Description
Santa’s Whiskers Cookies are festive slice-and-bake Christmas cookies made with buttery almond-flavored dough, colorful cherries, and a sweet shredded coconut coating. They bake up soft and thick in the centers with lightly golden, chewy coconut edges. An optional white chocolate drizzle makes them especially festive for holiday cookie trays and homemade gifts.
Ingredients
Scale
- 3/4 cup (12 tablespoons or 170g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1/4 teaspoon salt
- 3/4 cup (63g) finely chopped maraschino or candied cherries
- 1 cup (80g) sweetened shredded coconut, for rolling
- Optional: 4 ounces white chocolate baking bar, melted for drizzling
- Optional: extra shredded coconut, for topping
Instructions
- Beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium-high speed for about 2 minutes, until creamy and well combined.
- Add the egg, vanilla extract, and almond extract. Beat until fully incorporated, scraping down the sides and bottom of the bowl as needed.
- Mix in the all-purpose flour and salt on low speed just until a thick, slightly sticky dough forms.
- Add the chopped cherries and mix on low speed only until evenly distributed. Avoid overmixing, especially when using red maraschino cherries, because their color can tint the dough.
- Turn the dough onto a lightly floured work surface and divide it into 2 equal portions. Shape each portion into an approximately 8-inch log about 2 1/2 inches in diameter.
- Roll each dough log in the shredded coconut, gently pressing so the coconut adheres. Wrap the logs tightly in plastic wrap and refrigerate for at least 3 hours and up to 5 days.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Unwrap the chilled logs and slice each one into 12 evenly sized rounds, making 24 cookies total. Arrange the slices about 2 inches apart on the prepared baking sheets.
- Bake for 13 to 14 minutes, or until the edges are lightly browned while the centers remain soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- If desired, melt the white chocolate and drizzle it over the cooled cookies. Sprinkle with extra coconut and allow the chocolate to set before serving or storing.
Notes
- Chilling the dough is essential. The buttery dough can spread excessively if it is baked before becoming thoroughly firm.
- The dough logs can be refrigerated for up to 5 days before slicing and baking.
- Dough logs can be frozen for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.
- Baked Santa’s Whiskers Cookies can be frozen for up to 3 months.
- Store baked cookies covered at room temperature for up to 1 week.
- If using maraschino cherries packed in liquid, lightly blot them before or after chopping to remove excess moisture.
- If green candied cherries are unavailable, use all red cherries or substitute dried cranberries, dried cherries, pistachios, or festive green sprinkles.
- For a nutty variation, replace part of the cherries with chopped pecans, walnuts, almonds, or pistachios. Keep the total amount of add-ins around 3/4 to 1 cup.
- The white chocolate drizzle and extra coconut topping are optional.
- Prep Time: 3 hours 30 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 132 kcal
- Sugar: Approximately 8 g
- Sodium: Approximately 15 mg
- Fat: Approximately 7 g
- Saturated Fat: Approximately 5 g
- Unsaturated Fat: Approximately 2 g
- Trans Fat: Approximately 0.2 g
- Carbohydrates: Approximately 16 g
- Fiber: Approximately 0.5 g
- Protein: Approximately 1.5 g
- Cholesterol: Approximately 23 mg