Imagine biting into a cookie that's buttery, sweet, and studded with bright red cherries and crunchy pecans—then coated in delicate coconut flakes. That’s exactly what you get with Santa’s Whiskers Cookies Recipe, a festive treat that’s been a beloved holiday tradition in my house for years.
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Why You'll Love This Recipe
This is one of those recipes that’s easy to love and even easier to make. Santa’s Whiskers Cookies Recipe combines nostalgic flavors with a simple prep process that anyone can follow—perfect for holiday baking sessions or cozy weekend treats.
- Classic Festive Flavors: The blend of cherries, pecans, and coconut brings a holiday cheer in every bite.
- Make-Ahead Friendly: The dough chills beautifully, letting you prep in advance and bake fresh cookies later.
- Simple Techniques: No complicated steps or fancy equipment—just good old-fashioned mixing and rolling.
- Perfect Gift Idea: These cookies look charming and taste amazing, great for sharing with friends and family.
Ingredients & Why They Work
Every ingredient in Santa’s Whiskers Cookies Recipe plays a special role. The combination of butter and sugar creates that rich, tender base we all crave. Then, cherries add bursts of sweet, tart flavor while pecans bring crunch and warmth. Coconut? It’s the perfect finishing touch that adds a soft texture and a whisper of tropical flair.
- Butter: Softened butter gives the cookies that tender, melt-in-your-mouth texture.
- Granulated sugar: Sweetens while helping create the light, fluffy dough.
- Milk: Adds moisture to bind ingredients and keep cookies soft.
- Vanilla extract: Enhances all the flavors with a warm, fragrant note.
- All-purpose flour: The structure builder, giving the cookies their shape and crumb.
- Red candied cherries: Finely chopped for even distribution of cherry sweetness and color.
- Pecans: Chopped to add a satisfying crunch and nutty flavor.
- Flaked coconut: Used to coat the dough rolls, creating a festive, snowy look and a delicate texture.
Make It Your Way
I love tweaking Santa’s Whiskers Cookies Recipe depending on the season or mood. Sometimes I swap pecans for walnuts if that’s what I have on hand, or even add a sprinkle of cinnamon for an extra hint of warmth. You should absolutely make this recipe your own!
- Variation: One year, I swapped out the red candied cherries for dried cranberries. The tartness was a fresh surprise and everyone still loved them.
- Dietary Modifications: For a dairy-free version, try using vegan butter and a plant-based milk alternative—they work surprisingly well!
- Seasonal Change: Orange zest folded into the dough gives a lovely citrus twist perfect for winter celebrations.
Step-by-Step: How I Make Santa’s Whiskers Cookies Recipe
Step 1: Cream Butter and Sugar to Fluffiness
First, I make sure the butter is nicely softened—not melted—to get that perfect fluffy texture. Creaming the butter and sugar together until light and airy is key. It usually takes about 3 to 5 minutes with a hand or stand mixer. This step sets the stage for soft cookies that almost melt in your mouth.
Step 2: Add Milk, Vanilla, and Flour
Next, gently beat in the milk and vanilla extract until fully blended. Then, slowly add the all-purpose flour. Don’t overmix here—stir just until everything comes together. This helps keep your cookies tender and light.
Step 3: Fold in Cherries and Pecans
These two add-ins are what make Santa’s Whiskers Cookies truly special. Fold in the finely chopped red candied cherries and pecans carefully so they’re evenly spread but don’t break the dough.
Step 4: Shape into Rolls and Coat with Coconut
I divide the dough into three roughly 7-inch long rolls. Then, I generously roll each one in the flaked coconut—it sticks beautifully and adds that snowy, festive look.
Step 5: Chill Then Slice and Bake
Pop the coconut-coated rolls into the fridge for at least 4 hours. This step is crucial! Chilling firms up the dough so you get neat slices and cookies that hold their shape. When you’re ready, cut into quarter-inch slices, lay them on an ungreased cookie sheet, and bake at 375°F for about 10 to 12 minutes until just cooked through.
Top Tip
After years of making Santa’s Whiskers Cookies, I’ve learned a few little tricks that really help this recipe shine and make your baking experience smoother.
