Fig Pecan Shortbread Cookies with Honey Orange Glaze are an easy slice-and-bake cookie with a buttery shortbread base, chopped figs, and pecans tucked into every bite. The honey orange glaze adds just enough citrus sweetness to brighten the rich, nutty flavor without overpowering the cookie.
I have always liked quick slice-and-bake cookies because most of the work is done ahead of time. And like many shortbread-style cookies, these are even better the next day after the fig, pecan, and orange flavors have had time to settle together. If you enjoy citrus flavors in cookies, you may also like browsing my Orange Cookie Recipes for more orange-inspired treats.
The honey orange glaze can be as light or bold as you like. Drizzle on just a little for a hint of citrus and honey, or add more for a brighter orange flavor. If you enjoy fig and orange together, my Orange Fig Thumbprint Cookies are another favorite combination. And if you prefer a stronger citrus glaze, you might also like my Honey Orange Glazed Walnut Date Cookies, where the orange flavor takes more of the spotlight.
A Quick Look: Fig Pecan Shortbread Cookies with Honey Orange Glaze
Recipe Name: Fig Pecan Shortbread Cookies with Honey Orange Glaze
Ready In: About 2 hours (including chill time)
Yield: 26 cookies
Texture: Tender and buttery with chewy figs and soft pecan pieces
Flavor Profile: Buttery shortbread filled with sweet figs and pecans, finished with a honey orange glaze that adds a bright citrus sweetness
Difficulty: Easy to make, with a little extra prep time for chilling and glazing.
Why You'll Love This Cookie
- Easy slice-and-bake cookie - Make the dough ahead, chill, and slice when ready to bake.
- A wonderful flavor combination - Sweet figs, buttery pecans, and honey orange glaze work beautifully together.
- Tender, buttery texture - A rich shortbread cookie with chewy figs and soft pecan pieces. If buttery slice-and-bake cookies are your thing, take a look at my Shortbread Cookie Recipes for even more favorites.
- The glaze is customizable - Add a light drizzle or a little more for extra honey orange flavor.
- Even better the next day - The flavors settle together overnight, making these cookies even tastier.
Key Ingredients
- Honey - I learned while testing this cookie that honey can make a bigger difference than I expected. My usual raw local honey had a slightly stronger flavor with the pecans, while an orange blossom honey tasted smoother and paired better with the orange and fig flavors. I used Golden Blossom Honey because its smooth flavor paired nicely with the figs, pecans, and orange. Any mild honey with a light, fruity flavor should work well.
- Figs - Not all dried figs work well for cookies. Some can be too hard and difficult to chop, which affects the texture of the finished cookie. I like Golden California Figs because they are softer, on the smaller side, and chop up nicely for baking. If you are choosing another brand, try gently squeezing the figs through the package if possible. Softer figs usually work best for cookies and blend into the dough more easily.
- Pecans - Pecans add a soft, buttery nuttiness that works beautifully with the figs and honey orange glaze. If you can find chopped pecans, they are a real time-saver and make prep a little easier.
See the recipe card for full information on ingredients and quantities.
How to Make Fig Pecan Shortbread Cookies with Honey Orange Glaze
These easy slice-and-bake fig pecan cookies are one of my favorites. If you enjoy figs, buttery shortbread, and a touch of orange, I think you will love this cookie. Let's get started.
Prep
Step 1: The first thing I do is zest and juice the orange. I only go over the same spot once or twice. If you zest down to the white layer of the orange skin, it may taste bitter.
Step 2: How I cut my figs is first to check and see if there is a stem and cut it off. Now I slice it into 4 or 5 sections and then cut them in half. This will give a nice size piece for the cookies.
Step 3: If you can find chopped pecans, that is great. Otherwise, chop the pecans into medium-sized pieces.
Step 4: Next, I weigh or measure the powdered sugar into a bowl and set it aside. The final prep is to weigh or measure the flour, salt, and baking powder, whisking to blend.
Mix the Dough
Step 5: Cube the butter into a mixer bowl.
Step 6: Cream the butter for one to two minutes until softened and smooth.
Step 7: I add the powdered sugar and slowly speed the mixer up to medium. Mix for 3 minutes or until it is creamy looking.
Step 8: Now add the vanilla extract, orange juice, and zest and incorporate.
Step 9: Scrape the bowl down, and slowly add the flour mixture on a low mixer speed; don't over-mix.
Step 10: Scrape down the bowl and add the cut-up figs and chopped pecans. Mix for about 30 seconds. You don't want to break up the figs.
Baking Tip: How to Keep Slice-and-Bake Cookie Logs Round
Whenever I make slice-and-bake cookies, I like to keep the dough logs as round as possible so the cookies bake evenly and look nicer after slicing. I used to place the dough in the inner cardboard tube from a paper towel roll, cut lengthwise, to help cradle the log while chilling.
Recently, I tried using a baguette pan, and it worked even better. The curved shape keeps the dough from flattening, and it is much sturdier than cardboard. I used a Chicago Metallic Baguette Pan, and it held the cookie logs beautifully while chilling.
Roll, Wrap, and Chill the Cookie Dough
Step 11: Using a pastry mat, lightly dust the mat with powdered sugar. Place the cookie dough on the mat.
Step 12: Here is where you have choices. I prefer my cookies to be about 2 ½" wide, so I roll the cookie dough into a long log about 20" long and 2" in width. But you can certainly make one log that is shorter in length and wider in width.
Step 13: After you roll the cookie dough into a log shape, you cut the log in half. I have a baguette pan that I am using to cradle the logs while in the fridge. This helps to keep them a round shape.
Step 14: Wrap each log in plastic wrap and set them in the baguette pan.
