Santa's Whiskers Cookies Recipe
Slice-and-bake Santa’s Whiskers Cookies are a festive addition to any cookie tray! They’re buttery, studded with candied cherries, full of almond flavor, and rolled in sweet shredded coconut.
Servings: 36 cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup candied cherries, cut into pieces
- 1 cup sweetened shredded coconut
Instructions
- In a large mixing bowl, with paddle attachment, beat butter and both sugars for 2-3 minutes, scraping down the sides of the bowl as needed.
- Add in eggs, vanilla extract, and almond extract. Beat until fully combined.
- Add flour, baking powder, and salt, Mix just until dough comes together in a ball. Add in chopped candied cherries. I turn on the mixer for just a quick second to blend them in without over mixing.
- Lay two large pieces of plastic wrap on your counter (if using press and seal, keep the sticky side down towards the counter). Divide the dough in half and drop each half onto each piece of plastic wrap. Using your hands, roll dough into a log shape, about 2-inches in diameter. The dough will be sticky.
- Sprinkles 1/2 cup of coconut over each log. Roll gently so that the coconut covers the exterior of the entire log. Roll up the plastic wrap and press gently so the coconut presses slightly into the cookie dough.
- Chill cookie dough for at least one hour (or up to 3 days).
- When ready to bake, preheat oven to 375 degrees F. Line cookie sheets with parchment paper and set them aside.
- Remove plastic wrap from the cookie dough and slice the dough into 1/4-inch slices. Place on prepared baking sheets about 2-inches apart. Bake for 9-11 minutes, until lightly browned. Cool on rack 5 minutes, then remove and cool completely on a wire cooling rack.
Notes
- Candied cherries can be found in red/green in the holiday baking aisle of the grocery store during the holidays. If you can't find them, you can substitute maraschino cherries. Be sure to pat them dry on a paper towel before using (and don't overmix or they will turn your cookie dough pink).
- To maintain the log shape, rotate the cookie dough a quarter turn with each cut.
- Icebox cookies can be made up to 3 days ahead of time and stored wrapped in plastic wrap in the refirgerator. Or you can freeze for up to 3 months (wrapped in plastic wrap then wrapped in foil).
- Baked and cooled cookies can also be frozen for up to 3 months in an airtight freezer safe container.
Nutrition
Serving: 1cookie
