What's the holiday season without some Fig Cookies? These fig cookies with pecans are delicious without being overly sweet; they have the perfect combination of fruity flavor from the fig preserves and crunch from the pecans.
Furthermore, the cookie dough is easy to make and versatile enough to be filled with any fruit preserve.
How to Make Fig Cookies
Note: The full instruction is provided in the recipe card below.
In a small bowl, combine the flour and salt; set aside. In a stand mixer bowl fitted with a paddle attachment, cream the unsalted butter and sugar until smooth and fluffy, about 4 minutes.
Beat in egg and pure vanilla extract. Mix in the flour mixture at low speed until a dough forms. Wrap dough in plastic and chill until firm, about 1 hour or overnight.
Preheat the oven to 350 degrees with racks in the top and bottom thirds—line 2 large baking sheets with parchment paper. Scoop a heaping teaspoon-sized ball of dough and roll it into balls.
Place balls on the prepared baking sheets, about 2 inches apart, and flatten slightly with the palm of your hand.
Carefully make a small crater in the middle of each cookie using a teaspoon-sized measuring spoon.
Fill each hole with ½ teaspoon of fig preserves and sprinkle some chopped pecans or walnuts in the preserves.
Bake the fig cookies until they are puffed and golden brown on the bottom and edges, about 15 to 16 minutes. Cool the fig cookies on the baking sheets for 5 minutes, transfer them to racks, and cool completely.
Store in an airtight container at room temperature for up to 5 days.
More Holiday Cookies?
- Guava Thumbprint Cookies
- Peanut Butter Cup Cookies
- Chocolate Thumbprint Cookies with Dulce de leche
- Soft Molasses Cookies
- Peanut Butter Cookies
- Peanut Butter Blossoms
📖 Recipe
Easy Fig Cookies
Ingredients
- 2 sticks unsalted butter , room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 312.5 g 2½ cups all-purpose flour
- ⅓ cup toasted pecans or walnuts , coarsely chooped
- ½ teaspoon kosher salt
- ⅓ cup of fig preserves such as Bonne Maman
Instructions
- Make the Cookie Dough & Rest the dough: In a small bowl, combine the flour and salt; set aside. In a stand mixer bowl fitted with a paddle attachment, cream the unsalted butter and sugar until smooth and fluffy, about 4 minutes. Beat in egg and pure vanilla extract. At low speed, mix in flour mixture just until a dough forms. Wrap dough in plastic and chill until firm, about 1 hour or overnight.
- Preheat the oven & Roll out the cookie dough: Preheat the oven to 350 degrees with racks in the top and bottom thirds—line 2 large baking sheets with parchment paper. Scoop a heaping teaspoon-sized ball of dough and roll it into balls. Place balls on the prepared baking sheets, about 2 inches apart, and flatten slightly with the palm of your hand.
- Carefully make a small crater in the middle of each cookie using a teaspoon-sized measuring spoon, fill each hole with ½ teaspoon of fig preserves and sprinkle some chopped pecans or walnuts in the preserves.
- Bake & Cool: Bake the fig cookies until they are puffed and golden brown on the bottom and edges, about 15 to 16 minutes.
- Cool the fig cookies on the baking sheets for 5 minutes, transfer them to racks and cool completely. Store in an airtight container at room temperature for up to 5 days.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
