Bake
Figgy Pudding Butter Cookies
Popular on Food52
76 Reviews
Rose S.
January 23, 2021
These came out to sticky to roll! I'm a good cook and seni~professional baker. How much better these might have been if ingredients had been in weights. Put extra brandy in glaze to make them edible.
KelseyB
December 11, 2019
I brought these to a cookie exchange over the Christmas holiday. A welcome break from the norm and delicious throwback to older holiday flavors.
Amy L.
November 22, 2019
These cookies are incredible!! Growing up we had a bakery that would make these delicious, toffee-like danishes, and now that the bakery is gone, making the recipe is very laborious. This recipe tastes so similar, minus some flakiness, since they are cookies, and hours of work-thank you! They remind me of stollen a bit, too. So so good! I only needed half the amount of icing and it was plenty, and I made them with Whole grain einkorn flour instead. These will be a new staple!
trysteroo
October 15, 2019
These are among the best Christmas cookies I've ever made. They keep well too, so you can make them ahead!
Renee D.
December 7, 2016
Used apple brandy in the glaze and almost licked the drippings off the counter it was so yummy. Next up: convert to gluten-free.
Beverly C.
January 19, 2014
I am not a baker but these sound delicious. I have a surplus of dates and wonder if they could be substituted for figs?
Sarah|PickledCapers
December 17, 2013
These would certainly be worth caroling interminably. The brandy-glaze itself would have me singing at top volume.
jevyn
December 16, 2013
These taste wonderful. My problem was the dough became too soft to handle, even after being in the refrigerator. Next time, I would just drop them instead of trying to cut them out. Also, the glaze was uneccessary to my palette (I don't like really sweet food). Everyone loved them though. A keeper!
yomabes
December 13, 2013
can i use rum instead of brandy for the glaze? i've been looking at this recipe for days and can't wait to finally make them this weekend.
JJGood
December 11, 2013
FYI, my family (that is, my parents and sister) will no longer let me not make these at Christmas.
kellee
December 2, 2013
Do you think this recipe would work with mission figs? I have those on hand.
celliejoe
December 2, 2013
i made these & they were a big hit. i didn't have time to roll them out, so used a small cookie scoop, then flattened them a little. they were perfect!
Trudy M.
December 1, 2013
What suggestion do you have for using the figgy milk? Seems too good to toss.
Christina M.
November 15, 2019
My husband added it to his morning smoothie. A few years too late for you, Trudy. But still...
ChefJune
October 11, 2013
So I've decided I'm going to bake all my holiday gifts this year, and this cookie is going to be among the chosen. I have some fresh figs in my freezer, and am wondering how they would do in the cookie.
Cena
January 17, 2013
These got scarfed up during my family christmas. Not too sweet, goes great with coffee, tea, a glass of wine... They are a little chewier than I might have expected, but my mother and boyfriend insisted that that made them perfect, since the fig chunks were chewy too!
GramercyGal
December 18, 2012
I made these for my office's cookie bake off and I won second prize! Everyone loved them and so did I. They are very different and delicious!
QueenOfGreen
December 16, 2011
The family is only getting about half of these. Because, um, seems I must have eaten the other half!
lunarmoth
December 14, 2011
I just found this site and made these cookies for a cookie swap, following the recipe exactly, except x4 (for a lot of cookies to swap). I brought extras to work and many who tasted them made that face. You know the one, the "ohmygodthisissogood" face. I ended up with ALOT of extra glaze, but that's great, cause I will use it on something else. One question regarding the curdling of the milk when you warm the figs. Do you strain the milk and throw the figs and curds into the dough? Not knowing that it was okay, I thought something had gone wrong and rinsed them all clean! Still made fantastic little lovely cookies.
hayley.marcus
December 10, 2011
I'm on a bit of a fig-craze and I made these cookies last night! the batter was delicious, but I found that the cookies came out a little dry or just not as soft/chewy/pudding-like as I would have expected from the name (though still delicious - and keep in mind I have made the glaze yet, that's tonight's activity).
my hunch is I used too much flour while rolling them out, but the dough - especially with the figs - was so sticky! or maybe i made them too thin?
any thoughts? thanks!
my hunch is I used too much flour while rolling them out, but the dough - especially with the figs - was so sticky! or maybe i made them too thin?
any thoughts? thanks!
aargersi
December 4, 2011
I am glad you posted that AJ - I am making them for XMas and I was thinking about chilling in a log and slicing (because I am lazy) - thoughts? Helen? AJ? Bueller? Oh and I think that milk warm with brandy will be nice to sip on too ...
AntoniaJames
December 5, 2011
An update: the logs freeze, cut and bake perfectly, but keep in mind that a log sliced and baked does not produce the same cookie as one that is rolled and then cut. I gently press the slices down a bit to eliminate the roughness around the outside edge and to make them a bit thinner, knowing that they rise when baked. I love these cookies, and am including them in the holiday boxes, tins and plates that will be distributed this year. ;o)
aargersi
December 4, 2011
I am glad you posted that AJ - I am making them for XMas and I was thinking about chilling in a log and slicing (because I am lazy) - thoughts? Helen? AJ? Bueller? Oh and I think that milk warm with brandy will be nice to sip on too ...
