version of the popular store bought cookies, made with fresh figs and a cookie dough with a hint of orange.




  • 16 fresh figs; washed, dried, and quartered
  • 1/2 cup packed brown sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon coarse salt
  • 1 teaspoon vanilla

Cookie Crust

  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, at room temperature (12 tablespoons)
  • 1 1/2 cups brown sugar
  • 1 tablespoon orange zest
  • 2 eggs
  • 4 teaspoons vanilla


  • In a medium-sized, saucepan, make the filling. Bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
  • Reduce the heat and simmer for 40-50 minutes
  • Remove the filling from the heat and cool completely.
  • Preheat the oven to 350. Butter a 9 X 13 baking dish, then line with parchment paper then butter the parchment.
  • In a medium sized bowl whisk together the flours, baking powder, and salt.
  • In a large bowl, beat the butter and 1 1/2 cups brown sugar until it’s fluffy. Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
  • Gradually incorporate the flour mixture with the mixer on low. The dough will be sticky.
  • Butter two “pan-sized” pieces of foil or parchment paper, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle-ish shape if you can. Put it in the freezer.
  • Press the remaining dough into the prepared baking dish and bake for about 20 minutes. It will be pretty and golden brown.
  • Spread the fig filling across the baked crust and then get the top crust out of the freezer.
  • Gently peel the foil or paper away from the frozen cookie crust and then place it over the top of the fig filling. Pat any stray crust pieces into place.
  • Bake for another 20-25 minutes.
  •  Once cooled, lift the parchment (or foil) out of the pan and slice into squares.
  • Notes
    The fig filling can be made ahead stored in the refrigerator for up to 3 days.

Recipe tested and shared by Bread Pandémico, a Raleigh-based micro bakery. Original recipe by Sugar Dish Me