Lizzies

Lizzies are the fruitcake lover’s cookie. Bourbon-soaked golden raisins, candied cherries, diced citron, and whole pecan halves packed into a spiced brown sugar dough, then dropped by teaspoonfuls and baked until just set. They’re fruity, boozy, and loaded with more mix-ins than actual batter.

Soaking the raisins in bourbon for at least an hour is where the flavor starts. The raisins plump up and absorb the whiskey, so every bite carries that warm, oaky sweetness. Don’t skip this step or rush it. Dry raisins in a cookie taste like an afterthought.

The dough itself is deliberately minimal. Just enough butter, brown sugar, flour, and spices (cinnamon, nutmeg, cloves) to hold the fruits and nuts together. These aren’t meant to be cakey or crispy. They’re dense, chewy, and studded with colorful bits.

Lizzies are a holiday tradition in the South, often made weeks ahead and stored in airtight tins. They actually improve with age as the flavors meld, and they freeze like a dream.

Pro Tips

• Drain the raisins before adding them to the batter, but save the bourbon. A splash in the dough adds even more depth.
• Chop the candied cherries if they’re whole. Halves or quarters distribute more evenly through the small cookies.
• Drop them small, about a teaspoon each. These are meant to be bite-sized, not big cookies.
• Store in airtight containers between layers of waxed paper. They stay fresh for weeks at room temperature.

Variations

• Use dark rum or brandy instead of bourbon for a different boozy profile.
• Swap citron for candied orange peel if you find citron’s flavor too intense.
• Add a handful of dried cranberries for extra color and tartness.