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Homemade fig Newtons with a tender cookie wrapped around sweet fig paste are a classic family treat. These fruit-filled cookies deliver old-fashioned charm and natural sweetness.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for best results.
Remove stems from dried figs, chop, and simmer them in a small saucepan with 1/4 cup water, 2 tbsp granulated sugar, and the lemon zest over medium-low heat until soft, about 10 minutes. Puree into a thick paste and let cool.
In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter, remaining granulated sugar, and brown sugar until light and fluffy; beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Refrigerate the dough for 30 minutes for easier handling.
On a lightly floured surface, roll dough into a rectangle about 1/4 inch thick. Spread the fig paste evenly down the center, then fold the dough over to encase the filling. Press the seam gently to seal.
Transfer to the prepared baking sheet, seam side down. Bake for 18–20 minutes or until lightly golden. Allow to cool slightly, then slice into bars while still warm.
