Lunchroom Butter Cookie Recipe

Remember those yummy butter cookies we had for lunch when we were kids?  This is the recipe.  They are not as sweet as a shortbread, but have a very buttery flavor.  With only four ingredients, which most of us have on hand, these will be a quick and easy treat to make.  This Lunchroom Butter Cookie recipe makes a great afternoon snack cookie with a warm cup of tea… or heck, let’s be honest, they are wonderful with anything… even a margarita!

lunchroom butter cookie recipe

Step 1:

Cream butter and sugar together until light and fluffy.

lunchroom butter cookie recipe

The butter and sugar are combined until light and fluffy.

Step 2:

Scrape down the bowl and add the vanilla.

Step 3:

In three batches add the flour and mix until just combined.

lunchroom butter cookie recipe

The flour has been mixed until just combined. If you over mix, the dough will be tough.

Step 4:

Scoop out the dough with a small cookie scoop.  Roll into a ball with your hands.  You will need to move quickly so the butter doesn’t melt from the warmth of your hands.

lunchroom butter cookie recipe

The dough has been scooped and rolled into balls.

Step 5:

Place on cookie sheets lined with parchment paper.  Using your three middle fingers press the dough down so the edges are about 1/4 inch thick.  Don’t go too thin here or else the cookie’s edge will melt when it bakes.

lunchroom butter cookie recipe

By using your three middle fingers, you achieve the unique look of these Lunchroom Butter cookies.

lunchroom butter cookie recipe

This is what happens when the edge is too thin…. the dough melts and becomes crunchy.

Step 6:

In a 375 degree oven, bake for 15 – 18 minutes; or until the edges of the cookies begin to turn golden brown.  Let the cookies cool slightly before moving them to a rack to cool completely.

lunchroom butter cookie recipe

Perfectly cooked… edges golden brown.

Makes about 3 dozen cookies.


1 cup butter; softened

2/3 cup sugar

1 tablespoon vanilla

2 1/4 cup all purpose flour


(Recipe adapted from

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