Ah, Kentucky Butter Cake—now as cookies! Think of them as soft, buttery, sweet, and melt-in-your-mouth, capturing the essence of the famous cake in cookie form. Here’s a detailed recipe.
Kentucky Butter Cake Cookies
Ingredients (makes ~24 cookies)
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the buttery glaze (optional but authentic):
- ¼ cup unsalted butter
- ¼ cup brown sugar
- 3 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Make the cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream together butter and sugar until light and fluffy (~2–3 minutes).
- Beat in eggs, one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture until just combined.
- Scoop tablespoons of dough onto prepared sheets, leaving space to spread.
- Bake 10–12 minutes or until edges are lightly golden. Don’t overbake—they should stay soft.
2. Make the glaze (optional)
- In a small saucepan, melt butter with brown sugar over medium heat.
- Stir in milk and vanilla. Bring to a gentle simmer, then remove from heat.
3. Finish
- While cookies are warm, brush or drizzle glaze over the tops.
- Let cookies cool on a wire rack—they’ll absorb some glaze and stay soft inside.
Tips
- Use room-temperature butter for maximum fluffiness.
- Don’t overmix the dough—these cookies are best tender and buttery.
- For extra richness, add a pinch of nutmeg or cinnamon.
- Store in an airtight container; they stay soft for several days.
If you want, I can also give you a shortcut “drop cookie” version that bakes in one pan and tastes just like Kentucky Butter Cake bars.
Do you want me to do that?
