I discovered fig newton butter completely by accident when I had a sleeve of stale cookies sitting in my pantry. My kids weren’t eating them, and I hate throwing food away. So I tossed them in my food processor with some regular butter, thinking maybe I could make something useful.
What came out was this smooth, sweet spread that tastes exactly like the filling of a fig newton cookie. My family went crazy for it on toast, and now I make it on purpose whenever I want something different for breakfast. It’s basically like having dessert in the morning, but somehow it feels more acceptable when you call it “butter.”
Why You’ll Love This Fig Newton Butter
- Natural, wholesome ingredients – Made with just dried fruits, spices, and natural fermentation, this spread contains no artificial preservatives or processed sugars like store-bought versions.
- Probiotic benefits – The fermentation process creates beneficial bacteria that support gut health, making this more than just a tasty spread.
- Nostalgic fig newton flavor – All the warm, spiced taste of your favorite childhood cookie in a spreadable form that you can enjoy on toast, crackers, or straight from the jar.
- Long shelf life – Once fermented, this butter keeps well in the fridge for weeks, giving you a homemade treat that lasts much longer than fresh fruit spreads.
- Simple preparation method – While it takes time to ferment, the actual hands-on work is minimal – just blend the ingredients and let nature do the rest.
What Kind of Dried Figs Should I Use?
Any variety of dried figs will work great for this fig newton butter, but you’ll find some differences between types. Mission figs are the most common and have a deep, rich sweetness that works perfectly here. Calimyrna figs are lighter in color and have a slightly nuttier flavor, while Turkish figs tend to be plumper and extra sweet. When shopping, look for figs that are still soft and pliable rather than hard and dried out – they should give slightly when you press them. If your figs seem too dry, don’t worry – the warm water soak will help rehydrate them and make them easier to blend into that smooth, spreadable butter consistency.
Options for Substitutions
This fig newton butter is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Dried figs: If you can’t find dried figs, dates work really well as a substitute – they’ll give you that same sweet, chewy texture. You could also try dried apricots or prunes, though the flavor will be different.
- Dried apples: Feel free to swap these with dried pears, dried peaches, or even more figs if that’s what you have on hand. The apples add a nice tartness, so consider adding a squeeze of lemon juice if using sweeter dried fruits.
- Fresh whey: No whey? You can use the same amount of lemon juice or apple cider vinegar instead. This helps with the fermentation process and adds that slight tang.
- Orange zest: Lemon zest works just as well, or you can try lime zest for a different citrus twist. In a pinch, a few drops of orange extract will do the trick.
- Raw honey: Maple syrup or coconut nectar can replace the honey if you prefer. Start with less since these can be sweeter than honey, and adjust to taste.
- Unrefined sea salt: Regular table salt works fine here – just use a pinch less since it’s more concentrated than sea salt.
Watch Out for These Mistakes While Cooking
The biggest mistake when making fig newton butter is not soaking the dried figs and apples long enough – they need at least 2-3 hours in warm water to soften properly, or your butter will end up chunky and difficult to blend.
Another common error is adding too much honey at once, which can overpower the natural fruit flavors, so start with just one tablespoon and taste before adding more.
Don’t skip straining out any tough fig stems or apple pieces before blending, as these can create an unpleasant texture in your finished butter.
For the smoothest consistency, blend in small batches and scrape down the sides frequently, and remember that the whey helps with fermentation, so if you’re skipping that step, store your butter in the fridge and use it within a week.
What to Serve With Fig Newton Butter?
This sweet and tangy fig newton butter is perfect spread on warm toast or fresh biscuits for breakfast or an afternoon snack. I love slathering it on sourdough bread or English muffins, and it’s also amazing on pancakes or waffles instead of regular syrup. You can even use it as a filling for thumbprint cookies or swirl it into plain yogurt for a quick dessert. For a fun twist, try spreading it on graham crackers or vanilla wafers to get that nostalgic fig newton flavor in a totally different way.
Storage Instructions
Refrigerate: Your fig newton butter will keep beautifully in the fridge for up to 2 weeks when stored in a clean glass jar with a tight lid. Since this contains fresh whey, it’s important to keep it cold to maintain that lovely fermented flavor and prevent spoilage.
Freeze: You can definitely freeze portions of this butter in small containers or ice cube trays for up to 3 months. I like to freeze it in tablespoon-sized portions so I can just grab what I need for toast or oatmeal without thawing the whole batch.
