Chicago Public School Butter Cookies

 

Chicago Public School Butter Cookies

Ingredients

1 pound (454 g) unsalted butter, softened to room temperature for easy mixing

1 cup (200 g) granulated sugar, for a perfectly balanced sweetness

2 tablespoons pure vanilla extract, for a rich, fragrant flavor

½ teaspoon fine salt, to enhance and balance the sweetness

4 cups (480 g) all-purpose flour, measured correctly for the best texture

Instructions:

Cream the butter and sugar – In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and completely smooth with no lumps.

Incorporate the vanilla – Scrape down the sides and bottom of the bowl with a spatula to ensure even mixing. Add the vanilla extract and blend until fully combined.

Add dry ingredients – Gradually mix in the salt and flour, stirring just until no visible streaks of flour remain. Avoid overmixing to keep the cookies tender.

Portion the dough – Using an ice cream scoop or a large spoon, divide the dough into 24 equal portions. Each dough ball should be about the size of a small tangerine.

Shape the cookies – Place each dough ball on a tray and press down gently on the top with three fingers, leaving visible indentations. Repeat with all remaining portions.

Chill – Transfer the tray to the refrigerator and chill the shaped cookies for at least 1 hour to help them hold their shape during baking.

Preheat the oven – Once the cookies are chilled, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.

Arrange for baking – Place the cookies on the prepared sheets, leaving 2–3 inches of space between each one to allow for spreading.

Bake – Bake for 15–18 minutes, or until the edges turn a light golden brown.

Cool – Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.