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Fig Filled Cookie Bars are buttery, cinnamon-sweet bars with a gooey fig jam center. Easy to make, perfect for slicing, sharing, and storing.
Know Before You Scroll
What You’ll Need
Pantry baking staples, fig jam, cinnamon
Flavor Profile
Buttery, warmly spiced, lightly caramelized with a rich fig filling
Difficulty Level
Easy
Equipment Needed
Mixing bowls, electric mixer, 9×13-inch baking pan, offset spatula
Top Tip
Leave a small border when spreading the fig jam so it doesn’t bubble over the edges
Time-Saving Tips
These bars slice best once fully cooled and can be made a day ahead
In the Test Kitchen
These Fig Filled Cookie Bars were inspired by classic bakery-style fig cookies, but made simpler and more generous. Instead of rolling or shaping individual cookies, I pressed a soft, buttery dough into a pan and layered it with fig jam and cinnamon sugar. The brown sugar keeps the dough tender, while the cinnamon sugar melts slightly into the fig layer as it bakes, creating that cozy, nostalgic flavor. Letting the bars cool completely is key. The fig filling firms up as it sets, giving you clean slices with that perfect jammy center.
Ingredient Notes
Dough Ingredients
Best Choice
Use unsalted butter softened to room temperature for proper creaming
Substitutions
Dark brown sugar can be used for a deeper molasses flavor
Fig Jam
Best Choice
A thick fig jam or fig spread works best for clean layers
Substitutions
Date jam or apricot preserves can be used if needed
Cinnamon Sugar Topping
Best Choice
Fresh ground cinnamon for the warmest flavor
Substitutions
Add a pinch of nutmeg for extra depth if desired
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Cinnamon Sugar
Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal later.
In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon. Set aside.
2
Mix the Dry Ingredients
In a medium bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
3
Cream the Butter and Sugars
In a large mixing bowl, beat 1 cup softened unsalted butter with 1½ cups light brown sugar and ¼ cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 eggs one at a time, then mix in 1½ teaspoons vanilla extract until smooth.
4
Form the Dough
Add the dry ingredients to the butter mixture and mix on low speed just until a soft dough forms. Stop mixing as soon as everything is combined.
5
Assemble the Layers
Press half of the dough evenly into the bottom of the prepared pan. Sprinkle half of the cinnamon sugar mixture over the dough. Dollop ¾ to 1 cup fig jam over the top and gently spread it into an even layer, leaving a small border around the edges.Drop spoonfuls of the remaining dough over the jam and gently press it down to mostly cover the filling. It doesn’t need to be perfect. Sprinkle the remaining cinnamon sugar evenly over the top.
6
Bake and Cool
Bake for 28 to 32 minutes, until the top is golden brown and the center is just set. A toothpick inserted into a non-jam area should come out clean or with a few moist crumbs. Cool completely in the pan before slicing so the fig layer can fully set.
More Bar Recipes
Recipe
Fig Filled Cookie Bars
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (2 sticks, softened)
- 1½ cups light brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs (at room temperature)
- 1½ teaspoons vanilla extract
- ¾ to 1 cup fig jam (or fig spread smooth or chunky)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a small bowl, mix the topping. Combine the ¼ cup granulated sugar and 2 teaspoons cinnamon. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set that aside too.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy — about 2 to 3 minutes. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
- Add the dry ingredients to the wet ingredients. Mix on low until a soft dough forms. Don’t overmix — just until combined.
- Divide the dough in half. Press one half evenly into the bottom of your prepared pan.
- Sprinkle half of the cinnamon sugar over the dough.
- Dollop the fig jam over the cinnamon sugar. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer, leaving a little space around the edges to avoid overflow.
- Take the remaining dough and place small spoonfuls across the top. Use clean fingers or a spatula to gently press and spread the dough over the jam. It doesn’t need to be perfect — a little jam peeking through is totally fine!
- Sprinkle the remaining cinnamon sugar evenly over the top layer.
- Bake for 28 to 32 minutes, or until the top is golden brown and the center is just set. A toothpick inserted in a non-jammy spot should come out clean or with a few moist crumbs.
- Let cool completely in the pan before slicing. The fig layer will firm up as it cools, so give it time to set.
Tips
Erren’s Top Tips
- If the dough feels sticky, lightly flour your fingers before pressing it into the pan
- Spreading the fig jam gently prevents it from mixing into the dough layers
- For clean slices, chill the cooled bars for 30 minutes before cutting
Variations & Add-Ins
- Add finely chopped walnuts or pecans to the top layer for crunch
- Stir a little orange zest into the dough for a bright citrus note
- Use half fig jam and half raspberry jam for a mixed fruit center
Storage & Freezing
Store Fig Filled Cookie Bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These bars freeze well. Slice, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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FAQs
Can I use fig preserves instead of fig jam?
Yes. Fig preserves work well in Fig Filled Cookie Bars, especially if they are thick. If the preserves are very chunky, gently mash them before spreading so the layer bakes evenly and slices cleanly.
Why do my fig cookie bars look soft in the center?
The center will look slightly soft when the bars come out of the oven. As they cool, the fig layer firms up and the structure sets. For clean slices, always let the bars cool completely before cutting.
Can I make Fig Filled Cookie Bars ahead of time?
Absolutely. These bars are actually better the next day. Once cooled, store them covered at room temperature or in the refrigerator, then slice just before serving.
How do I keep the fig filling from leaking over the edges?
Leave a small border around the edges when spreading the fig jam. This gives the filling room to expand as it heats without bubbling out during baking.
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