These Santa’s Whiskers Cookies are a cookie that’s been around for decades, but mine are the best! They are buttery, and tender cookies filled with red and green candied cherries, crunchy pecans, and rolled in coconut for a festive look that really does look like Santa’s Whiskers. These will be a hit on your holiday cookie trays!
This version of Santa’s Whiskers is one I made several times to get the recipe just right. They feature a buttery vanilla shortbread cookie dough that comes together in a few minutes. You just need to chill the dough for a couple hours, then slice them up and bake. It’s a tried and true recipe that I know you’ll love!
The buttery cookie base pairs so nicely with the sweet cherries, nutty pecans, and chewy coconut!
Why You’ll Love These
- Easy Ingredients: You’ll have almost all the ingredients in your pantry. You need things like sugar, flour, butter, and an egg. Plus of course the cherries, pecans, and coconut for their festive look.
- Make Ahead Cookie Dough: The recipe features an easy slice and bake dough that can be made and stored in the fridge for a few days, then baked later!
- Extra Festive: The colorful cherries add a nice color, and the coconut toasts a little to look just like Santa’s beard on the outside.
- Soft and Crumbly Texture: Buttery, tender, and just a little extra chewiness from the coconut.
- Great for Gifting: They hold up so well in cookie boxes, tins, or trays.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Santa’s Whiskers Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter
- Granulated Sugar
- Large Egg
- Vanilla Extract
- All Purpose Flour
- Salt
- Candied Cherries: red and green
- Pecans
- Shredded Coconut
How to make Santas Whiskers Cookies
Step 1: Mix the Wet Ingredients. In a large bowl cream the butter and sugar together until light and creamy, about 2 minutes. Add in the egg and vanilla extract and mix at medium speed until just combined.
Step 2: Mix in the Dry Ingredients. Add the flour and salt to the mixture and stir until combined and you have a thick dough.
Step 3: Add in the Mix Ins. Add in the chopped cherries, and pecans. Fold them into the dough, or stir on low until they are mixed evenly into the dough.
Step 4: Shape into Logs. Separate the dough into two equal portions. Roll each log out to be about 2 to 2.5 inches in diameter. Spread half the coconut out onto a long piece of plastic wrap. Roll one of the logs into the coconut, and roll it up with the plastic wrap. Then repeat with the other log. Chill the dough for at least two hours, but overnight is even better.
Step 5: Slice and Bake. Slice one log at a time into cookies that are about 1/2 inch thick each. You should get about 14 cookies from each loaf. Spread the cookies onto a cookie sheet lined with parchment paper, each places about 2 inches apart. Bake the cookies for 13 to 14 minutes, or until the tops are set and the edges are lightly golden. Remove from the oven and let them cool then enjoy!
Tips and Tricks
- Don’t Skip Chilling: This is a cookie dough that needs to be chilled. The cookies will spread too much, and be too soft to work with if you skip the chilling.
- Other Mix Ins: If you can’t find red and green candied cherries, you can substitute maraschino cherries (just make sure to pat them dry very well with paper towels). You could also use dried cranberries, and chopped pistachios instead.
- Add White Chocolate: Add 1/2 cup white chocolate chips to the cookie dough, or melt in a small microwave safe bowl and drizzle over the top of the baked cookies if desired.
Storage Instructions
These can be stored at room temperature in an airtight container for 5 to 6 days. They can also be frozen for up to 3 months. Thaw them overnight in the fridge, or for a couple hours at room temperature.
The cookie dough can also be frozen for up to 3 months. Wrap them in plastic wrap then freeze. When you’re ready to bake them, thaw them in the fridge overnight then continue onto slicing them and baking.
These Santa’s Whiskers Cookies are a fun, festive cookie that belongs on your Christmas cookie trays, with your Iced Ginger Oatmeal Cookies, Linzer Tart Cookies, and Chocolate Cherry Thumbprint Cookies. Their buttery flavor, pops of color, and coconut whiskers make them so fun and delicious!
More Christmas Favorites
- Peppermint Rice Krispie Treats
- Santa Hat Cheesecake Bites
- Church Windows Recipe
- Pecan Pie Balls
- Cream Wafer Cookies
- Hot Chocolate Reindeer Cones
If you try this Santa’s Whiskers Cookie Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Santa’s Whiskers Cookies
Ingredients
For the Cookies:
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 2 1/2 cups All Purpose Flour
- 1 cup Red and green candied cherries
- 1/2 cup Chopped Pecans
- 1 cup Shredded Sweetened Coconut
Instructions
- Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup Unsalted butter, 1 cup Granulated sugar1 cup Unsalted butter, 1 cup Granulated sugar
- Add the egg, and vanilla extract and mix it into the dough until combined. 1 large Egg, 1 tsp Vanilla extract1 tsp Vanilla extract
- Add the flour, and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 2 1/2 cups All Purpose Flour,2 1/2 cups All Purpose Flour
- Add the cherries and pecans and fold them into the dough, or mix on a low speed until evenly mixed. 1 cup Shredded Sweetened Coconut, 1/2 cup Chopped Pecans
- Separate the dough into 2 equal portions. Shape each section into a log with round edges, about 8inches long, and 2 to 2.5 inches in diameter.
- Spread out two pieces of plastic wrap, and spread half the coconut on each. 1 cup Shredded Sweetened Coconut
- Roll each log into the coconut, covering all the edges of the dough. Wrap the dough tightly in plastic wrap, and place the logs into the fridge for 2 hours, up to overnight.
- Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper.
- Remove one log at a time and cut the dough into slices about 3/8 to 1/2 inch thick.
- Place the cookies onto the prepared baking sheet, at least 2 inches apart.
- Bake the cookies for 11 to 14 minutes, or until the tops are set, and the sides are golden.
- Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
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