Prep 10 mins
Cook 12 mins
This recipe is the most accurate to Chicago Lunch Cookies that everyone enjoyed at schools in Chicago, not to mention the easiest recipe.
- 1 cup unsalted butter, softened
- 2⁄3 powdered sugar
- 2 teaspoons vanilla extract
- 2 cups flour, plus
- 2 tablespoons flour
- Preheat over to 350 degrees Fahrenheit.
- Cream butter and powdered sugar until fluffy.
- Add vanilla extract.
- Mix in flour in small increments.
- Roll dough into balls; flatten on ungreased cookie sheets.
- Bake until golden brown around the edges.
These are the cookies that I remember. Another recipe had salt in the ingredient list and when I baked them they were poofy and chewy. These are buttery crisps that are flakey and crunchy. Yeeeesssss! These are the ones.
Excellent! a nice crisp, delicate bite that almost melts in your mouth. I cooked mine for 15 minutes and called them done. So easy and quick and a big plus for me is they are not overly sweet. Thanks for sharing, KimMinn. Made for My 3 Chef's event.