This recipe for Santa's Whiskers Cookies is one of those joyful discoveries that turned an ordinary cookie swap into a family tradition. I first made these on a frantic December afternoon when I wanted something festive that didn’t require rolling dozens of tiny dough balls. The slice-and-bake method felt like a shortcut, but the flavor—rich butter, a whisper of almond, bright candied cherries, and a coconut coat—made them taste like something I had fussed over for hours. They’re buttery and tender with a subtle almond note and a satisfying chewy edge where the coconut kisses the baked surface.

What makes these special is the combination of texture and color: the red cherries peeking through snowy coconut give every cookie a holiday smile, and the dough’s almond-vanilla foundation keeps them grown-up enough to please more than just kids. They’re ideal for making ahead—shape the logs, chill, and slice as needed—so they’re my go-to when I’m building a cookie tray for neighbors or holiday parties. Every year someone asks for the recipe, and I always tell them it’s the little details—accurate chilling, gentle mixing, and the way you roll coconut into the log—that make the difference.

Ingredients

• Unsalted butter (1 cup): Use good-quality European-style or standard unsalted butter softened to room temperature for the cleanest flavor and the best creaming results. Brands like Plugr l and Kerrygold work beautifully; avoid margarine.
• Granulated sugar (3/4 cup) and light brown sugar (1/4 cup, packed): The combination gives sweetness with a hint of molasses from the brown sugar for moistness and depth. Pack the brown sugar lightly.
• Eggs (2 large): Bring to room temperature for smoother emulsification; cold eggs can cause the butter to seize and make batter lumpy.
• Vanilla extract (1 teaspoon) and almond extract (1 teaspoon): Pure vanilla extract provides warmth while almond extract delivers that whisper of marzipan character—use pure extracts, not imitation, for best aroma.
• All-purpose flour (3 cups): Spoon and level when measuring for consistency. King Arthur and other unbleached flours yield reliable texture.
• Baking powder (1 1/2 teaspoons) and kosher salt (1 teaspoon): Leavening is light here to keep the cookies slightly tender, while salt enhances all flavors.
• Candied cherries (1 cup), chopped: Look in the holiday baking aisle for red/green varieties or use drained maraschino cherries (pat dry) as a substitute; chop to distribute color and avoid big pockets of moisture.
• Sweetened shredded coconut (1 cup plus 1/2 cup for coating): Use shredded, not flaked, for better adhesion to the log surface and a crisped edge when baked.

Instructions

Cream the 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 for 2 to 3 minutes on medium speed. Scrape the bowl sides once so everything is evenly aerated; you want the mixture light but not overly whipped. Add the eggs and extracts: Beat in 2 large room-temperature eggs, then add 1 teaspoon vanilla extract and 1 teaspoon almond extract. Mix until fully combined, scraping down the bowl as needed so the emulsion is smooth and glossy. Incorporate the 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 to the butter mixture and mix on low just until the dough comes together into a ball; avoid overmixing to prevent tough cookies. Fold in cherries: Stir in 1 cup chopped candied cherries by hand, or briefly turn the mixer on for a second—just enough to distribute them without turning the dough pink or overworking the structure. Shape into logs: Divide the dough into two equal portions and place each onto a sheet of plastic wrap. Roll each portion into a log about 2 inches in diameter. The dough will be sticky; chill briefly if it's too soft to shape cleanly. Coat with coconut: Sprinkle 1/2 cup shredded coconut over each log, then roll the log gently so the coconut adheres to the exterior. Wrap tightly in the plastic and press so the coconut embeds slightly into the dough surface. Chill: Refrigerate the logs for at least 1 hour or up to 3 days. Chilling firms the fat and makes slicing neat rounds; for longer storage freeze wrapped logs up to 3 months. Slicing and baking: When ready, preheat the oven to 375 6F. Line baking sheets with parchment. Unwrap and slice logs into 1/4-inch-thick rounds, rotating a quarter turn with each cut to keep a uniform round shape. Arrange slices about 2 inches apart and bake 9 to 11 minutes until edges are lightly golden. Cool 5 minutes on the sheet then transfer to a wire rack to cool completely.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to 5 days for best texture; place parchment between layers to prevent sticking. For longer storage, freeze fully cooled cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container for up to 3 months. To refresh thawed cookies, warm in a 300 6F oven for 3 to 5 minutes so the coconut crisps again. For unbaked logs, double-wrap in plastic and foil before freezing to prevent freezer burn.

Ingredient Substitutions

Cant find candied cherries? Use maraschino cherries drained and patted thoroughly dry; expect slight color tinting if overmixed. For a nut-free version, skip almond extract or substitute with an extra 1 teaspoon vanilla and 1/2 teaspoon orange zest for brightness. Use unsweetened coconut if you prefer less sweetness, but add 1 tablespoon granulated sugar to the dough to balance. For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum and chill slightly longer to firm the structure.

Serving Suggestions

Arrange these on a festive tray with sprigs of rosemary (it looks like evergreen) or alongside shortbread and chocolate-dipped biscotti for contrast. They pair wonderfully with hot cocoa, mulled wine, or a bright espresso. For gifting, layer them with waxed paper in a tin and tuck in a candy cane for a nostalgic touch.

Cultural Background

Icebox or slice-and-bake cookies have European roots, popularized in America for their convenience and uniform appearance. The combination of almond flavor and cherries evokes marzipan traditions and classic bakery cookies. Rolling in coconut lends a tropical element often seen in holiday baking across English-speaking countries, blending cozy winter spices with textures inspired by global ingredients.

Seasonal Adaptations

In winter keep the cherries and coconut for the classic look. For spring, swap candied cherries for chopped dried apricots and replace almond extract with lemon zest. For a chocolatey twist in colder months, add 1/3 cup cocoa powder to the dry mix and replace 1/3 cup flour with 1/3 cup cocoa, then roll in toasted coconut for an elegant contrast.

Meal Prep Tips

Make dough logs in advance and chill overnight for a head start. If assembling cookie boxes, bake the cookies the day before and cool completely. Pack cookies with a small sachet of powdered sugar or a peppermint stick for a seasonal flourish. Use a ruler to cut consistent 1/4-inch slices and rotate the log to keep round edges tidy if presentation matters.

These cookies bring people together in the small, hopeful way holiday food does: theyre easy to prepare, easy to share, and reliably delightful. Make a batch, and Ill bet they become a requested staple on your holiday tray as well.