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Chicago Public School Butter Cookies

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 minute

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.
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