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Chicago Public School Butter Cookies
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5 from 1 vote

Chicago Public School Butter Cookies

A recipe for cookies that are supposed to be similar to the ones they used to serve in Chicago public schools.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness

Ingredients

  • 2 sticks 230 grams good salted butter, at cool room temperature **
  • 3/4 cup granulated sugar 150 grams
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 more tablespoons flour optional, only if needed

Instructions

  • Preheat oven to 350 degrees and have ready an ungreased or Silpat lined baking sheet.
  • With an electric mixer, beat the butter and sugar for about 5 minutes, scraping bowl often, until very light and fluffy. Beat in vanilla and scrape sides of bowl again.
  • Gradually stir in flour, ½ cup at a time, until a smooth dough forms.
  • Using a generously rounded tablespoon, scoop up dough and shape into 24 balls. At this point you can bake the dough or chill it until ready to bake.
  • Arrange the dough balls on baking sheets spacing about 2 ½ inches apart. Dampen fingers and press index, middle and ring fingers into each dough ball to make indentations and flatten.
  • Bake for 12 minutes or until lightly browned around the edges. Carefully transfer to a cooling rack and let cool completely.

Notes

**If using unsalted butter, add ¾ teaspoon of salt when you whip the butter and sugar. For the flour, I used two (5 oz weight/140 grams each) cups (280 grams total or 140 grams per cup). Since flour weigh varies cup for cup, I recommend weighing. If you don’t have a scale, go by the consistency of the dough. It should be a nice, workable consistency neither dry nor requiring refrigeration.
Also, I recommend you add the flour gradually. Start with 1 1/2 cup and then add the flour a few tablespoons at a time stirring until the dough is just firm enough to be shaped into a ball.
Use the best butter you can get find. The Danish butter is good, but KerryGold works really well, too and gives the cookies a yellow hue.