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Kentucky Butter Cake Cookies

Enjoy the rich, buttery flavor of Southern butter cake in cookie form with these delightful Kentucky Butter Cake Cookies, featuring a glossy glaze that soaks in for a moist, cake-like texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2.5 cups all-purpose flour (spoon and level; for gluten-free use a 1:1 blend, but expect a slightly different texture)
  • 1 cup granulated sugar Brown sugar can replace part of this for a deeper caramel note.
  • 0.5 cup powdered (confectioners’) sugar Gives a finer texture and helps with the glaze absorption.
  • 1 cup (2 sticks) unsalted butter, softened Use high-fat European butter for extra richness.
  • 2 large eggs, room temperature Room-temperature eggs for better emulsification.
  • 1 tsp vanilla extract
  • 1 tsp butter extract (optional) Boosts the “buttery” aroma.
  • 1 tsp baking powder
  • 0.25 tsp salt
For the glaze
  • 0.5 cup unsalted butter
  • 0.75 cup granulated sugar For less sweet glaze, reduce to ½ cup.
  • 0.25 cup water Increase to 3 tablespoons if reducing the sugar.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar and ½ cup powdered sugar on medium speed for 3–4 minutes until pale and fluffy.
  3. Add the eggs one at a time, mixing until each is fully incorporated. Stir in 1 tsp vanilla and the optional 1 tsp butter extract.
  4. Sift together 2 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt.
  5. Fold the dry ingredients gently into the wet mixture until the dough comes together.
  6. Scoop about 1.5 tablespoons of dough per cookie and place balls 2 inches apart on the prepared sheets. Flatten each ball into a ½-inch disc.
Baking
  1. Bake for 10–12 minutes, until edges are lightly golden while centers remain soft.
  2. Let cookies rest on the baking sheet 3–4 minutes, then transfer to a wire rack.
Glazing
  1. In a small saucepan over medium-low, melt ½ cup butter. Stir in ¾ cup granulated sugar and ¼ cup water until the sugar dissolves; remove from heat and stir in 1 tsp vanilla.
  2. Brush or drizzle the warm glaze over the tops of the warm cookies, allowing it to soak in.

Notes

Store cooled cookies in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze unglazed cookie dough for up to 3 months.