Chicago Public School Butter Cookies

Some recipes don’t need a grand introduction—they speak for themselves. These Chicago Public School Butter Cookies are one of those nostalgic gems: incredibly simple yet rich in flavor, texture, and charm. With a short and straightforward ingredient list, they rely on quality and perfect ratios to deliver a buttery cookie that’s tender, delicately crisp, and infused with bold vanilla warmth.

Once a hidden hero of the cafeteria tray, these cookies are now a home-baking treasure. The generous splash of vanilla may raise eyebrows, but don’t dial it back—it’s the secret to their unforgettable taste.

🧾 Ingredients Table

👨‍🍳 Step-by-Step Preparation

1. Cream the Base
   In a large bowl, beat the butter and sugar until smooth, fluffy, and completely lump-free.
2. Add the Vanilla
   Scrape down the bowl and mix in the vanilla extract—yes, all of it!
3. Add Dry Ingredients
   Gradually add salt and flour, mixing until everything is evenly combined and no streaks of flour remain.
4. Shape the Dough
   Scoop dough into 24 portions, roughly the size of small tangerines. Press down each ball using three fingers to leave gentle indentations on top.
5. Chill the Cookies
   Transfer shaped dough to a tray and refrigerate for at least 1 hour.
6. Prepare to Bake
   Preheat oven to 375°F (190°C). Line two large baking trays with parchment paper and arrange cookies with 2–3 inches of space between them.
7. Bake to Perfection
   Bake for 15–18 minutes, until the bottoms begin turning golden. Let cookies rest on the tray for 5 minutes, then move to a wire rack to cool completely.

✨ Tip: These pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. Want to turn this into a flavored variation with lemon zest, almond extract, or browned butter? I’ve got ideas for that too.