Santa's Whiskers Cookies will put you in the spirit of the holiday season! These easy slice-and-bake shortbread cookies are not only visually appealing but also incredibly delicious and bound to become one of your favorite Christmas cookies.
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❤️ Why you'll love it
Christmas Cookie Exchange: festive cherries and shredded coconut give these buttery cookies the "feel" of Santa and his whiskers and perfect for a holiday cookie platter.
Easy recipe: these are easy cookies to make during the Christmas season and the perfect cookies to leave out for Santa's midnight snack!
Delicious flavors: this a buttery cookie has nutty flavors with a fruity bite and toasty coconut.
🥘 Ingredients
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🔪 Instructions
- In a large mixing bowl using electric hand-held mixer cream together butter and sugar until fluffy.
- Add milk and vanilla and beat well. Add flour and beat until well combined. Dough will be very stiff.
- Stir in cherries and pecans. Dough will be stiff that you may need to remove it from the bowl and knead with your hands and a little extra flour to prevent sticking.
- Divide dough into thirds and shape each third into 7 inch cookie dough logs.
- Roll dough in coconut flakes, pressing lightly to make sure coconut flakes stick. Wrap and chill for several hours or overnight.
- To bake, preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
- Using a sharp knife, cut dough into ¼ inch slices.
- Place cookie slices on parchment paper lined baking sheet and bake cookies or 12 minutes. Remove and transfer cookies to a wire rack to cool.
🥄 Equipment
Large bowl
Electric mixer
Wax peper
Baking sheet
Cookie spatula
Wire rack
🥫Storage
Room temperature: place cookies in an airtight container or a zip-top bag and store them at room temperature for up to one week.
Freeze: baked cookies can be stored in a freezer safe container up to 3 months.
📖 Variations
- If you're not a fan of candied cherries, you can replace them with dried cranberries or raisins for a different fruity flavor.
- Use a combination of red and green candied cherries for mored festive color combination.
💭 Tips
- Unsweetened coconut flakes work best here. Sweetened coconut may burn easier where unsweetened will just get a little golden and crisp.
- Almond extract or rum extract can enhance the flavor of the cookie and may be substituted for vanilla extract.
🙋 FAQ's
Can I use unsalted butter instead of salted butter?
Yes, but add ½ teaspoon of salt to the cookie dough if you do.
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter cookie. Just keep in mind that the texture of the coconut will be softer.
Can I make the cookie dough in advance?
Absolutely! You can prepare the dough logs in advance and refrigerate them for up to three days before slicing and baking. You can also freeze the dough logs for up to three months. Just make sure to tightly wrap them in plastic wrap and place them in a freezer-safe bag or container.
📚 Related Recipes
Classic Sugar Cut Out Cookies can be cut into all types of festive cookie cutters.
Gingerbread Snowflakes are crispy cookies with adorable decorative icing.
Chocolate Peppermint Bark Cookies are a delicious soft cookie combining two of the holiday's favorite flavors!
Eggnog Thumbprint Cookies are delicious with a creamy rum flavoring in the creamy center.
These M&M Pretzel Cookies are perfect to set out on Christmas Eve with a glass of milk for Santa!
🍽 Serve with..
Serve Santa's Whiskers Cookies as a delightful treat during holiday gatherings, cookie exchanges, or as a sweet gift. They pair perfectly with a warm cup of cocoa, coffee, or festive tea. Arrange them on a platter or in a decorative tin for a beautiful presentation. These cookies also make a lovely addition to holiday dessert trays or as a tasty snack to enjoy throughout the day.
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📖 Recipe
Santa's Whiskers
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 2-½ cups all-purpose flour
- 1 cup finely chopped red candied cherries
- ½ cup finely chopped pecans
- 1 cup flaked unsweetened coconut
Instructions
- In a large mixing bowl using electric hand-held mixer cream together butter and sugar until fluffy. Add milk and vanilla and beat well.
- Add flour and beat until well combined. Dough will be very stiff.
- Stir in cherries and pecans. Dough will be stiff that you may need to remove it from the bowl and knead with your hands and a little extra flour to prevent sticking.
- Divide dough into thirds and shape each third into 7 inch cookie dough logs. Roll dough in coconut flakes, pressing lightly to make sure coconut flakes stick.
- Wrap and chill for several hours or overnight.
- To bake, preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
- Using a sharp knife, cut dough into ¼ inch slices. Place cookie slices on parchment paper lined baking sheet and bake cookies or 12 minutes.
- Remove cookies from oven and transfer to a wire rack to cool.
Lisa {AuthenticSuburbanGourmet} says
Happy Holidays! Just wanted to check in with you to see if you recieved my Orange Pecan Cookies that I sent, since you were one of my matches. Your cookies look great.
Sarah E. says
Those are so stinkin' cute, Shelby! And festive 🙂 Love 'em!