There’s something irresistibly festive and nostalgic about these tender, cherry-studded treats—**Santa’s Whiskers Cookies Recipe** will bring a cheerful burst of color and flavor to any holiday gathering. Honestly, the combo of coconut, pecans, and bright red cherries makes every bite a little celebration.
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Why You'll Love This Recipe
Santa’s Whiskers Cookies have a special place in my holiday baking lineup—their soft, buttery texture mixed with tart cherries and crunchy pecans always wins over a crowd. Plus, rolling the dough in coconut adds this extra whimsical touch that feels just right for Christmas.
- Festive Flavors: The combination of red cherries, pecans, and coconut creates a holiday look and taste that’s truly unique.
- Simple Prep: Despite the fancy appearance, these cookies come together quickly and don’t require fiddly decorations.
- Make-Ahead Friendly: You can prep the dough ahead of time, chilling it to develop flavors and making holiday baking less stressful.
- Perfect Gift Idea: Wrapped in festive cellophane or a pretty tin, these cookies make a thoughtful and delicious homemade gift.
Ingredients & Why They Work
Each ingredient in Santa’s Whiskers Cookies Recipe plays a key role in the cookie’s texture and flavor profile. From creamy butter to crunchy pecans and chewy cherries, here’s why these ingredients are essential—and a couple of tips for choosing the best ones for your batch.
- Butter: I always use unsalted, softened butter to control the salt levels and get that rich, tender bite.
- Granulated Sugar: It gives just enough sweetness without overpowering the fruity notes.
- Milk: A small splash keeps the dough moist and helps everything bind beautifully.
- Vanilla Extract: This adds warmth and depth—never skip it for the full flavor experience.
- All-purpose Flour: The backbone of the cookie, it creates that soft but sturdy crumb.
- Red Candied Cherries: Chop these finely so they’re evenly dispersed in the dough and add bursts of holiday color and sweetness.
- Pecans: Toast them lightly before chopping for extra toasty, nutty flavor and crunch.
- Flaked Coconut: Rolling the dough in coconut gives these cookies their signature festive look and a slight tropical twist.
Make It Your Way
I love how flexible Santa’s Whiskers Cookies Recipe is—you can easily tweak it to suit your tastes or dietary needs. Over the years, I've played around with the mix-ins and found it’s a great recipe to make your own.
- Variation: For a burst of citrus brightness, try adding a tablespoon of orange zest to the dough—it adds such a lovely fresh dimension.
- Nut-Free Option: Swap pecans for seeds like sunflower or pumpkin seeds if you have allergies, they add crunch and texture just as well.
- Chocolate Lovers: Toss in some mini chocolate chips or drizzle melted chocolate over the cooled cookies for a rich twist.
Step-by-Step: How I Make Santa’s Whiskers Cookies Recipe
Step 1: Creaming the Butter and Sugar
First things first, beat your softened butter until it's smooth and creamy. I usually use a stand mixer for this, but a handheld one works just fine. Then add the sugar and beat until the mixture looks fluffy and lightened in color—this step is key to making the cookies tender and giving them a nice rise.
Step 2: Add Milk, Vanilla, and Flour
Next up, pour in the milk and vanilla extract, mixing until combined. Then slowly add the flour—this is where the dough starts to come together. Be careful not to overmix here; you want everything well incorporated but still tender.
Step 3: Stir in Cherries and Pecans
Now comes the fun part! Gently fold in the finely chopped candied cherries and toasted pecans. These add that signature festive flavor and texture you’ll love.
Step 4: Shape and Coat with Coconut
Divide the dough into three equal parts and roll each into a 7-inch log. Then generously roll each log in flaked coconut—this creates the charming snowy effect that defines Santa’s Whiskers. Wrap the logs tightly with plastic wrap and chill them for several hours or overnight. The chilling step is critical for cleanly slicing the cookies and developing deeper flavors.
Step 5: Bake and Cool
Preheat your oven to 375°F. Slice your chilled logs into ¼-inch thick cookies and place them on an ungreased baking sheet. Bake for 10 to 12 minutes until they’re set but not browned. Let them cool on wire racks before indulging—Santa’s Whiskers Cookies taste best once fully cooled.
Top Tip
Making Santa’s Whiskers Cookies Recipe has taught me a few tricks that make all the difference between so-so and spectacular cookies.
- Soft Butter Is Key: Don’t rush the butter-softening step, or your dough won’t cream properly, leading to dense cookies.
