Description
Kentucky Butter Cake Cookies are soft, chewy, and rich buttery cookies glazed with a sweet butter glaze. These delightful treats combine tender cookie dough with a luscious buttery glaze that soaks in perfectly, providing a classic Southern-inspired dessert with a melt-in-your-mouth texture and deep vanilla flavor.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later use in the dough.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy; this process takes about 3 minutes and helps to incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to build flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, mixing just until blended to avoid overworking the dough. Stir in the milk until the dough comes together; it should be soft but not sticky.
- Form the Cookies: Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes until edges are lightly golden. Be careful not to overbake, aiming for soft, slightly chewy centers.
- Prepare the Glaze: While the cookies bake, melt 1/2 cup butter in a small saucepan over medium heat. Stir in granulated sugar and water, dissolving the sugar completely. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes, thickening slightly.
- Add Vanilla to Glaze: Remove the saucepan from heat and stir in the vanilla extract to infuse rich flavor.
- Glaze the Cookies: Once the cookies have slightly cooled but are still warm, generously coat each cookie with the warm butter glaze using a spoon or pastry brush. Allow them to absorb the glaze for a few minutes, then transfer to a wire rack to cool completely, giving the glaze time to set.
Notes
- For best texture, do not overmix the dough once the dry ingredients are added.
- Ensure the butter is softened, not melted, before creaming with sugar for proper cookie texture.
- The glaze is best applied while the cookies are warm to allow good absorption and glossy finish.
- Cookies can be stored in an airtight container for up to 3 days to maintain freshness.
- Use parchment paper to ease cleanup and prevent sticking.
