These Fig Jam Cookie Bars deliver everything you want from a bakery-style treat—buttery shortbread crust, luscious fig filling, and a golden, nubbly crumble on top. They slice into tidy squares for parties, travel beautifully in a tin, and feel fancy enough for a coffee date yet easy enough for a Tuesday afternoon bake.
Why You’ll Love These Bars
- Pantry-friendly: uses flour, butter, sugar, and either jarred or homemade fig jam.
- Low-fuss: the base doubles as the crumble topping.
- Textural contrast: melt-in-the-mouth shortbread, jammy middle, lightly crisp crumble.
- Make-ahead magic: they keep well and freeze beautifully.
- Customizable: go citrusy, warm-spiced, nutty—or add a chocolate drizzle.
Ingredients for Fig Jam Cookie Bars
Base/Crumble
- 225 g unsalted butter, cool room temp
- 150 g granulated sugar (or 100 g granulated + 50 g light brown)
- 1 tsp vanilla extract
- ½ tsp fine salt
- 300 g all-purpose flour (swap 45–75 g for oats if desired)
- Optional: zest of 1 lemon or orange
- Optional: 60–90 g chopped walnuts/almonds (for crumble)
- Optional: ½–1 tsp cinnamon or ¼ tsp cardamom (for crumble)
Filling
- 300–360 g fig jam/preserves (enough for a ⅛–¼ inch layer)
- Optional: 1 tsp lemon juice + ½ tsp vanilla
Equipment & Pan Prep
- 8–9 inch square pan (thicker bars) or 9×13 (thinner, more servings)
- Parchment paper sling (overhang on two sides) for easy lift and clean slices
- Scale (preferred) or measuring cups/spoons
- Offset spatula to spread jam evenly
- Sharp chef’s knife or bench scraper for tidy cuts
Why a parchment sling matters: It prevents sticking, protects edges, and lets you lift the entire slab to a cutting board so you can get clean, exact squares.
Step-by-Step: Fig Jam Cookie Bars
- Heat the oven to 175–180°C (350–355°F). Line the pan with a parchment sling.
- Make the base:
- Cream butter and sugar just until combined and slightly fluffy.
- Add vanilla, salt, and flour (plus oats, if using). Mix to a crumbly dough—it should clump when squeezed.
- Press and level:
- Press ~⅔ of the dough into the lined pan.
- Level thoroughly: use the bottom of a measuring cup to compress and smooth.
- Par-bake the crust for 10–14 minutes, until edges are slightly matte and just turning pale gold.
- Spread the fig layer:
- If using jarred jam, stir to loosen.
- Spread a thin, even layer (about ⅛–¼ inch). Avoid piling it too thick, which can cause ooze or sogginess.
- Add the crumble:
- Toss the reserved dough with optional nuts/spices/oats.
- Scatter in loose clumps—don’t press down.
- Bake another 25–32 minutes until the top is golden and the edges show tiny jam bubbles.
- Cool completely:
- Let the pan cool on a rack.
- For ultra-clean edges, chill 45–60 minutes before lifting and slicing.
- Slice:
- Lift the slab using the parchment, transfer to a board, and cut.
- Wipe the blade between cuts for immaculate edges.
Flavor Variations You’ll Actually Use
Bright & Citrusy
- Lemon zest in the base + a teaspoon of lemon juice stirred into jam.
- Orange zest in the crumb + a whisper of ground ginger.
Warm & Cozy
- Cinnamon + cardamom in the crumble.
- Swap ½ cup of flour for finely ground almonds for a nutty richness.
Nutty Crunch
- ½–¾ cup chopped walnuts, pecans, or almonds in the crumble.
- Toast nuts first for a bigger aroma.
Chocolate Kiss
- Drizzle cooled bars with melted dark or white chocolate.
- Or scatter a small handful of mini chips over the jam before topping with crumble.
Herbal-Gourmet
- A very light pinch of rosemary or thyme mixed into the crumble (or infused into a quick homemade jam). Use a gentle hand—herbs are potent.
Substitutions & Dietary Swaps
No Fig Jam on Hand?
- Use a thick date jam, apricot, or mixed-fruit preserve. Balance sweetness with lemon.
Fresh or Dried Figs → Quick Jam
- Simmer chopped figs with sugar, lemon juice/zest, a splash of water, and vanilla until spoon-thick.
- Use the wrinkle test on a chilled plate: if a dab wrinkles when nudged, it’s set enough for bars.
Make-Ahead, Storage & Freezing
- Counter: Store cooled bars airtight up to 2–3 days.
- Fridge: Extends freshness 3–5 days; bring to room temp before serving for best texture.
- Freeze:
- Freeze the whole slab (well-wrapped) or individual squares (layer with parchment).
- Thaw wrapped at room temp; optional quick chill for firmer cuts before plating.
Troubleshooting Guide
Crust too hard or crumbly
- Over-baked base or too little fat. Shorten par-bake by 1–2 minutes next time; measure butter accurately.
Jam seeped under crust
- Base under-baked or crust not compressed/leveled. Press firmly and par-bake until edges look set.
Soggy middle
- The jam is spread too thick or center is under-baked. Use the ⅛–¼ inch guideline; bake until the crumble is truly golden.
