These delightful Sicilian cookies—Cuccidati—are the quintessential holiday treat that transports you straight to an Italian Christmas table. Filled with an aromatic blend of dried fruits, nuts, and citrus, each bite is a celebration of flavor wrapped in tender dough and drizzled with a sugar glaze.
While traditionally enjoyed around the holidays, their warm spice notes and fruity richness make Cuccidati a year-round favorite. Their charming appearance—often adorned with colorful sprinkles or a snowy glaze—makes them just as beautiful to serve as they are satisfying to eat. Whether you’re honoring family traditions or exploring old-world baking, these cookies are a must-try.
Full Recipe:
Filling:
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2 cups raisins
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3/4 pound pitted dates
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3/4 cup granulated sugar
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2 small navel oranges, peeled and quartered
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1/3 pound dried figs
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1/3 cup chopped walnuts
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1/4 cup water
Dough:
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1 cup shortening
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1 cup granulated sugar
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2 large eggs, room temperature
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1/4 cup 2% milk
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2 teaspoons vanilla extract
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3-1/2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
Glaze:
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2 cups confectioners’ sugar
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2 to 3 tablespoons 2% milk
Directions:
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In a food processor, combine raisins, dates, sugar, oranges, figs, walnuts, and water. Pulse until finely chopped and the mixture is moist but cohesive. Set aside.
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In a large bowl, cream the shortening and sugar until light and fluffy (5–7 minutes). Beat in the eggs, milk, and vanilla.
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In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until fully combined.
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Divide the dough into four equal portions, cover, and refrigerate for at least 1 hour.
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Preheat the oven to 400°F (200°C). Roll each dough portion between waxed or parchment paper into a 16×6-inch rectangle.
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Spread 1 cup of the fruit filling lengthwise down the center of each rectangle. Fold one long side of the dough over the filling, then fold the other side over the top and pinch to seal the seams.
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Cut diagonally into 1-inch pieces. Place seam side down on parchment-lined baking sheets.
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Bake for 10–14 minutes or until the edges turn golden brown. Allow cookies to cool on wire racks.
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For the glaze, mix confectioners’ sugar with milk until smooth and pourable. Drizzle over cooled cookies.
Prep Time: 30 minutes | Cooking Time: 14 minutes | Total Time: 44 minutes
Kcal: 132 kcal per cookie | Servings: About 60 cookies
What Are Cuccidati?
Cuccidati, also known as Sicilian fig cookies, are a beloved traditional treat that originates from the sun-soaked island of Sicily, Italy. Often referred to as “Italian Fig Cookies” or “Sicilian Christmas Cookies,” they are especially popular during the holiday season but are so flavorful and rich that they’re enjoyed year-round.
What sets Cuccidati apart from ordinary cookies is their distinctive filling—an aromatic and dense blend of dried figs, dates, raisins, citrus zest, and chopped nuts. This filling is encased in a tender, lightly sweetened dough, which is then baked to golden perfection and topped with a simple sugar glaze. While the cookie may look unassuming at first glance, one bite reveals a complex depth of flavors influenced by centuries of culinary tradition.
The Cultural Roots of Cuccidati
Cuccidati have deep cultural and historical roots that stretch back hundreds of years. Though they are most closely associated with Sicily, their flavors tell the story of Sicily’s place as a crossroad of Mediterranean civilizations. The combination of figs, citrus, and spices reflects the Arab influence on Sicilian cuisine, while the nuts and dried fruits speak to the island’s agricultural heritage.
These cookies are more than just a treat—they are a celebration of heritage, often made using recipes passed down through generations. Many Sicilian families consider Cuccidati a cherished part of their Christmas traditions, baking them in large batches to share with family, friends, and neighbors.
In Italy, and among Italian-American families, Cuccidati are often part of a larger assortment of holiday cookies, including pizzelles, struffoli, and biscotti. The process of making them together becomes a treasured family ritual, one that brings together generations in the kitchen.
Variations Across Sicily
While the classic Cuccidati filling typically contains dried figs, raisins, dates, orange zest, and nuts (most commonly walnuts), variations abound depending on the region and family preferences. In some Sicilian households, the filling may be flavored with a touch of Marsala wine, rum, or even espresso. Others might add cloves, cinnamon, or grated chocolate for a more decadent twist.
The dough also varies—some versions are rich and cake-like, while others are more like shortbread or pastry. In some towns, the cookies are elaborately decorated with colorful sprinkles or shaped into crescents, logs, or even wreaths.
