Just like the Lemon Curd Snickerdoodle Cookies (SO many compliments on those gems), these babies received a, 

“You can’t give any of these away. I’m going to eat them all!”

Yes, they are THAT good.

A simple sugar cookie recipe includes Fig Preserves, chocolate chips, and walnut pieces, and is then enveloped in cinnamon sugar for this fabulous Fig Chocolate Walnut Cinnamon Sugar Cookie recipe.

Fig Chocolate Walnut Cinnamon Sugar Cookies

3 ¼ (+) cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1 ½ tsp. ground cinnamon
½ tsp. kosher salt
1 cup granulated sugar
1 large egg 
2 tsp. vanilla extract
1 ½ cups Fig Preserves
1 ½ cups dark chocolate chips
1 ½ cups walnut pieces
½ cups dried white figs, chopped

Roll Topping:
1/3 cup granulated sugar
1 Tbs. ground cinnamon

Preheat oven to 375°F.

Line two large cookie sheets with parchment paper.

Make the Roll Topping by combining the granulated sugar and cinnamon together in a small bowl.

Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat granulated sugar, egg, vanilla, and Fig Preserves together on high speed until smooth and creamy, about 2 minutes. 

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. 

The dough will be very soft and sticky. 

Fold in the chocolate chips, walnut pieces, and dried figs. 

Roll cookie dough into balls, about 1 ½ Tbs. of cookie dough each.

Roll the dough balls in cinnamon-sugar topping. 

Sprinkle extra cinnamon sugar on top if desired. 

Arrange 3 inches apart on the baking sheets.

Bake cookies for 12 minutes. The cookies will be very puffy and soft. 

Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Warm, just slightly, before enjoying.