Santa’s Whiskers Christmas Cookies
There’s something undeniably magical about Santa’s Whiskers—those buttery, tender cookies speckled with jewel-bright maraschino cherries and rolled in a blanket of sweet coconut. They slice beautifully, bake up golden at the edges, and bring that old-fashioned holiday delight to any cookie tray. Every bite has the perfect balance of creamy butter, soft cherries, and toasty coconut crunch.These cookies are also wonderfully practical: mix the dough, shape it into a log, chill, slice, and bake. They travel well, store well, and make thoughtful homemade gifts. If ever a cookie captured the warmth of Christmas nostalgia, it’s Santa’s Whiskers.
Equipment
- Stand mixer or mixing bowl
- parchment paper
- Sharp knife
- Sheet pan
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup soft butter
- 1 1/2 cups powdered sugar
- 1 12 oz jar maraschino cherries strained, stemmed, and pitted
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 cups flour
- 2 cups shredded sweetened coconut
Instructions
- Cream butter and powdered sugar until very light and fluffy.
- Add cherries, almond extract, vanilla, and salt; mix until evenly blended.
- Add the flour and mix until a soft, crumbly dough forms.
- Lay a sheet of parchment on the counter and sprinkle 1 cup coconut down the center.
- Place dough on top of the coconut and gently press into the coconut.
- Sprinkle the remaining coconut over the dough.
- Shape the dough into a 12–14-inch log, about 3 inches thick.
- Press coconut all around the log and roll it tightly in the parchment.
- Twist the ends of the parchment and chill the log for at least 2 hours or overnight.
- Preheat the oven to 350°F.
- Slice the chilled dough into 1/4–1/2-inch rounds.
- Place slices on a parchment-lined sheet pan.
- Bake 12–15 minutes, until the edges look lightly golden.
- Cool completely before serving.