There's something delightfully nostalgic about these cookies that instantly takes me back to holiday evenings spent in warm kitchens. The texture, the sweet cherry surprise, and that coconut coating make the Santa's Whiskers Cookies Recipe a festive treat worth baking together this season.
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Why You'll Love This Recipe
From the first bite, these cookies bring a perfect blend of textures that I genuinely think you'll find addictive. They’re a Christmas classic in my home, and sharing them always sparks smiles and sweet memories.
- Deliciously Textured: The combination of pecans, cherries, and coconut creates a delightful crunch and burst of flavor in every bite.
- Simple to Make: No complicated steps here, so you can enjoy baking without stress or fuss.
- Festive and Colorful: The bright red cherries add a cheerful pop that’s perfect for holiday gatherings.
- Great Make-Ahead Treat: These cookies chill beautifully and keep well, making party planning easier for you.
Ingredients & Why They Work
The ingredients for Santa's Whiskers Cookies Recipe come together to create a balanced texture and flavor — buttery, nutty, sweet, with a hint of chewy coconut. Each element plays a specific role in making these cookies so special.
- Butter: Provides richness and softness that carry the flavors beautifully.
- Granulated sugar: Sweetens the dough while helping the cookies set correctly.
- Milk: Adds moisture, making the dough easy to shape and tender.
- Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- All-purpose flour: The base for structure, giving the cookies their classic crumb.
- Red candied cherries: Finely chopped to distribute just the right fruity bite throughout.
- Pecans: Adds nutty crunch that perfectly complements the sweetness.
- Flaked coconut: The signature coating that delivers a lovely texture and tropical twist.
Make It Your Way
While I adore the classic version of Santa's Whiskers Cookies Recipe, I encourage you to personalize it to suit your taste. I’ve experimented with a few tweaks that make it even more fun to bake.
- Variation: Sometimes I swap pecans for walnuts or add a pinch of cinnamon for a warm spice twist—both bring a new dimension of flavor.
- Dietary Adjustment: For a dairy-free version, try using coconut oil in place of butter and a nut milk instead of cow’s milk.
- Seasonal Change: Instead of red cherries, chopped dried cranberries create a tangy surprise that's just as festive.
Step-by-Step: How I Make Santa's Whiskers Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter in a large bowl until it’s nice and creamy. Then add the granulated sugar and whip it together until the mixture is fluffy and light—this step helps ensure your cookies have that tender crumb I love. Don’t rush it; a few extra minutes here really improve the texture.
Step 2: Add Milk and Vanilla
Next, pour in the milk and vanilla extract, then beat until everything is fully combined. The milk’s moisture softens the dough so it’s easier to handle later on. Vanilla adds that familiar cozy note you want in holiday baking.
Step 3: Incorporate the Flour, Cherries, and Pecans
Slowly add the flour to the mixture, beating until well blended but not overmixing—as overmixing makes cookies tough. Then fold in the finely chopped red cherries and pecans gently with a spatula to evenly distribute the festive pops of flavor and crunch.
Step 4: Shape, Roll in Coconut, and Chill
Divide the dough into three equal portions and form each into a 7-inch roll. Then, roll each log over a plate of flaked coconut until thoroughly coated—this step adds the distinctive "whiskers" texture I look forward to. Wrap them tightly in plastic wrap and chill for several hours (I usually do this overnight; patience pays off here!).
Step 5: Slice and Bake
Once chilled, preheat your oven to 375°F. Slice the rolls into thin ¼-inch rounds—thin enough to crisp up but thick enough to hold those juicy cherry bits. Place slices on an ungreased cookie sheet, bake for about 10 to 12 minutes until just golden, then transfer to wire racks to cool. Watching them cool while the coconut crisps up is one of my favorite moments!
Top Tip
Through many batches, I’ve gathered some handy tips to ensure your Santa’s Whiskers Cookies turn out just right, every time. It’s all about balancing moisture, texture, and timing.
- Proper Butter Softening: Softened butter should still be cool, not melted—this helps the dough hold its shape during chilling and slicing.
- Finely Chop the Cherries and Nuts: Large chunks can make slicing tricky and inconsistent, so I always dice them finely to keep the dough manageable.
- Don’t Skip the Chill: Chilling solidifies the dough and coconut coating, so the cookies slice cleanly and bake evenly.
- Watch the Oven Closely: These cookies go from perfectly golden to overbaked quickly—set your timer and check a minute or two early the first time around.
