Italian Fig Cookies {Cucidati}

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My recipe for fig cookies is easy and delicious! These Italian fig cookies are also called Cucidati! These cookies blend the sharp bright flavor of citrus with a buttery and indulgent cookie shell. 

Italian Fig Cookies | Cucidati Recipe

This recipe for Italian fig cookies could not be easier. Italian fig cookies are made in long strips and then cut into bite sized pieces while warm. It’s a satisfying and simple process that produces a unique and delicious treat. I very much encourage you to visit my entire collection of 7 Favorite Italian Holiday Cookies after you try these Italian Fig Cookies!

What are figs?

It is a common misconception that figs are a fruit but they’re actually a type of flower. It’s what is called an inverted flower, the flowers bloom inside of a pod which creates the fig! Figs also have some nice health benefits even though they are sweet enough to eat as a dessert.

They’re full of potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A and K. Figs have fiber as well as natural sugars so dried or fresh figs make a great snack on their own!

Ingredients needed for fig cookies:

This recipe has three parts, the dough, the filling, and the icing. I’m splitting the ingredients and instructions up into those three parts to make it as easy as possible for you!

Cookie Dough:

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1.5 tablespoons baking powder
• 1 large egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• ¼ cup milk
• 4 cups all-purpose flour

Fig Filling:

• 1 cup dried figs, stems removed, diced
• 1/2 cup chopped pitted dates, finely chopped
• ½ cup raisins, chopped
• 1/4 cup sweet orange marmalade
• 2 tablespoons granulated sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon
• 1/3 cup walnuts, chopped
• 2 tablespoons dark spiced rum or Grand Marnier orange liqueur

Icing:

• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons milk
• Colored sprinkles, for decoration

That’s a lot of ingredients, will these cookies be hard to make?

No! Fig cookies are easier to make than you think and once each of the components is ready to go the cookies come together quickly and easily. The great thing is that once they are done it will look like you have spent the entire day baking amazing treats!

Recipe for Italian fig cookies:

Again, remember we’re splitting this recipe into three parts so you can see how to make the dough for the fig cookies, the icing that goes on top, and the delicious fig filling of course!

To prepare the dough:

1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and mix thoroughly.
2. Cut in butter with a fork or pastry blender and work the mixture until it looks like cornmeal.
3. In a separate bowl whisk together the egg, vanilla, and milk.
4. Add the egg mixture to the butter/flour mixture and beat with an electric mixer for 3-4 minutes. Dough will be very soft.
5. Remove the dough from the mixer and knead by hand for 5 minutes OR use the dough hook on your mixer.
6. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 1 hour.

To prepare the filling:

1. Grind figs, dates and raisins in a food processor until coarse.
2. Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
3. To assemble and bake the cookies, preheat oven to 375 degrees. 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.
4. Place a large piece of wax or parchment paper on a clean work surface. Lightly dust with flour.
5. Roll one portion of dough into a 10×8-inch rectangle. Cut each rectangle into two 10×4-inch strips. Portion 1/4 of the fig filling down the center of each strip (in a rounded mound). Use the parchment paper as a guide and 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.
6. 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.
7. 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 icing:

1. Combine powdered sugar, vanilla and milk in a small bowl and whisk until very smooth. Drizzle on each cookie then top with colored sprinkles. Enjoy!

Can I freeze this recipe for fig cookies?

You can definitely freeze these fig cookies for later use. The recipe makes about 40 cookies so if that is too many or if you want to have some on hand for later use you can freeze some. Thaw them in the refrigerator or on the counter and they’ll be ready in no time!

If you’re into the Italian desserts for the holidays, try these festive recipes:

Chocolate Chip Almond Biscotti – these are a recipe my Grandma used to make and delicious!

Italian Chocolate-Dipped Almond Horns – a traditional Italian cookie for Christmas!

Chocolate-Covered Almond Biscotti – similar to the almond biscotti, but dipped in chocolate instead of chocolate chips inside!

Italian Ricotta “Peach” Cookies – I first had these in Italy and recreated them!

Italian Almond Macaroons – my husband’s Grandmother made these for every holiday and this is her exact recipe!

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