Cuccidati - Italian Christmas Cookies

Cuccidati, also known as Italian cookies are traditionally served during the holidays. Sweet cookie dough filled with dried figs, dried dates, raisins, walnuts, chocolate, apricot jam, honey, and spices. Incredibly delicious little cookies!

A plate of eight Cuccidati cookies topped with rainbow spinkles

What Are Cuccidati?

Cuccidati are fig stuffed cookies originating from Sicily which are traditionally served at Christmas time.

The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried fruits, honey, and spices.

There are many different ways to make Cuccidati, each way unique to its maker.

Two cuccidati's topped with rainbow sprinkles on a small plate next to a mug of coffee

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Flour: Use all-purpose flour (plain flour).
  • Sugar: Use granulated sugar to deliver the perfect amount of sweetness.
  • Baking Powder: Helps give the cookies a little lift.
  • Vanilla Extract and Salt: For flavor.
  • Butter: Butter helps makes these cookies tender and it adds flavor.
  • Egg: 1 large egg, beaten, is all you need to add structure to the cookies.
  • Milk: Use any percentage of cow's milk, almond milk, or soy milk.

For the filling

  • Dried Figs: Figs are crucial to making Cuccidati. They add a bright, sweet flavor.
  • Dried Dates and Raisins: Dried dates and raisins help create a sweet, jam-like filling.
  • Walnuts: I love using walnuts, but you can use chopped pecans or any nuts you have on hand.
  • Chocolate Chips: Folded into the pureed mixture for additional sweetness.
  • Jam: I use apricot jam. Feel free to use any flavor jam, preferably orange or fig.
  • Honey: 1/2 cup of honey.
  • Orange Zest: Compliments the sweet ingredients.
  • Ground Cinnamon: 1 teaspoon of ground cinnamon.

For the egg wash

  • Egg White and Water: An egg wash is a mixture of egg and water brushed upon pastries and cookies to give them a shiny, golden finish.
  • Sprinkles: Optional for decoration.
Two and a half cuccidati's on a small plate next to a mug of coffee

Here's how I make Cuccidati:

Step 1

Make a batch of the cuccidati dough and put it in the refrigerator to chill. Meanwhile, prepare the cookie filling in a food processor.

After the dough has chilled, roll out the dough and cut out little rectangles.

Cuccidati dough cut into little rectangles on a cutting board next to a cookie scoop filled with cookie filling

Step 2

Fill each rectangle with a scoop of the filling.

A small rectangle of cuccidati dough topped with a dollop of filling from a cookie scoop on a cutting board

Step 3

Fold the edges over to enclose the filling.

Pinch the edges to seal.

Brush with egg wash and decorate with colored sprinkles (my Cuccidati are never all the same size and that's okay).

Fourteen Cuccidati's topped with rainbow sprinkles on a baking sheet

Step 4

Bake the Cuccidati in the oven until they're beautifully golden, about 20 minutes.

Cuccidati's topped with rainbow sprinkles on a baking sheet fresh out of the oven

Frequently Asked Questions

How Do I Store Cuccidati?

Cuccidati can be kept in an airtight container at room temperature for no more than two days after baking. After Day 2, they can also be kept in the refrigerator for up to three additional days. Allow them to come back to room temperature before serving.

Can I Add Extra Filling?

Yes, I like to put extra filling in the center so I get a really good taste of the figs.

Cuccidati's topped with rainbow sprinkles on a dessert stand

Enjoy these Cuccidati for dessert, with your afternoon tea, or even with your morning coffee.

Cuccidati, also known as Sicilian Fig Cookies are traditionally served during the holidays. In my family, we enjoyed them year-round. The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried figs, dried dates, raisins, walnuts, chocolate, apricot jam, honey, and spices.

Cuccidati - Sicilian Fig Cookies

Cuccidati, also known as Sicilian Fig Cookies are traditionally served during the holidays.The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried figs, dried dates, raisins, walnuts, chocolate, apricot jam, honey, and spices.
5 from 3 votes
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Prep Time: 1 hour
Cook Time: 20 minutes
Cool: 10 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 48 cookies
Author: Joanie Zisk



  • 4 cups all purpose flour
  • 3/4 cups sugar
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg , beaten
  • 1 tablespoon vanilla extract
  • 16 tablespoons butter , cut into pieces (2 sticks)
  • 1/2 cup milk


  • 2 1/2 cups dried figs
  • 1 cup dried dates
  • 1 cup raisins
  • 1 cup walnuts
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup apricot jam
  • 1/2 cup honey
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon


  • 1 egg white
  • 1 tablespoon water
  • colored sprinkles (for decorating)



  • In a large bowl, mix together the flour, sugar, baking powder, and salt.
  • Add the egg and the vanilla.
  • Add the butter and using a pastry/dough blender, two knives, or your fingers, cut in the butter. You want the mixture to be a cornmeal or pebble-like consistency.
  • Add the milk and mix it into the dough. Using your hands, make a large roll with the dough, wrap it in plastic wrap and place in in the refrigerator for 45 minutes.


  • In a food processor, combine the figs, dates, and raisins and process to finely chop.
  • Add the walnuts, chocolate chips, apricot jam, honey, orange zest, and cinnamon and process again. (If your food processor isn't big enough to hold the entire amount of filling, process in batches, then pour the filling into a large bowl and stir to combine).