How to Serve Santa's Whiskers Cookies Recipe
Garnishes
I love sprinkling a bit of powdered sugar dust on top just before serving—it adds a charming snow-kissed look. Sometimes I add tiny cinnamon sugar sprinkles for warmth, but the coconut alone is so pretty that less is more in my book.
Side Dishes
Pair these cookies with a cup of hot cocoa or a rich spiced tea to round out your cozy holiday spread. They also make a fantastic easy dessert alongside simple vanilla ice cream for a touch of indulgence.
Creative Ways to Present
For holiday parties, I like arranging the cookies on decorative plates with sprigs of fresh pine or holly for a festive touch. Wrapping them in little cellophane bags tied with red ribbon makes them an adorable homemade gift that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover Santa’s Whiskers Cookies in an airtight container at room temperature. They stay fresh for about a week and maintain their delightful texture if you keep them away from humidity.
Freezing
These cookies freeze wonderfully! I usually freeze them in a single layer on a baking sheet, then transfer them to a sealed container or bag. When I want a treat, I let them thaw at room temperature for an hour or so—they practically taste freshly baked.
Reheating
If you want that just-baked feel, pop a few cookies in a 300°F oven for about 5 minutes to refresh the coconut crispiness without drying them out. Just keep an eye so they don’t brown too much!
Frequently Asked Questions:
Absolutely! Dried cranberries add a tart contrast that's delicious and just as festive. Make sure to chop them finely so they mix evenly throughout the dough.
Chilling the dough rolls thoroughly before slicing is key to preventing spreading. Also, avoid using melted butter and slice the dough fairly thinly but not too thin to keep the cookie shape intact.
You can! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. Texture might be a little different but still very tasty—definitely give it a try if you need gluten-free options.
For Santa’s Whiskers Cookies Recipe, I prefer unsweetened flaked coconut to balance the sweetness from the cherries and sugar. Sweetened coconut can be used if you want a sweeter overall cookie, just keep that in mind when adjusting sugar amounts.
Final Thoughts
Santa’s Whiskers Cookies Recipe holds a special place on my holiday baking list because it’s not just about the flavors, but the memories it creates. From shaping the dough with family to sharing them around the table, they bring warmth and joy that I hope you’ll enjoy just as much as I do. Your kitchen is about to smell incredible!
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Santa's Whiskers Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 48 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Santa’s Whiskers Cookies are delightful holiday treats featuring buttery cookie dough blended with vibrant red candied cherries and crunchy pecans, coated in flaky coconut. These festive cookies are perfect for sharing during the holiday season and offer a perfect balance of sweetness and texture.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup red candied cherries, finely chopped
- ½ cup pecans, finely chopped
Coating
- 1 cup flaked coconut
Instructions
- Prepare the dough: In a large mixing bowl, beat 1 cup softened butter until creamy. Add 1 cup granulated sugar and continue beating until the mixture is fluffy. Mix in 2 tablespoons milk and 1 teaspoon vanilla extract thoroughly.
- Incorporate dry ingredients and mix-ins: Gradually add 2 ½ cups all-purpose flour to the butter mixture, beating until well combined. Stir in the finely chopped 1 cup red candied cherries and ½ cup chopped pecans evenly throughout the dough.
- Form the cookie rolls: Shape the dough into three 7-inch long rolls. Roll each log in 1 cup flaked coconut, pressing lightly to coat the surface.
- Chill the dough: Wrap each coconut-coated roll tightly in plastic wrap and refrigerate for at least 4 hours to firm up, making it easier to slice.
- Preheat the oven: Set the oven temperature to 375 degrees Fahrenheit to prepare for baking.
- Slice and bake: Remove chilled dough from the refrigerator and slice each roll into ¼-inch thick slices. Place slices on an ungreased cookie sheet, spacing them adequately to allow spreading.
- Bake the cookies: Bake for 12 minutes or until the edges are lightly golden and cookies are set.
- Cool the cookies: Transfer the baked cookies to wire racks and allow them to cool completely before serving or storing.
Notes
- For a crunchier texture, toast the pecans lightly before adding them to the dough.
- Use a sharp knife chilled in the freezer to make slicing the cold dough easier and neater.
- You can substitute red candied cherries with dried cranberries for a tart variation.
- If you prefer, lightly grease the cookie sheet to prevent any sticking.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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