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A plate of holiday Fig Cookies topped with icing and sprinkles

Italian Fig Cookies (Cucidati)

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Italian Fig Cookies (Cucidati), Sicilian Fig Cookies, or Christmas Fig Cookies - all names for these tender & sweet, fruit filled cookie.

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Delicious, tender Italian Fig Cookies!

A holiday plate of Italian Fig Cookies with colorful sprinkles

Unique and flavorful Italian Fig Cookies (Cucidati)

Italian Fig Cookies, Cucidati, Sicilian Fig Cookies or Christmas Fig Cookies are a few of the names you might find for this deliciously moist, tender and sweet fruit filled cookie.

With notes of citrus from fresh orange juice and lemon zest, the unique and richly spiced filling is wrapped inside a buttery sugar cookie dough that’s a dream to work with.  

Baked in strips then sliced into individual cookies while warm, this method couldn’t be easier. Once cooled the cookies are drizzled with a lemon glaze and sprinkled with traditional holiday nonpareils.

The moist and lightly sweet filling in these Italian Fig Cookies is made by gently cooking the figs and chopped dates with a splash of rum, orange juice, cinnamon and lemon zest.  

Chopped almonds are stirred in at the end then the mixture is cooled before spreading on the tender strips of vanilla cookie dough.

The unique and wonderful flavor of Italian Fig Cookies is like no other! With a spicy, aromatic, fruity filling and simple sugar cookie dough, this recipe is a must-make for the holidays.

A holiday plate of Italian Fig Cookies with colorful sprinkles

Overview of ingredients

This recipe is divided into three parts: cookie dough, fig filling and lemon glaze

For the cookie dough:

  • Unsalted butter at room temperature
  • Granulated sugar
  • Light brown sugar
  • One large egg, also at room temperature
  • Vanilla extract for flavor
  • All-purpose flour
  • Baking Soda
  • Salt

For the fruit filling:

  • Dried Calimyrna or Mission Figs. These can be found in the dried fruit section of your local grocery store near raisins and nuts.
  • Dried dates like Medjool, or substitute raisins if preferred.
  • Fresh orange juice
  • Dried, candied orange peel
  • Granulated sugar
  • Fresh lemon zest
  • Ground cinnamon
  • Finely chopped blanched almonds
  • Spiced rum, Grand Marnier or additional orange juice

For the lemon glaze:

  • Powdered sugar
  • Fresh lemon juice
  • Sprinkles
A holiday plate of Italian Fig Cookies with colorful sprinkles

Italian Fig Cookies are much easier to make than you’d think.

Overview: How to make Italian Fig Cookies

Once each of the components are prepared, the cookies come together quickly. I love a multi-step baking processes that looks like you worked hard all day, but is really easy to do.

1. Prepare the cookie dough:

Using an electric mixer, beat the butter and sugars together until combined. Add the sugars, then the egg and vanilla.

In a separate bowl whisk together the dry ingredients. Add the flour mixture to the butter and sugar in three additions.

Divide the dough in half and form each portion into a small rectangle. Wrap the dough in plastic wrap and refrigerate.

2. Prepare the filling while the dough is chilling:

Combine the figs, dates, orange juice, candied orange peel, sugar, zest and cinnamon in a small saucepan.

Cook until the fruit is soft and the mixture is thick. Remove from the heat and add the almonds and Grand Marnier or rum, if using. Set aside to cool.

3. Assemble the cookies:

Roll one portion of the dough into a rectangle. Cut each rectangle in half. Portion 1/4 of the filling down the center of each strip of dough. CHILL the dough and filling as is for 15 minutes.

Fold the sides of the dough up and over the filling overlapping slightly. Seal the edges together forming a cylinder.

Transfer to the prepared baking sheet, seam side down.

Bake the cookies until lightly browned. Remove from the oven and immediately slice each strip into 1-inch pieces. Cool completely on a wire rack before icing.

4. Ice the cookies and decorate:

Combine powdered sugar and lemon juice. Drizzle over each cookie and top with sprinkles.

A holiday plate of Italian Fig Cookies with colorful sprinkles

What are figs anyway?

We often assume figs are a fruit because they grow on a tree. But interesting enough, figs are actually an inverted flower! The flowers bloom inside the pod – isn’t that so cool!

Figs also have plenty of health benefits. Both dry and fresh figs are a delicious healthy snack. Figs are one of my favorite treats with their natural sweet flavor satisfying even the biggest craving for dessert.  

Can you freeze Italian Fig Cookies?

In addition to having a wonderful flavor, these cookies freeze well and travel wonderfully when properly packed.

A buffet of delicious holiday cookies with sparkly lights and decorations

We’ve completed our annual holiday cookie tour! Pictured above are Vanilla Pretzel Cookies, Roczki Cookies (Kolacky), chocolate dipped Tuile Cigar Cookies (Pirouettes) and finally, these wonderful Italian Fig Cookies.

Thanks for PINNING!

Overhead view of a holiday platter of iced Italian Fig Cookies

Italian Fig Cookies (Cucidati)

Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 3 hours 57 minutes
Yield: 36 cookies
Course: Cookie
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 17 votes
Italian Fig Cookies, Cucidati, Sicilian Fig Cookies, or Christmas Fig Cookies are a few of the names you might find for this deliciously moist, tender and sweet, fruit filled cookie.

