Description
Kentucky Butter Cake Cookies are soft, chewy cookies inspired by the classic Kentucky Butter Cake. They feature a rich, buttery dough enhanced by a warm, sweet butter glaze that soaks into each cookie, delivering a delightful buttery-sugar finish. Perfect for those who enjoy buttery, melt-in-your-mouth cookies with a hint of vanilla.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon milk
Butter Glaze
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer or a sturdy spoon until the mixture becomes light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs into the creamed butter mixture one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then stir in the milk, bringing the dough together. It should be soft but not sticky.
- Form the Cookies: Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft and slightly chewy. Avoid overbaking for the best texture.
- Prepare the Glaze: While the cookies bake, melt the butter in a small saucepan over medium heat. Add granulated sugar and water, stirring continuously until the sugar dissolves completely. Bring the mixture to a boil, then reduce heat and let it simmer gently for 2-3 minutes.
- Add Vanilla to Glaze: Remove the saucepan from heat and stir in the vanilla extract to infuse the glaze with rich flavor.
- Glaze the Cookies: Once the cookies are baked and have cooled slightly, use a spoon or pastry brush to coat each cookie generously with the warm butter glaze. Allow the cookies a few minutes to absorb the glaze before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter for easier creaming and better texture.
- Don’t overbake the cookies to keep them soft and chewy.
- The butter glaze should be warm but not hot when applied to ensure proper absorption by the cookies.
- Store glazed cookies in an airtight container at room temperature to maintain freshness.
- For added texture, consider sprinkling a pinch of flaky sea salt on the glaze while it’s still warm.