Serve: Let frozen fig newton butter thaw in the fridge overnight, or at room temperature for about 30 minutes if you need it quickly. Give it a good stir before using since the ingredients might separate slightly during storage, and it’ll be ready to spread on your favorite bread or crackers.
| Preparation Time | 20-30 minutes |
| Cooking Time | 0 minutes |
| Total Time | 36-40 days including fermentation |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 380-460
- Protein: 2-3 g
- Fat: 0-1 g
- Carbohydrates: 95-110 g
Ingredients
For the fruit base:
- 3/4 cup dried figs
- 1/4 cup dried apples
- 1 1/2 to 2 cups warm filtered water
- Finely grated zest from 1 small orange
- 1/2 tsp sea salt
- 2 tbsp fresh whey
To finish:
- 1 to 2 tbsp raw honey, to taste
- 1/2 tsp ground cinnamon
Step 1: Soak the Dried Fruit
- 3/4 cup dried figs
- 1/4 cup dried apples
- 1 1/2 to 2 cups warm filtered water
Coarsely chop the dried figs and dried apples, then place them in a bowl.
Cover the chopped fruit with 1 1/2 to 2 cups of warm filtered water and let it sit for 20-25 minutes, allowing the fruit to soften.
After soaking, drain the fruit well, making sure to reserve the soaking liquid for later use.
Step 2: Prepare the Fruit Paste
- softened figs and apples from Step 1
- finely grated zest from 1 small orange
- 1/2 tsp sea salt
- 2 tbsp fresh whey
- reserved soaking water from Step 1 (as needed)
Place the softened figs and apples (from Step 1) into a food processor.
Add the finely grated orange zest, sea salt, and fresh whey.
Process the mixture until a smooth paste forms, adding a teaspoon or two of the reserved soaking water as needed to help the mixture come together.
I like to pulse the processor at intervals to ensure a nice, even texture.
Step 3: Jar and Begin Fermentation
- fruit paste from Step 2
- reserved soaking water from Step 1
Transfer the fruit paste (from Step 2) into a pint-sized mason jar, pressing down firmly to eliminate any air pockets while leaving at least 1 inch of headspace at the top.
Cover the paste with at least 1/2 inch of the reserved soaking liquid from earlier, then seal the jar tightly.
Set the jar aside at room temperature for 1-2 days to allow fermentation to occur.
Step 4: Finish and Store the Fruit Butter
- 1 to 2 tbsp raw honey, to taste
- 1/2 tsp ground cinnamon
After fermenting for 1-2 days, stir the raw honey and ground cinnamon into the fruit butter.
Taste and adjust honey to your preference—it can be mild or more pronounced depending on your liking.
Store the jar in the refrigerator, where the fruit butter will keep for 6-8 weeks.
For a more aromatic finish, I like to sprinkle a little extra cinnamon on top before serving.
Homemade Fig Newton Butter
Ingredients
For the fruit base:
- 3/4 cup dried figs
- 1/4 cup dried apples
- 1 1/2 to 2 cups warm filtered water
- finely grated zest from 1 small orange
- 1/2 tsp sea salt
- 2 tbsp fresh whey
To finish:
- 1 to 2 tbsp raw honey, to taste
- 1/2 tsp ground cinnamon
Instructions
- Coarsely chop the dried figs and dried apples, then place them in a bowl. Cover the chopped fruit with 1 1/2 to 2 cups of warm filtered water and let it sit for 20-25 minutes, allowing the fruit to soften. After soaking, drain the fruit well, making sure to reserve the soaking liquid for later use.
- Place the softened figs and apples (from Step 1) into a food processor. Add the finely grated orange zest, sea salt, and fresh whey. Process the mixture until a smooth paste forms, adding a teaspoon or two of the reserved soaking water as needed to help the mixture come together. I like to pulse the processor at intervals to ensure a nice, even texture.
- Transfer the fruit paste (from Step 2) into a pint-sized mason jar, pressing down firmly to eliminate any air pockets while leaving at least 1 inch of headspace at the top. Cover the paste with at least 1/2 inch of the reserved soaking liquid from earlier, then seal the jar tightly. Set the jar aside at room temperature for 1-2 days to allow fermentation to occur.
- After fermenting for 1-2 days, stir the raw honey and ground cinnamon into the fruit butter. Taste and adjust honey to your preference—it can be mild or more pronounced depending on your liking. Store the jar in the refrigerator, where the fruit butter will keep for 6-8 weeks. For a more aromatic finish, I like to sprinkle a little extra cinnamon on top before serving.
