Description
Kentucky Butter Cake Cookies combine the rich, buttery flavor of traditional Kentucky Butter Cake with the convenience and portability of cookies. These soft, golden cookies are drenched in a signature buttery vanilla glaze, delivering a deliciously moist texture and an irresistible sweet finish. Perfect for sharing or enjoying as a comforting treat, these cookies bring a classic southern dessert into cookie form with ease.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Butter Glaze
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy, which will help create a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs, one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract until the mixture is well combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Form cookie balls: Scoop the dough into balls roughly 1 to 1.5 inches in diameter and place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, indicating they are cooked through.
- Cool cookies: Remove the baking sheets and transfer the cookies to a wire rack to cool completely before glazing.
- Prepare the glaze: In a small saucepan over medium heat, melt the butter. Stir in the granulated sugar and water, stirring continually until the sugar is fully dissolved.
- Finish glaze: Remove the saucepan from heat and stir in the vanilla extract to infuse flavor.
- Glaze cookies: Spoon the warm glaze evenly over the cooled cookies, allowing the glaze to soak in for a few minutes, enhancing the flavor and adding a glossy finish before serving.
Notes
- Ensure butter is softened (room temperature) for easier creaming and better texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Glaze should be warm but not hot when applied to prevent melting the cookies.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a firmer glaze, allow cookies to sit longer so the syrup sets properly.
