Fig Newtons

Fresh figs are hard to find where I live. I’ve looked and looked every, come September when they are in season and can never find them. The man at the grocery store said that we never get fresh figs here because of their short shelf lives. I always end up going to Minneapolis in the Fall, they have fresh figs at Trader Joe’s. If you don’t care for fresh figs try picking up some of this. Fig butter. It tastes like jam to me.

I have always liked fig newtons when I was a little kid. I’ve tried making fig cookies before but I like how much easier these are to make. Make the dough. Spread half the layer on the bottom of the pan. Bake. Add the fig jam and top layer. Bake for a little bit longer and you have fig newtowns. Who cares if they don’t look like the cookie you get in the packages at the store? I don’t. As long as they end up tasting like the cookie, I’m fine with it.

Recipe from Tracey’s Culinary Adventures

[gmc_recipe 5383]

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  1. Gabrielle says

    In Italy on study abroad right now. Where I’m staying grows its own figs and serves them at lunch. They must be delicate, because they keep them in a bowl full of ice.

  2. Melanie says

    I am so excited to find this recipe. My husband and I just bought our first house, and we have 5 fig trees in our yard.

  3. says

    Sorry for commenting on an old post, I’ve just been searching for some fig recipes and came across this and it’s definitely peaked my interest! I love fig newtons and definitely want to give this recipe a go. I was just wondering why you bake the bottom layer twice and the top one from frozen? They look great so I trust it works well, I just can’t figure out why it’s done haha!


  4. jgisvold says

    Hi Michelle, The top layer isn’t baked from frozen. I’ve never tried just baking all three layers together but you probably could. Just need to add on the extra 20 minutes that it took the bottom layer to cook. Hope that helps.


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