Soft, buttery cookie dough wraps around a sweet, gooey fig-filling with a gentle hint of ginger, making these fig roll cookies a festive treat you’ll want to bake again and again.

Why You’ll Love This Recipe

You’ll love this recipe because it blends:

A smooth fig-based filling that melts slightly when you bite into it, yielding that classic “roll” effect.
A buttery, tender cookie dough that complements the fruit-sweetness of the filling.
A subtle touch of ginger in the filling, adding warmth and holiday-flavour.
A festive cookie that feels special for the season but is still approachable to bake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

Plain (all-purpose) flour, sifted
A pinch of salt
Baking powder
Unsalted butter (softened)
Brown sugar
One egg
Vanilla extract

For the fig filling:

Dried figs, chopped
Water (to soften the figs)
Sugar (brown or muscovado works well)
Finely chopped stem-ginger (or candied ginger) or ground ginger
A pinch of cinnamon (optional–to complement the ginger)

Directions

Pre-prepare the dough: Mix flour with salt and baking powder. In a separate bowl, cream together butter and brown sugar until light and fluffy. Add the egg and vanilla extract, then gradually add the flour mixture until combined. Chill the dough until firm.
Make the filling: Place the chopped dried figs into a small pan with just enough water to cover them. Add sugar and the chopped ginger (or ground ginger) and simmer until the figs soften and the mixture becomes thick. Then puree (or finely chop) the figs and ginger mixture to a spreadable consistency. Chill the filling.
Assemble: Roll the chilled dough into a rectangle on lightly floured surface (or between parchment). Spread the fig-ginger filling evenly over the rectangle, leaving a narrow border along one long edge. Starting at the opposite long edge, gently roll the dough into a tight log, sealing the seam as you go.
Chill the log: Place the log in the refrigerator (or freezer for a short while) until firm—this makes slicing easier.
Slice and bake: Cut the log into slices about ½-inch thick (or about 1.3 cm) and place them on a lined baking sheet with some spacing. Bake in a preheated oven until the dough is lightly golden around the edges and firm to the touch. Let cool (they will firm up further as they cool).
Serve once cooled, ideally at room temperature or slightly warm, for best flavour and texture.

Servings and timing

Yield: approximately 12–16 rolls (depending on log thickness and diameter).
Prep time: around 45–60 minutes (including chilling time).
Cook time: about 10-15 minutes per batch (depending on oven and slice thickness).
Total time: around 1 hour and 15 minutes plus chilling.

Variations

Spice it up: Increase the ginger slightly, or add a pinch of cinnamon or all-spice to the fig filling for deeper flavour.
Fruit swap or mix-in: Substitute some of the figs with chopped dates or apricots, or mix in chopped nuts if you like texture in the filling.
Crust variation: Use whole-wheat flour (in part) for the dough for a more rustic texture, though it will slightly change the chew and flavour.
Mini rolls: Instead of one large log, form two smaller logs and chill/ slice for smaller servings or gift-sized cookies.
Glaze optional: For extra festive look, lightly glaze the cooled rolls with thin icing sugar + lemon juice mixture or dust with powdered sugar.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 4-5 days.
If you want to warm them slightly before serving, you can pop them in a pre-heated oven (~300 °F/150 °C) for a few minutes—but avoid over-heating, as the filling may become too runny.
They freeze well: after fully cooling, place them in a freezer-safe container with parchment between layers, freeze for up to 2-3 months. Thaw at room temperature before serving.

FAQs

What kind of figs should I use for the filling?

Use soft dried figs (for example, Mission figs) that are finely chopped. If they’re very dry, allow them to soak in the water a little longer until they soften.

Can I use fresh figs instead of dried?

You could, but fresh figs have higher water content and may require reducing the mixture more to get the proper consistency for spreading. Dried figs give a naturally dense, chewy filling.

How much ginger should I add?

For a hint of warmth, use about 1-2 teaspoons of finely chopped stem-ginger (or candied ginger) or about ½ to 1 teaspoon ground ginger. Adjust to taste.

My dough is too sticky—is that okay?

If the dough is too sticky, chill it for 15-20 minutes or add a small amount more flour (a tablespoon at a time) until it is manageable. Just avoid adding too much flour, which can make the dough tough.

Can I skip chilling the log before slicing?

Chilling is highly recommended—it firms the log so the slices are neat and don’t collapse or lose shape when transferred. If you skip chilling, the log may deform when you slice or bake.

How thick should I roll the dough and how thick to slice?

Roll the dough to about 5 mm (⅕ inch) thickness or as a rectangle of roughly 8×12 inches (20×30 cm) before rolling. After you form the log, chill, then slice into ½-inch (~1.3 cm) thick rounds.

Can I make the filling ahead of time?

Yes—make the fig-ginger filling ahead, let it cool and refrigerate until ready to assemble. It actually firms up nicely when chilled, which helps spread it more cleanly on the dough.

Will the filling leak during baking?

If the log is properly sealed and chilled, there should be minimal leakage. Make sure the seam is sealed and the slices are placed with a small border to avoid spill-out.

Are these suitable for holiday gifting?

Absolutely—they look elegant, taste festive with the fig-and-ginger combo, and store well in tins for a few days or freeze for longer gifting.

Conclusion

Fig roll cookies deliver that delightful balance of buttery, tender dough and a warm, sweet-ginger-spiced fig filling—a perfect addition to your holiday baking lineup. With some simple chilling and slicing steps, you’ll have visually appealing cookies that taste as good as they look. Enjoy baking and sharing them this Christmas season!