Lunchroom Butter Cookies
Ingredients
- 2 sticks butter
- 1 cup sugar
- 2 tsp vanilla
- 3 cups flour
Step-by-Step Instructions
- Preheat oven to 325 degrees F. Using real butter at room temperature, mix the butter and sugar together. Add the vanilla.
- Add the flour one cup at a time, mixing well after each addition.
- Measure a spoonful of dough and roll into balls and place on a cookie sheet.
- Flatten cookies with a fork dipped in flour. Bake 10-15 minutes or until just golden brown.
- Sprinkle with granulated sugar. Cool on rack.
Common Problems and Solutions
Q: Why are my cookies spreading too much?
A: Make sure your butter is at room temperature, not melted or too soft. Also, chilling the dough balls for 15-20 minutes before baking can help them hold their shape better.
Q: How do I know when they're done?
A: Look for just a hint of golden brown on the edges—they should still be pale on top. They'll firm up as they cool, so don't overbake or they'll be hard instead of tender.
Tips and Techniques
Use real butter for the best flavor—margarine just won’t give you that classic buttery taste. The fork-dipping-in-flour trick keeps the dough from sticking and creates the traditional crosshatch pattern on top.
Ingredient Substitutions
- vanilla extract: almond extract
- granulated sugar (for sprinkling): cinnamon sugar or colored sugar
Equipment Needed
- cookie sheet
- mixing bowl
- fork
- cooling rack
Historical Context
Butter cookies like these were staples in school cafeterias across the South in the mid-20th century, beloved for their simplicity and buttery richness. Many Louisiana kids grew up with these as a special lunchroom treat, second only to homemade cookies from Maw-Maw.
