Kentucky Butter Cake Cookies
Deliciously soft cookies infused with buttery goodness and topped with a sweet glaze, reminiscent of the classic Kentucky Butter Cake.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened to room temperature Choose a high-quality butter for the best flavor; I love using Kerrygold.
- 1 cup granulated sugar You can even substitute with organic cane sugar if preferred.
- 2 large eggs Free-range eggs provide a brighter flavor.
- 1 teaspoon vanilla extract Pure vanilla extract is always better than imitation.
- 2 cups all-purpose flour For gluten-free needs, substitute with a 1:1 gluten-free blend.
- 1 teaspoon baking powder Ensure it’s fresh for the best rise.
- 1/2 teaspoon salt A pinch enhances the overall flavor.
For the Glaze
- 1 cup powdered sugar Sifted for a smoother glaze.
- 2 tablespoons milk You can use almond or oat milk for a dairy-free option.
- 1/2 teaspoon vanilla extract Flavor it up with a hint of vanilla.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract until combined and smooth (about 2 minutes).
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture until well combined, being careful not to overmix.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- While the cookies cool, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth and glossy.
- Drizzle the glaze over the cooled cookies and allow them to set.
Notes
Store cookies in an airtight container at room temperature for up to 7 days, or freeze them for up to 3 months. You can prepare the dough in advance and refrigerate it for baking later.