RECIPES BY STEVE JACKSON
ACTIVE: 30 min l TOTAL: 45 min (plus cooling) l MAKES: about 24
2 sticks unsalted butter, at room temperature 1¼ cups packed dark brown sugar ½ cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons molasses 2 ½ cups all-purpose flour 2 teaspoons gingerbread spice 1 teaspoon baking soda 1 teaspoon salt 2 cups milk chocolate chips Coarse sugar, for sprinkling
1. Preheat the oven to 375˚ and line 3 baking sheets with parchment paper. Beat the butter and both sugars together in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, vanilla and molasses. Whisk together the flour, gingerbread spice, baking soda and salt in a medium bowl. With the mixer on low speed, beat the flour mixture into the butter mixture. Increase the speed to medium-high and beat briefly until just combined. Add the chocolate chips and beat to combine.
2. Scoop the dough (about 1½ tablespoons per cookie; a medium ice cream scoop works well for this) and form into balls. Arrange the balls on the baking sheets about 2 inches apart. Sprinkle with coarse sugar, pressing gently to adhere. Bake the first 2 baking sheets, rotating the pans halfway through, until the cookies are just golden brown at the edges but slightly soft in the center, 12 to 15 minutes. Bake the remaining cookies. Let cool on the baking sheets.
Roll some of the dough into pea-size balls, avoiding any chocolate chips; flatten into disks on a small parchment-lined pan and freeze 5 minutes. Quarter a few chocolate chips, arrange on top of the cookies and sprinkle with coarse sugar. Bake 6 minutes.
ACTIVE: 15 min l TOTAL: 45 min l MAKES: 12
8 ounces semisweet chocolate, chopped (about 1 cup) 12 large pretzel rods Finely chopped peppermints, for sprinkling
1. Line a baking sheet with parchment paper. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Pour the chocolate into a mug; let cool briefly until slightly thickened.
2. Dip the pretzels in the chocolate, then transfer to the prepared baking sheet. Sprinkle with the peppermints and let set. Elf-Size Version Dip mini pretzel sticks in the melted chocolate and coat with peppermints.
Dip mini pretzel sticks in the melted chocolate and coat with peppermints.
ACTIVE: 1 hr l TOTAL: 1½ hr (plus cooling) l SERVES: 10 to 12
FOR THE CAKE 1¾ sticks (14 tablespoons) unsalted butter, at room temperature, plus more for the pans 2½ cups cake flour, plus more for the pans 1 tablespoon baking powder ¾ teaspoon salt 1⅓ cups granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon coconut extract 1¼ cups whole milk, at room temperature 4 large egg whites, at room temperature
FOR THE FROSTING 4 sticks unsalted butter, at room temperature ½ teaspoon salt ¼ cup sour cream 5 cups confectioners’ sugar ¼ cup whole milk 2 teaspoons coconut extract 1 teaspoon pure vanilla extract 2 cups sweetened shredded coconut Holiday nonpareils, for topping
1. Preheat the oven to 350˚. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper; butter and flour the parchment.
2. Make the cake: Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup granulated sugar and both extracts in a large bowl with a mixer on low speed until the sugar is incorporated, then increase the speed to medium-high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low. Beat in the flour mixture in 2 batches, alternating with the milk in 2 batches, scraping down the bowl as needed. Increase the mixer speed to medium-high and beat until smooth and glossy, 30 seconds to 1 minute.
3. Clean and dry the beaters or switch to a whisk attachment on a stand mixer. Put the egg whites in a large bowl; beat on medium-high speed until foamy. While beating, gradually add the remaining ⅓ cup granulated sugar in a thin stream and beat until stiff, glossy peaks form, 4 to 5 minutes. Fold half of the beaten egg whites into the batter to lighten, then fold in the rest until combined. If making an elf-size cake, reserve a heaping 1/4 cup cake batter (see below). Evenly divide the remaining batter between the 2 cake pans. Smooth the tops and tap on the counter to remove any air bubbles.
4. Bake the cakes until lightly browned and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool in the pans 15 minutes, then run a paring knife or small metal spatula around the cakes to loosen; remove to a rack, remove the parchment and let cool completely.
5. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the sour cream and beat until well combined. Reduce the speed to low and add the confectioners’ sugar, 1 cup at a time. After each addition, increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally. Add the milk and both extracts and beat until smooth.
6. Assemble the cake: Transfer 1 cake layer to a platter or cake stand and spread about 1 heaping cup frosting on top. Set the second layer cake on top and spread with another 1 heaping cup frosting. Cover the top and sides of the cake with the remaining frosting, then coat the cake all over with coconut, pressing gently so it sticks. Sprinkle the top with nonpareils. Elf-Size Version Pour a heaping 2 tablespoons cake batter into each of 2 buttered and floured muffin cups; bake 12 minutes. Let cool, then stack the 2 rounds of cake with frosting in between them. Frost the top and sides, then cover with chopped shredded coconut and sprinkle with nonpareils.
Pour a heaping 2 tablespoons cake batter into each of 2 buttered and floured muffin cups; bake 12 minutes. Let cool, then stack the 2 rounds of cake with frosting in between them. Frost the top and sides, then cover with chopped shredded coconut and sprinkle with nonpareils.
PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAM MORRIS. DEC 2023/JAN 2024