Christmas Lizzies Fruitcake Cookies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/1/21
Christmas Lizzies Fruitcake Cookies

The Spruce / Ana Maria Stanciu
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 84 servings
Yield: 84 cookies
Nutrition Facts (per serving)
78 Calories
3g Fat
13g Carbs
1g Protein
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Nutrition Facts
Servings: 84
Amount per serving
Calories 78
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 6mg 2%
Sodium 28mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 8g
Protein 1g
Vitamin C 2mg 10%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookies bring smiles every holiday season. A variety of candied fruits, dates, and pecans fill the treats and despite the long list of ingredients, they're surprisingly easy to prepare and bake. Some bourbon adds holiday "spirit," but feel free to use orange juice instead of serving to kids. If you choose to omit the nuts, just add some extra dates and candied fruits. 

Feel free to mix up the dried fruits. Replace the dates with extra candied cherries or pineapple, or substitute candied peels or mixed candied fruits and peels for the pineapple. 

Make these cookies for the holidays and serve them with eggnog or a spiced holiday drink. The cookies freeze well, a real convenience when you have unexpected guests or events. They make great gifts, too.

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Ingredients

  • 1/2 cup light brown sugar, packed

  • 2 1/2 ounces (5 tablespoons) unsalted butter

  • 2 large eggs, beaten

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1 tablespoon milk

  • 2 cups chopped candied cherries

  • 2 cups chopped dates

  • 2 cups chopped pecans

  • 2 cups chopped candied pineapple

  • 1/3 cup bourbon whiskey

Steps to Make It

  1. Gather the ingredients and preheat the oven to 325 F/165 C/Gas 3.

    Christmas Lizzies Fruitcake Cookies ingredients

    The Spruce / Ana Maria Stanciu

  2. Grease a cookie sheet or line it with parchment paper or a silicone baking mat.

    parchment paper lined baking sheet

    The Spruce / Ana Maria Stanciu

  3. In a mixing bowl with an electric mixer, beat the sugar and butter together until light and fluffy, about 3 to 4 minutes.

    sugar and butter in a bowl, hand mixer

    The Spruce / Ana Maria Stanciu

  4. Beat in the eggs until well blended.

    egg added to the butter mixture in the bowl, hand mixer

    The Spruce / Ana Maria Stanciu

  5. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and cloves. Stir or whisk the dry mixture to blend thoroughly.

    combine the flour, baking soda, cinnamon, nutmeg, and cloves in a bowl

    The Spruce / Ana Maria Stanciu

  6. Add the flour mixture to the egg mixture, beating on low speed until blended.

    cookie batter in a bowl

    The Spruce / Ana Maria Stanciu

  7. Stir in the milk. Add remaining ingredients and mix well.

    cookie batter with fruit in a bowl

    The Spruce / Ana Maria Stanciu

  8. Drop the dough by spoonfuls onto the prepared cookie sheet.

    raw cookie on a baking sheet

    The Spruce / Ana Maria Stanciu

  9. Bake for 12 to 15 minutes, or until the cookies are lightly browned. Let the cookies cool completely.

    Christmas Lizzies Fruitcake Cookies on a baking sheet

    The Spruce / Ana Maria Stanciu

Tips

  • To preserve cookie dough, freeze drops of cookie dough on a baking sheet in a single layer and store in containers separated by sheets of waxed paper.
  • To bake frozen drop cookies, place them on the prepared baking sheet and let them thaw at room temperature for about 35 to 40 minutes before baking. Bake as directed and cool the cookies completely before storing.
  • To preserve baked cookies, use airtight containers with waxed paper between layers or zip-close food storage bags with as much of the air removed as possible.
  • For much longer storage, freeze cookies in a single layer on a baking sheet. When the cookies are frozen solid vacuum seal them in bags and put them back in the freezer.
  • Defrost frozen baked cookies at room temperature for about 15 minutes.
  • Always check cookies for browning a few minutes before the minimum time.