Chewy Fig Leaf Sugar Cookie

These chewy cookies are just like a sugar cookie, but with fig leaf powder for a fun twist. Homemade fig leaf powder and infused oil adds notes of vanilla and coconut to a simple sugar cookie while fig leaf infused sugar lends a lovely green to the topping. You can leave them plain just like traditional sugar cookies or glaze them with some white chocolate.

	Fig Leaf Infused Oil
85 g Unsalted butter, softened 80 ml Fig leaf infused oil (or grapeseed oil) 300 g Xylitol (or sugar) 60 g Cream cheese 1 Egg 1 tsp Vanilla extract 320 g Plain flour 1 tbsp Fig leaf powder 1 tsp Baking powder ½ tsp Baking soda ¼ tsp Salt 1 tsp Fig leaf powder (for coating) 100 g Xylitol (for coating)	10 Fresh fig leaves 500 ml Mild olive oil (or grapeseed, sunflower oil)

Pick and wash the fig leaves. Pat them dry thoroughly with a kitchen towel. Removed the hard stems and roughly chop the leaves.
Put the chopped fig leaves and oil in a blender and process until the oil is warm, but not warmer than 50C/120F or the flavour of the fig leaves will be lost. Let it infuse at least an hour, preferably overnight.
Strain the oil through a piece of paper towel or a coffee filter. Store in a jar in the fridge for 2-3 weeks.
Cream the softened butter, xylitol and fig leaf oil together until light and fluffy, about 1 minute. Add in cream cheese, egg and vanilla extract. Beat until combined.
Add in flour, fig leaf powder, baking powder, baking soda, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
Preheat the oven to 180C/350F and line two baking sheets with parchment paper.
Combine 1 teaspoon of fig leaf powder and 100 grams of xylitol in a shallow bowl. Set aside. Divide the dough into 16 portions or 32 if you prefer smaller cookies, and roll each into a ball. Roll in prepared fig leaf sugar.
Place on baking sheets, about 2-inch / 5-cm apart. Bake for 13-14 minutes for large cookies, 11-12 minutes for smaller ones, or until cookies have set. Let cookies cool for 5 minutes before before moving them to a wire rack to cool completely.

13 comments:

ellie 11/10/25 13:11: Looks amazing. Such a wonderful treat!
Caitlin&Megan 11/10/25 13:11: Such yummy cookies!
JoAnna 11/10/25 13:20: I'm sure: delicious 😋🤤
DEZMOND 11/10/25 13:31: They look so pretty in that greenish farben!
Anonymous 11/10/25 14:51: Yummy -Christine cmlk79.blogspot.com
Tom 11/10/25 14:53: ...I would use Xylitol!
Anonymous 11/10/25 15:16: You always have the most inventive recipes. I bet they are great. Karen (Back Road Journal)
Lola Martínez 11/10/25 15:27: Pero que original es esta receta, es la primera vez que veo unas galletas con polvo de higo y desde luego que las probaría, se ven preciosas y buenisimas.
The Velvet Runway 11/10/25 16:03: These look delicious, Angie. I can't wait to try this recipe
Julia x
https://www.thevelvetrunway.com/
eileeninmd 11/10/25 17:14: Looks like a tasty treat! Thanks Angie, for sharing the recipe.
Have a wonderful weekend.
Norma2 11/10/25 17:26: Angie, I'm curious to know what fig leaves will taste like! It's said that they add aroma and help regulate sugar when made into an infusion!
Linda's Relaxing Lair 11/10/25 18:08: They look very good 👍 👌
Ananka 11/10/25 20:18: These look amazing Angie :-D