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Cookies with icing and resting in a polka-dot bowl.

Fig Pecan Cookies with Honey Orange Glaze

Barbara Hall
I've always loved fig newtons, but they are a lot of steps if you want to make your own. I took those flavors and rolled them up into an easy to slice version.
5 from 1 vote
Prep Time 20 mins
Total Bake Time 12 mins
Chill 1 hr
Total Time 1 hr 32 mins
Course Cookies
Cuisine American
Servings 36 cookies
Calories 130 kcal


  • 1 cup Butter unsalted 2 sticks room temperature
  • cup Powdered sugar 83 g
  • 1 teaspoon Vanilla Extract
  • 2 teaspoon Orange juice fresh
  • 2 tablespoon Orange zest
  • 1 cup Figs minced
  • ½ cup pecan chips
  • 2 cups All-purpose flour 240 g
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Baking powder


  • 2 tablespoon Orange juice fresh
  • 1 teaspoon Milk
  • 2 cups Powdered sugar 227 g
  • 2 tablespoon Honey


  • Prep work: zest and juice one large orange into separate bowls and set aside. You will need the orange juice for both the cookie and the glaze 2 tablespoon + 2tsp total. The figs I bought Orchard Choice Mission Figlets 8 oz package, but only 6 oz required for the recipe. Take the stems off and drop into a food processor to mince the figs. You can cut them up but very time-consuming.
  • Weigh or measure the ⅔ cup powdered sugar and set aside. In a separate bowl, weigh or measure the flour, baking powder, and salt together and run a whisk through to blend.
  • In a stand or hand-held mixer cream the butter on medium speed, then turn the mixer down to low and slowly add the ⅔ cup powdered sugar to the creamed butter and incorporate. Next, add the vanilla extract, 2 teaspoon of orange juice and the orange zest and blend. I stop and scrape the bowl and bottom to make sure all is mixed.
  • Turn the mixer speed down and slowly add the flour mixture. Scrape the bowl if needed, but make sure the flour is incorporated. Turn the mixer off and add the figs and the pecan chips, turn the mixer on for about 30 seconds or till mixed.
  • Take the dough out of the bowl and place on a silicone pastry mat. Divide the dough in half and roll. You want to form 2 log shapes about 12 to 14 inches each. It should have a diameter of approximately 1-½ inches. Take plastic wrap and wrap around each cookie dough log, and put it into the refrigerator for at least 1 hour.
  • Make sure you preheat the oven to 350°. Take one log out of the refrigerator and unwrap the plastic wrap from the cookie log. Slice into ½ inch slices and put them onto a parchment lined cookie pan. I did four across and five down. These cookies do not spread hardly at all, so they only need about an inch between each disc of cookie. Bake for 12 to 13 minutes, leave on pan for nearly a minute or two after pulling the pan from the oven before moving to a cooling rack.


  • Weigh or measure your powdered sugar and place in a stand mixer bowl, then add the honey and orange juice. Turn the mixer to medium speed till all are incorporated. I use the milk to thin out the glaze if it is too thick. Add to a small piping pastry bag with a little hole tip and decorate any way you would like. You can also use a sturdy small plastic sandwich bag with a small corner cut open. This way you can squeeze the glaze through to decorate the cookies.


Calories: 130kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 21mgPotassium: 47mgFiber: 1gSugar: 12gVitamin A: 163IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword easy fig cookies, fig pecan cookies, honey orange glaze
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