Christmas Lizzies Fruitcake Cookies

Written by
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
Diana Rattray
Updated 11/12/19
Christmas Fruitcake Cookies

 The Spruce
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 84 servings

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)
  • 5 tablespoons butter
  • 2 large eggs (beaten)
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 tablespoon milk
  • 2 cups candied cherries (chopped)
  • 2 cups dates (chopped)
  • 2 cups pecans (chopped)
  • 2 cups candied pineapple (chopped)
  • 1/3 cup bourbon (or orange juice)

Steps to Make It

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

    Christmas Fruitcake Cookies
     The Spruce

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

    Christmas Fruitcake Cookies
     The Spruce

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

    Christmas Fruitcake Cookies
     The Spruce

  4. Beat in the eggs until well blended.

    Christmas Fruitcake Cookies
     The Spruce

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

    Christmas Fruitcake Cookies
     The Spruce

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

    Christmas Fruitcake Cookies
     The Spruce

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

    Christmas Fruitcake Cookies
     The Spruce

  8. Drop the dough by spoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes, or until the cookies are lightly browned.

    Christmas Fruitcake Cookies
     The Spruce

  9. Let the cookies cool completely.

    Christmas Fruitcake Cookies
     The Spruce

  10. Serve and enjoy or store them in an airtight container.

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.