Authentic Italian Fig Cookies (Cucidati) – Christmas Cookie Recipe

These Italian fig cookies, known as cucidati, are a beloved Sicilian Christmas tradition. A soft, buttery dough is wrapped around a sweet filling of dried figs, raisins, orange zest, apple, cinnamon and pecans, then topped with a simple glaze and colorful sprinkles. They take a little time to shape, but every bite tastes like an Italian grandmother’s holiday kitchen, perfect for Christmas cookie trays, cookie exchanges and homemade gifts.

Prep Time: 45 minutes | Chill Time: 30 minutes | Bake Time: 10–12 minutes per batch | Makes: about 4 dozen cookies

Why You’ll Love These Cucidati Cookies

• A true Italian Christmas classic. Cucidati are a must on Sicilian holiday tables.
• Soft and fruity. The tender dough and sweet fig filling are a perfect match.
• Festive look. White icing and rainbow sprinkles make them beautiful on any cookie tray.
• Great for gifting. They keep well and travel well in tins.

Ingredients for Italian Fig Cookies

For the Fig Filling

• 1 1/2 cups dried figs, stems removed and chopped
• 1/2 cup raisins
• Zest of 1 orange
• 1 apple, peeled, cored and chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup pecans, finely chopped

For the Dough

• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup milk

For the Icing

• 2 cups powdered sugar
• 3–4 tablespoons milk
• Colorful sprinkles (nonpareils or jimmies)

How to Make Cucidati (Italian Fig Cookies)

1. Make the fig filling. Add the dried figs, raisins, orange zest and apple to a food processor and pulse until finely chopped. Add the sugar, cinnamon and pecans and pulse until it forms a thick, sticky paste. Set aside.
2. Mix the dough. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla.
3. Add the dry ingredients. Whisk the flour and baking powder together. Add it to the butter mixture in parts, alternating with the milk, and mix until a soft dough forms.
4. Chill the dough. Divide the dough into two portions, wrap them and refrigerate for 30 minutes.
5. Preheat the oven. Heat the oven to 375°F (190°C) and line baking sheets with parchment paper.
6. Roll and fill. On a floured surface, roll each portion of dough about 1/4 inch thick and cut into long strips about 3 to 4 inches wide. Spoon a line of fig filling down the center of each strip.
7. Shape the logs. Fold the dough over the filling to enclose it and press the edges to seal. Turn the logs seam-side down and cut them into 1-inch cookies.
8. Bake. Place the cookies on the baking sheets and bake for 10 to 12 minutes, until lightly golden on the bottom.
9. Make the icing. Whisk the powdered sugar with 3 tablespoons of milk until smooth, adding more milk a little at a time if needed.
10. Decorate. Once the cookies are completely cool, dip the tops in the icing and decorate with sprinkles. Let the icing set before serving or storing.

Tips for the Best Cucidati

• Soften hard figs. If your dried figs are very firm, soak them in hot water for 10 minutes, then drain and pat dry before processing.
• Make the filling ahead. The fig filling can be made up to 3 days ahead and kept in the fridge, and the flavor gets even better.
• Keep the dough cold. Work with one portion at a time and keep the other in the fridge so it stays easy to roll.
• Do not overbake. The cookies should be soft and just lightly golden underneath.
• Ice when fully cool. Warm cookies will melt the icing and make the sprinkles run.

Easy Variations

• Nuts: Use walnuts or almonds instead of pecans.
• Extra flavor: Add a pinch of cloves or nutmeg, a spoonful of honey, or a little chopped chocolate to the filling.
• Dates: Replace part of the figs with chopped dates.
• Lemon icing: Use lemon juice instead of milk in the glaze for a bright, tangy finish.

How to Store Fig Cookies

Store cucidati in an airtight container at room temperature for up to 1 week, separating layers with parchment paper. You can also freeze the un-iced cookies for up to 3 months, then thaw and ice them before serving.

Frequently Asked Questions

What are cucidati?

Cucidati are traditional Sicilian fig cookies made for Christmas. A soft pastry dough is filled with a spiced dried fig mixture, baked, then glazed and decorated with sprinkles.

Can I use butter instead of shortening?

Yes. All butter gives more flavor, though the cookies may spread a little more and be slightly less tender.

Can I make the cookies ahead for Christmas?

Yes. Bake and freeze them un-iced up to 3 months ahead. Thaw at room temperature, then add the icing and sprinkles.

More Holiday Cookies and Treats

• Snowball Cookies
• Soft Christmas Cookies
• 3-Ingredient Butter Cookies
• 4-Ingredient Christmas Nougat Bars
• Christmas Crack Toffee