- Properly Soften Butter: Make sure it’s just soft enough to poke with your finger—too warm and your dough won’t cream properly.
- Chill That Dough: Don’t skip the 4-hour chill, trust me. It makes slicing easier and prevents spreading during baking.
- Use Fresh Coconut: Flaked coconut can dry out or clump if old—fresh coconut gives a better texture and flavor.
- Watch Your Baking Time: Cookies go from perfect to dry fast—pull them out as soon as the edges start to look golden.
How to Serve Santa’s Whiskers Cookies Recipe
Garnishes
I usually keep it simple—extra flaked coconut sprinkled on top right after baking adds a lovely snowy effect. Sometimes, I dust a light sprinkle of powdered sugar to really bring out that holiday vibe without overpowering flavors.
Side Dishes
A warm cup of spiced tea or hot cocoa pairs perfectly with these cookies, balancing out their sweetness. For holiday gatherings, I also love serving them alongside a cheese board where the salty cheeses complement the nutty pecans and sweet cherries wonderfully.
Creative Ways to Present
For gift-giving, I layer Santa’s Whiskers Cookies in a pretty tin lined with festive tissue paper and tie it up with a red ribbon. At parties, I arrange them on a wooden board scattered with fresh holly and cinnamon sticks to create an inviting, cozy display.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They usually stay fresh and chewy for up to a week, but honestly, they rarely last that long in my house!
Freezing
If I want to save some for later, I freeze the baked cookies flat in a sealed freezer bag with parchment paper between layers. When thawed at room temperature, they taste almost as fresh as day one—just like a winter morning surprise!
Reheating
For warm cookies, I pop them into a preheated 300°F oven for about 5 minutes. This revives the softness and gives a lightly toasted coconut aroma that’s simply irresistible.
Frequently Asked Questions:
Fresh cherries have a lot of moisture, which can change the dough texture and baking time. Candied cherries are preferred because they keep their firmness and distribute sweetness evenly.
While 4 hours is recommended for the best slicing, you can chill the dough up to 24 hours or even overnight for deeper flavor development and easier handling.
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend, but keep an eye on dough consistency. You might need to adjust the liquid slightly to get the right texture.
The coconut coating adds a beautiful festive look and a subtle texture contrast that elevates these cookies from ordinary to something special.
Final Thoughts
Santa’s Whiskers Cookies Recipe is one of those treasures that’s easy to fall in love with and share. Whether you’re baking for your family’s holiday traditions or just craving a sweet bite, these cookies deliver every time. I hope you enjoy making and eating them as much as I do—it’s like a little holiday magic baked into every bite!
Print
Santa’s Whiskers Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 5 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Santa’s Whiskers Cookies are festive, buttery slices studded with red candied cherries and crunchy pecans, rolled in coconut for a snowy finish. Perfect for holiday gatherings, these charming cookies combine rich flavors and a tender texture that makes them a seasonal favorite.
Ingredients
Cookie 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 dough: In a large mixer bowl, beat softened butter until creamy. Add granulated sugar and continue beating until the mixture is light and fluffy. Incorporate milk and vanilla extract, mixing well to combine.
- Add dry ingredients: Gradually add all-purpose flour to the butter mixture, beating until well combined. Stir in finely chopped red candied cherries and chopped pecans evenly throughout the dough.
- Shape rolls: Divide the dough and shape it into three rolls, each approximately 7 inches long.
- Coat rolls: Roll each dough log in flaked coconut, ensuring all sides are coated evenly.
- Chill dough: Wrap the coconut-coated rolls tightly in plastic wrap and refrigerate for several hours, or at least 4 hours, to firm up.
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit, preparing an ungreased cookie sheet for baking.
- Slice and bake: Remove chilled dough from refrigerator and cut into ¼ inch thick slices. Arrange slices on the ungreased cookie sheet and bake for 12 minutes or until the edges are lightly browned and cookies are set.
- Cool cookies: Transfer baked cookies to wire racks and allow them to cool completely before serving or storing.
Notes
- Chilling the dough is essential to ensure the cookies hold their shape when sliced and baked.
- For a nut-free version, omit the pecans or substitute with sunflower seeds.
- Use fresh coconut flakes for a more pronounced coconut flavor.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
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