Chicago Public School Butter Cookies

Chicago Public School Butter Cookies — a simple, nostalgic butter cookie recipe with a tender, melt-in-your-mouth texture. Perfect for baking with kids, school events, or an afternoon tea.

Tools you’ll need

• Large mixing bowl

• Electric mixer or sturdy whisk (hand-whisking is fine)

• Measuring cups and spoons

• Baking sheet(s)

• Parchment paper or silicone baking mats

• Cooling rack

• Small glass or measuring cup (for flattening cookies)

Ingredients (yields about 24 cookies)

• 1 cup (227 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 2 cups (240 g) all-purpose flour

• 1 teaspoon pure vanilla extract

• Pinch of salt (about 1/8 teaspoon)

Step-by-step instructions

1. Preheat and prepare
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

2. Cream butter and sugar
In a large bowl, cream together the softened butter and sugar until the mixture is light and a little fluffy — about 2–3 minutes with an electric mixer or 4–5 minutes by hand. This step incorporates air and gives the cookies a delicate texture.

3. Add vanilla
Mix in the vanilla extract until evenly distributed.

4. Add dry ingredients
Sprinkle the pinch of salt and gradually add the flour, mixing gently until a soft dough forms. Don’t overwork the dough; stop when it just comes together.

5. Shape the cookies
Roll the dough into 1-inch (about 24–26 g) balls and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass or your palm to about 1/4–1/2 inch thickness.

6. Bake
Bake for 12–15 minutes, or until the edges are lightly golden but the centers remain pale. Ovens vary—check at 12 minutes and adjust as needed.

7. Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. They firm up as they cool.

Tips to ensure success

• Butter temperature matters. Use butter that is softened but not melting. If butter is too soft, the cookies spread too much; too cold and the dough won’t come together smoothly.

• Don't overmix flour. Stir until just combined to keep the cookies tender. Overworking develops gluten and makes them tougher.

• Even portions = even baking. Weigh or use a cookie scoop for consistent size; smaller cookies will bake faster.

• Watch the color, not the clock. Pull cookies when edges show a hint of gold; the centers should still look slightly underbaked for the best tender texture.

• Chill to control spread. If your dough seems too soft or warm, chill for 15–20 minutes before forming balls.

Variations and add-ins

• Sugar-dusted style: Roll cookie balls in granulated sugar before flattening for a sparkly exterior.

• Chocolate dip: Dip half the cooled cookie in melted dark or milk chocolate and let set.

• Citrus twist: Add 1 teaspoon finely grated lemon or orange zest to the dough for a bright note.

• Nutty version: Gently fold in ¼ cup finely chopped toasted pecans or walnuts for texture.

• Spiced version: Add ¼ teaspoon cinnamon or a pinch of nutmeg for warm spice.

Storage & reheating

• Room temperature: Store in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between layers to prevent sticking.

• Refrigeration: Not necessary unless your environment is very warm; cookies will remain fine in the fridge for up to 10 days but may firm up.

• Freezing: Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature.

• Reheating: Warm a cookie for 6–8 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven for a just-baked feel.

Approximate nutrition (per cookie — estimated, for 24 cookies)

• Calories: ~137 kcal

• Protein: ~1 g

• Carbohydrates: ~16 g

• Fat: ~8 g

• Sugar: ~9 g

(These are approximate values calculated from the primary ingredients and will vary by exact ingredient brands and cookie size.)

Prep & bake times

• Prep time: 10 minutes

• Bake time: 12–15 minutes per batch

• Total time: ~25 minutes (plus cooling)

Frequently Asked Questions

Can I make the dough ahead of time?
Yes. You can shape the dough into balls and refrigerate for up to 48 hours before baking. Bring back to slightly cool room temperature if the dough is very firm.

Why are my cookies flat?
Likely causes: butter was too soft or warm, dough overworked, or cookies placed too close on the sheet. Chill dough briefly and reduce oven temperature slightly if spreading continues to be an issue.

Can I roll these out and use cookie cutters?
The dough is somewhat delicate but can be chilled, rolled between parchment, and cut. Chill cut shapes on the baking sheet for 10–15 minutes before baking to help them hold form.

Are these suitable for a school bake sale?
Absolutely—the recipe is simple, yields a familiar nostalgic flavor, and stores well for a day or two. Consider sealing in cello bags for presentation.

Final thoughts

Chicago Public School Butter Cookies are proof that simplicity wins: minimal ingredients, straightforward steps, and a result that comforts with every buttery bite. They’re the kind of cookie that invites memories—bites shared at school, afternoons with family, or cups of tea at a neighbor’s kitchen table. Bake a batch, breathe in that butter-sugar aroma, and relish how something so simple can feel so good.