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August Fig Cookies
Prep
20 mins
Cook
15 mins
Servings
12
Difficulty
Medium
Every August when fresh figs arrive at the farmers market, I rush home to bake these cookies. They're wonderfully simple to make, coming together in just thirty five minutes total, which means you can have warm, homemade treats on the table before dinner. The figs add natural sweetness and fiber, so you're getting something wholesome along with that delicious buttery cookie flavor. I love how the walnuts provide a subtle earthiness that complements the fruit perfectly. These are my go to cookies when I want something that tastes fancy but doesn't require any special skills or hard to find ingredients.
Ella x
Ingredients
- ½ cup butter, softened½ cup butter, softened
- ½ cup white sugar½ cup white sugar
- ¼ cup golden brown sugar¼ cup golden brown sugar
- 11 egg
- 11 teaspoon vanilla extract
- 11 ½ cups all-purpose flour
- ½ teaspoon baking powder½ teaspoon baking powder
- ¼ teaspoon ground cinnamon¼ teaspoon ground cinnamon
- ⅛ teaspoon salt⅛ teaspoon salt
- ½ cup fresh figs, halved½ cup fresh figs, halved
- ½ cup chopped walnuts½ cup chopped walnuts
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- 2
Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.
- 3
Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
- 4
Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
- 5
Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.
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