Soft Sugar Cookies With Light and Fluffy Frosting – from Fake Ginger via SavorySights

• Cookies
  • 4 1/2 cups all-purpose flour
  • 4 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups butter (3 sticks), room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 5 tsp vanilla
• Frosting
  • 5 cups confectioners’ sugar
  • 1/3 cup unsalted butter, melted
  • 1 tbs vanilla
  • 7-8 tbs milk
  • food coloring (optional)
  • sprinkles (optional)

The Dough

In a large bowl combine the flour, baking powder and salt.  Whisk together.

In the bowl of a mixer combine the butter and sugar.  Cream together on medium/high until the mixture is light and fluffy.

Beat in the eggs one at a time.  Make sure to fully mix in each egg before adding the next.  Then add the vanilla and mix.

Turn the mixer to low and slowly add the flour mixture.  Mix until everything is incorporated.

Cover the bowl and chill in the refrigerator for an hour or more.

Time to Bake

Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

When the dough has fully chilled, scoop out 1/4 cup portions and roll into a ball.  Then place the balls on the parchment lined baking sheets about 2-3 inches apart.  Then flatten the balls slightly to form disks.  Repeat with the remaining dough.

Bake the cookies for 10-12 minutes or until they are just set.  DO NOT OVERBAKE!  The edges should be just be lightly turning brown.  You do not want the cookies to get any color.  If so they will start to harden.

When the cookies are just set, remove them from the oven and let cool on the baking sheets for 5-10 minutes.  Then transfer them to a wire rack to fully cool.

The Frosting

While the cookies are cooling place the confectioners’ sugar to a mixing bowl.  Add the melted butter, vanilla and milk. Whisk the mixture until smooth.  If the frosting is too hard, slowly add another tsp of milk to the mixture.  Whisk and repeat until you have the desired texture.  If you want colored frosting add the desired color to the frosting now and whisk.

Frost the cookies and add sprinkles to finish the cookies.

If the frosting starts to harden, whisk in another tsp of milk to the frosting.  This will loosen it up to all you to finish frosting the cookies.

Store in an airtight container.

These cookies are awesome! They are light and fluffy.  Plus since they are so light they just dissolve in your mouth.  The perfect cookie.

The three layers of cake with the coconut frosting are amazing!

German Chocolate Cake – (From The Joy of Baking)

• 4 ounces (120 grams) semi sweet chocolate, chopped
• 2 1/4 cups (270 grams) cake flour
• 3/4 cup (60 grams) unsweetened cocoa powder (Dutch processed)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) hot coffee or boiling water
• 1 cup (240 ml) buttermilk
• 1 1/4 cups (280 grams) unsalted butter, room temperature
• 2 1/4 cups (450 grams) granulated white sugar
• 5 large eggs
• 1 1/2 teaspoons pure vanilla extract

Coconut Pecan Frosting

• 1 1/4 cups (125 grams) pecans (roasted)
  
• 1 cup (200 grams) granulated white sugar
• 1 cup (240 ml) evaporated milk (can also use light or heavy cream)
• 3 large egg yolks, lightly beaten
• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 1/8 teaspoon salt
• 1 1/2 cups (150 grams) sweetened flaked coconut
• 1/2 teaspoon pure vanilla extract

The Chocolate Cake

Preheat oven to 350 degrees F (177 degrees C) and move the rack to the center of oven. Butter or spray three 8-inch cake pans.  On top of spraying the pans line them with parchment paper.  To see how to line pans with parchment click here.  The parchment will help you remove the cake pans in one piece without break them.

In a double boiler or a heatproof bowl placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

On a piece of wax paper or parchment, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a small bowl, combine the hot water/coffee and buttermilk.

In the bowl of an electric mixer, or with a hand mixer, cream the sugar and butter until fluffy (this will take about 2-4 minutes). Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to combine.

Add the buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted chocolate.

Divide the batter evenly among the three prepared pans and smooth the tops. If you make a little well in the center of the cakes they will cook flat.  Cakes rise the most in the center so creating a well will allow them to rise totally flat.

Bake for about 30 – 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Butter or lightly spray a wire rack with a non stick vegetable spray before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Coconut Pecan Frosting

Preheat the oven to 350 degrees F (177 degrees C). Roast the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned with a nutty scent. Remove from oven, let cool, and then coarsely chop.

In a saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract.

Let cool until spreadable.

Creating the ultimate layer cake

Place a dab of frosting on a serving plate.  This will hold the cake in place so that it does not move around.  Then, place one layer of cake, on your serving plate, and cover with one third of the frosting. Do the same for the second layer.

Then add the third cake layer and frost the top of the cake with the remaining frosting (the sides of the cake are left bare).

The finished cake can be stored at room temperature for a couple of days or it can be refrigerated.