This recipe for Santa's Whiskers Cookies has been a holiday tradition in my kitchen since the year I decided to simplify cookie baking for a crowded cookie swap. I discovered the joy of slice-and-bake dough on a hectic December afternoon when I needed a cookie that could be made ahead, looked festive, and tasted like a tiny celebration in every bite. These cookies are buttery and tender with a bright almond note that complements the sweet chew of candied cherries and the toasty pop of shredded coconut around the edges. They hold their shape beautifully, which makes them ideal for stacking on trays or tucking into gift tins.

I remember the first batch I made for my neighbors: the aroma of butter and almond drifted down the hallway and had people knocking before the platter had cooled. The texture is a lovely balance—soft center, slightly crisp edge, and a hint of chew from the cherries. They slice cleanly from the chilled log and bake into perfectly round discs, each rimmed in coconut like a snowy whisker. They’re the kind of cookie that looks fancy but is forgiving in the oven, which is why I return to this approach every holiday season.

Ingredients

• Unsalted butter (1 cup): Use high-quality unsalted butter, softened to room temperature (about 65 to 70 degrees F of firmness). It gives pure buttery flavor and predictable baking performance—brands like Plugrá or Kerrygold add richness, while domestic butters work well too.
• Granulated sugar (3/4 cup) and light brown sugar (1/4 cup, packed): The granulated sugar keeps the cookie structure crisp, while the light brown adds a touch of molasses depth that enhances tenderness and color.
• Eggs (2 large): Use large eggs at room temperature so they emulsify more easily into the butter and sugars and help the dough come together smoothly.
• Vanilla extract (1 teaspoon) and almond extract (1 teaspoon): Pure vanilla and almond extracts combine for a warm, nutty aroma—don’t substitute imitation extracts if you can avoid it; the flavor is noticeably brighter with pure extract.
• All-purpose flour (3 cups): Regular all-purpose flour provides structure. Spoon and level for accurate measurement to avoid dry, crumbly dough.
• Baking powder (1 1/2 teaspoons) and kosher salt (1 teaspoon): Baking powder adds a gentle lift; kosher salt balances sweetness and enhances the other flavors.
• Candied cherries (1 cup, chopped): Red and green holiday cherries work best for visual impact. If using maraschino cherries, pat dry first to avoid dye bleed into the dough.
• Sweetened shredded coconut (1 cup): Use finely shredded sweetened coconut for an even coating on the log exterior—staples brand or sold in bulk at baking aisles both work well.

Instructions

Beat butter and sugars: In a large mixing bowl fitted with the paddle attachment, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar on medium speed for 2 to 3 minutes. Scrape down the bowl once or twice so the mixture becomes light and slightly fluffy—this aeration contributes to a tender crumb. Add eggs and extracts: With the mixer on low, add 2 large eggs one at a time, then 1 teaspoon pure vanilla extract and 1 teaspoon almond extract. Beat until fully combined and glossy, about 30 to 45 seconds. The emulsion stage is complete when the batter looks smooth and uniform. Combine dry ingredients: Whisk together 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a separate bowl. Add the dry mix to the wet ingredients in two additions on low speed, mixing just until the dough pulls away from the bowl and forms a cohesive ball—avoid overmixing to keep cookies tender. Fold in cherries: Add 1 cup chopped candied cherries and pulse the mixer on low just once or twice to incorporate. The quick pulse prevents the cherries from bleeding color throughout the dough and keeps pieces intact for visual interest. Shape into logs: Lay two large sheets of plastic wrap on the counter. Divide the dough in half and place each portion on its own sheet. With lightly floured hands, form each half into a 2-inch diameter log. The dough will be slightly sticky—dust hands lightly if needed. Coat with coconut: Sprinkle 1/2 cup sweetened shredded coconut over each log and roll gently so the coconut adheres to the exterior. Wrap each log tightly in plastic wrap and press lightly so the coconut embeds slightly into the dough surface. Chill: Chill the logs in the refrigerator for at least 1 hour or up to 3 days. Chilling firms the dough and makes slicing precise—if time allows, 2 hours improves texture and slice quality. Slice and bake: Preheat the oven to 375 degrees F and line baking sheets with parchment paper. Remove plastic wrap and use a sharp knife to slice logs into 1/4-inch rounds, rotating the log a quarter turn with each cut to maintain a circular shape. Place slices about 2 inches apart and bake for 9 to 11 minutes, until the edges are lightly golden. Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling on the rack prevents residual steam from softening the coconut rim and keeps cookies crisp at the edges.

Storage Tips

Store unbaked logs wrapped tightly in plastic wrap in the refrigerator for up to 3 days or freeze for up to 3 months wrapped first in plastic and then in foil. For baked cookies, cool completely before transferring to an airtight container. Layer with parchment paper to prevent sticking and keep at room temperature for up to five days. If freezing baked cookies, flash-freeze on a tray first, then transfer to a freezer-safe container for up to three months. Reheat briefly in a 300 degrees F oven for 4 to 6 minutes to revive crispness.

Ingredient Substitutions

If you can’t locate candied cherries, substitute drained and patted dry maraschino cherries or use chopped dried cranberries plus a teaspoon of orange zest to mimic the bright holiday flavor. For a dairy-free version, replace butter with a firm dairy-free baking stick and use a flaxseed egg replacement (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg); expect a slightly different crumb and a milder flavor. You may also swap almond extract for a half teaspoon of almond and a half teaspoon of vanilla if almond flavor is too strong for some palates.

Serving Suggestions

Arrange cookies on a tiered platter for festive presentation, tuck sprigs of fresh rosemary or bay leaves between stacks for color, or pair with hot cocoa or coffee for a warming serving option. For gift tins, place a sheet of parchment between layers to prevent sticking and include a small note indicating 'Contains: eggs, dairy, wheat, almonds.' For a holiday dessert board, add spiced nuts, shortbread, and citrus slices to contrast the sweet cherries and coconut.

Cultural Background

Slice-and-bake confectionery techniques have practical roots in European baking traditions where log-shaped chilled doughs were sliced and baked for ease and uniformity. Decorating with coconut and candied fruit evokes Victorian-era fruitcakes and colonial holiday preserves, updated into a handier cookie. The almond and cherry flavor bridge Mediterranean marzipan traditions and North American holiday baking, creating a hybrid that's become part of contemporary American seasonal cookie assortments.

Seasonal Adaptations

In summer, swap candied cherries for dried cherries and omit the coconut for a lighter look; add a drizzle of white chocolate for special occasions. For winter holidays, press green and red cherry pieces into the dough before chilling to make visually festive slices. At Valentine's Day, use pink sanding sugar instead of coconut and a touch of orange zest in the dough for brightness. Small adjustments to extracts and mix-ins let you adapt these cookies to any season or celebration.

Meal Prep Tips

To streamline holiday baking, prepare multiple logs at once and label with the date. Keep extras frozen and slice directly from frozen for slightly longer bake times—add 1 to 2 minutes to account for the temperature difference. Use an electric knife or a very sharp chef’s knife and wipe between slices to keep the edges clean and maintain perfectly round cookies. Pack baked cookies in single layers with parchment to avoid crushing and thaw frozen baked cookies at room temperature before serving.

These Santa's Whiskers Cookies are a simple, joyful addition to any holiday spread—easy to make ahead, endlessly adaptable, and always well received. I hope these tips help you serve up a tray that brings as many smiles to your table as it has to mine.