These regional variations are not only accepted but celebrated. In fact, part of what makes Cuccidati so special is how each family’s recipe reflects its own story, background, and flavor preferences.
The Symbolism of Cuccidati
Like many traditional holiday treats, Cuccidati are steeped in symbolism. The use of figs, one of the oldest cultivated fruits in the world, is significant. Figs have long been associated with prosperity, fertility, and abundance. Including them in a Christmas cookie makes symbolic sense as families look forward to a season of blessings and togetherness.
The act of baking and sharing Cuccidati also symbolizes hospitality. In Italian culture, offering someone homemade food—especially sweets—is a gesture of love, warmth, and welcome. A tray of Cuccidati on a holiday table is a sure sign of affection and the joy of celebration.
Why Cuccidati Remain Popular Today
Despite being a centuries-old recipe, Cuccidati remain incredibly popular today for several reasons. First and foremost is their unique flavor. The dense fruit and nut filling offers a balance of sweetness and richness that’s hard to find in modern store-bought cookies. The interplay between chewy filling and tender crust, combined with the bright citrus notes and warm spices, creates a satisfying and nostalgic experience.
Secondly, they are visually charming. Topped with a smooth sugar glaze and often sprinkled with festive nonpareils or chopped pistachios, Cuccidati add color and elegance to any holiday cookie tray.
Lastly, there’s an emotional element to their popularity. For many people—especially those in Italian-American communities—baking Cuccidati is about connecting with ancestors, remembering family stories, and preserving culinary traditions that might otherwise be lost in the fast-paced modern world.
Modern Takes on a Classic Cookie
While purists might argue for sticking to tradition, many modern bakers are experimenting with Cuccidati in creative ways. Some use store-bought fig jam to speed up the process, while others swap the figs for dates or apricots to suit their taste. Vegan versions have emerged using plant-based milk and dairy-free shortening, and gluten-free bakers are adapting the dough with alternative flours.
Others are getting even more creative with shapes and presentations. Bite-sized Cuccidati are great for cookie exchanges, while large, loaf-style versions can be sliced and served as a rustic dessert. Some people even dip them halfway in chocolate or drizzle with a citrus glaze for an extra twist.
These modern interpretations not only make Cuccidati more accessible to diverse dietary needs and busy schedules but also keep the tradition alive by allowing it to evolve with the times.
Tips for Perfect Cuccidati
Though the process of making Cuccidati is straightforward, there are some tips to help ensure baking success:
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Plan Ahead: The filling and dough can both be made a day or two ahead. This helps break up the steps and enhances the flavors.
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Use Fresh Citrus: Fresh oranges make a noticeable difference in flavor. Be sure to zest and use the flesh rather than bottled juice.
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Don’t Overfill: While it’s tempting to add lots of filling, overfilling can cause the dough to tear or the cookies to burst open while baking.
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Seal Well: Pinch seams firmly and place the cookies seam-side down to prevent splitting during baking.
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Cool Before Glazing: The cookies must cool completely before glazing; otherwise, the icing won’t set properly.
These tips not only make the process smoother but ensure a beautiful, delicious result every time.
Serving and Storage
Cuccidati are best served fresh, but they keep very well, making them ideal for holiday gatherings and gift-giving. Once the glaze has set, store them in an airtight container with wax or parchment paper between layers. They’ll stay fresh at room temperature for up to five days.
If you’re planning ahead, these cookies freeze beautifully. Simply layer them in a container, freeze, and thaw them at room temperature when you’re ready to serve. This makes them a perfect candidate for make-ahead holiday baking.
Conclusion
Cuccidati are more than just cookies—they’re edible heirlooms that carry the warmth of Sicilian kitchens and the joy of shared holiday traditions. With their fragrant, fruit-laden centers and soft dough encasings, they deliver a harmony of textures and flavors that is both comforting and celebratory.
Whether you’re reviving a beloved family recipe or discovering Cuccidati for the first time, these cookies invite you to slow down, savor tradition, and share something meaningful with those you love. Baking them is not just an act of culinary creativity—it’s a gesture of remembrance, joy, and connection.
So this holiday season—or any time of year—embrace the ritual, roll up your sleeves, and bring a little Sicilian magic into your kitchen. With every bite of a Cuccidati, you’re tasting history, culture, and love baked into one unforgettable cookie.