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Italian Fig Cookies (Cucidati)

These Italian Fig Cookies are basically what would happen if a fancy fig newton put on its holiday best and decided to outshine every cookie on the tray. With buttery vanilla dough, a gooey mix of figs, dates, citrus, cinnamon, and almonds, plus a bright lemon glaze, these little bites disappear shockingly fast—don’t say I didn’t warn you.
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Prep Time 45 minutes
Cook Time 12 minutes
(plus at least 3 hours chilling) 3 hours
Course Dessert
Servings 36 Cookies

EQUIPMENT (PAID LINKS)

Ingredients
  

For the dough

  • 1/2 cup unsalted butter softened (4 ounces)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the fig filling

  • 1 cup chopped dried figs stems removed (about 6–7 ounces)
  • 1/2 cup chopped pitted dates or raisins
  • 1/2 cup fresh orange juice about 1 orange
  • 1/3 cup diced candied orange peel
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup finely chopped blanched almonds
  • 2 tablespoons dark spiced rum Grand Marnier, or extra orange juice

For the lemon glaze

  • 1 cup powdered sugar
  • 2 teaspoons fresh lemon juice add more as needed
  • Sprinkles for decorating

Instructions

  • Make the Dough: In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for about 1 minute until creamy. Add the granulated sugar and brown sugar and mix until smooth. Mix in the egg and vanilla just until combined.
    1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the dough in three additions, mixing on low speed each time until the dough comes together.
    1 3/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon salt
  • Chill the Dough: Divide the dough in half and shape each half into a small rectangle. Wrap each piece tightly in plastic wrap and refrigerate for at least 3 hours or overnight until firm.
  • Cook the Fig Filling: In a small saucepan, combine the chopped figs, chopped dates, orange juice, candied orange peel, sugar, lemon zest, and cinnamon. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 to 8 minutes until the fruit softens and the mixture thickens.
    1 cup chopped dried figs, 1/2 cup chopped pitted dates, 1/2 cup fresh orange juice, 1/3 cup diced candied orange peel, 2 tablespoons granulated sugar, 1 teaspoon lemon zest, 1/4 teaspoon ground cinnamon
  • Finish the Filling: Remove the pan from the heat and stir in the chopped almonds and the rum, Grand Marnier, or extra orange juice. Allow the filling to cool to room temperature, then cover it until needed.
    1/3 cup finely chopped blanched almonds, 2 tablespoons dark spiced rum
  • Prepare the Workspace: Preheat the oven to 375°F and line a baking sheet with parchment paper. Take one piece of chilled dough from the refrigerator and let it rest for 10 to 15 minutes so it rolls out more easily.
  • Roll the Dough: Place a sheet of wax or parchment paper on your work surface and dust it generously with flour. Roll the dough into a 10×8-inch rectangle, then cut it lengthwise into two 10×4-inch strips.
  • Add the Filling: Spoon one-fourth of the fig filling in a rounded line down the center of each dough strip. Transfer the strips to the refrigerator and chill them for 10 to 15 minutes to firm the dough before shaping.
  • Form the Cookie Logs: Use the parchment paper to help lift one long side of the dough up and over the filling, then lift the opposite side to overlap slightly. Gently press to seal the seam and place each log seam-side down on the prepared baking sheet.
  • Bake the Logs: Bake the filled dough logs for about 12 minutes or until lightly golden around the edges.
  • Slice the Cookies: Remove the baking sheet from the oven and immediately slice each warm log diagonally into 1-inch cookies. Transfer the cookies to a wire rack to cool completely.
  • Repeat with Remaining Dough: Repeat the rolling, filling, chilling, shaping, baking, and slicing steps with the second half of the dough and the remaining fig filling to make the full batch of cookies.
  • Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and thick but pourable, adding a few extra drops of lemon juice if needed to reach a slow-drizzling consistency.
    1 cup powdered sugar, 2 teaspoons fresh lemon juice
  • Glaze and Decorate: Drizzle the glaze over the cooled cookies and add sprinkles while the glaze is still wet. Allow the glaze to set completely before serving or storing.
    Sprinkles for decorating