Chicago Public School Butter Cookies
Some recipes don’t need much fanfare—they just shine on their own. These Chicago Public School Butter Cookies are a perfect example: simple ingredients, perfectly balanced, resulting in a tender, buttery cookie with a crisp edge and a rich vanilla aroma.
Once a classic from school cafeterias, these cookies have now earned a place in home kitchens everywhere. The generous vanilla might seem bold, but trust it—it’s what makes these cookies truly unforgettable.
🧾 Ingredients Overview
| Component | Ingredient | Quantity |
|---|---|---|
| Wet Base | Unsalted butter (softened) | 1 pound |
| Granulated sugar | 1 cup | |
| Vanilla extract | 2 tablespoons | |
| Dry Ingredients | Fine salt | ½ teaspoon |
| All-purpose flour | 4 cups |
👨🍳 How to Make Them
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light, fluffy, and smooth with no lumps.
Add the Vanilla
Scrape down the sides and stir in all the vanilla extract—don’t hold back!
Incorporate Dry Ingredients
Slowly add the salt and flour, mixing just until fully combined and the dough is uniform with no flour patches.
Form the Cookies
Divide the dough into 24 equal portions, about the size of small mandarins. Press each ball gently with three fingers to create shallow dimples on top.
Chill Before Baking
Place the shaped dough balls on a tray and refrigerate for at least an hour to firm up.
Bake
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and space cookies 2–3 inches apart. Bake for 15–18 minutes until the bottoms are golden. Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
✨ Pro Tip: These cookies are a dream with a cold glass of milk or a scoop of vanilla ice cream. Feeling adventurous? Try adding lemon zest, almond extract, or swapping the butter for browned butter to mix things up.
