Delish editors handpick every product we feature. We may earn commission from the links on this page.

If Fig Newtons had a grown-up, glamorous sister, she would be cuccidati. Packed with a sticky-sweet, spiced fig filling and showered in rainbow sprinkles, these bite-sized Italian cookies are more than ready for a party. They’re traditionally made during the winter holidays, but to be honest, we think they’d be perfect for any celebration, any time of the year.

Also known as Italian fig cookies, cuccidati originally hail from Sicily, where they’re often made to celebrate Christmas, Easter, and St. Joseph’s day (in fact, cuccidati is actually Italian for “Christmas”). Featuring a dough that’s more similar to a pie pastry than a cookie dough and a filling made with a myriad of ingredients, they might seem a little time-consuming, but once you taste them, we’re sure you’ll agree that they’re totally worth the extra effort.

Read on for more tips and information on these festive Christmas cookies. And if you’re looking to build an entire Italian cookie board, check out our Italian rainbow cookies—they’re a classic for a reason!

Do I need a food processor to make these?

Absolutely not. We love using the food processor because it makes this recipe quicker, easier, and less messy, but if you don’t have one, don’t let that stop you. You can rub the butter into the flour by hand before you stir in the egg and milk—people have been making pie dough like that for ages. As for the filling, chop the dried fruits and nuts as finely as you can with a sharp knife, then toss them together with the rest of the filling ingredients in a big bowl. It might take a little longer, but it will totally work.

Why is my dough so sticky?

This cookie dough is actually more like a rich pie dough. Like all pie doughs, it’s important to keep it cold and not overwork it. If you find it’s sticking to the work surface (or your rolling pin), you can try rolling it out between two sheets of plastic wrap or parchment paper. A bench scraper can also be helpful for peeling the dough up off the work surface. Bottom line: Don’t worry if it’s sticking a little bit or even if it tears. The beauty of this dough is that it’s also super forgiving, so if it tears, you can just pinch it back together. 

What’s in the filling?

Similar to the hotly contested marinara sauce, no two cuccidati fillings are alike. In addition to the fig—which is the one constant—recipes feature a host of different ingredients, including dates, raisins, almonds, walnuts, hazelnuts, chocolate, honey, orange marmalade, marsala, brandy, grappa, lemon or orange zests, and a whole host of different spices. Our version includes dates, honey, brandy, orange zest and juice—just to capture a little of that orange marmalade vibe—and a few spices to pump up the flavor.

How do I store these?

Baked cuccidati can be stored in an airtight container at room temperature, where they’ll keep for up to 3 days. They’re really best eaten fresh, though, so if you can, we’d recommend keeping the dough in the refrigerator (you can even form the logs with the filling inside) and baking them off on the day you want to eat them.

Absolutely! You can freeze the cookies once they’re baked, or you can freeze the formed logs. Whether you’re freezing baked cookies or the dough logs, make sure you store them in an airtight container to avoid freezer burn. They should stay good in the freezer for up to 3 months.

Made these? Let us know what you think in the comments below.

(113 g.; 1 stick) unsalted butter, chilled and cut into small cubes

dried figs (about 7 oz.), stemmed and cut into quarters

dried dates (3 oz.; about 6), pitted

(or more) fresh lemon juice