Chicago School Butter Cookies
If you grew up in Chicago, you might remember those simple, melt-in-your-mouth butter cookies that were served in the school cafeterias. They were pure comfort — buttery, tender, and just the right touch of sweet. This version captures that nostalgic flavor, perfect with a glass of milk or your afternoon coffee.
Ingredients
- 2 sticks (1 cup) salted butter, softened but still cool
- ¾ cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour, plus up to 2 tablespoons more if the dough feels too soft
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat — no greasing needed.
- Cream the butter and sugar together in a large bowl using an electric mixer for about 4–5 minutes, until pale, fluffy, and smooth. Scrape the sides of the bowl as needed.
- Add the vanilla, mixing just until blended.
- Gradually mix in the flour, about ½ cup at a time, until a soft, smooth dough forms. If it feels sticky, sprinkle in that extra tablespoon or two of flour.
- Scoop the dough with a rounded tablespoon and roll into balls — you should get about two dozen.
- Place on the baking sheet, spacing them about 2½ inches apart.
- Gently press down on each ball using your index, middle, and ring fingers together to make those signature three lines — just like the school version.
- Bake for 12–14 minutes, or until the edges are just turning golden. Don’t overbake — they should stay soft and buttery.
- Cool completely on a wire rack. Store in an airtight container once cooled (if they last that long!).