AntoniaJames
November 27, 2011
"These cookies are seriously killer," said my son, after tasting some this morning. I agree! Although I chilled the dough overnight, it was too sticky to roll out easily. I heavily floured my work surface, but by the time I'd rolled and cut a dozen, the dough had warmed up to the point where the cookies lost their shape when I rolled them. Perhaps my figs are just juicier than most, or perhaps I soaked them too long. (I started the timer for 15 minutes once the milk had gotten warm.) No matter, though. I rolled the dough into balls, then pressed them down with the bottom of a glass and they turned out fine, though not as pretty as the ones in the photo. But who cares?! These are going into the holiday gift boxes this year!! ;o)
HFog
December 22, 2016
This is very helpful. I made them last year with no trouble (and they were delicious!), but tonight found that my dough was super sticky and am worried about rolling it out in the morning. Think the figs must have been juicier, too.
pamelalee
November 7, 2011
I brought your yummy cookies to a Food52 book signing party today, and everyone loved them! Amanda recognized them right away. I appreciate the tip in the slide show about not worrying when the warm milk curdles. Also, the tip in the testing notes about the wet dough firming up nicely when chilled.
Helenthenanny
October 20, 2011
hi celliejoe! the "reply" button wasn't working for me, so i hope this reaches you, but yes, i think that would work just fine! let us know how it goes, it sounds like a lovely alternative to the glaze! i hope you enjoy these little cookies, thanks!
celliejoe
October 19, 2011
i'm always on the lookout for fig recipes, and this one sounds wonderful. but instead of rolling out the dough, do you think i could use a very small cookie dough scoop, then flatten the mounds with the bottom of a glass dipped in turbinado sugar?
mbierlich
February 2, 2011
I made these for Christmas and I still can't stop thinking about them! Delicious cookies and the brandy sugar glaze is magical!
Helenthenanny
February 5, 2011
thank you SO much! i'm so glad you enjoyed them and i appreciate the feedback!
JJGood
December 23, 2010
These came out fabulous! Extremely wet dough, but with ample flour, they roll out surprisingly well, and the resulting cookies are tender and flavorful.
Helenthenanny
December 23, 2010
Thank you so much, I'm so glad you enjoyed them! Yes, the dough is definitely very wet at first, but I'm so glad it worked out! Thanks again, and happy holidays!
AntoniaJames
December 22, 2010
The ratio of sugar to butter + 2 T. brandy looks off to me. Usually the sugar-to-liquids ratio is five or even six to one. Dissolving the sugar in the melted butter would reduce the volume of the sugar as well. When I make icing for cookies, I always work backwards, starting with the sugar and then adding the liquid gradually. I've never tried melting butter with sugar in it, though. I would just stir the liquids, carefully, into sifted confectioners sugar to get the right consistency and I wouldn't worry about what the recipe says is the right amount. ;o).
Helenthenanny
December 23, 2010
This was my first recipe that I ever wrote, so I'm not surprised that their are errors (which after a year of being in food52, I'm disappointed to hear that changes need to be made) but I do agree that people should cook and bake the way that they feel comfortable and make their own adjustments as needed. Thanks for the advice!
CAROLYNB
December 22, 2010
Actually if you look at the way the recipe is posted it calls for 1/2 cup of butter, which is one stick. Are you saying that the recipe should call for 1/2 stick (1/4 cup)?
Helenthenanny
December 23, 2010
Please see my second comment in regards to measurements. To answer your question: no. I don't think my original recipe needs to be changed at all. I'm happy with it, and I'm grateful that it has been so well received.
CAROLYNB
December 22, 2010
I think there is something wrong with the ingredient amounts in the glaze recipe. it makes a gooey buttery yellow mess that doesn't seem to solidify when cooled. I think the butter amount is way too much. I actually used it as written and it ruined my cookies.
Helenthenanny
December 22, 2010
hi carolynb! thanks for the constructive criticism! sorry about your messy cookies, that's a bummer. when i make these cookies, the icing is ivory in color and solidifies nicely. this is evident in the photographs i included, and also evident in the photograph that sarah took after amanda and merrill made my cookies. perhaps they altered my recipe, but i don't think so because they usually will mention any changes in their review. could it be possible that perhaps you added one and a half sticks of butter rather than the half stick i called for? that is the only conclusion i could think of that may have caused your 'too yellow, too gooey, too buttery' problem. regardless, thanks again for your lovely comment and happy holidays!
Helenthenanny
December 22, 2010
oops, sorry, amendment: i call for a half cup of butter, not a half stick, as i mentioned in my previous comment. although, perhaps you made the same mistake as me and threw in sticks of butter and not cups!
sincerely, and happy cooking, helen : )
sincerely, and happy cooking, helen : )
Cordelia
December 29, 2009
I just thought that I don't have enough cookie recipes. This one is definitely going into my repertoire. What a neat idea to put figs in cookies. I love figs. I hope you won't mind me trying it with a bit less sugar, assuming the figs are pretty sweet too. You get my vote!
Allison C.
December 28, 2009
Can't wait to try these. You certainly deserve a finalist's spot, and I hope you win the contest. My vote's in! Happy New Year.
Oui, C.
December 27, 2009
I can't think of anything I'd do differently with these, they sound perfect. I can't wait to try them.
theicp
December 26, 2009
I have such a weakness for iced cookies - great idea!
Helenthenanny
December 26, 2009
Ooh, I do too! And they're little cookies so it feels like you could eat about forty or so! Thank you : )
Miss K.
December 24, 2009
Brandy Sugar Glaze! -- Oh my! Yummy!
Can't wait to try these cookies at my house!
Can't wait to try these cookies at my house!
Helenthenanny
December 24, 2009
Yes! I like the brandy sugar glaze! Thank you, and I hope you like them!
AntoniaJames
December 24, 2009
Mmmm, very nice. Especially for those of us who adore figgy pudding but make it only once, for dinner on Christmas Eve or Christmas Day!! I suspect that these will be a starter in my rotation.
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