Sugar Cookie Fig Newtons

Sugar Cookie Fig Newtons

Prep Time

25 minutes

Cook Time

16 minutes



These remarkable cookies are a little crispier than what you are used to in stores but none-the-less deliciously exact in flavor. If you want a fluffier cookie, you can always add 1 teaspoon baking soda to the cookie mix.

What’s nice about this recipe is that not only can you use any preserves of your liking, but you can also substitute regular prunes, flavored prunes, dried plums, pitted dates, raisins, even dried cranberries or dried blueberries. They will all cook and thicken just as well as the figs, and lend another great flavor to this childhood favorite.

Never buy storebought again!


For the Cookie

  • 1/4 cup butter or margarine, room temperature
  • 1/4 cup sugar
  • 1 egg.
  • 2 teaspoons vanilla
  • 2 cups flour
  • Nonstick cooking spray

For the Filling

  • 2 cups figs, chopped and pitted
  • 1/2 cup apple juice or cider
  • 1/4 cup maple syrup
  • 1/4 cup blueberry preserves


  • 1 In a medium saucepan, add figs, apple juice and maple syrup. Bring to a boil over medium heat and continue cooking, and occasionally stirring, for 10 minutes, or until mixture has thickened.
  • 2 Remove from heat, transfer to a bowl and mash with a fork until as smooth as possible. Stir in blueberry preserves, cover and refrigerate until completely cold.
  • 3 In a large bowl, beat butter, sugar, egg, sugar and vanilla on high until creamy. With a wooden, or sturdy, spoon, blend in the flour completely.
  • 4 Cover with film wrap and place in refrigerator for at least 1 hour.Preheat oven to 350-degrees F. Spray a large baking pan with nonstick cooking spray.
  • 5 Remove dough from refrigerator and place half the dough on a large piece of film wrap, placing remainder of dough in refrigerator.
  • 6 Place another piece of film wrap over the top and press down with hands to form a rectangle.
  • 7 With a rolling pin, roll dough into a rectangle about 1/2-inch in thickness and 4-5-inches in width, remove top film wrap.
  • 8 Remove filling from refrigerator and spread half the filling down the center lengthwise. Slightly spread filling to come an inch from either side.
  • 9 Fold over one side of dough to cover filling, repeating and overlapping the other side. Press down slightly to flatten slightly and transfer to prepared pan.
  • 10 Repeat with remainder of dough and filling, placing it one inch from first cookie "log".
  • 11 Bake 15-16 minutes, or until the top is crispy to the touch and will not sink when pressed. Remove oven, let cool a couple minutes before transferring to another, ungreased, cookie pan. Cut into desired sizes and cool completely before enjoying from


15 Apr

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