Chicago Public School Butter Cookies

There are some recipes that instantly transport you back to childhood, and for many, Chicago Public School Butter Cookies are at the top of that list. Crisp on the edges, soft in the center, and full of rich buttery flavor, these cookies were a beloved staple in school cafeterias for decades.

This recipe brings that same nostalgia into your kitchen. With just five simple ingredients, you can whip up a batch of these classic cookies at home. They’re proof that the simplest recipes are often the most delicious. Perfect for dunking in milk, enjoying with coffee, or sharing with family and friends, these butter cookies never go out of style.

Why You’ll Love These Cookies

Just 5 Ingredients – No fancy equipment or complicated steps required.
Nostalgic Flavor – A taste that takes you right back to school days.
Perfect Texture – Crisp golden edges with a soft, melt-in-your-mouth center.
Big Batch Recipe – Makes plenty for sharing (or keeping all to yourself!).

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 & Sugar
In a large mixing bowl, beat together the softened butter and sugar until light, fluffy, and smooth.

Step 2: Add Flavoring
Scrape down the bowl, then mix in the vanilla extract until incorporated.

Step 3: Add Dry Ingredients
Gradually add the salt and flour, mixing until no streaks of flour remain.

Step 4: Shape the Cookies
Using a large spoon or ice cream scoop, portion the dough into 24 balls about the size of a small tangerine. Press the tops of each dough ball with three fingers, leaving indentations.

Step 5: Chill
Place the shaped cookies on a tray and refrigerate for at least 1 hour.

Step 6: Bake
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Arrange cookies on prepared sheets, spacing them 2–3 inches apart. Bake for 15–18 minutes, until the edges are lightly golden.

Step 7: Cool
Let cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months; thaw before serving.
For make-ahead convenience, shape and refrigerate dough balls overnight before baking.

Pro Tips

Use softened butter (not melted) for the perfect texture.
Chilling the dough helps the cookies hold their shape.
Use real vanilla extract for the most authentic flavor.
Bake on the middle rack to prevent over-browning.

Variations

Dust with powdered sugar for an extra-sweet finish.
Dip half of each cookie in melted chocolate for a modern twist.
Add a sprinkle of coarse sugar or cinnamon before baking.
Shape into smaller dough balls for bite-sized treats.

Final Thoughts

These Chicago Public School Butter Cookies are more than just a recipe—they’re a piece of nostalgia baked into every golden, buttery bite. Whether you’re recreating a childhood memory or discovering them for the first time, these cookies are sure to become a favorite in your home.