This recipe has been a holiday mainstay in my kitchen since I first made it on a snowed-in December afternoon. I discovered this combination while cleaning the pantry for a cookie swap and found a forgotten jar of almond extract and a bag of candied cherries. The first batch came out buttery and tender, with a subtle almond lift and bright pops of cherry; the shredded coconut gave each bite a snowy, festive crust. That first tray vanished before the oven had cooled, and since then these cookies — nicknamed Santa's Whiskers by my niece because the coconut looks like wispy white fur — show up at every holiday gathering.

What makes these cookies special is their simplicity and the old-fashioned slice-and-bake technique. The dough is forgiving: you mix, roll into logs, chill, and slice. The candied cherries provide juicy bursts and color, the almond extract lends a warm, nutty perfume, and the coconut adds texture and seasonal charm. They keep beautifully, travel well in a tin, and are forgiving if you want to prepare the logs in advance. I often make two batches: one to bake right away and one to stash in the freezer for last-minute guests.

Ingredients

• Unsalted butter (1 cup): Use high-quality butter such as KerryGold or Plugrá for the best flavor and texture; softened to room temperature so it creams easily with the sugars.
• Granulated sugar (3/4 cup) and light brown sugar (1/4 cup): The granulated sugar adds sweetness and structure while the light brown sugar contributes a hint of molasses and chew; pack the brown sugar lightly when measuring.
• Eggs (2 large): Bring to room temperature for better emulsion and a more cohesive dough; they help bind and give structure without making the cookies cakey.
• Pure vanilla extract (1 tsp) and almond extract (1 tsp): Vanilla rounds the flavor while almond gives the signature fragrance; do not sub more almond extract than called for — it can become overpowering.
• All-purpose flour (3 cups): King Arthur or Pillsbury both work well; spoon and level when measuring for accuracy to avoid dry, crumbly dough.
• Baking powder (1 1/2 tsp) and kosher salt (1 tsp): Baking powder provides a gentle lift; use kosher salt like Diamond Crystal for clearer seasoning — if using table salt, reduce slightly.
• Candied cherries (1 cup), chopped: Look for red and green cherries in the holiday baking aisle; if using maraschino cherries, pat them very dry to prevent color bleed.
• Sweetened shredded coconut (1 cup): Desiccated or long-shredded both work; the sweet coconut creates the festive exterior and adds texture.

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 until light and fluffy. Scrape down the bowl once so everything incorporates evenly. Creaming aerates fat and sugar, creating a tender crumb when baked. Add Eggs and Extracts: Add 2 large eggs, 1 teaspoon pure vanilla extract, and 1 teaspoon almond extract. Beat until fully combined and glossy. If your eggs are cold, temper them by adding a spoonful of the creamed butter mixture first to prevent curdling. Incorporate Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt. With the mixer on low, add the dry ingredients in two additions, mixing just until the dough comes together into a soft ball. Overmixing develops gluten and will produce tougher cookies. Fold in Chopped Cherries: Stir in 1 cup chopped candied cherries. I add the cherries by pulsing the mixer for just one second — this distributes them without streaking the dough pink. If using maraschino cherries, pat them dry thoroughly first. Shape into Logs: Lay two large sheets of plastic wrap on the counter. Divide the dough into two equal portions and place each on a sheet of wrap. Using your hands, shape each portion into a 2-inch diameter log. The dough will be sticky; wetting your hands slightly can help. Roll in Coconut: Sprinkle 1/2 cup shredded coconut over each log. Gently roll the logs so the coconut adheres to the surface, then wrap tightly and press gently so the coconut embeds slightly. This creates the snowy exterior associated with Santa's Whiskers. Chill: Refrigerate the wrapped logs for at least 1 hour, or up to 3 days. Chilling firms the logs for clean slicing and prevents excessive spreading during baking. Slicing and Baking: When ready to bake, preheat the oven to 375°F. Line baking sheets with parchment paper. Remove plastic wrap and slice each log into 1/4-inch thick rounds; for best slices rotate the log a quarter turn after each cut to keep a uniform round. Place slices 2 inches apart on prepared sheets and bake for 9 to 11 minutes until the edges are just lightly browned. Cooling: Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool and reach the classic tender-but-slightly-firm texture that makes them so irresistible.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container for up to 3 months. To freeze unbaked logs, wrap tightly in plastic wrap, then in foil; thaw in the refrigerator overnight before slicing and baking. When reheating cooled cookies, warm briefly at 275°F for 4-6 minutes to refresh the texture without drying them out.

Ingredient Substitutions

Swap the almond extract for additional vanilla if nut sensitivities are a concern; the cookies will be milder but still aromatic. Use gluten-free 1:1 flour blend instead of all-purpose to make them gluten-free — the texture will be slightly crumblier. For a dairy-free version, replace butter with a neutral-flavored vegan stick butter (measure cup for cup) and check coconut and cherries for cross-contamination. If you prefer a less sweet exterior, use unsweetened shredded coconut and dust lightly with sugar after baking.

Serving Suggestions

Serve on a holiday platter with a mix of chocolate-dipped cookies and shortbread for visual contrast. These pair beautifully with hot cocoa, mulled cider, or a lightly spiced coffee. Garnish the tray with fresh rosemary sprigs to mimic evergreen and add a fragrant note. For a kids’ party, arrange the cookies with red and green candies and a small bowl of whipped cream for dipping.

Cultural Background

Slice-and-bake cookies, often called icebox or refrigerator cookies, originated in the early 20th century as a convenient method to shape dough ahead of baking. Holiday versions studded with candied fruit and rolled in coconut became popular in American kitchens through mid-century cookbooks and community bake sales. The combination of almond flavor and candied fruit echoes European holiday baking traditions that celebrate preserved fruit during winter months.

Seasonal Adaptations

For a spring or Easter version, swap candied cherries for chopped dried apricots and use pastel-colored sanding sugar instead of coconut. At Halloween, dye the coconut orange with a touch of powdered food coloring and add chopped dried cranberries. For a winter citrus twist, fold in 1 tablespoon finely grated orange zest and replace half the cherries with chopped crystallized ginger for warmth.

Meal Prep Tips

Make dough logs up to 3 days ahead and refrigerate until ready to slice. For larger batches, freeze twice as many logs as you think you'll need; wrap each log individually and label with the date. When you're ready to bake from frozen, thaw logs in the refrigerator overnight for clean slices. Use a sharp, non-serrated knife dipped in hot water and wiped dry between cuts for neat rounds.

These cookies are a simple, nostalgic canvas for holiday creativity — I hope they earn a regular spot on your cookie table and create as many sweet memories for your family as they have for mine. Happy baking and may your kitchen be full of warmth and laughter this season.