The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I’ve been making and perfecting these cookies for the last decade. I’ve made several tweaks over the years to get them just right every time. Soft and melt-in-your-mouth, but firm enough to hold shape, these cookies are a classic baked good from my personal recipe book. I most recently made them as Valentine’s Day gifts to all of my friends.
Prep Time: 20 minutes
Bake Time: 10 minutes
Yield: 60
Ingredients:
1 ½ cups softened, unsalted butter
2 cups sugar
4 large eggs
5 cups flour
2 tsp baking powder
1 tsp salt
2 tsp flavouring of choice (I used homemade vanilla)
Method:
- Cream butter and sugar together until pale and fluffy.
- Add in eggs one at a time. Thoroughly mix each egg in to prevent separation.
- Stir in vanilla or other flavourings of choice.
- In a separate bowl, combine all of the dry ingredients.
- Slowly incorporate dry mixture into the wet ingredients.
- Once dough reaches a playdough-like consistency, chill it in the fridge for at least an hour.
- Preheat the oven to 350 degrees.
- Roll out into ¼ inch thickness and cut out shapes of your choice.
- Bake for approximately 8-12 minutes depending on the final cookie size.
Emmaline is working on her BA and ambitions to become an English teacher. They always say, those who cannot do, teach. She spends her free time buying, reading, and hoarding books with the hope that one day she will have no furniture and instead only have piles of books.
