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The Best Old-Fashioned Santa’s Whiskers Cookies

A classic slice-and-bake holiday cookie that’s rich, buttery, and bursting with sweet candied cherries and coconut 'whiskers.' This make-ahead recipe is perfect for holiday gifting, cookie swaps, and family traditions.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time (hours) 4 minutes
Total Time 3 hours
Servings: 36 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
Wet Ingredients
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
Mix-Ins & Coating
  • 2/3 cup candied red cherries roughly chopped
  • 1/2 cup finely chopped pecans optional
  • 1 large egg white lightly beaten
  • 1 1/2 cups sweetened shredded coconut
  • extra candied red cherries halved, for decoration

Equipment

  • electric mixer,
  • Baking sheets
  • Parchment paper
  • Plastic Wrap
  • sharp knife,
  • wire cooling rack

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light, fluffy, and pale, about 3-4 minutes.
  3. Beat in the eggs, one at a time, then stir in the vanilla and almond extract.
  4. Gradually add the flour mixture, mixing until just combined. Fold in the chopped candied cherries and pecans.
  5. Divide the dough in half. Shape each half into a tight cylinder, about 1½–2 inches in diameter. Wrap tightly in plastic wrap and chill for at least 4 hours or overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Lightly beat the egg white. Unwrap one dough log, brush with egg white, then roll in shredded coconut until fully coated.
  8. Slice the log into ¼-inch thick rounds and place 2 inches apart on baking sheets. Top each with a halved candied cherry.
  9. Bake for 10–12 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 80mgPotassium: 30mgFiber: 1gSugar: 11gVitamin A: 150IUVitamin C: 2mgCalcium: 10mgIron: 0.6mg

Notes

These cookies freeze beautifully. Wrap dough logs in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge before rolling and baking.
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