Fig and Walnut Freezer Cookies

Fig and Walnut Freezer Cookies

When it comes to convenience, it’s hard to beat a freezer cookie. Make and freeze the dough; thaw and bake when you need a sweet treat in a hurry! Every bite is a crunchy and chewy bit of heaven, and they’re just as perfect on a holiday party platter as they are with a hot chocolate or tea on a cozy evening at home. Convenient and delicious? Now that’s sweet!


15 cookies


50 minutes


12 to 15 minutes


  • 1 cup (227 g) butter, room temperature
  • 1/2 cup (108 g) Redpath® Dark Brown Sugar, firmly packed
  • 1/4 cup (50 g) Redpath® Granulated Sugar
  • 1 egg, lightly beaten
  • 2 tsp (10 ml) pure vanilla extract
  • 2 1/2 cups (313 g) all-purpose flour
  • 2/3 cup (103 g) dried figs, finely chopped
  • 2/3 cup (80 g) toasted walnuts, roughly chopped
  • 1/2 tsp (3 g) salt
  • 1/2 tsp (2 g) ground cinnamon
  • 1/4 tsp (1 g) baking powder


In the bowl of a stand mixer using the paddle attachment, cream butter, the Redpath® Dark Brown Sugar, and Redpath® Granulated Sugar until pale in colour; about 3 minutes.

Add in the lightly beaten egg and pure vanilla extract. Mix until fully incorporated into the sugar mixture.

In a separate bowl, whisk together the all-purpose flour, chopped figs, chopped walnuts, salt, ground cinnamon, and baking powder until thoroughly mixed.

Add in half of the dry ingredients into the butter mixture, mix on low speed until just combined. Add in the remaining dry ingredients; do not overmix.

Cover bowl and place into the fridge to firm up slightly; about 15 minutes. Remove from fridge and form dough into two logs with a diameter of 2 inches. Wrap tightly in plastic wrap and freeze until firm; 30 minutes (or up to 3 months).

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

Remove one of the logs from the freezer. With a sharp chef’s knife slice dough into ¼-inch slices and place onto the prepared baking sheet about an inch or so apart from each other.

Place into the preheated oven and bake until edges are golden in colour; about 12 to 15 minutes.

Remove from oven. Allow cookies to cool on the pan; 5 minutes. Carefully transfer cookies to a wire cooling rack to cool completely. Store completely cooled cookies in an airtight container for up to a week.


*For a different variation replace the walnuts with toasted almonds or pecans. Alternatively, replace the dried figs with any dried fruit; apricots, cherries, and dates pair nicely with walnuts.

*Freeze logs in an upright position (in a freezer-safe container, like a yogurt container) to prevent logs from flattening on one side.

*Allow frozen logs to warm up slightly before slicing; 10 to 15 minutes.

*Rotate pan halfway through the baking process for evenly baked cookies