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Fig and Walnut Cookie Recipe

Learn how to make these irresistible Fig & Walnut cookies with this quick and easy cookie recipe. Chewy dried figs and crunchy walnuts combine in a warm, spiced dough for the perfect homemade treat. These bakery-style cookies are simple to bake and impossible to resist!

Prep

20 mins

Cook

12 mins

Serve

24

Kcal

165

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">1 cup packed brown sugar</li><li class="ingredients-single-item">1/2 cup granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1 teaspoon ground cinnamon</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg</li><li class="ingredients-single-item">1 cup dried figs, stems removed and chopped</li><li class="ingredients-single-item">1 cup walnuts, roughly chopped</li><li class="ingredients-single-item">2 tablespoons coarse sugar for topping (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This stops the cookies from sticking and makes cleanup a breeze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes until the mixture becomes light and fluffy. This creates air pockets that help give your cookies their lovely texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed. The spices give these cookies their warm, cozy flavor that complements the figs beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix - stop as soon as you no longer see streaks of flour.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Prepare your figs by making sure all stems are removed, then chop them into small pieces about 1/4-inch in size. For the walnuts, a rough chop works perfectly - you want some texture and larger pieces for that satisfying crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Fold the chopped figs and walnuts into the cookie dough using a spatula until evenly distributed throughout. The dough will be somewhat thick and studded with fruit and nuts.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies will spread a bit during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> If using, sprinkle each cookie dough ball with a pinch of coarse sugar for an extra touch of sweetness and a beautiful sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Bake in your preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you take them out.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. The cookies will firm up as they cool but remain deliciously chewy inside.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Store your fig and walnut cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months in a freezer-safe container with parchment between layers.</li></ol>
Fig and Walnut Cookie Recipe

What ingredients are used in Fig & Walnut Cookie Recipe?

These cookies combine unsalted butter, brown and white sugar, eggs, vanilla, flour, baking soda, salt, cinnamon, nutmeg, chopped dried figs, walnuts, and optional coarse sugar for topping. The perfect balance of sweet dried fruit and crunchy nuts in a warm, spiced dough.

How to bake Fig & Walnut Cookie Recipe at home?

Learn how to bake Fig & Walnut Cookie Recipe by creaming butter with sugars until fluffy, adding eggs and vanilla, then mixing in dry ingredients including cinnamon and nutmeg. Fold in chopped figs and walnuts, scoop onto baking sheets, and bake at 350°F for 10-12 minutes until golden at the edges but slightly soft in the centre for that perfect chewy texture.

Can I substitute dried figs with other dried fruits?

Absolutely! While dried figs offer a unique honey-like sweetness, you could substitute with dried apricots, dates, or cranberries. Each will bring a different flavour profile, but the texture will remain similar. Just ensure you chop them to the same size for even distribution.

Why are my cookies spreading too much during baking?

Excessive spreading usually indicates butter that's too warm or insufficient flour. Chill your dough for 30 minutes before baking, ensure your butter is softened but not melted, and measure flour accurately. Also, allow baking sheets to cool between batches to prevent premature spreading.

How do I achieve the perfect chewy cookie texture?

For perfectly chewy cookies, use brown sugar (which retains moisture), don't overmix the dough, slightly underbake them (edges golden but centres soft), and allow them to cool on the baking sheet for 5 minutes. The moisture from the figs also helps maintain that lovely chewy texture.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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