Lunchroom Butter Cookies I used to love the butter cookies they sold in my high school cafeteria. I've been looking for the recipe and this comes very close (if my poor old memory serves me right). These might be a little more tender than the CPS butter cookies but they're close enough for me!

Ingredients of Lunchroom Butter Cookies

  1. You need 1 cup of Salted butter , softened.
  2. It's 2/3 cup of Sugar.
  3. Prepare 1 tbsp of Vanilla extract.
  4. Prepare 2 1/4 cup of All- purpose flour.

Lunchroom Butter Cookies step by step

  1. Preheat oven to 375°. Line two baking sheets with parchment paper / silicone liner (just use a flat cookie sheet like I do.).
  2. Add butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy..
  3. Scrape down the sides of the bowl and stir in the vanilla..
  4. In three batches stir in the flour and mix just until combined..
  5. Scoop out the dough with a 1oz scoop or use a tablespoon to scoop the dough. Till into a ball quickly the more you handle the dough the more the butter melts..
  6. Place on the prepared baking sheets or cookie sheets and using your three middle fingers press the dough down so that the edges are about 1/4" thick..
  7. Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown. Let the cookies cool on the pans for 5 minutes and then move to a wire rack to finish cooling..
  8. Note: There is a lot of butter in these cookies the more yo handle the dough the more it melts. That is why I prefer to use a scoop over rolling in my hand. If that's not an option for you just do a very quick roll of the dough in your hands..

Dough may be stored in buckets for up to a week, and baked fresh daily. This is supposedly the recipe for the awesome peanut butter cookies that the East Penn School District cafeterias made from scratch each day when I was in school. I thought these were the best cookies ever. My baking channel will show you the hidden gems of the baking world with step-by-step, clear instructions. This recipe was also published in a Chicago newspaper as one of the favorites.

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