  • Heat oven to 375 degrees F (190 degrees C).
  • Cut the dough into 4 pieces.
  • On a lightly floured surface, roll out the dough, one piece at a time. Cut the dough into long strips about 3-inches wide.
  • Cut out squares from the rectangle strips. Flatten the squares slightly with your fingers and add a spoonful of the fig filling to the center.
  • Fold the dough over, pinching the ends. Using a sharp knife, make 2 slits in each cookie. Place the cookies on a cookie sheet lined with silpat or parchment paper.
  • In a small bowl, whisk together the egg white and the water to make the egg wash. Brush the egg wash over each cookie.
  • Top with sprinkles.
  • Bake for 20 minutes, until cookies are golden brown.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

32 thoughts on “Cuccidati - Italian Christmas Cookies”

  1. Hi Joanie, My youngest daughter Ashley made these delicious cookies for m last year! I grew up in a Sicilian/Hungarian household and my Hungarian mother always baked the Hungarian speciality delights and my Sicilian grandmother made the cookie, since she passed away the recipe for this cookie was lost.

    My taught revived it spirit and soul!! I am trying the recipe this year and I hope I can make them as great as my daughter – your recipe was by far the closest I have tasted to our original – probably even better!!

    Thank you!
    Angela DeCarlo

    1. Angela, thank you so much for letting me know. Cuccidati are probably my favorite cookies and I always wonder why I wait until the holidays to make them. Hope you enjoy making them this year! Take care! Joanie

  2. Annamaria Bazzi

    Hello Joanie,

    It’s been more than 30 years since I’ve enjoyed the wonderful cuccidati.

    As I was growing up in Sicily, we always called them cuccidrati. By any chance, do you know if there is a difference in the way it is pronounced in difference regions or am I remembering wrong, it has been a long time after all.

    I was also wondering if you have a good recipe for cassata. I know how to make the ricotta filling but am not sure what type of cake would be good. I’ve been thinking angle food, but it might be too soft once it is sprinkled with marsala wine.

    1. Hi Annamaria,
      I’ve seen cuccidati also called cuccidrati and I believe they are the same cookie or very similar. I have never made a cassata before and so I don’t have a personal recipe for it. However, I always trust recipes from David Lebovitz and noticed he has a cassata recipe he recommends. You can find it here – and here – . Hope this helps. If you make cassata, I’d love to hear how it turned out.

  3. I make these every year for Christmas. They’re my dad’s favorite. I usually ice most of mine and top withsprinkles (although my dad prefers them with no decoration). I roll my dough out in a rectangle and slice it down the middle, then spoon the filling straight down the middle of each rectangle and fold the dough over, then slice into pieces. Yours look delicious!

  4. Jennifer | Modern Chic

    5 stars
    What an interesting way to use figs. I will definitely be giving this recipe a try. Thanks! 🙂

  5. allie @ Through Her Looking Glass

    5 stars
    Dear Joanie, I love visiting your blog. I always learn so much. Had never heard of Cuccidati cookies. What wonderful childhood memories you have. Would love to try these yummy cookies, and am absolutely intrigued by all the filling ingredients! Such a pretty holiday cookie!

    1. Thank you so much, Allie. The filling has so many wonderful flavors, I could eat it alone without the cookie. 🙂

  6. Dear Joanie, Your cuccidati look beautiful…I love that you made them. Just in time for the holidays…I will be pinning this for later. xo, Catherine

  7. Gina @ Running to the Kitchen

    LOVE that you made these! They bring back memories of childhood Christmases and plates upon plates of Italian cookies at my grandparents house. These were always a favorite as I love fruit filled cookies of any kind!

  8. These cookies look so pretty! I love that they are filled with fig (my favorite!) and the little sprinkles make them so adorable 🙂

  9. Kimberly Ann @ Bake Love Give

    I absolutely fell in love with all of the Italian cookies during many work trips to New York. I cannot wait to make this adorable recipe!

  10. Kathryn with Going Zero Waste

    YUM!! These look absolutely divine. My boyfriend loves fig bars, which I’ve been buying in bulk bins. But, I would love to try my hand at making something like this. And, the store just started carrying medjool dates without packaging. Hopefully, I can find some package free figs this fall!

  11. Laura @MotherWouldKnow

    I love your story of how you came to know of cuccidati. When we visited New Orleans, we went to an Italian bakery – I wonder if it was this one. And growing up, I had a similar experience at Italian bakeries in New York and New Jersey (In terms of having difficulty picking which sweet to buy), but I don’t think I ever saw cuccidati – and if I did, I certainly didn’t realized what gems they were, or I certainly would have tried them.

  12. I love everything about this cookie. I can not wait to make a batch, hopefully this Sunday, because I will be thinking about them until they are made!

  13. Sheila @ Life, Love, and Good Food

    5 stars
    What a wonderful cookie! No wonder they are often served for the holidays, but I’m with you on the fact that they sound good for year-round. Saving this recipe for sure!

  14. Barrett

    These look fun to make and delicious. I think this would be a great Christmas cookie, since the fig filling is that same quality winter or summer.

  15. I love the cookies and I love the sprinkles, but what I especially love is that you don’t wait for Christmas to make them! Hooray!

  16. I’ve never heard of these cookies, but they look absolutely marvelous, and perfect for tea in my house!

  17. Kimberly @ The Daring Gourmet

    I adore Sicilian food and these cookies look and sound fabulous! I can just imagine how wonderful the chewy texture is when you chomp into these!

    1. I like to put extra filling in the center so I get a really good taste of the figs. They’re so good.

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