Santa’s Whiskers Cookies

A classic slice-and-bake icebox cookie studded with candied cherries and pecans, rolled in flaked coconut. The coconut toasts during baking, creating a crisp, textured edge that gives these cookies their namesake appearance.

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: About 3 dozen cookies

From the Recipe Box: History & Card Notes

Originating in the mid-20th century as a staple of American holiday cookie exchanges, Santa’s Whiskers are a quintessential icebox cookie. The recipe relies on candied cherries—a hallmark of post-war baking when glacé fruits became widely accessible—and pecans to provide a festive color contrast and crunch. The defining feature is the coconut coating, which toasts into “whiskers” in the oven. The original card leaves the cherry and pecan preparation ambiguous; they must be finely chopped to ensure clean slicing without crumbling the dough.

Food Science & Kitchen Technique

This dough lacks chemical leavening, relying entirely on the mechanical aeration of creaming the butter and sugar to provide a tender crumb. The small amount of milk hydrates the flour just enough to bind the dough without developing excess gluten. Chilling the dough logs is the critical technical step; the butterfat must fully solidify to prevent the cookies from spreading into puddles on the baking sheet. Use a sharp, thin-bladed knife to slice the chilled logs, pressing firmly to shear through the sticky cherries and nuts without tearing the dough matrix.

High-Altitude Note: At 5,000+ feet, reduce sugar by 2 tablespoons and add 1 tablespoon of milk to prevent the dough from drying out and crumbling during slicing.

Original Handwritten Recipe Card

Santa’s Whiskers Cookies

A classic slice-and-bake icebox cookie studded with candied cherries and pecans, rolled in flaked coconut. The coconut toasts during baking, creating a crisp, textured edge that gives these cookies their namesake appearance.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Calories: 110

Ingredients Method

Ingredients

  

• 1 cup (227 g) Unsalted butter softened
• 1 cup (200 g) Granulated sugar
• 2 Tbsp (30 ml) Whole milk
• 1 tsp (5 ml) Vanilla extract
• 2 1/2 cups (300 g) All-purpose flour
• 3/4 cup (113 g) Candied cherries finely chopped
• 1/2 cup (55 g) Pecans finely chopped
• 3/4 cup (60 g) Sweetened flaked coconut for rolling

Method

 

1. Cream butter and sugar: In a stand mixer or large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Beat in the milk and vanilla extract.
2. Incorporate dry ingredients: Gradually stir in the flour until just combined. Fold in the finely chopped candied cherries and pecans.
3. Shape and coat: Divide the dough in half. Form each half into a log about 2 inches in diameter. Spread the flaked coconut on a flat surface and roll each log in the coconut until evenly coated.
4. Chill the dough: Wrap each log tightly in wax paper [or plastic wrap] and chill in the refrigerator for [at least 2 hours], or until completely firm.
5. Slice and bake: Preheat oven to 375°F (190°C). Cut the chilled logs into [1/4-inch thick] slices. Place [1 inch apart] on an ungreased baking sheet and bake for 10 minutes, or until the coconut edges are golden brown.