Step 15: Chill in the refrigerator for at least 1 hour. I like to chill my slice and bake cookie dough overnight. This gives the dough time to meld all the flavors together.
Slice and Bake Log Cookies
Step 16: Turn your oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper.
Step 17: Take one of the logs, unwrap the plastic wrap, and set it on a cutting board. I score the log so that the slices will be about ¾".
Step 18: There were 13 slices to a log. This type of cookie does not spread much when baked, so you can fit the whole 13 slices onto 1 pan.
Step 19: Bake at 350°F (175°C or 180°C) for 12-13 minutes. Move them to a cooling rack once they are taken out of the oven. Wait until the cookies have cooled before starting the glaze.
Easy Honey Orange Glaze
Step 20: Add the orange juice, powdered sugar, and honey to a bowl. I use a French wire whisk to mix it all together. I like this approach because it is quick and easy. Use the milk to thin out the glaze to the desired consistency.
Step 21: I then take a spoon and hold it upright with it just tilted a little to one side so the glaze will come off in a little stream. I go back and forth over the cookie to add just a light coating of the glaze.
Try the cookie before adding more glaze, it is a sweet glaze, and a little goes a long way. The glaze dries in about 40 minutes.
🫙🍪 Storage
Store the cookies in a container with a tight-fitting lid for about five to seven days. These cookies often taste even better the next day after the fig, pecan, and orange flavors have had time to settle together.
FAQs
The honey orange glaze should be set within 40 minutes. I wait that long before testing it by touching the glaze.
Yes, of course. If you have a favorite, by all means, use it, but I will say that the added sweetness of the honey helps since I did cut back on the amount of powdered sugar used in the fig pecan cookies.
Yes, and I do this many times. When the cookie dough chills overnight, the ingredients have more time to meld together. This can produce a richer flavor and a buttery texture.
You most certainly can; almonds, walnuts, and even pistachios go well with the flavors of honey and oranges.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Other Cookies To Try
If you tried this Fig Pecan Shortbread Cookies with Honey Orange Glaze recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Fig Pecan Shortbread Cookies with Honey Orange Glaze
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Ingredients
COOKIES
- 1 cup (227 g) Butter unsalted room temperature
- ⅔ cup (80 g) Powdered sugar
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 2 teaspoon (2 teaspoon) Orange juice fresh
- 2 Tablespoon (2 Tablespoon) Orange zest
- 2 cups (250 g) All-purpose flour
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ¼ teaspoon (0.25 teaspoon) Baking powder
- ½ cup (49.5 g) Pecan rough chopped
- 1 cup (236.59 g) Figs dried cut-up
GLAZE
- 2 Tablespoon (2 Tablespoon) Orange juice
- 1 teaspoon (1 teaspoon) Milk
- 2 cups (240 g) Powdered sugar
- 2 Tablespoon (2 Tablespoon) Honey
Instructions
- Zest and juice the orange into separate bowls and set aside. You will need orange juice for both the cookie dough and the glaze. It takes about 16 small dried figs to make 1 cup of chopped figs. Trim off any stems and cut the figs into small pieces. Finally, roughly chop the pecans so they are about the same size as the fig pieces.
- Weigh or measure the powdered sugar and set it aside. Next, weigh or measure the flour, baking powder, and salt, then whisk to blend.
- In a stand or hand-held mixer, cream the butter on medium speed. Turn the mixer down to low and slowly add the powdered sugar, then mix for 3 minutes until creamy. Next, add the vanilla extract, orange juice, and orange zest and blend to combine. Stop and scrape down the sides and bottom of the bowl to make sure everything is fully mixed.
- Turn the mixer speed to low and slowly add the flour mixture. Scrape down the bowl if needed, making sure the flour is fully incorporated. Turn the mixer off and add the chopped figs and pecans. Mix for about 10 seconds, or just until combined.
- Place the cookie dough on a lightly floured pastry mat. Form a log about 2 inches wide and 19 to 20 inches long, then cut it in half to make 2 logs. If you prefer larger cookies, you can shape the dough into 1 shorter, wider log instead.
- Wrap each log in plastic wrap. I like to place the wrapped logs in a baguette pan to help them stay round while chilling. Refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°F (175°C or 180°C). Take one log out of the refrigerator and unwrap the plastic wrap. Slice the dough into ¾-inch slices and place them on a parchment-lined cookie sheet.
- These cookies spread very little while baking, so leave about 1 inch between each cookie. Bake for 12 to 13 minutes. Let the cookies rest on the pan for about one minute after removing them from the oven, then transfer them to a cooling rack.
GLAZE
- Weigh or measure the powdered sugar into a bowl, then add the honey and orange juice. I like using a French whisk to mix the glaze because it comes together quickly and smoothly. Add the milk a little at a time until the glaze reaches your preferred consistency.
- To glaze the cookies, spoon a little glaze onto a spoon and tilt it slightly so a thin stream runs down the side. Move the spoon back and forth over the cookie to create a light zigzag across the top.
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Notes
- Honey matters: A mild honey works best in this cookie. I used Golden Blossom Honey, which paired nicely with the figs, pecans, and orange without overpowering the other flavors.
- Choose soft figs: Softer dried figs chop more easily and blend into the dough better. If possible, gently squeeze the package before buying.
- Keep the logs round: A baguette pan works well for keeping slice-and-bake cookie dough logs round while chilling, but a paper towel tube cut lengthwise also works in a pinch.
- Adjust the glaze: Add a light drizzle for just a hint of honey orange flavor or a little more if you prefer a bolder citrus finish.
- Flavor improves overnight: These cookies often taste even better the next day after the fig, pecan, and orange flavors settle together.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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