Fig Filled Cookie Bars

Two cinnamon sugar bars are stacked, showing their soft, crumbly texture and a layer reminiscent of classic Fig Filled Cookie Bars. More bars are blurred in the background. The bars appear moist and golden brown.

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Buttery cookie bars layered with cinnamon sugar and a thick, jammy fig filling, baked until golden and sliceable.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Cookie Bar Recipes, Fig Dessert Recipes, Fig Filled Cookie Bars

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 216

Author Erren Hart

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

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease or line a 9x13-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.

Notes

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.

Nutrition