The Student News Site of Walnut Hills High School

The Chatterbox

The Student News Site of Walnut Hills High School

The Chatterbox

The Student News Site of Walnut Hills High School

The Chatterbox

Polls

What concerts are you planning to go to?

  • Taylor Swift (93%, 14 Votes)
  • Drake (7%, 1 Votes)
  • Morgan Wallen (0%, 0 Votes)
  • Young the Giant (0%, 0 Votes)
  • Ella Mai (0%, 0 Votes)

Total Voters: 15

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L’s kitchen: Comforting cookies

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L Mahler
I made mine winter-themed, but this recipe can be used for any occasion!

For most students, the days of class holiday parties have long since passed. Gone
are the days of coloring, reading short picture books and naptime in the middle of school. But the party never had to stop. In those fading memories, look back to those perfectly-fluffy store-bought cookies. All the comfort of childhood packed into one cookie. Feel the rush of childhood all over again with this nostalgic recipe. If you need to make sure you have everything, here are the ingredients and supplies you’ll need (don’t worry- everything will be listed in the recipe as well, so you won’t have to glance back up for measurements).

2½ cups powdered sugar
1½ teaspoon kosher salt
⅓ cup and 2 tablespoons heavy cream
3 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
2 teaspoons baking powder
Whites of 2 large eggs
2¾ cups of cake flour
Sprinkles and food dye (optional)

First, preheat the oven to 350 degrees and prepare cookie sheets with parchment paper. Make the frosting by mixing 2½ cups of powdered sugar, ¼ teaspoon of kosher salt, ⅓ cup of heavy cream and one teaspoon of vanilla extract with a hand mixer. Start at low speed and gradually make your way up to medium (not high) speed. Once the frosting is creamy and soft, separate your frosting into bags based on how many different colors you would like. Make sure there is little to no air in the bag(s), and refrigerate. Next, in a bowl with a hand mixer, combine two sticks of butter, one cup of sugar, two teaspoons of baking powder and 1¼ teaspoon of salt at low speed. Increase to medium speed and mix until pale and fluffy (it doesn’t have to be perfect). In a separate bowl, combine the whites of two large eggs, two tablespoons of heavy cream and two teaspoons of vanilla extract. While the mixer is running, slowly add the mixture, scraping the sides of your bowl when needed. At low speed, carefully and slowly add 2¾ cups of cake flour. Once everything is combined, shape your cookies- keep in mind these won’t spread much and won’t form perfect circles like most cookies would. Bake for 15-20 minutes, or until just barely golden brown around the edges. Meanwhile, take out your frosting to allow it to soften- by the time the cookies are ready to be frosted, it should be room temperature. Once the cookies are ready, put them on a cooling rack and let them cool (at least 10 minutes). When cool, cut a small hole in the corner of your frosting bag in order to pipe a large dollop of frosting in the middle of your cookie. Using the leftover parchment paper, place the frosted side of the cookie down, and refrigerate until you can neatly peel the paper off, but the frosting is still soft. Finally, decorate your cookies, and enjoy. Make sure to post your creations on Instagram or X and tag @whhscbox!

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About the Contributor
L Mahler, Arcade Writer
In her third year as a Chatterbox staff member, L Mahler is ready to work on writing and design. She hopes to create memorable stories and bring clients’ designs to life. While she has no other professional experience in journalism, she loved writing fake newspapers and creative stories in her youth. Mahler also loves acting, cooking, drawing, and playing video games with her friends. Despite being just two years from graduation, she does not have even the slightest semblance of an idea of her future, although she is positive she wants to live in New York City.
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