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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Sesame Fig Thumbprint Cookies

Recipe By Adapted from The Perfect Bite and The New Sugar & Spice cookbooks

Prep Time

15 Minutes

Cooking Time

1 Hours 20 Minutes

Recipe By Adapted from The Perfect Bite and The New Sugar & Spice cookbooks

This impressive little cookie is flavored with sesame and vanilla, along with hints of orange and black pepper.

Serving Suggestions

Use any leftover fig filling by stirring it into yogurt and granola, on waffles, as a filling for cupcakes, or as a cheese plate spread.

Ingredients

For fig filling:

1 cups dried figs, stems removed

1 cups water

0.75 cups orange juice


0.125 tsp. Dehydrated Minced Orange Peel


0.125 tsp. Kosher Salt

For cookies:


6 Tbsp. sugar, divided

1 cups all-purpose flour

0.5 tsp. baking powder

0.5 tsp. Kosher Salt

0.5 cups (1 stick) unsalted butter, at room temperature

1 egg


0.33 cups fig filling

Savory Spice ingredients in this recipe

  • Madagascar Vanilla Bean Paste

    Our Madagascar vanilla bean paste is formulated to match Madagascar vanilla extract in flavor, strength, and usage. The paste holds hundreds of van...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Vanilla Bean Sugar

    This sugar is a customer favorite for it's classic flavor that's great on all kinds of desserts. Perfect for coffee. Sprinkle on hot and cold cerea...

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  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

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Directions

For fig filling: In a medium saucepan, combine all ingredients and cook over medium-low heat for about 1 hour or until liquid has reduced to the point that it's covering figs about halfway. Transfer to a food processor and blend until smooth. Transfer to a bowl, cover, and refrigerate until chilled. Makes about 1 cup filling, which can be kept in fridge for up to 1 month.

For cookies: Use a spice grinder or mortar & pestle to grind 1/4 cup of the sesame seeds with 1 Tbsp. of sugar. Whisk mixture together with flour, baking powder, and salt. In the bowl of an electric mixer, beat butter and remaining 5 Tbsp. sugar together until creamy. Add egg and vanilla and mix until combined. Set bowl of dough in refrigerator to chill for about 10 min. Meanwhile, line two baking sheets with parchment paper and preheat oven to 350 degrees. Use a tablespoon to scoop dough about 1 inch apart onto baking sheets. Bake until just set, about 6 to 8 min. Remove sheets from oven and use a teaspoon to press a small well into the middle of each cookie. Fill each well with about 1/2 tsp. fig filling. Return cookies to oven to bake for 6 to 8 more min. or until golden brown around the edges. Remove from oven and sprinkle each cookie with sesame seeds. Let cool completely on baking sheets before serving.