Chicago Public School Cafeteria Butter Cookies
Transport yourself back to childhood with these nostalgic Chicago Public School Cafeteria Butter Cookies, a simple yet irresistible treat that defines comfort baking. With just four pantry-staple ingredients—unsalted butter, granulated sugar, all-purpose flour, and a hint of salt—these cookies are delightfully rich, buttery, and tender with a crumbly texture that melts in your mouth. Perfectly golden around the edges, each cookie carries the homemade charm of the classic school cafeteria snack. Ready in under 30 minutes, this easy recipe requires no special techniques, making it approachable for bakers of all levels. Serve these timeless cookies alongside a cold glass of milk or enjoy them as a nostalgic midday indulgence. Keywords: butter cookies recipe, nostalgic cookies, Chicago public school cookies, easy buttery cookies, classic cookie recipes.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2.5 cups All-purpose flour
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer on medium speed.
Gradually add the all-purpose flour and salt to the butter-sugar mixture. Mix until the dough comes together and forms a crumbly but moldable consistency. Avoid overmixing.
Divide the dough into small balls, each approximately 1 inch in diameter. You should have about 24 cookie dough balls.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Using the bottom of a glass or your palm, press each dough ball down to flatten slightly into a disc shape, about ½ inch thick.
Bake in the preheated oven for 16-18 minutes, or until the edges of the cookies are just starting to turn golden. Avoid overbaking to keep the cookies tender.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies with a glass of milk or as a standalone treat. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 100.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 88 mg | 7% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
