Santa’s Whiskers Holiday Cookies

Slice-and-bake Santa’s Whiskers Cookies are a joyful holiday treat that combines buttery richness with the sweet brightness of candied cherries and a hint of almond. Rolled in shredded coconut, these cookies bring both texture and festive flair to any cookie tray.

I first baked these during a holiday cookie swap and now they are a beloved tradition in my family every December. The coconut coating adds a delightful texture that always surprises guests.

Ingredients

• Unsalted butter: One cup, softened to room temperature allowing easy creaming
• Granulated sugar and light brown sugar: Three quarters cup granulated sugar and quarter cup packed light brown sugar for sweetness and slight caramel notes
• Eggs: Two large eggs to bind the dough and add moisture
• Pure vanilla extract: One teaspoon for warmth
• Almond extract: One teaspoon to give the cookies their signature flavor and festive twist
• All-purpose flour: Three cups providing the structure of the cookies
• Baking powder: One and a half teaspoons to give a gentle lift
• Kosher salt: One teaspoon enhancing all the flavors without overpowering
• Candied cherries: One cup, chopped to spread bursts of sweet tartness throughout the dough, choose good quality cherries to avoid artificial flavors
• Sweetened shredded coconut: One cup to roll the logs in adding texture and a subtle tropical flavor that contrasts beautifully

Step-by-Step Instructions

Softer Butter and Sugar Creaming:

In a large mixing bowl with a paddle attachment beat the softened butter together with both sugars for two to three minutes scraping down the sides as needed until the mixture is light and fluffy this step is critical for a tender cookie

Adding Eggs and Extracts:

Mix in the eggs one at a time followed by pure vanilla and almond extracts beating until fully combined so the flavors are evenly distributed

Incorporate Dry Ingredients and Cherries:

Add the flour baking powder and salt mix on low speed just until the dough forms a ball gently fold in the chopped candied cherries turning the mixer on briefly to avoid overly coloring the dough pink

Form and Coat the Dough Logs:

Lay out two large pieces of plastic wrap Divide the dough in half and shape each half into a log about two inches in diameter Drape half of the shredded coconut over each log roll gently so the coconut adheres and press lightly to embed the coconut into the dough using the plastic wrap

Chill the Dough:

Wrap the logs securely in plastic wrap and refrigerate for at least one hour or up to three days chilling firms the dough making slicing easier and flavors meld

Slice and Bake:

Preheat the oven to three seventy five degrees Fahrenheit Line baking sheets with parchment paper Remove plastic wrap slice dough into quarter inch rounds and place them two inches apart on the prepared sheets Bake for nine to eleven minutes until edges are lightly browned

Cool and Serve:

Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely

Save

Almond extract is my favorite ingredient here because it instantly transforms simple cookie dough into something special and nostalgic. I remember making these with my grandmother who taught me how to carefully roll the dough logs in coconut while sharing stories of holidays past. It’s a recipe that carries both flavor and meaning.

Storage Tips

Keep the unbaked dough logs tightly wrapped in plastic wrap in the refrigerator for up to three days This helps with flavor development and convenience Freeze wrapped logs for up to three months To freeze baked cookies use an airtight container and freeze for the same duration Bringing frozen cookies to room temperature before serving maintains the best texture

Ingredient Substitutions

If you cannot find candied cherries maraschino cherries work well but dry them thoroughly to avoid coloring the dough pink Almond extract can be replaced with vanilla extract for a more traditional flavor but expect a less pronounced almond note Light brown sugar can be substituted with molasses mixed into granulated sugar for similar richness

Serving Suggestions

These cookies pair wonderfully with a cup of hot tea or coffee making them perfect for holiday gatherings Gift them in festive boxes or tins with ribbons for a charming homemade present

Cultural Context

Save

Santa’s Whiskers Cookies are a classic in many American holiday cookie trays Combining cherries coconut and almond extract they evoke warm nostalgia and festive cheer reminiscent of vintage Christmas celebrations

Pro Tips

• Make sure your butter is fully softened to room temperature for easier mixing and better texture
• Do not skip rolling the dough logs in coconut it adds a special touch in flavor and presentation
• Rotate the log a quarter turn after each slice to maintain an even and attractive cookie shape

Recipe FAQs

→ What type of cherries work best in these cookies?

Candied cherries add bright color and sweetness. If unavailable, maraschino cherries can be used but should be patted dry to prevent dough discoloration.

→ Why is the dough chilled before baking?

Chilling firms the dough, making it easier to slice thinly without losing the log shape and helps cookies bake evenly.

→ How does the almond extract affect flavor?

Almond extract adds a nutty, aromatic depth that complements the buttery base and bright cherries.

→ Can these be frozen for later use?

Yes, unbaked dough logs or baked cookies freeze well when wrapped properly and maintain freshness for up to 3 months.

→ What’s the purpose of rolling dough in shredded coconut?

The coconut coats the exterior, adding a subtle crunch and tropical sweetness, enhancing texture and appearance.

→ How thin should the slices be cut?

Slicing about 1/4-inch thin ensures they bake evenly and develop a delicate crumb with crisp edges.