- Chop Cherries Finely: Finely chopping the candied cherries keeps the dough from breaking apart and evenly spreads that lovely fruit flavor.
- Don’t Skip the Chill: Chilling the dough logs makes slicing easier and helps the cookies hold their shape during baking.
- Watch Your Bake Time: Pull the cookies from the oven as soon as the edges set to keep them tender, not crunchy.
How to Serve Santa’s Whiskers Cookies Recipe
Garnishes
I usually keep garnishes simple—those natural coconut flakes around the edges are a beautiful festive touch on their own. Sometimes, I sprinkle a tiny bit of powdered sugar on top for extra wintery charm right before serving.
Side Dishes
These cookies pair perfectly with a cozy cup of hot cocoa or spiced tea. I’ve also enjoyed them alongside a plate of fruit and cheese—deliciously balancing sweet and savory at holiday parties.
Creative Ways to Present
For a holiday party, I like arranging Santa’s Whiskers Cookies in a circle on a platter sprinkled with edible glitter or placing them in festive tins layered with colored tissue paper. They also look adorable stacked with a red ribbon around them as a grab-and-go gift.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, where they stay fresh for up to a week. Just be sure to layer them between sheets of parchment to protect the delicate edges and keep them looking pretty.
Freezing
If you want to prep ahead, the unbaked dough logs freeze beautifully wrapped well in plastic wrap and stored in a freezer bag. When ready, thaw overnight in the fridge before slicing and baking. Baked cookies also freeze well stored in airtight containers with parchment between layers.
Reheating
To freshen up leftover cookies, pop them in a preheated oven at 300°F for about 5 minutes. This warms them through just enough without drying them out. Avoid microwaves as they can make cookies rubbery.
Frequently Asked Questions:
Fresh cherries won't work the same way in this recipe—they contain more moisture and won’t provide that sweet, chewy texture or festive red color that candied cherries offer. If you want to substitute, try dried cherries instead.
Chilling the dough firms it up, which makes it easier to slice the cookies into clean rounds without them crumbling. It also helps the flavors meld together and prevents the cookies from spreading too much in the oven.
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend made for cookies. Just be sure it contains xanthan gum or another binder to keep the texture consistent.
Stored in an airtight container at room temperature, these cookies stay fresh for up to seven days. You can also freeze baked cookies for up to three months to enjoy later.
Final Thoughts
Santa’s Whiskers Cookies Recipe has been a treasured part of my holiday baking tradition for years—every time I make them, I’m reminded of cozy kitchens, laughter, and that special holiday magic. I hope you’ll give this recipe a try; it’s my go-to for easy, show-stopping cookies that spread joy with every bite.
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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 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Santa’s Whiskers Cookies are festive, buttery treat rolls studded with bright red candied cherries, crunchy pecans, and coated with sweet flaked coconut. These delightful cookies combine a soft, fluffy texture with a hint of tropical coconut, perfect for holiday celebrations or any special occasion.
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 dough: In a large mixer bowl, beat softened butter until smooth. Add granulated sugar and continue beating until the mixture is fluffy and light in color. Beat in milk and vanilla extract until fully incorporated.
- Add dry ingredients and mix-ins: Gradually add the all-purpose flour to the butter mixture, beating until the dough is well mixed and consistent. Stir in finely chopped red candied cherries and pecans evenly throughout the dough.
- Shape the rolls: Divide the cookie dough and shape it into three logs, each about 7 inches long. Roll each log gently in flaked coconut to coat the outside surface completely.
- Chill the dough: Wrap the coconut-coated rolls tightly in plastic wrap and refrigerate for at least 4 hours to firm up the dough and enhance the flavors.
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking.
- Slice and bake: Remove the chilled rolls from the refrigerator and cut into ¼ inch thick slices. Arrange the slices on an ungreased cookie sheet, spacing them evenly.
- Bake the cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges are lightly golden and the cookies are set.
- Cool: Transfer the baked cookies onto wire racks and allow them to cool completely before serving or storing.
Notes
- Chilling the dough is essential to achieving a neat sliced cookie that holds its shape during baking.
- For extra texture, you can lightly toast the pecans before folding them into the dough.
- If you prefer a less sweet version, reduce the sugar slightly or omit the candied cherries and use dried cranberries instead.
- Store cookies in an airtight container at room temperature for up to one week.
- Flaked coconut adds both flavor and texture but can be replaced with shredded coconut if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
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