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Chicago Public School Butter Cookies

Simple and nostalgic cookies that are buttery, crisp on the edges, and soft in the center, reminiscent of school cafeteria treats.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use salted butter for a salty bite.
  • 3/4 cup granulated sugar Optional: Use additional sugar for sprinkling.
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour Fluff and level the flour to avoid heavy measuring.
  • 1/2 teaspoon fine salt Skip if using salted butter.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, beat the softened butter and granulated sugar on medium speed until slightly fluffy and lighter in color, approximately 2 to 3 minutes.
  3. Mix in vanilla extract and salt until just combined.
  4. Gradually add the flour in two portions, mixing on low speed until the dough comes together. If the dough is sticky, chill it in the fridge for 15 to 20 minutes.
Shaping and Baking
  1. Roll the chilled dough into 1.5 to 2 tablespoon-sized balls and place them on the prepared baking sheets with space in between.
  2. Gently press each ball with three fingers to make classic ridge marks. Optionally sprinkle sugar on top.
  3. Bake for 11 to 14 minutes, until the edges are lightly golden and centers are set. Let them cool for 2 minutes on the pan before transferring to a cooling rack.

Notes

Store cooled cookies in an airtight tin at room temperature for up to 5 days. For longer storage, freeze the dough balls after shaping and bake from frozen, adding 1 to 2 minutes to the baking time. Baked cookies can also be frozen for a few weeks.