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Santa’s Whiskers Cookies Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 4 hours 34 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian

Description

Santa’s Whiskers Cookies are delightful, festive treats featuring a buttery, slightly almond-flavored dough studded with chopped maraschino cherries. Rolled in shredded coconut for added texture and visual appeal, these cookies are chilled to maintain shape and baked to a golden perfection. Optionally adorned with a drizzle of white chocolate and extra coconut, they make a perfect holiday snack or gift.

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 recommended)

For Rolling and Topping

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

Instructions

  1. Prepare the dough: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 2 minutes until creamy. Add the egg, vanilla extract, and almond extract and beat on high until fully combined, scraping down the sides as needed. On low speed, incorporate the flour and salt. Finally, beat in the chopped maraschino cherries just until combined, taking care not to overmix to prevent the dough from turning pink.
  2. Shape and chill the dough: Turn the dough onto a floured surface. With floured hands, cut the dough in half and shape each into an 8-inch log roughly 2.5 inches in diameter. Roll each log in the shredded coconut to coat evenly. Wrap tightly in plastic wrap and refrigerate for at least 3 hours and up to 5 days; chilling is essential to achieve thick, well-shaped cookies.
  3. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
  4. Slice and arrange cookies: Remove the chilled logs from the refrigerator and slice each into 12 equally thick cookies. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  5. Bake the cookies: Bake for 13 to 14 minutes, or until the edges are nicely browned. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  6. Optionally drizzle with white chocolate: If desired, melt the chopped white chocolate in a double boiler or microwave in 15-second increments, stirring until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle with extra shredded coconut. Let the chocolate set completely in the refrigerator for 20 minutes or at room temperature for 30 minutes.
  7. Store properly: Keep the cookies fresh by covering them at room temperature for up to one week.

Notes

  • Chilling the dough is mandatory to ensure the cookies hold their shape and have the desired texture.
  • Be careful not to overbeat cherries into the dough to prevent unwanted pink coloring.
  • Use parchment paper or silicone mats for baking to prevent sticking and ensure even baking.
  • White chocolate drizzle and extra coconut topping are optional but highly recommended for enhanced flavor and presentation.
  • These cookies can be refrigerated for up to 5 days before baking, making it a flexible recipe for holiday preparation.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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