Chicago Public School Butter Cookies

Ah, the legendary Chicago Public School Butter Cookies! For many, these simple, tender, and subtly sweet cookies are a powerful dose of nostalgia, instantly transporting them back to school cafeterias. Their unique texture and flavor profile are unmistakable.

This recipe aims to recreate that beloved classic. The key is in the simplicity and the technique.

🍪 Chicago Public School (CPS) Butter Cookies

Ingredients

• 1 cup (2 sticks / 230g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 ½ cups (315g) all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

Instructions

1. Preheat Oven & Prepare Pans:

   • Preheat your oven to 375°F (190°C). Do not grease your baking sheets. The cookies need an ungreased surface to form their classic crinkled bottom.

2. Cream Butter and Sugar:

   • In a large bowl, cream together the softened butter and sugar until the mixture is light, pale, and fluffy. This is a crucial step for the right texture—cream for a good 2-3 minutes.

3. Add Wet Ingredients:

   • Beat in the egg and vanilla extract until fully incorporated.

4. Combine Dry Ingredients:

   • In a separate bowl, whisk together the flour, baking powder, and salt.

5. Combine Wet and Dry:

   • Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.

6. Form the Cookies:

   • Using a spoon or a small cookie scoop (about 1 tablespoon of dough per cookie), roll the dough into smooth balls.

   • Place the dough balls about 2 inches apart on the ungreased baking sheets.

7. The Signature Press:

   • Take a glass with a flat bottom. Dip the bottom in water, then in a small dish of granulated sugar.

   • Gently flatten each dough ball with the sugar-coated glass until it’s about ¼ to ½-inch thick. The sugar will create a delicate, sparkly crust.

8. Bake:

   • Bake for 8-10 minutes. The cookies are done when the edges are just barely starting to turn a light golden brown. The centers should still look soft and pale. Do not overbake.

9. Cool:

   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will be soft when warm but will set up as they cool.

👩‍🍳 Pro Tips for Authentic CPS Cookies:

• Butter is Non-Negotiable: Margarine will not yield the same flavor or texture. Use real, high-quality butter.

• The Sugar Crust: Pressing with the sugar-coated glass is essential for that classic look and slightly crisp top.

• Thickness Matters: Flattening the cookies to the right thickness ensures they bake evenly and achieve the perfect tender-yet-slightly-crumbly texture.

• Storage: Store in an airtight container at room temperature. They are best enjoyed within 3-4 days.

Enjoy this delicious taste of childhood!