Chicago Public School Butter Cookies

If you grew up in Chicago, these classic butter cookies might bring back fond memories of school cafeterias, after-school treats, or cozy afternoons baking at home. Simple, buttery, and crisp, these cookies are easy to make, require minimal ingredients, and are perfect for lunchboxes, snack time, or sharing with friends.

They are known for their delicate texture, subtle sweetness, and rich buttery flavor—a timeless treat that has delighted generations of kids (and adults!) in the Windy City.

Why You’ll Love This Recipe

Classic buttery flavor with a crisp, tender texture
Simple ingredients you likely have on hand
Quick and easy to make
Perfect for school lunches, snacks, or gift-giving
Brings a nostalgic taste of Chicago schools to your kitchen

Ingredients

1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ½ cups (315 g) all-purpose flour
½ teaspoon salt

Optional for decoration:

Sprinkles or colored sugar

Equipment

Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Baking sheets
Parchment paper
Cooling rack

Prep Time

Prep: 15 minutes
Bake: 10–12 minutes per batch
Total time: ~30–35 minutes

Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until well combined. The mixture should be smooth and glossy.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing until a soft dough forms. Do not overmix.

Step 5: Shape Cookies

Roll dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Flatten slightly with the bottom of a glass or fork. Decorate with sprinkles or colored sugar if desired.

Step 6: Bake

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.

Step 7: Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Butter Cookies

Use room-temperature butter for easy creaming
Do not overbake—cookies should remain slightly pale for a tender texture
Chill dough for a firmer, easier-to-handle cookie if desired
Decorate before baking for a fun, colorful look
Store cookies in an airtight container to keep them crisp

Variations

Chocolate-Dipped: Dip cooled cookies in melted chocolate
Almond Butter Cookies: Replace ½ teaspoon vanilla with almond extract
Lemon Butter Cookies: Add 1 teaspoon lemon zest for a citrus twist
Sprinkle Variations: Use holiday-themed or rainbow sprinkles for festive occasions

Storage

Store in an airtight container at room temperature for up to 1 week
Freeze baked cookies for up to 3 months
Dough can also be frozen—shape cookies before baking from frozen dough

A Nostalgic Treat

Chicago Public School Butter Cookies are more than just cookies—they’re a little slice of childhood, a taste of simple school days, and a buttery treat you can share with family and friends. Crisp, tender, and buttery, they’re perfect for every occasion, whether it’s a weekday snack, a school bake sale, or a cozy coffee break.

Prep Time: 15 minutes
Bake Time: 10–12 minutes per batch
Total Time: 30–35 minutes
Yield: About 24–30 cookies