Crumble sinks into jam
- Base too soft or jam too warm/runny. Let the par-baked base cool 5–10 minutes; use a thicker jam.
Sticking in the pan / ragged slices
- Use a parchment sling; cool completely; chill briefly for cleaner cuts; wipe the blade each pass.
Homemade Fig Jam (Quick Guide)
Want control over sweetness and spice—or have figs to use up? Make a small-batch jam tailored for bars.
Base Formula (small pan-friendly)
- 450 g chopped figs (fresh or dried)
- 180–220 g sugar (start lower; figs are naturally sweet)
- 1–2 tbsp lemon juice + zest
- 1–2 tsp vanilla extract (or seeds from ½ vanilla bean)
- 30–60 ml water, only if needed to start simmer
Method
- Combine figs, sugar, lemon, and vanilla in a saucepan.
- Simmer on medium-low heat, stirring occasionally, until the mixture is thick and glossy.
- Setting cues:
- Drag a spatula: the path should briefly hold before closing.
- Spoon a little onto a chilled plate; push—if it wrinkles, it’s ready.
- Cool to room temperature before spreading. If the mixture is too thick, loosen it with a teaspoon of water; if it is too thin, simmer for a few minutes longer.
Flavor Twists
- Cinnamon + cardamom
- Splash of orange juice + zest
- Tiny pinch of rosemary or thyme
Serving Ideas & Pairings
- Coffee & tea: latte, espresso, or black tea are naturals with fig’s caramel notes.
- Finishing touches: a light dusting of powdered sugar; delicate chocolate zigzags; or a citrusy glaze.
- Cheese board cameo: cut into bite-sized squares alongside soft cheeses and crisp crackers for a sweet-savory moment.
FAQs (People-Also-Ask Style)
1) Can I use fresh figs instead of jam?
Yes—make a quick stovetop fig paste. Simmer chopped figs with sugar, lemon, vanilla, and a splash of water until thick enough to hold their shape when spread.
2) Do I have to par-bake the crust?
Strongly recommended. Par-baking sets the base and prevents jam from soaking through.
3) What pan size works best?
An 8–9-inch square gives thicker, bakery-style bars. A 9×13 yields thinner bars and more servings. Always use a parchment sling.
4) How thick should the jam layer be?
Aim for ⅛–¼ inch—thin enough to set cleanly, thick enough to taste fig in every bite.
5) Can I freeze fig jam bars?
Yes. Wrap tightly (whole slab or single squares) and freeze. Thaw at room temp, still wrapped.
Conclusion
Fig Jam Cookie Bars are the sweet spot between comfort baking and elegant simplicity. With a buttery, levelled shortbread, a shiny fig layer, and a golden crumble that stays put, they slice up neatly for sharing, gifting, or stashing in the freezer for treat emergencies. Master the easy rhythm—par-bake, spread thinly, crumble generously, cool completely—and this becomes a house-specialty recipe you can riff on forever with citrus, spice, nuts, chocolate, or herbs. Brew something cozy, cut generous squares, and let that figgy sweetness do the rest.
Print
Fig Jam Cookie Bars
- Total Time: PT1H05M
- Yield: 16 cookie bars 1x
- Diet: Vegetarian
Description
These Fig Jam Cookie Bars combine buttery shortbread, luscious fig jam, and a golden crumble topping for the ultimate homemade treat. Perfect for holidays, tea time, or an elegant dessert tray, they strike the perfect balance of sweet, nutty, and buttery goodness in every bite.
Ingredients
Base/Crumble
- 225 g unsalted butter, cool room temp
- 150 g granulated sugar (or 100 g granulated + 50 g light brown)
- 1 tsp vanilla extract
- ½ tsp fine salt
- 300 g all-purpose flour (swap 45–75 g for oats if desired)
- Optional: zest of 1 lemon or orange
- Optional: 60–90 g chopped walnuts/almonds (for crumble)
- Optional: ½–1 tsp cinnamon or ¼ tsp cardamom (for crumble)
Filling
- 300–360 g fig jam/preserves (enough for a ⅛–¼ inch layer)
- Optional: 1 tsp lemon juice + ½ tsp vanilla
Instructions
- Heat the oven to 175–180°C (350–355°F). Line the pan with a parchment sling.
- Make the base:
- Cream butter and sugar just until combined and slightly fluffy.
- Add vanilla, salt, and flour (plus oats, if using). Mix to a crumbly dough—it should clump when squeezed.
- Press and level:
- Press ~⅔ of the dough into the lined pan.
- Level thoroughly: use the bottom of a measuring cup to compress and smooth.
- Par-bake the crust for 10–14 minutes, until edges are slightly matte and just turning pale gold.
- Spread the fig layer:
- If using jarred jam, stir to loosen.
- Spread a thin, even layer (about ⅛–¼ inch). Avoid piling it too thick, which can cause ooze or sogginess.
- Add the crumble:
- Toss the reserved dough with optional nuts/spices/oats.
- Scatter in loose clumps—don’t press down.
- Bake another 25–32 minutes until the top is golden and the edges show tiny jam bubbles.
- Cool completely:
- Let the pan cool on a rack.
- For ultra-clean edges, chill 45–60 minutes before lifting and slicing.
- Slice:
- Lift the slab using the parchment, transfer to a board, and cut.
- Wipe the blade between cuts for immaculate edges.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25mg