CPS (Chicago Public Schools) Lunchroom Butter Cookies: Crispy, Crunchy, Buttery
A copycat recipe of the famous Chicago Public Schools Lunchroom Butter Cookies. Made with only 4 Ingredients: Butter, Sugar, Flour, & Vanilla. These cookies are crunchy, buttery, & down right delicious! It’s too bad they stopped making them in the schools. Although I did hear on the news that they are trying to get them back.
The *trick* to making this recipe I’m told is to whip the butter & sugar together with an electric mixer until it is light & fluffy. (as shown above)
The dough is soft & easy to work with you just roll it into about 1.5″ balls then use 3 fingers to gently press them down, I think it leaves a neat looking indentation on the top of the cookies.
You want the cookies to be a little golden brown especially around the edges & the bottoms. If you don’t let them get golden brown they will be more chewy & less crunchy. I’ve made these cookies several times & one time I didn’t let them cook long enough & ended up with a chewy cookie but you want these to be crunchy & crumbly.
- 1 cup (2 sticks) salted butter, softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- Preheat oven to 375 degrees.
- Using an electric mixer cream butter & sugar together until light & fluffy, about 3-5 minutes.
- Mix in vanilla. Add in flour & mix until well combined.
- Roll dough into about 1.5" balls & place on ungreased cookie sheet. Use 3 fingers to gently press the cookies down.
- Bake for 16 minutes or until the edges & bottoms are golden brown.