Ingredients

For the dough:

  • ½ cup unsalted butter room temperature (113g or 4oz)
  • ¼ cup granulated sugar (55g)
  • ¼ cup light brown sugar packed (56g)
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (226g)
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

For the fig filling:

  • 1 cup dried Calimyrna or Mission figs stems removed and diced (6 or 7 ounce package)
  • ½ cup chopped pitted dates finely chopped (or substitute raisins if preferred)
  • ½ cup orange juice fresh squeezed (about 1 orange) (4oz)
  • â…“ cup diced candied orange peel
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • â…“ cup blanched almonds chopped fine
  • 2 tablespoons dark spiced rum or Grand Marnier orange liqueur

For the lemon glaze:

  • 1 cup powdered sugar sifted (115g)
  • 2 teaspoons fresh lemon juice (add more if needed for desired consistency)
  • Sprinkles for decoration if desired

Instructions

To prepare the dough:

  • In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
  • Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.

To prepare the filling:

  • In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
  • To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
  • Place a piece of wax or parchment paper (at least 14×10 inches) on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10×8-inch rectangle. Cut each rectangle into two 10×4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
  • Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
  • Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned.
  • Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.

For the lemon glaze:

  • Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

Recipe Notes

  • Chopped candied orange peel can be found in the section of your grocery store with fruit cake ingredients.
  • We use Grand Marnier in this recipe.
 
Nutrition information is calculated using an ingredient database and should be considered as an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Adapted from a Better Homes and Gardens recipe published in Christmas Cookies, 2003

Nutrition

Calories: 104kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 45mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Here are a few more holiday cookies you might also enjoy – from all around the world!

Originally published November 2016, updated November 2021

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63 Comments

  2. Peg L.

    5 stars
    Do these cookies freeze well? I have never tried it. They are absolutely my favorite holiday cookie. I made them every year since I found your fabulous recipe!

    Reply

  6. Henry Ridgeway

    5 stars
    Taking cues from an Italian friend who doesn’t bake telling me about his mom’s recipe from the 50’s, I used dates instead of raisins and left out the candied orange peel. I also added 7/8 cup of brandy, and made the dough strictly to the recipe. OMG, one of the best things I ever ate. Fabulous recipe. This website has wonderful recipes and that almost makes up for how annoying it is. Please rotate your device. KMA.

    Reply

  7. Julie G

    5 stars
    I made these cookies yesterday and they were a dream!

    I love recipes with a make-ahead component. I made the dough before work and put it in the refrigerator along with making the filling which cooled on the counter. Both were very easy to make and I was done in no time.

    I rolled, filled and baked them on lunch (working from home benefit) and glazed them a short time later.

    First bite: the cookie was soft but held together perfectly. The filling had a great fig/date flavor followed by a hint of citrus from the orange and lemon along with warmth from the cinnamon and almonds. I used rum and it was just right for this. All the flavors blended well together.

    They are a wonderful Fall cookie but most of mine went in the freezer as the first cookie of the 2021 Holiday cookie tray. My family simply loved them. I know I started this year’s holiday baking off with a winner!

    Reply

    • Tricia Buice

      Thank you Julie! I love your helpful comments and appreciate you trying this recipe. I’m so jealous that you have holiday goodies already in the freezer. Bravo! Have a wonderful baking season 🙂

      Reply

  8. Erin M.

    I make these every year! They’re a family tradition and my father’s favorite! They’re now my two youngest nephews’ favorite, too! Yours are beautiful!

    Reply

  10. Susan

    Your cookie platter is a thing of beauty, Tricia! Figs and dates are a favorite of mine and I could probably eat several without blinking 🙂 Love the little sprinkles on top too!

    Reply

  12. cheri

    Hi Tricia, oh these lovely cookies take me back. My mother-in-law used to make these for us every year at Christmas, one of my favorites by far. Gorgeous photos!

    Reply

  14. Chris Scheuer

    I want to live in your Christmas cookie container. It seems like each cookie you post is prettier and more delicious than the one before. These look wonderful, such a beautiful treat to serve to guests!

    Reply

  16. Monica

    Gosh, all these cookies are almost too pretty to eat! I love how these look and the fig filling is such a nice and tasty option for the cookie tray. So special…your entire holiday cookie collection has been stunning!

    Reply

    • Tricia Buice

      Hi Nancy – the recipe is at the bottom of the post – and you can click on the PRINT button to have a paper copy. Please let me know if you’re having problems and I’ll see what we can do. Thanks!

      Reply

  18. Wendy

    Your collection of holiday cookies are stunning, Tricia! I have been eagerly awaiting each installment! There are so many amazing Italian cookies. I guess a country known for sitting and sipping espresso, needs something to munch along side! Most seem designed for sharing. Fruit filled cookies, which are so delicious, are sometimes not photogenic. Your frosting and festive sprinkles turn these cookies into beauty queens! 🙂

    Reply

  19. cakespy

    This is one of my favorite holiday, or let’s face it, EVERYDAY, cookies. I love that you make them the same way the old school bakery where I grew up by the Jersey shore still makes them!

    Reply

    • Tricia Buice

      Hi Sue – I think you can substitute raisins for the figs and just stick with dates as well. I think they would still be delicious 🙂 Thanks for the great question and for stopping by!

      Reply

    • Tricia Buice

      Thanks Dom – it’s a very traditional Italian cookie but is usually made with raisins instead of dates. I met a lady the other day who used to make real mincemeat with actual meat in the recipe. I don’t think that is for me 🙂 Have a wonderful week and thanks again!

      Reply

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