Chicago Public School Butter Cookies
Classic buttery cookies with a nostalgic flavor, just like the ones served in Chicago school cafeterias. Easy, rich, and unforgettable!
Ingredients
- 1 pound unsalted butter softened
- 1 cup granulated sugar
- 2 tablespoons vanilla extract
- ½ teaspoon fine salt
- 4 cups all-purpose flour
Instructions
Step 1: Cream the Butter and Sugar
- In a large mixing bowl, beat together the softened butter and sugar until light, fluffy, and smooth.
Step 2: Add Vanilla
- Scrape down the sides of the bowl and mix in the vanilla extract until fully incorporated.
Step 3: Mix in Dry Ingredients
- Gradually add the salt and flour, mixing until no streaks of flour remain and the dough comes together.
Step 4: Portion the Dough
- Using a large spoon or ice cream scoop, portion the dough into 24 balls, each about the size of a small tangerine.
Step 5: Press the Cookies
- Press the tops of each dough ball with three fingers, leaving indentations for the classic Chicago Public School cookie look.
Step 6: Chill the Dough
- Place the shaped cookies on a tray and refrigerate for at least 1 hour to help them hold their shape while baking.
Step 7: Prepare the Oven and Baking Sheets
- Preheat oven to 375°F. Line two large baking sheets with parchment paper. Arrange cookies on the sheets with 2–3 inches of space between them.
Step 8: Bake the Cookies
- Bake for 15–18 minutes, or until the edges are lightly golden.
Step 9: Cool the Cookies
- Let the cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.