Chicago Public School Butter Cookies
Buttery, egg-free cookies made with vanilla and flour are shaped with three-finger grooves, chilled, and baked until lightly golden.
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Ingredients
- 1 pound unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons vanilla extract
- 1/2 teaspoon fine salt
- 4 cups all-purpose flour
Instructions
- In a large bowl, beat butter and sugar until light, fluffy, and smooth.
- Scrape the bowl and add vanilla. Mix to combine.
- Gradually mix in salt and flour until no streaks remain.
- Portion dough into 24 tangerine-sized balls.
- Press each with 3 fingers to create indentations.
- Place on tray and chill for 1 hour.
- Preheat oven to 375°F. Line 2 trays with parchment.
- Place cookies 2–3 inches apart and bake for 15–18 minutes, until edges are golden.
- Cool on tray 5 minutes, then transfer to wire rack to finish cooling.
Notes
Chilling is key to keeping the cookies from spreading too much. The finger-press on top is traditional and adds that signature homemade look.
Nutrition
Serving: 1cookiesCalories: 170kcalCarbohydrates: 21.1gProtein: 1.8gFat: 8.5gSaturated Fat: 5.4gTrans Fat: 0.3gCholesterol: 20mgSodium: 48mgFiber: 0.5gSugar: 8.4g