Texas Lizzies
Get ready to indulge in the rich, boozy warmth of Texas Lizzies, a classic holiday cookie recipe that’s a festive twist on fruitcake. These soft, chewy cookies are packed with bourbon-soaked raisins, dried cherries, candied pineapple, and crunchy pecans for a medley of textures and flavors in every bite. A hint of cinnamon and cloves adds cozy spice, while a buttery brown sugar base keeps them irresistibly tender. Perfect for gifting or serving at holiday gatherings, these cookies are easy to make and bursting with seasonal charm. Let the fruit soak overnight for an extra depth of flavor and watch these treats become a new family favorite. Perfect for your holiday dessert table, cookie exchanges, or simply enjoying with a hot cup of coffee!
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Recipe Information
Ingredients
- 0.5 cup Bourbon
- 1 cup Raisins
- 0.5 cup Chopped dried cherries
- 0.5 cup Chopped candied pineapple
- 1 cup Chopped pecans
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 2.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
Instructions
In a small bowl, combine the bourbon, raisins, and dried cherries. Stir to mix, cover, and let soak for at least 2 hours or overnight for a deeper flavor.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the bourbon-soaked fruit mixture (along with any remaining bourbon) and chopped candied pineapple.
Fold in the chopped pecans until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges and set in the center.
Remove from the oven and let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.5 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
