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A plate of holiday Fig Cookies topped with icing and sprinkles

Italian Fig Cookies (Cucidati)

5 from 66 votes

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 66 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)
  • ⅓ cup diced candied orange peel
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • ⅓ 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!

SaveSaveOriginally published November 2016, updated November 2021SaveSave

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85 Comments

  3. GAIL R TREMBLAY

    5 stars
    So, so good! Definitely making again and will be in my Christmas cookie line up from now on.
    I did not use candied orange peel. I used plain orange peel chopped small. I like the cookie part and filling part equally. Again, so good! YUM!

    Reply

  4. Jeanne Daughhetee

    5 stars
    These cookies required quite a bit of time, however, were WELL WORTH the effort!! I used, Dates, dried Apricots, and raisins, with a few finely chopped walnuts, so I guess they couldn’t be considered “fig cookies”. I took a large platter to my Italian friends house, and she absolutely raved about how good they were, and was going to take some to another Italian friends house. Will definitely make again, perhaps just as the recipe is written, without substituting anything! Lol

    Reply

  6. Susan

    5 stars
    Just made these, and oh my word. They are so delicious. My husband says it was addiction at first bite. They will definitely become a holiday tradition at our house.

    Reply

  7. Angela Cardinale

    These are my go to Christmas fig cookies. I do find that the dough stays hard and crumbly although I follow the recipe to a T. Any suggestions

    Reply

    • Tricia Buice

      Hi Angela. Just make sure you are measuring the flour correctly. Stir the flour before lightly scooping into the measuring cup. Level off the top of the measuring cup with the dull side of a table knife. I highly recommend using a scale to weight your ingredients. Enjoy!

      Reply

  9. Wendy

    5 stars
    These are my go to Cucidati cookies. I double the recipe and whatever doesn’t fit in the cookies we use for Jam. This is by far the best fig recipe I have found. The difference between this one and all the rest is the fact that you put all the ingredients in a pot instead of a food processor. I make my own candied orange peel as well. Cooking the figs is what makes these cookies stand out. Thank you for cheering up my holidays.

    Reply

  10. Mike Hamm

    5 stars
    I made them without the candied orange peel because I didn’t have any and they are still delicious. I candied some peel this week so when I make them again, soon, I’ll use the peel too. Got to be even better.

    Note – can this dough be used like a sugar cookie type dough? Just roll it out, cut it into shapes, and bake?

    Reply

  13. 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

  17. 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

  18. 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

  19. 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