Italian Fig Cookies

Italian Fig Cookies

Figs, Figs, FIGS…..  FIG COOKIES!!!!!  They are new to my palette and I LOVE them.   These cookies are so wonderfully light, with a hint of sweetness.  I truly enjoy the texture of them as well.  Figs have a soft “meat” that is peppered with tiny seeds that give it a nice crunch.  I searched Pinterest for any and all recipes that involved figs…<!–more–>  I found recipes that were sweet and recipes that were savory.  I want to try them all, but figs are not available for a long period of time here in Missouri.


I came across a fig recipe that included mini goat cheese tarts drizzled in honey and topped with figs and I REALLY wanted to make it, but I didn’t have goat cheese and driving five minutes to the store is just not going to happen….  I mean it’s soooooooo far….uuuggghhhhh.. kidding, I was being lazy.

So I came across this cookie recipe that looked amazing.  These fig cookies were described as a traditional Italian cookie (very different from a Fig Newton).  Apparently there are a couple of different ways to make this traditional Italian cookie and  the one I made strays a bit from tradition.  All in all, the cookie was AMAZING!  It reminded me of Christmas time and that is my favorite time of year. I KNOW, I KNOW, I KNOW…  “it’s September”, you say, “don’t even murmur the word Christmas”……… I can hear you all yelling at me..  haha.  But I had to say it, because it’s the truth.  However, if you make this, I just know you will agree with me!  You know you love the holidays… just admit it.. no shame!




I really suggest you make this cookie now because you will not find fresh figs in December, in Missouri.  Do it, you won’t regret it!!!

You can find the original recipe that I used as a guideline here and the very traditional recipe here.

I hope you make these fig cookies now and enjoy eating the cookies as much as my family did!!

As my Grandma Bonita would say……..                            Bye for now.





Serves 2 cookies

Italian Fig Cookies

35 minPrep Time

17 minCook Time

52 minTotal Time

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  • 1/2 cup room temp butter
  • 1/2 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped figs
  • 1/2 cup chopped pecans


  1. Preheat the oven to 350 degrees F
  2. In a stand mixing bowl, cream the butter and the sugar.
  3. Add the egg and egg yolk and mix until just combined.
  4. In a separate bowl, sift together dry ingredients.
  5. Add the dry ingredients a 1/2 cup at a time until full mixed.
  6. Gently fold in the figs and the chopped pecans.
  7. Grease the cookie sheet or use a piece of parchment paper.
  8. Using a spoon or an ice cream scoop, drop cookies two inches apart on the baking sheet
  9. Bake at 350 F for 17-20 minutes. Rotating the pan in the last 5-7 minutes.
Cuisine: cookies |

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