How long do Santa's Whiskers last?

Store these cookies in an airtight container for up to one week.

Can Santa's Whiskers cookies be frozen?

To freeze unbaked cookies, prepare the dough, shape it into logs, and roll it in coconut. Wrap tightly and freeze for up to three months. Thaw it overnight in the refrigerator, and bake according to the recipe's directions. To freeze baked cookies , cool them completely, then wrap them tightly and freeze them for up to three months. Thaw at room temperature.

Santa's Whiskers Cookies

Name: Santa's Whiskers Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 152 min
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon Kosher salt; 1 cup unsalted butter; 1 cup granulated sugar; 2 tablespoons milk; 1 teaspoon vanilla extract (or almond or rum extract); ¾ cup chopped red and green candied cherries; ½ cup chopped pecans; ¾ cup sweetened shredded coconut

Why This Recipe Works

Their festive color is a pretty addition to any holiday cookie platter.

The rich, buttery dough is balanced with pecans and sweet candied cherries.

Sliced thick for soft centers.

Slice and bake style means you can make the dough one day and bake when ready.

This recipe makes a large batch - 44 to 48 cookies - making it ideal for cookie swaps, parties, or sharing with friends and family.

Ingredient Notes

Ingredients for Santa's Whiskers cookies.

Unsalted butter is my go-to when baking to control the amount of salt. Two sticks are needed for this recipe.

Vanilla extract, almond extract, or rum extract are all tasty options.

Pecans, almonds, or walnuts all work well in this recipe.

Red and green candied cherries are available seasonally at most supermarkets. Look for them in the baking aisle or near other seasonal dried fruits. If candied cherries are not available, maraschino cherries can be used.

See the recipe card for complete instructions and ingredient amounts.

How to Make Santa's Whiskers Cookies

A bowl of flour, baking powder, and salt.

Step 1: Add the flour, baking powder, and salt to a bowl. Whisk together and set aside.

Butter, sugar, milk, and vanilla blended in a mixing bowl.

Step 2: Add the butter and sugar to the bowl of a stand mixer. Mix for two minutes until creamy and well combined. Add the milk and vanilla extract and mix to incorporate.

Cookie dough with pecans and cherries mixed in.

Step 3: Add the flour, baking powder, and salt. Mix until just combined. Gently mix in the cherries and pecans. Overmixing can turn the dough pink.

A log of cookie dough coated with shredded coconut.

Step 4: Form the dough into two logs, each 2 inches in diameter. Roll the logs in coconut. Wrap in waxed paper and chill until firm, at least two hours or overnight.

Step 5: Preheat oven to 350℉. Slice the cookies ¼ inch thick.

Baked cookies on a parchment-lined sheet pan.

Step 6: Place the cookies on parchment-lined baking sheets. Bake for 11-12 minutes until lightly brown around the edges.

Expert Tips

Shape the dough into two logs to make it easier to handle and roll in the coconut.

Don't skip the chilling time. It's necessary for the cookies to keep their shape.

The dough can be chilled for up to 5 days. If you plan to chill the dough longer than overnight, wrap the parchment-wrapped dough in plastic wrap for freshness.

I love using both red and green cherries for a festive look, but all red or all green can be used.

If using maraschino cherries, drain them well, and pat dry before chopping and adding them to the dough.

📖 Recipe Card