Freshly baked fig newtons with jammy centers and buttery-soft exteriors are what you’ll get from these homemade cookies!
The best part is that they are made with raisins for an easier-to-make filling that’s more cost-effective than figs.
Can You Make Fig Newtons without Figs?
Shhh! It’s a secret, but you can create a nearly identical cookie that’s perfectly chewy and delicious fig newton with raisins.
Since most of us have raisins in the pantry, not dried figs, and fresh have a short season; this recipe is one you can make without a trip to the grocery store. Plus, I’ve found it to be a much easier option for making these cookies since there’s no peeling required, and kids love that there are none of the fig seeds in the filling.
Making these homemade fig newtons with raisins at home is no big deal since the ingredients are already in most of our kitchens and are easy to find.
Here’s a list of what you’ll need to make them:
- Raisins: replaces figs for a convenient and fuss-free option.
- Honey: used to sweeten the filling.
- Cinnamon: makes the center even more delicious.
- Butter: to make the dough.
- Sugar: use white or brown, but brown contains more moisture which creates a chewier cookie.
- Egg: adds structure to the dough and helps it bind.
- Vanilla extract: for flavoring the cookie dough.
- Baking powder: gives the cookie a soft and chewy texture.
- Salt: a little to enhance flavor.
- Flour: a mixture of white and whole wheat flour or all white can be used.
*Check the recipe card at the end of the post for ingredient amounts and allergy-friendly substitutions.
How to Make Fig Newtons with Raisins
Follow the step-by-step process, and you’ll be well on your way to a fresh batch of plump fig newtons with raisin filling!
- Soak the raisins
Place the dried raisins in a bowl and add enough boiling water to cover them. Soak for 10 to 15 minutes until they are plump. Drain the water.
- Make the filling
Add the plump raisins inside a food processor with honey, and process until a smooth paste forms.
- Cream the butter and sugar
In the bowl of a stand mixer, cream the butter and sugar until smooth. Add the egg and vanilla and mix until smooth.
- Make the dough
Combine the flour, baking powder, and salt. Add the flour mixture in ½ cup increments to the wet ingredients, mixing until combined after each addition.
- Roll it out
Place a piece of parchment paper onto a flat surface and add the dough to the center. Place another piece of parchment paper on top and roll it into a rectangle with a rolling pin.
- Fill and cut
Spread half the raisin paste along the center of each rectangle. Fold the dough edges onto the center to create a rectangle. Repeat with the remaining dough and paste.
Slice the rectangle into 8 to 10 pieces and transfer to a lined baking sheet. Bake for 18 minutes or until golden brown. Allow cooling before serving.
Watch this video to see the entire process start to finish!
Can I make these Fig Newtons Whole-Wheat?
You can incorporate whole-wheat flour into your cookie dough by replacing ½cup of the all-purpose flour with ½ cup whole-wheat flour.
You can use up to 1 cup of whole-wheat pastry four, which is different than traditional whole-wheat.
Is This a Healthy Snack?
A homemade fig or “raisin” newton is a wholesome option compared to storebought cookies. This recipe uses just enough sugar and honey without being overly sweet, and the kids love the flavor just as much.
For more healthy snack options, check out this kid-favorite cookbook.
The Best Homemade Kids’ Snacks on the Planet
This cookbook is packed with 200+ homemade snacks the entire family will love.
Grab your copy today!
How to Store Homemade Raisin Fig Newtons
Homemade fig newtons will last up to a week at room temperature in an airtight container or 2 weeks in the fridge- but let’s be honest, there’s no way these will last that long.
Homemade Cinnamon Raisin Newtons
- 1 ⅓ cups raisins
- 1 tablespoon honey
- 1 ½ teaspoons ground cinnamon
- 6 tablespoons unsalted butter, softened*
- ½ cup sugar or brown sugar
- 1 large egg*
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 1 ½ cups flour*
- In a bowl, place the raisins and pour enough boiling water to cover them. Let the raisins soak for 10-15 minutes until they are plump. Drain the water out.
- Put the raisins, honey, and cinnamon in the bowl of a food processor. Pulse a few times to combine the mixture and process until it becomes a smooth paste.
- For easier spreading, you can transfer the filling into a piping or zip bag.
- Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
- In a stand mixer or large bowl with a hand mixer, cream the sugar and butter until smooth. Add the egg and vanilla, and mix for another 2 minutes until smooth.
- In a large bowl, combine the flour, baking powder, and salt.
- With the mixer on and the paddle attachment, slowly add the flour mixture to the wet ingredients in ½ cup increments. Combine after each addition until a smooth dough forms.
- Remove the dough from the mixing bowl onto the counter and divide it in two.
- Place a large piece of parchment paper onto a flat surface, add one-half of the dough in the middle and cover with another piece of parchment. Press it down with your hands to flatten it, and then use a rolling pin to form a 12 x 4-inch rectangle.
- Remove the top piece of parchment and spread half of the filling along the center of the rectangle, making sure to leave the sides of the dough free since they will be folded over to seal the cookie.
- Using the bottom piece of parchment paper to assist, lift one side of the dough and fold it over half of the filling. Repeat this with the other side to seal the cookie. For a visual, check the step-by-step photos or the video in the post.
- Repeat this process with the other half of the dough and filling.
- Cut each rectangular “log” into 8-10 pieces with a knife or pizza cutter.
- Place the cookies on the lined baking sheet and bake for 16-18 minutes until the tops are golden brown.
- Remove from the oven and allow the cookies to cool down before serving. Store in an airtight container for up to 5 days.
Gluten Free: substitute regular flour for a 1:1 gluten-free all-purpose flour.