These fresh fig cookies are perfectly sweet without being overpowering. With some tea or lemonade, they taste fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 2 dozen cookies |
Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- ¼ cup golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup fresh figs, halved
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.
- Scoop the flesh out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
- Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
- Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 106 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Was super easy, I added some ground clove along with the cinnamon and I used roasted pecans instead of walnuts. I couldn’t get my cookies flat though, even with making the 2nd batch smaller.
Just got done making the cookies. I put the cookies in the middle of the oven at 375 and they started burning at the 10 minute point. So I pulled them out . I lowered my next batch to 350 and that seemed to work out better for me. I did not have the walnuts so I doubled up on the Fig. I also added nutmeg. Not very sweet like you said but tasty just the same. I will definitely make these again.
With an abundance of figs this year, these cookies were a hit at our house! Only change I made was adding more cinnamon – 1/2 t, and increased the salt to 1/4t because I use unsalted butter. Delicious – thank you!
I enjoy the taste of these cookies. These are not overly sweet. A great compliment to morning coffee. It takes some patience to work with the figs – but it is well worth the effort and the time. Not a recipe for a quick & easy process.. Great for me as I enjoy projects with a bit more detail.
Really enjoyed. Followed other reviewers recommendations to add more figs and a little ground Clove and glad I did. Will add more nuts next time too (pecans). Not too sweet. Nice and moist. Cake like texture. Will make again.
Absolutely delicious!! Subbed pecans because I didn’t have walnuts. Almost skipped the fig on top, but so glad I didn’t- that added a yummy figgy goodness to the cookie!
Absolutely loved it! I used frozen figs instead of fresh and used a cup of diced figs and no nuts. Otherwise no other changes.
It was an easy recipe and tasted more like a sugar cookie than an august fig cookie. We also needed to chop our fig to get chunks of figs and we needed to chop our nuts too. Other than that they were delicious, not too sweet but not too fig-like.
I love this recipe. It’s so easy to make and really a good way to use the figs that your coworker gives you.
This was a surprising hit. I had fresh figs and needed to figure out what to do with them. I made this exactly as the recipe calls for, except I did 1 batch without nuts just for those that don’t like them. Both batches were enjoyed. I’ve already shared the recipe with two other people.
These cookies were kind of plain. I even added a little extra fig to the batter and I put the minced fig on top as it said to do before baking. I had previously made a different fig cookie that called for 1/4 tsp of clove. My husband and I liked them so I decided to add a little clove to my remaining batter and that seemed to do the trick to give these cookies that little something extra. I also used pecans instead of walnuts.
I made this recipe to serve 48 and it made 6 1/2 dozen. I baked these cookies as directed with a couple of changes: 1) After washing the figs and taking off the stems, I used a food processor to chop up the walnuts and figs. Then I worked the figs and walnuts into the dough adding flour to help with the stickiness of the dough. 2) I divided the dough in 2 balls and refrigerated for about an hour taking only one out at a time to work with. 3) Since I multiplied everything by 4, I needed to reserve more fig pulp to put on top. I set aside 6 heaping tablespoons and still needed to used some of my fig jam for the last batch. Maybe 8 tablespoons would have been better. They taste great! They are soft and crunchy with the walnuts. The have a hint of cinnamon and the topping is what really made them delicious!
Wow, these cookies are so good! I didn’t add nuts, but doubled up on the figs. Soft & delicious!
I made it with dried figs added two more eggs and a half cup of apple sauce
Very tasty. Not overly sweet
Tasted great with our own organic, home grown, Smith figs.
So delicious! I preserve figs every year and am always looking for something yummy to do with them and this is a keeper!!!
I used almonds instead of walnuts and used more figs than it called for but they were delicious.
Really good cookies that weren’t too sweet.
Followed the recipe exactly, though I may have been a little generous with the figs. Used a small cookie scoop and got about 27 cookies. They came out exactly like the picture! Love the taste and texture. This is a great use for the figs from my backyard tree.
surprisingly moist and delish!! its more like a pastry than a cookie. and I added more fresh fig on top before baking it and my kids who normally are not a big fan of fig ABSOLUTELY LOVED IT!! oh,and I used chopped pecans instead of walnuts and used a little more figs that it called for.