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Georgia Lizzies

Georgia Lizzies

Georgia Lizzies

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Georgia Lizzies
5.0 rating based on 12,345 ratings
5/5 (5)
Course: Drop CookiesCuisine: USADifficulty: Medium



First…you have a beer.

Used with permission.

Dried fruits and nuts with just enough batter to hold them together. Traditional in the Southern US…Lizzies seem to be claimed by several southern states, and the difference is chiefly in which liquor is added! Georgia’s offering recommends peach brandy, of course.


  • 1 pound red candied cherries, halved

  • 3 ounces green candied cherries, halved

  • 1 pound candied pineapple, cut in pieces

  • 1/2 pound pitted dates, chopped

  • 1/2 pound golden raisins

  • 1 pound pecan pieces

  • 1/4 cup all-purpose flour, for dredging fruits and nuts

  • 1/4 cup butter, softened

  • 3/4 cup firmly packed light brown sugar

  • 2 large eggs

  • 2 cups all-purpose flour

  • 1-1/2 teaspoons baking soda

  • 1 tablespoon milk

  • 1/2 cup peach brandy


  • In 7-quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans with 1/4 cup flour. In a separate bowl with electric mixer on medium speed, beat butter and brown sugar until fluffy. Add eggs; mix well. Sift together 2 cups flour and baking soda. Add flour mixture to butter mixture; mix. Add milk and peach brandy; mix well. Add batter to dredged fruits and nuts; mix until fruits and nuts are incorporated. Mixture will be very stiff. This dough is more fruit than batter. Drop dough by tablespoons onto well-greased cookie sheets. Bake in a preheated 275-degree oven 18 to 20 minutes, or until almost no imprint remains when touched lightly.
  • Variation: This recipe makes wonderful mini fruitcakes using the mini muffin cups and baking pans. Use one tablespoon batter in each greased mini cup (a vegetable spray works better than solid shortening); decorate with a cherry half. Bake in a preheated 275-degree oven 18 to 20 minutes.


  • Submitted by Doris Bryant Arnold, who adds: “A perfect recipe for holiday gift-giving or for mailing. These cookies are more like mini fruitcakes – full of color, with lots of cherries and dried fruits. Source: St. Louis Post-Dispatch 12/3/90.”
  • Photo courtesy of Dave, a.k.a. Sweet Daddy-D, of First…You have a beer. Dave’s recipe for Christmas Lizzies is only slightly different, and you should check it out because he has photos of every step, as well as thorough directions, tips, variations and a bit of history. While you’re there, check out his exhaustive archive of Cajun and Creole recipes.



Name & Location
(example: Sue in LA)

I have made these cookies for nearly 30 years. Family expects them each Christmas. Recipe was my grandmother's. Difference in ingredients from recipe stated here...no dates, but 1 1/2 pounds each of red and green cherries and one pound of yellow pineapple. Cut fruit night before making. Total recipe makes nearly 200 drop cookies. Plan to spend the whole day doing this !
- A Baker

These cookies are delicious. Definitely will make them again. I am not a fruitcake lover but these cookies are much better than any fruitcake. I made mine in the little muffin tins in sprayed paper liners. They are the best.
- A Baker

I have made these cookies for three years now. Relatively easy to do and I have made mini fruitcakes with the same recipie. Most of my fruitcake lovers have requested these cakes and cookies in place of the traditional cakes.
- Rich Cassius

These cookies are so delicious and just say "Christmas". My children love them as they do fruitcake also. A nice change from just dough cookies.
- A Baker

My mother always made these cookies when I was growing up. Even though I do not eat fruit cake these cookies are fabulous! My absolute favorite.
- A Baker
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