Soft Fig Brown Butter Cookies With Maple Cream Cheese Frosting

20 mins Prep Time

12 mins Cook Time

Written By

Nadia Boachie

Honestly, I wasn't sure how these cookies would turn out, but I could not stop eating them after testing these out. Think soft cookies with a thick layer of sweet, nutty, chewy swirled date filling. The cookies remind me of Fig or Date Newtons. They are even better the day after making them because resting in an airtight container gives the dough some time to mature, develop flavour and allows for all the wonderful nuttiness of the brown butter used in the dough to come through. I decided to spruce up the dough even more by adding a pinch of nutmeg, cardamom and cinnamon to add extra warmth to these cookies. Additionally, to top off the cookies and add a bit of sweetness, they are paired with a maple cream cheese glaze that complements the cookie's flavour perfectly. The cookies make a great addition to your Christmas cookie line up so add them to your list and give them a try. They are perfectly imperfect, which only adds to their charm.

Ingredients

Filling

1 3/4 cups dates, pitted and chopped
1/2 cup sugar
2 cups water
1 cup pecans, chopped
Pinch of kosher salt (optional)

Dough

2 cups all-purpose flour, plus additional for work surface
1/2 teaspoon baking soda
3/4 cup brown sugar, packed
1 teaspoon vanilla
Pinch nutmeg
Pinch cinnamon
Pinch cardamom
2 teaspoons kosher salt
3/4 cup unsalted butter
2 eggs

Icing

1 tablespoon unsalted butter, room temperature
1/3 cup cream cheese, room temperature
1 tablespoon icing sugar
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
Pinch kosher salt

Directions

Soft Fig Brown Butter Cookies With Maple Cream Cheese Frosting

11 Steps

Step 1

Place butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off heat. Place in fridge to cool and firm up.
Step 2

In a pan add dates, sugar, water and salt and cook, stirring constantly until mixture is thick, water has evaporated and it forms a paste. Stir in chopped pecans.
Step 3

In a stand mixer add your cooled, slightly solidified browned butter, and mix until light and fluffy.
Step 4

Add eggs and vanilla and beat until thoroughly mixed. Add flour, cardamom, nutmeg, cinnamon, baking soda and salt and mix well. Refrigerate for about one hour in fridge.
Step 5

After your dough has chilled, roll on a floured surface into a rectangle that is about a centimetre and a half. Spread the date mixture evenly over the dough. Try not to press too hard to disturb the dough underneath.
Step 6

Roll up the dough, brush off any excess flour and refrigerate the roll for half an hour.
Step 7

Preheat oven to 350°F.
Step 8

When chilled, use a serrated knife cut into 1/4 inch rolls and place on a a baking sheet lined with parchment paper and bake at 350°F for 12 minutes or until puffy and lightly brown near the bottom.
Step 9

Allow to cool, store in an airtight container and allow cookies to mature for at least 4 hours. This enhances flavour and texture of cookies.
Step 10

In the meantime prepare icing. Mix butter, cream cheese, maple syrup, icing sugar, vanilla and salt in a bowl using a whisk until there are no lumps. To firm up or loosen you can heat in microwave in increments of 5 seconds or place in fridge.
Step 11

After letting cookies rest, place icing in a Ziplock bag and cut a small hole at one corner and decorate cookies.