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Italian Cuccidati Cookies

Italian Fig Cookies (Cuccidati)

Traditional Sicilian cuccidati: tender pastry-like cookies filled with a rich mixture of figs, dates, raisins, nuts, citrus, honey, and warm spices—finished with a sweet glaze and colorful sprinkles. A cherished Italian Christmas classic.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 65 cookies
Course: Dessert
Cuisine: Italian
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour, plus more for dusting/rolling
  • 1 tbsp baking powder
  • 1/2 tsp Kosher or fine sea salt
  • 1 cup unsalted butter, room temperature, cubed
  • 1 cup white granulated sugar
  • 2 large eggs, lightly beaten
  • 1 tbsp vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 cup dried figs, stems removed
  • 1/2 cup Medjool dates, pitted
  • 1/2 cup raisins
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 3/4 cup almonds, toasted and coarsely chopped
  • 3/4 cup honey, slightly warmed
  • 1/4 cup Grand Marnier or brandy
  • 1 1/2 tsp orange zest
  • 1 1/2 tsp lemon zest
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 3/4 cups powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 4-5 tbsp milk, plus more as needed
  • nonpareils or small multicolored sprinkles for topping

Equipment

  • food processor
  • stand mixer with paddle attachment
  • Rolling Pin
  • baking sheets
  • parchment paper

Method
 

  1. Whisk together flour, salt, and baking powder in a large bowl.
  2. Cream butter and sugar in a stand mixer until light and fluffy. Add eggs and vanilla and mix until combined.
  3. Add the flour mixture gradually, alternating with the milk, until a cohesive dough forms.
  4. Turn dough onto a floured surface, knead lightly until smooth, divide into 8 discs, wrap, and chill at least 2 hours.
  5. Soak figs, dates, and raisins in hot water for 10 minutes, drain, and pulse in a food processor. Add nuts, honey, liqueur, zests, and spices; process until mostly smooth.
  6. Preheat oven to 375°F. Roll each dough disc into a 12×3–4 inch rectangle. Add filling along the long edge and roll into a log.
  7. Slice logs into 1¼-inch pieces and place on parchment-lined baking sheets.
  8. Bake 12–15 minutes until lightly browned, rotating sheets halfway through. Cool completely.
  9. Whisk powdered sugar, milk, and vanilla until smooth and pourable.
  10. Dip tops of cooled cookies in glaze, add sprinkles, and let dry completely.

Notes

Chill the dough thoroughly for easier handling. Prepare the dough and filling a day ahead to deepen flavor. Keep surfaces floured to avoid sticking, and toast nuts to enhance aroma. Allow cookies to cool fully before glazing.