Fig Cookies

Sweet and savory, these fig cookies are a delightful treat that’s perfect for snacking or as a lovely accompaniment to your morning coffee. With a tender, buttery texture and subtle sweetness, the chopped dried figs add a delightful surprise to this classic cookie recipe.

Ready Time

1 hrs 30 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped dried figs
1/2 cup chopped pecans (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped dried figs and pecans (if using).

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 8 cookies

Notes

Make sure to use high-quality dried figs for the best flavor. If using pecans, be gentle when stirring them in to avoid breaking them.

Don’t overbake, as the cookies will continue to firm up as they cool.

Store any leftovers in an airtight container at room temperature for up to 5 days. Consider doubling the recipe if you want a bigger batch, as these cookies tend to disappear quickly!