There’s something truly magical about biting into a cookie that’s both festive and full of flavor. That’s why I’m excited to share this Santa’s Whiskers Cookies Recipe with you — it’s a nostalgic treat that combines chewy cherries, crunchy pecans, and a delicate coconut coating. Make a batch and watch everyone’s faces light up!
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Why You'll Love This Recipe
I’ve been baking Santa’s Whiskers Cookies for years, and every time I do, it brings back memories of cozy holiday afternoons. This recipe strikes the perfect balance between sweet and textured, and it’s surprisingly simple to make—even if you’re pressed for time.
- Classic festive flavors: The combination of cherries, pecans, and coconut makes each bite feel like Christmas.
- No fancy ingredients required: Most items are pantry staples, so you can whip these up anytime during the holidays.
- Perfect for gifting: Shaped into rolls, chilled, sliced, and baked—you can make them ahead and wrap them beautifully.
- Texture and taste harmony: The soft cookie interior contrasts with the crunchy pecans and silky coconut, making it so addictive.
Ingredients & Why They Work
The ingredients in Santa’s Whiskers Cookies work beautifully together, delivering a moist, flavorful cookie with just the right chew and crunch. I always recommend choosing quality butter and fresh pecans to get the best results.
- Butter: Using softened butter creates that perfect fluffy base when beaten with sugar, giving these cookies a tender crumb.
- Granulated sugar: Sweetens the dough while helping create a light texture.
- Milk: Adds moisture and helps bind the ingredients, keeping the cookies soft.
- Vanilla extract: Adds warmth and depth to the flavor—never skip this!
- All-purpose flour: The structure of the cookie depends on good flour—make sure it’s fresh.
- Red candied cherries: Finely chopped for evenly distributed bursts of fruity sweetness.
- Pecans: Finely chopped to add a nice crunch and buttery flavor.
- Flaked coconut: Used to coat the chilled dough rolls, adding an appealing texture and subtle tropical note.
Make It Your Way
I love tweaking the original Santa’s Whiskers Cookies Recipe to fit different occasions or dietary needs. You can customize it easily—feel free to experiment and make it truly yours!
- Variation: I once swapped pecans for toasted walnuts when that’s what I had on hand, and the cookies still turned out wonderfully rich and flavorful.
- Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free blend—just be sure to check the texture and add a tablespoon or two of extra milk if needed.
- Nut-Free Twist: If you’re allergic to nuts, pistachios or sunflower seeds can work well, or simply double the coconut coating for extra crunch.
- Holiday Spice Boost: Adding a pinch of cinnamon or nutmeg in the dough amps up the seasonal feel beautifully.
Step-by-Step: How I Make Santa’s Whiskers Cookies Recipe
Step 1: Cream the Butter and Sugar
First, make sure your butter is nice and soft—it should almost be spreadable but not melted. Beat the butter in a large bowl with an electric mixer until creamy. Then add the sugar and continue beating until the mixture becomes light and fluffy. This step is crucial because it traps air that helps with cookie tenderness.
Step 2: Add the Wet Ingredients
Mix in the milk and vanilla extract thoroughly. They add moisture and flavor depth to your dough. I find vanilla extract brings a cozy warmth, so don’t skip it even if you think the other flavors are strong.
Step 3: Incorporate Flour, Cherries, and Pecans
Gradually add your all-purpose flour, mixing on low speed until just combined—overmixing can develop gluten and toughen the cookies, so be gentle. Then fold in the finely chopped red candied cherries and pecans with a spatula to spread their flavors evenly.
Step 4: Shape, Roll, and Chill
Divide the dough into three portions and shape each into a neat 7-inch log. Roll each log in flaked coconut to coat. This coconut layer is not only decorative but also adds a nice texture contrast after baking. Wrap logs tightly in plastic wrap and chill for at least 4 hours—or better yet, overnight. This step firms up the dough, making it easier to slice and bake evenly.
Step 5: Bake Your Cookies
Preheat your oven to 375°F (190°C). Remove the logs from the fridge and carefully slice into ¼-inch thick rounds. Place the slices on an ungreased cookie sheet, leaving a little space between each because they don’t spread much. Bake for about 10–12 minutes, or until the edges just start turning golden. Let them cool on wire racks—this keeps them crisp on the outside but soft inside.
Top Tip
Through years of baking Santa’s Whiskers Cookies, I’ve learned a few key tricks that make all the difference. Follow these tips and your cookies will come out picture-perfect every time!
