Kentucky Butter Cake Cookies are the perfect blend of soft, buttery goodness with a golden crisp edge. Inspired by the classic Kentucky Butter Cake, these cookies are infused with a hint of vanilla and topped with a rich, buttery glaze that melts into the cookie for an irresistible treat.
If you’re looking for a cookie that’s as comforting as it is delicious, this recipe is it.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small saucepan
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the Glaze:
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 tbsp water
- 2 tsp vanilla extract
Directions
- Preheat Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Make the Cookie Dough:
In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. - Scoop and Bake:
Scoop dough into 1 1/2-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. - Prepare the Glaze:
While the cookies cool, make the glaze. In a small saucepan, melt butter over medium heat. Stir in granulated sugar and water, cooking until the sugar is dissolved and the mixture begins to bubble gently. Remove from heat and stir in vanilla extract. - Glaze the Cookies:
Using a spoon, drizzle the warm glaze over each cookie, allowing it to soak in slightly. Let the cookies cool completely so the glaze sets.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Nutrition (Per Cookie – Based on 24 Cookies)
- Calories: 180
- Protein: 2g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 0g
- Sugar: 12g
Expert Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother dough.
- Don’t Overbake: These cookies should be soft and tender, so bake just until the edges are golden.
- Extra Glaze: Double the glaze recipe if you like your cookies extra buttery and moist.
FAQs
Can I freeze these cookies?
Yes! Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough for up to 2 days or freeze it for up to 3 months.
What can I serve with these cookies?
Pair them with a cup of coffee, tea, or a scoop of vanilla ice cream for a delightful treat.
Storing & Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Reheating: If you like them warm, microwave for 10-15 seconds to soften the glaze slightly.
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Lemon Variation: Add a tablespoon of lemon zest to the dough and replace vanilla in the glaze with lemon extract.
- Nutty Twist: Sprinkle finely chopped pecans over the glaze for added texture and flavor.
### Kentucky Butter Cake Cookies
Kentucky Butter Cake Cookies are the perfect blend of soft, buttery goodness with a golden crisp edge. Inspired by the classic Kentucky Butter Cake, these cookies are infused with a hint of vanilla and topped with a rich, buttery glaze that melts into the cookie for an irresistible treat.
Equipment
- Mixing bowls
- - Hand or stand mixer
- - Baking sheets
- Parchment paper
- - Wire cooling rack
- - Small saucepan
Ingredients
- #### For the Cookies:
- - 1 cup unsalted butter softened
- - 1 1/4 cups granulated sugar
- - 1/2 cup powdered sugar
- - 2 large eggs
- - 1 tbsp vanilla extract
- - 3 cups all-purpose flour
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- - 1/2 tsp salt
- #### For the Glaze:
- - 1/2 cup unsalted butter
- - 3/4 cup granulated sugar
- - 2 tbsp water
- - 2 tsp vanilla extract
Instructions
- **Preheat Oven:**
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- **Make the Cookie Dough:**
- In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- **Scoop and Bake:**
- Scoop dough into 1 1/2-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- **Prepare the Glaze:**
- While the cookies cool, make the glaze. In a small saucepan, melt butter over medium heat. Stir in granulated sugar and water, cooking until the sugar is dissolved and the mixture begins to bubble gently. Remove from heat and stir in vanilla extract.
- **Glaze the Cookies:**
- Using a spoon, drizzle the warm glaze over each cookie, allowing it to soak in slightly. Let the cookies cool completely so the glaze sets.
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