Pioneer Woman Fig Cookies Recipe

This Pioneer Woman Cookies Recipe is a soft and chewy treat, which includes dried figs and brown sugar. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Pioneer Woman Cookies Recipe Ingredients

For the Fig Filling:

• 2 cups dried figs, stemmed and chopped
• ½ cup water or orange juice
• ¼ cup honey or maple syrup
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For the Cookie Dough:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk (if needed for softening dough)

How To Make Pioneer Woman Cookies Recipe

1. Make the fig filling: In a small saucepan, combine chopped figs, water (or juice), honey, lemon zest, lemon juice, cinnamon, nutmeg, and salt. Simmer for 8–10 minutes, stirring often, until figs are soft and mixture thickens. Let cool and blend into a smooth paste.
2. Prepare the dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and brown sugar until fluffy. Beat in egg and vanilla. Add dry ingredients gradually, mixing into a soft dough. Chill for 30 minutes.
3. Assemble the cookies: Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to 1/4-inch thickness. Spread fig filling down the center. Fold dough over filling and seal. Flip seam-side down and cut into bars.
4. Bake the cookies: Place bars on a parchment-lined baking sheet and bake for 12–15 minutes until edges are golden.
5. Cool and serve: Cool on a wire rack. Enjoy warm or at room temperature.

Recipe Tips

• Can I use fresh figs instead of dried? Dried figs are best for this filling because of their concentrated flavor and texture.
• How to seal fig cookies well: Pinch the edges tightly and roll seam-side down to prevent leaks during baking.
• Can I freeze the dough? Yes, wrap tightly and freeze up to 1 month. Thaw before rolling.
• What can I substitute for honey? Maple syrup or agave nectar both work as a sweetener.
• How to prevent sticky dough: Chill it thoroughly and use floured hands and surfaces when rolling.

What To Serve With Fig Cookies

These cookies pair well with hot drinks or fruity sides:

• Hot coffee or espresso
• Black tea or chai
• A glass of cold milk
• Fresh berries or grapes
• A scoop of vanilla ice cream

How To Store Fig Cookies

Refrigerate: Store in an airtight container at room temperature for 3 days or refrigerate up to 5 days.

Freeze: Freeze baked cookies in layers separated by parchment paper for up to 2 months. Thaw at room temperature.

Fig Cookies Nutrition Facts

• Calories: 150 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 60mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these fig cookies gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Why is my cookie dough too sticky?
It likely needs more chilling time or a bit more flour when rolling.

Do I need to peel figs for the filling?
No, the fig skins blend well after cooking and processing.

Can I add nuts to the filling?
Yes, finely chopped walnuts or pecans add a nice texture.

How do I get clean cuts on the bars?
Use a sharp knife and wipe it between cuts for cleaner slices.

Try More Recipes:

• Pioneer Woman Fig Tart Recipe
• Pioneer Woman Baked figs Recipe
• Pioneer Woman Fig Jam Recipe