Santa’s Whiskers Cookies – Easy Christmas Cherry Coconut Cookies

These Santa’s whiskers cookies are a classic Christmas cookie: buttery, tender shortbread-style cookies studded with colorful red and green candied cherries and rolled in shredded coconut for a snowy, “whiskery” finish. They are easy to make, look beautiful on Christmas cookie trays, and are perfect for holiday parties, cookie exchanges and homemade gifts.

Prep Time: 20 minutes | Bake Time: 10–14 minutes | Chill Time (log method): 1–2 hours | Makes: about 36 cookies

Why You’ll Love Santa’s Whiskers Cookies

• Festive colors. Red and green cherries and white coconut look like Christmas.
• Buttery and tender. A melt-in-your-mouth shortbread-like cookie.
• Simple ingredients. Just 8 everyday baking ingredients.
• Make-ahead friendly. The dough log can be chilled or frozen and baked whenever you need fresh cookies.

Ingredients for Santa’s Whiskers Cookies

• 3/4 cup (1 1/2 sticks / 170 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup red and green candied cherries, finely chopped
• 1 cup shredded coconut, for coating

How to Make Santa’s Whiskers Cookies

1. Preheat the oven. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar. Beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
3. Add egg and vanilla. Mix in the egg and vanilla extract until well combined.
4. Add the dry ingredients. Gradually stir in the flour and salt until a soft dough forms.
5. Fold in the cherries. Gently fold in the chopped red and green candied cherries.
6. Shape the cookies. Form the dough into small 1-inch balls, or shape it into a log about 2 inches wide. Roll in shredded coconut until coated. If using a log, wrap and chill it for 1 to 2 hours, then slice into 1/4-inch rounds.
7. Bake. Place the cookies 2 inches apart on the baking sheet and bake for 10 to 14 minutes, until the edges are lightly golden.
8. Cool. Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool completely.

Tips for Perfect Christmas Cherry Cookies

• Dry the cherries. Pat the chopped candied cherries with a paper towel so the color does not bleed into the dough.
• Chill for neat slices. The log method gives perfectly round, even cookies with the classic coconut “whiskers” around the edge.
• Use sweetened or unsweetened coconut. Sweetened coconut is more traditional, unsweetened is less sweet and crisper.
• Do not overbake. Take them out when the edges are just lightly golden.

Easy Variations

• Add nuts: Fold in 1/2 cup finely chopped pecans or walnuts.
• Almond flavor: Replace half the vanilla with almond extract.
• Maraschino cherries: Use well-drained, patted-dry red and green maraschino cherries if you cannot find candied cherries.
• Chocolate drizzle: Drizzle the cooled cookies with melted white chocolate.

How to Store and Freeze

Store the cookies in an airtight container at room temperature for up to 1 week. The unbaked dough log can be wrapped and refrigerated for up to 3 days or frozen for up to 3 months. Slice and bake straight from the fridge, adding a minute to the bake time if frozen.

Frequently Asked Questions

Why are they called Santa’s whiskers cookies?

The shredded coconut around the edges looks like Santa’s white beard and whiskers, which gives these festive cookies their fun name.

Can I make them without coconut?

Yes. Roll the dough log in colored sanding sugar or Christmas sprinkles instead.

Where can I find candied cherries?

Look for red and green glacé or candied cherries in the baking aisle around the holidays, often near the fruitcake ingredients.

More Christmas Cookies to Try

• Cream Cheese Sugar Cookies
• Italian Fig Cookies (Cucidati)
• Snowball Cookies
• Italian Almond Biscotti
• 4-Ingredient Christmas Nougat Bars