- Butter Temperature: Keep butter softened but not melted—if it’s too warm, the dough will be greasy and hard to shape.
- Chilling Time: Don’t rush chilling! It’s vital for sliceable dough and even baking.
- Coconut Coating: Press the coconut into the dough gently but firmly so it sticks well and bakes with a nice toasted edge.
- Slicing Technique: Use a sharp knife and steady hands to get even cookies, which bake more consistently.
How to Serve Santa’s Whiskers Cookies Recipe
Garnishes
I like to add a light dusting of powdered sugar right before serving—just enough to look snowy and festive without overpowering the flavors. Sometimes a thin drizzle of melted white chocolate over the top adds a lovely elegant touch.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced tea, hot cocoa, or a classic glass of milk. For a holiday spread, I often serve them alongside fresh fruit and a cheese board for guests who like mixing sweet and savory.
Creative Ways to Present
For gifting or parties, I arrange the cookies in a festive tin layered with colorful tissue paper and a sprig of rosemary for a piney aroma. You can also stack them into rows tied with red ribbon for an adorable edible gift bundle.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They usually stay fresh and tasty for up to a week—though in my house, they rarely last that long!
Freezing
I highly recommend freezing the dough logs before baking. Wrap them well in plastic wrap and foil, then freeze for up to 3 months. When you're ready, thaw overnight in the refrigerator, slice, and bake as usual. This way, you can bake fresh cookies any time during the holiday season.
Reheating
Leftover cookies taste amazing reheated! A few seconds in a microwave or a quick warm-up in the oven at 300°F can revive their softness and crunch. Just watch carefully to avoid over-drying.
Frequently Asked Questions:
Absolutely! Dried cherries work too, but since they are less sweet and more chewy, you might want to chop them finely and consider adding a tiny bit more sugar or a drizzle of honey to balance the flavor.
Ideally, chill the dough for at least 4 hours or overnight. This gives the dough a chance to firm up, making it easier to slice thinly and keeping the cookies from spreading too much during baking.
Yes! Replace butter with a good quality plant-based margarine and use a non-dairy milk like almond or oat. For the topping, ensure the coconut flakes don’t have any additives. The texture might be a bit different but still delicious.
Rolling the dough logs in coconut before chilling helps the flakes stick to the dough, giving the cookies their signature ‘whiskers’ look after baking. It also adds a lovely texture contrast that’s part of the cookie’s charm.
Final Thoughts
Santa’s Whiskers Cookies Recipe is one I’ve proudly baked for years—it’s warm, inviting, and a little nostalgic, perfect for sharing with friends and family. Trust me, once you try this recipe, it’ll become a holiday staple in your kitchen too. So grab those ingredients, have fun baking, and enjoy every delicious bite!
Print
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 delightful, festive treats featuring buttery dough studded with red candied cherries and crunchy pecans, all rolled in flaked coconut for a snowy finish. Perfect for holiday gatherings, these cookies combine chewy, nutty, and fruity flavors with a tender texture.
Ingredients
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 mixer bowl, beat the softened butter until creamy. Add the granulated sugar and beat until the mixture is fluffy. Incorporate the milk and vanilla extract, mixing well to combine all wet ingredients.
- Add dry ingredients and mix: Gradually add the all-purpose flour to the butter mixture, beating until well blended. Stir in the finely chopped red candied cherries and pecans by hand to evenly distribute them throughout the dough.
- Shape the rolls and coat: Divide the dough into three equal portions and shape each into a 7-inch long roll. Roll each log in flaked coconut, pressing lightly to coat the surface evenly.
- Chill the dough: Wrap the coconut-coated rolls tightly in plastic wrap and chill them in the refrigerator for at least 4 hours to firm up for slicing.
- Preheat the oven: When ready to bake, preheat your oven to 375 degrees Fahrenheit.
- Slice and bake: Remove the chilled dough from the refrigerator and unwrap. Using a sharp knife, cut the rolls into ¼-inch thick slices. Place 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 they are lightly golden and cooked through.
- Cool the cookies: Transfer the baked cookies to wire racks and let them cool completely before serving or storing.
Notes
- For extra flavor, toast the pecans lightly before chopping and adding to the dough.
- You can substitute flaked coconut with shredded coconut if preferred; just ensure it is unsweetened to balance sweetness.
- Ensure dough is chilled thoroughly to get clean, uniform slices without cookies crumbling.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
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