Homemade Cinnamon Raisin Newtons

4.7 from 6 reviews

These homemade fig newtons are made with raisins and have the perfect jammy filling wrapped in the classic cookie. 



  • 1 1/3 cups raisins
  • 1 tablespoon honey
  • 1 1/2 teaspoons ground cinnamon


  • 6 tablespoons unsalted butter, softened*
  • 1/2 cup sugar or brown sugar
  • 1 large egg*
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups flour*



  1. 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.
  2. 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. 
  3. 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. 


  1. 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.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. 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. 
  4. Remove the dough from the mixing bowl onto the counter and divide it in two.
  5. 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. 
  6. 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.
  7. 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. 
  8. Repeat this process with the other half of the dough and filling.
  9. Cut each rectangular “log” into 8-10 pieces with a knife or pizza cutter. 
  10. Place the cookies on the lined baking sheet and bake for 16-18 minutes until the tops are golden brown. 
  11. Remove from the oven and allow the cookies to cool down before serving. Store in an airtight container for up to 5 days. 




Whole-wheat option: replace 1/2 cup of white flour with 1/2 cup whole-wheat. The cookies will be too dense if made with 100% whole-wheat flour, unless you use whole-wheat pastry flour.

Dairy-free option: substitute butter for coconut oil.

Vegan/egg-free option: substitute the egg with 1 tablespoon of ground flax mixed with 3 tablespoons of warm water. Mix and wait until paste forms.
Gluten Free: substitute regular flour for a 1:1 gluten-free all-purpose flour.