Absolutely! Kentucky Butter Cake Cookies are soft, rich, and buttery with a sweet vanilla glaze—just like the classic cake, but in cookie form 🤍
Kentucky Butter Cake Cookies
Makes: about 24 cookies
Ingredients
For the cookies
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
For the butter glaze
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 2 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Line baking sheets with parchment paper.
- Make the cookie dough
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Mix in flour, baking powder, and salt until just combined.
- Bake
- Scoop 1½ tbsp dough and place on baking sheets.
- Bake 10–12 minutes, until bottoms are lightly golden and tops look pale.
- Do not overbake—these should stay soft.
- Make the butter glaze
- In a small saucepan, melt butter over medium heat.
- Stir in sugar and water; bring to a gentle boil for 1 minute.
- Remove from heat and stir in vanilla.
- Glaze the cookies
- While cookies are still warm, spoon glaze over each cookie.
- Let glaze soak in and set.
Tips for Best Results
- Glaze the cookies while warm so they absorb the buttery syrup.
- For extra softness, store cookies in an airtight container once cooled.
- Sprinkle with powdered sugar after glazing for a bakery-style look.
Optional Variations
- Add ½ tsp almond extract for extra depth.
- Roll dough balls in sugar before baking for a light crunch.
- Add a splash of cream to the glaze for richer flavor.
If you’d like, I can also share a lemon Kentucky butter cookie version or a thick, soft bakery-style method.
