Santa's Whiskers Cookies
Try this Santa's Whiskers Cookies recipe, or contribute your own.
Try this Santa's Whiskers Cookies recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup (133g) granulated sugar
- 1 large egg at room temperature
- 3/4 cup (170g) unsalted butter softened to room temperature
- 2 cups (250g) all-purpose flourâ (spoon and leveled)
- 3/4 cup (63g) finely chopped maraschino cherries (i used a
- 1 cup sweetened shredded coconut for rolling
- optional: one 4-ounce white chocolate baking bar a
- Carbohydrate 22.6095258333333 g
- Cholesterol 93.06 mg
- Fat 14.0847116666667 g
- Fiber 4.2097081712087 g
- Protein 4.1006525 g
- Saturated Fat 11.9004766666667 g
- Serving Size 1 1 dozen cookie (68g)
- Sodium 152.212166666667 mg
- Sugar 18.3998176621246 g
- Trans Fat 0.365760666666667 g
- Calories 234 calories
Step-by-step
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes.
- Beat in the egg, vanilla extract, and almond extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- On low speed, beat in the flour and salt until combined. The cookie dough will be thick and slightly sticky.
- Switch to low speed and beat in the cherries *just* until combined. Too much beating will turn the cookie dough pink. (Which isn't necessarily a bad thing!)
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact.
- Roll each log in the shredded coconut.
- Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough.
- Preheat oven to 350°F (177°C).
- Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
- Bake the cookies for 13-14 minutes or until brown around the edges.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- If desired, drizzle the cooled cookies with white chocolate. Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle on the cookies.
- Sprinkle with extra coconut, if desired. Allow chocolate to set completely in the refrigerator for 20 minutes or at room temperature for 30 minutes.
- Cookies without chocolate will stay fresh covered at room temperature for 1 week. Cookies with chocolate will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
- Make ahead tip: Baked cookies freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. You can make/assemble the cookie dough logs and chill in the refrigerator for up to 5 days (see step 2). Cookie dough logs freeze well too, up to 3 months. Allow the logs to thaw overnight in the refrigerator then continue with step 3.
A Holiday Baking Tradition: Santa's Whiskers Cookies
The aroma of freshly baked cookies, the comforting warmth of the kitchen, and the anticipation of sharing sweet treats with loved ones – these are some of the things that make the holiday season so special. This year, I decided to add a touch of whimsy and festive cheer to my baking repertoire with a recipe for Santa's Whiskers Cookies. These aren't your average sugar cookies; they're a delightful blend of chewy texture, delightful coconut flavor, and a touch of festive flair.
The recipe itself is surprisingly simple, yet the result is incredibly rewarding. The process of shaping the cookie dough into logs, rolling them in coconut, and then slicing them into perfectly sized cookies is almost meditative. It's a relaxing activity perfect for a cozy afternoon, especially when accompanied by a warm mug of hot chocolate or a glass of festive eggnog. But beyond the simple pleasure of making these cookies, there’s a deeper satisfaction in creating something delicious and beautiful for those you care about. The thought of family and friends gathered around, enjoying these sweet treats alongside laughter and conversation, fills me with a warmth that surpasses even the cozy glow of the oven.
The recipe's simplicity doesn't compromise on taste. The combination of soft butter, sweet sugar, and the fragrant almond extract creates a base that is both rich and comforting. The addition of maraschino cherries provides a delightful pop of both flavor and color, while the shredded coconut adds a wonderful textural element and a hint of tropical sweetness. The finished cookies have a wonderfully chewy texture, a delightful coconut coating, and a subtle sweetness that isn't overpowering. And, of course, the optional white chocolate drizzle adds a touch of elegance and holiday magic.
Making these cookies wasn't just about following a recipe; it was about embracing the spirit of the season. It was about taking a break from the hustle and bustle of daily life to focus on something enjoyable and creative. It's about the process – from measuring the ingredients to meticulously shaping the dough to the satisfying aroma that fills the kitchen as they bake. And it's ultimately about the joy of sharing the results with those who matter most. These cookies aren't just sweet treats; they're a symbol of connection, warmth, and the simple pleasures of life that make the holiday season truly special.
I find that baking these cookies during the holiday season provides a welcome counterpoint to the often frenetic pace of preparations. The measured rhythm of mixing, shaping, and baking helps to ground me, allowing for a pause to appreciate the quiet moments and the simple act of creating something beautiful and delicious. As I carefully slice the chilled logs, I'm reminded of the importance of patience and precision, qualities that can be applied to many aspects of life. And when the golden-brown cookies emerge from the oven, their captivating aroma filling the air, it's a reminder that even the simplest of endeavors can yield extraordinary results.
The beauty of this recipe lies not only in its deliciousness but also in its adaptability. You can easily adjust the ingredients to suit your preferences. Feel free to experiment with different types of extracts, add nuts for extra crunch, or use different types of chocolate for the drizzle. The possibilities are endless! But whatever variations you choose, the core of this recipe remains a testament to the simple joys of baking and the power of shared experiences. It's a recipe that encourages creativity, fosters connection, and brings a touch of holiday magic to any kitchen.
This year, as I gather with family and friends to celebrate the season, I’ll be sharing a plate of these Santa’s Whiskers Cookies, knowing that each bite carries with it not only deliciousness but also the warmth of shared moments and the joy of creating something special. And that, to me, is the true spirit of the holidays.
Ingredients:
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup (133g) granulated sugar
- 1 large egg at room temperature
- 3/4 cup (170g) unsalted butter softened to room temperature
- 2 cups (250g) all-purpose flour (spoon and leveled)
- 3/4 cup (63g) finely chopped maraschino cherries
- 1 cup sweetened shredded coconut for rolling
- optional: one 4-ounce white chocolate baking bar
