There’s something so comforting and nostalgic about fig cookies, especially when they’re homemade. These soft and buttery fig pinwheel cookies are everything you love about a classic Fig Newton but rolled up in a beautiful swirl that’s perfect for the holiday cookie tray. The spiced fig filling is warm and earthy, and when paired with the tender cookie dough, you get that melt-in-your-mouth bite with just the right amount of sweetness.

I grew up with a version of these at nearly every Christmas gathering. They always felt special like the kind of cookie someone really put love into. If you’re new to making rolled cookies, don’t worry. I’ve got tips to help you through the process, and I promise, they’re worth it!

Why You’ll Love Fig Pinwheels

Fig Pinwheels bring together a soft, buttery cookie dough and a rich, spiced fig filling in every bite. These cookies are festive, beautiful, and full of old-fashioned flavor that reminds you of the holidays. They’re also freezer-friendly and hold their shape well, making them a great choice for cookie exchanges or gift boxes.

Simple Ingredients

Just a few basic ingredients come together to make these delightful cookies.

All-purpose flour: Forms the base of the soft, tender cookie dough.
Granulated sugar: Adds the right touch of sweetness to the dough.
Butter: Gives richness and softness room temperature butter is key.
Eggs: Help bind the dough and create structure.
Baking powder: Adds just a little lift to keep the cookies soft.
Ground cinnamon: Warms up the filling and brings that festive spice.
Figs: Dried figs are the star sweet, chewy, and perfect for a rich filling.
Orange juice or water: Used to soften and blend the figs into a spreadable paste.

Yield and Timing

Servings: Makes about 30 cookies
Prep Time: 25 minutes (plus chilling time)
Cook Time: 12–14 minutes per batch
Total Time: 2 hours (includes chilling and assembly)

What is Needed

2 cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp baking powder
1 tsp ground cinnamon
1½ cups dried figs, stems removed
½ cup orange juice (or water)

How to Make Fig Pinwheels

In a saucepan, combine figs and orange juice (or water). Simmer on low heat for about 10 minutes until the figs are soft. Let cool slightly, then puree into a paste using a food processor.
Cream the butter and sugar until light and fluffy. Add the eggs and mix until combined. In a separate bowl, whisk together flour, baking powder, and cinnamon. Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
Roll one disc of dough into a rectangle (about ¼-inch thick) on parchment paper. Spread half of the fig filling evenly over the dough, leaving a small border. Carefully roll into a log using the parchment to help.
Wrap the log in plastic wrap and chill for another 30 minutes. Repeat with the second dough half and filling.
Preheat oven to 350°F (175°C). Slice logs into ½-inch rounds and place on a parchment-lined baking sheet. Bake for 12–14 minutes until edges are lightly golden.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Top Tips

Use soft figs: If your figs are very dry, soak them in hot water for 10 minutes before simmering.
Chill the dough: Don’t skip this step chilling helps the cookies keep their beautiful swirl shape.
Roll on parchment: It makes transferring and rolling so much easier, especially with sticky dough.
Clean knife between slices: Wipe the knife between cuts for sharp, clean pinwheel shapes.
Make ahead for gifting: These cookies freeze well after baking or before baking as a log.

Recipe Variations

Swap orange juice for apple cider or lemon juice for a twist.
Add a pinch of nutmeg or ground cloves to the filling.
Mix in chopped walnuts with the fig filling for texture.
Use whole wheat flour for a heartier cookie.

Recommended Equipment

Mixing bowls
Hand or stand mixer
Rolling pin
Parchment paper
Plastic wrap
Food processor or blender
Sharp knife
Baking sheets
Wire rack

Make Ahead Tips

You can make the dough and filling up to 2 days in advance and store in the fridge.
Rolled logs can be frozen and sliced straight from the freezer before baking.

How to Store and Reheat

Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze baked cookies for up to 3 months.
Reheat: Let come to room temperature or warm gently in the microwave for 5–10 seconds.

What to Serve With This Recipe

Hot tea or coffee
A glass of milk (especially for the kids)
A holiday cookie platter with sugar cookies and gingerbread

What You Need to Know About This Recipe

Fig pinwheel cookies are a homemade take on the beloved Fig Newton. Figs have been used in baking since ancient times, and their naturally sweet, jammy texture makes them perfect for fillings. These cookies became popular in mid-century American kitchens and have stayed a nostalgic favorite, especially around the holidays. The swirl design adds a festive touch and showcases the layers beautifully.

More Christmas Cookies

If you love these cookies you must try these forgotten Christmas Cookies.