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Santa’s Whiskers Cookies Recipe

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3.9 from 13 reviews

Santa’s Whiskers Cookies are festive, chewy cookies bursting with the flavors of maraschino cherries and shredded coconut. Rolled in coconut and optionally drizzled with white chocolate, these cookies are perfect for holiday celebrations or anytime you want a sweet treat that combines fruity and creamy textures with a buttery base.

Ingredients

Cookie Dough

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 2/3 cup (133g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 3/4 cup (63g) finely chopped maraschino cherries (a mix of green and red)

Coating & Optional Topping

  • 1 cup (80g) sweetened shredded coconut, for rolling
  • Optional: one 4-ounce white chocolate baking bar
  • Optional: extra coconut for topping

Instructions

  1. Cream Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the unsalted butter and granulated sugar on medium-high speed until the mixture is creamy and combined, about 2 minutes.
  2. Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract on high speed. Scrape the bowl’s sides and bottom as needed to ensure even mixing and continue beating until fully combined.
  3. Incorporate Dry Ingredients: On low speed, gradually add the all-purpose flour and salt. Beat just until combined to avoid overmixing. The dough will be thick and slightly sticky.
  4. Mix in Cherries: Using low speed, carefully beat in the finely chopped maraschino cherries just until combined. Avoid excessive mixing to prevent the dough from turning pink.
  5. Shape and Coat Dough Logs: Turn the dough out onto a floured surface. Divide it into two equal parts and shape each into an 8-inch log, about 2.5 inches in diameter. Roll each log evenly in shredded coconut to coat their surface.
  6. Chill Dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 3 hours and up to 5 days. Chilling is essential for proper texture and thickness in the final cookies.
  7. Prepare for Baking: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
  8. Slice and Arrange: Remove dough logs from the refrigerator and slice each log into 12 equal cookies. Place them about 2 inches apart on the prepared baking sheets.
  9. Bake Cookies: Bake for 13 to 14 minutes, or until the edges are lightly browned. Remove from the oven and let cool on the baking sheet for 5 minutes.
  10. Cool and Optional Drizzle: Transfer cookies to a wire rack to cool completely. If desired, melt white chocolate in 15-second intervals in a double boiler or microwave, stirring until smooth, then drizzle over cooled cookies. Sprinkle with extra coconut and chill or allow chocolate to set at room temperature.
  11. Storage: Store cookies covered at room temperature for up to 1 week.

Notes

  • Make Ahead: Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator before serving. Cookie dough logs can also be assembled and frozen for up to 3 months; thaw overnight in the refrigerator before slicing and baking.
  • Cherry Variations: If green candied cherries are unavailable, substitute with extra red maraschino cherries, salted/unsalted pistachios, dried cranberries, or dried cherries for similar texture and flavor.
  • Nuts Option: While nuts are traditional, this recipe skips them. For variation, add half nuts (like pecans, walnuts, almonds, or pistachios) and half cherries, keeping the total add-in quantity at about 3/4 to 1 cup.
  • Tools: Recommended tools include electric mixer (handheld or stand), baking sheets, silicone baking mats or parchment paper, cooling rack, and double boiler (optional for melting chocolate).
  • Mixing Tip: Avoid overbeating after adding cherries to maintain cookie color and texture.

Find it online: https://marthatasty.com/santas-whiskers-cookies-recipe/