Chicago Public School Butter Cookies

Here’s the nostalgic Chicago Public School Butter Cookies recipe—simple, crumbly, lightly sweet, and just like the ones wrapped in wax paper at lunch 🍪

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Chicago Public School Butter Cookies (Copycat)

Ingredients (makes ~24 cookies)

• 1 cup (226 g) unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2½ cups all-purpose flour

• ½ teaspoon salt

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Instructions

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

2. Cream Butter & Sugar
   Beat butter and sugar until light and fluffy (about 2–3 minutes).

3. Add Egg & Vanilla
   Mix in egg and vanilla until fully combined.

4. Add Dry Ingredients
   Gradually add flour and salt. Mix just until a soft dough forms.

5. Shape Cookies
   Roll dough into 1-inch balls and place on baking sheet.
   Flatten gently with the bottom of a glass or fork (light press—these don’t spread much).

6. Bake
   Bake 12–15 minutes, until edges are just lightly golden.
   Centers should stay pale for that authentic CPS texture.

7. Cool
   Cool on the pan for 5 minutes, then transfer to a rack.

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Authentic CPS Texture Tips

• Do not overbake—these cookies should be tender and crumbly, not crisp.

• No baking powder or soda—this keeps them dense and classic.

• Plain is traditional, but you can sprinkle a little sugar on top before baking.

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Optional Variations (Still School-Approved 😉)

• Add a light dusting of powdered sugar after cooling

• Dip half in melted chocolate (not traditional, but delicious)

• Add almond extract instead of vanilla (very old-school bakery style)

If you want, I can also give you the giant cafeteria-sheet-pan version, or a shortbread-style variation even closer to the original CPS bakery cookies.