Santa’s Whiskers Cookies
Santa’s Whiskers Cookies are festive slice-and-bake Christmas cookies filled with red and green candied cherries and rolled in sweetened coconut. The cookie dough is chilled before slicing, making them a convenient cookie for your holiday baking.
Santa’s whiskers cookies are a festive addition to any holiday cookie tray. They also make a great hostess gift or cookie exchange cookie. Vanilla pudding cookies are also fun and festive to include on a cookie platter.
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This post is sponsored by Bevel and Bond and Paradise Fruit Company. I received a cutting board to review and use from Bevel and Bond. I received an assortment of candied fruit to help with the creation of recipes.
Why You’ll Love This Cookie Recipe
- Santa’s whiskers cookies have a nostalgic feel about them. Dotted with red and green candied cherries gives them the traditional holiday appearance. It’s a classic mid-century Christmas cookie.
- This cookie dough is make-ahead friendly. You chill the dough for at least an hour or up to 2 days.
- Slice-and-bake cookies make it easy to bake what you need. You can freeze part of the dough for later, up to 3 months.
Ingredients for Santa’s Whiskers Cookies
All of the ingredients are readily available and with the exception of the candied cherries, you may have everything on hand.
- Unsalted Butter
- Sugar
- Light Brown Sugar
- Large Eggs
- Pure Vanilla Extract
- All Purpose Flour
- Baking Powder
- Salt
- Red and Green Candied Cherries – You can use all of one color if you prefer
- Sweetened Shredded Coconut
Tips and Suggestions
- Don’t overmix the cookie dough. This buttery dough is very much like a shortbread cookie.
- For something a little extra with these cookies, chop up some nuts, pecans or pistachios, and blend in with the cherries. Chopped almonds or walnuts could be other mix-ins.
- Add a 1/4 teaspoon of almond extract in addition to the vanilla extract adds another layer of flavor.
- I used my Board and Bevel maple cutting board to cut the cookies into 1/4-inch slices. Use a sharp knive to do the slicing. I like using a wooden cutting board because your knives won’t dull as quickly like if you used a plastic one.
- Keep the dough cold. It’s easier to slice.
- Don’t let the coconut get too browned. Lightly toasted coconut adds a subtle crunch to the santa’s whiskers cookies.
- The chilled logs should be about 8-inch rolls and 2 inches in diameter.
- Store baked cookies in an airtight container at room temperature.
About Bevel and Bond
The beautiful end grain maple cutting board is one of the most beautiful cutting boards I have ever owned. The maple used in each board is grown in the United States and each board is also made in the United States, in Oregon. The maple is naturally food safe and will outlast cutting boards made with softer wood. With proper care it will last a long time.
This is a cutting board you can feel confident in gifting. It’s perfect for a Christmas gift, housewarming, or even a wedding or bridal shower gift.
Can I use maraschino cherries?
Maraschino cherrie will bleed and discolor the dough. Even if you think you dry them well. Stick with candied cherries.
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Santa’s Whiskers Cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup red candied cherries, chopped
- ½ cup green candied cherries, chopped
- 1 cup sweetened shredded coconut
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, light brown sugar, and sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened, ¾ cup sugar, ¼ cup light brown sugar
- Add in the eggs and vanilla extract, beating until fully combined.2 large eggs, 1 teaspoon pure vanilla extract
- Add flour, baking powder, and salt, and mix just until the dough comes together in a ball.3 cups flour, 1½ teaspoons baking powder, 1 teaspoon salt
- Add in the chopped candied cherries. Blend briefly to mix them in.½ cup red candied cherries, chopped, ½ cup green candied cherries, chopped
- Place two pieces of plastic wrap on the counter. Divide the dough in half and place each half onto a piece of plastic wrap. Using your hands, shape each into a log about 2" in diameter.
- Sprinkle ½ cup of coconut over each log, rolling it in any that falls off. Try to coat the entire log. Wrap the plastic wrap around each log, gently pressing the coconut into the dough.1 cup sweetened shredded coconut
- Chill the dough logs for at least 1 hour or up to 2 days.
- When ready to bake, preheat the oven to 375 degrees and place parchment paper or silicone baking mats on baking sheets.
- Remove plastic wrap from the cookie dough and slice the dough into ¼" slices. Place on prepared baking sheets 2" apart. Bake for 9-11 minutes, until lightly browned and the coconut begins to brown.
- Cool on the baking sheet for 5 minutes, then move them to a cooling rack to cool completely before storing.
