I love making these Kentucky Butter Cake Cookies when I want something soft, rich, and full of buttery flavor. They have the tender texture of a classic butter cake but in cookie form, finished with a warm vanilla butter glaze that soaks into every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1 tbsp vanilla extract
2 1/2 cups (315 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the Butter Glaze:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) granulated sugar
2 tbsp water
2 tsp vanilla extract
Directions
Preheat the Oven:
I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper to prevent sticking.
Prepare the Cookie Dough:
I cream together the softened butter and sugar until light and fluffy. Then I beat in the eggs one at a time and mix in the vanilla extract. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, mixing just until combined so the cookies stay tender.
Shape and Bake:
I scoop tablespoon-sized portions of dough and roll them into balls. I place them about 2 inches apart on the prepared baking sheets. I bake them for 9–11 minutes, until the edges turn lightly golden. I let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Prepare the Butter Glaze:
In a small saucepan over medium heat, I combine the butter, sugar, and water. I stir until the butter melts and the sugar dissolves completely. Then I remove it from the heat and stir in the vanilla extract.
Glaze the Cookies:
While the cookies are still slightly warm, I brush the tops generously with the butter glaze. I let the glaze soak in and set before serving.
Servings and timing
Servings: I get about 24 cookies from this recipe.
Prep Time: I usually need about 15 minutes to prepare the dough.
Bake Time: 9–11 minutes per batch.
Total Time: Around 30 minutes, depending on how many batches I bake.
Variations
I sometimes sprinkle powdered sugar over the cooled cookies for a simple decorative touch. When I want a flavor twist, I add a small amount of almond extract to the glaze. For extra sweetness, I drizzle melted white chocolate over the tops once the glaze has set. I also like adding a pinch of cinnamon to the dough for a subtle warmth.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a sealed container for up to 2 months. When I am ready to enjoy them again, I let them thaw at room temperature. If I prefer them slightly warm, I heat them in the microwave for about 8–10 seconds.
FAQs
Why are my cookies dry?
I make sure not to overbake them. I take them out when the edges are just lightly golden, as they continue to set while cooling.
Can I make the dough ahead of time?
I often prepare the dough a day in advance and store it covered in the refrigerator. I let it sit at room temperature for about 15–20 minutes before shaping.
Can I freeze the cookie dough?
I freeze the rolled dough balls on a baking sheet, then transfer them to a freezer bag. I bake them directly from frozen, adding an extra minute or two to the baking time.
Why do I glaze the cookies while warm?
I glaze them while warm because the heat helps the glaze soak into the cookies, creating a moist and flavorful finish.
Can I double the recipe?
I double the ingredients when I am baking for a crowd. The recipe scales easily, and I simply bake in batches.
Conclusion
I find these Kentucky Butter Cake Cookies to be one of the most satisfying treats to bake. They are soft, buttery, and perfectly sweet with that irresistible glaze. Whether I make them for family gatherings or just to satisfy a craving, they always turn out delicious and comforting.
📖 Recipe:
Print
Kentucky Butter Cake Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, rich Kentucky Butter Cake Cookies with a tender crumb and a warm vanilla butter glaze that soaks into every bite for an irresistibly moist and buttery finish.
Ingredients
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1 tbsp vanilla extract
2 1/2 cups (315 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (115 g) unsalted butter (for glaze)
3/4 cup (150 g) granulated sugar (for glaze)
2 tbsp water
2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream softened butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- For the glaze, combine butter, sugar, and water in a saucepan over medium heat. Stir until butter melts and sugar dissolves.
- Remove from heat and stir in vanilla extract.
- Brush glaze generously over slightly warm cookies and allow it to soak in and set before serving.
Notes
Do not overbake to keep cookies soft and tender.
Glaze cookies while warm for best absorption and flavor.
Dough can be refrigerated for up to 24 hours before baking.
Rolled dough balls can be frozen and baked from frozen, adding 1–2 minutes to bake time.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
