Kentucky Butter Cake Cookies

I made these Kentucky Butter Cake Cookies because I misread “butter cake” as “butter cookie” and then decided the world needed both. They’re like a rich, buttery hug in cookie form — crisp edges, pillowy centers, and a glossy butter glaze that makes you momentarily forget about your life choices. Try them because they’re comfort food with a tiny bit of class (and a big dose of butter). Also, they’re an excellent excuse to eat something with your hands and call it rustic.

Once, I set a batch on the counter to cool and my husband thought they were a welcome mat sample. He ate three before I noticed and blamed the dog. The kids then staged a stealth-cookie heist that involved a ladder, a very judgy cat, and negotiation tactics I usually save for bedtime. Yes, this pan is too small. No, I won’t wash fewer dishes. The moral: hide the tray or learn to share consequences (and calories).

Time-Saving Hacks

– Use room-temperature butter from the microwave for 5–7 seconds if you’re impatient and willing to risk a slightly soggy ego.
– Buy pre-measured vanilla or use that tiny splash left from the bottle you swore you’d finish six months ago. Nobody will inspect your pantry.
– Chill the dough on a baking sheet instead of transferring to a separate plate because you already have enough dishes.
– Bake two sheets at once and rotate racks halfway through—efficiency or chaos, depending on your oven.

Serving Ideas

– Serve warm with a scoop of vanilla ice cream like you know how to be fancy. The ice cream will forgive you for not being Martha.
– Pair with coffee in the morning and explain to no one how dessert became breakfast.
– Bring to potlucks and watch people pretend they didn’t eat three before offering to share.
– If the kids drove you nuts that day, serve with wine. If they didn’t, serve anyway—you deserve it.

What to Serve It With

Cookies love simple companions: a robust cup of coffee, a lazy afternoon tea, or a scoopable identity crisis disguised as vanilla bean ice cream. Also works with milk for nostalgia, bourbon for ceremony, or zero-judgment snacking while you reorganize the pantry.

✔Tips & Mistakes

– Don’t overmix the dough unless you enjoy brick-shaped cookies and regret. Mix until just combined.
– If your cookies spread too much, chill the dough longer. If they don’t spread enough, warm the dough slightly and give gravity a chance.
– Yes, you can eyeball measurements if you’re feeling dangerous, but the results may involve tears or triumphant high-fives—either is fine.
– If the glaze pools weirdly, you haven’t committed to the butter life hard enough. Add a touch more powdered sugar to thicken.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you must keep them longer than a couple days, layer with parchment and store in an airtight container at room temp for up to 3 days or in the fridge for up to a week. Warm in a low oven for that just-baked vibe.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add chopped pecans, a pinch of cinnamon, or a drizzle of browned-butter glaze for dramatic effect. Gluten-free flour can work in a pinch; just be prepared for slightly different personality traits in texture.

Frequently Asked Questions

Kentucky Butter Cake Cookies

Deliciously rich Kentucky Butter Cake Cookies with a buttery glaze.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour Sifted
• ▢ 1 cup unsalted butter Softened
• ▢ 1.5 cups granulated sugar Adjust to taste
• ▢ 4 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp baking powder
• ▢ 0.25 tsp salt
• ▢ 1.5 cups powdered sugar For glazing
• ▢ 3 tbsp milk Adjust for consistency

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• Cream together the butter and sugar until fluffy.
• Add eggs, one at a time, mixing well after each addition.
• Stir in vanilla extract.
• In a separate bowl, combine flour, baking powder, and salt.
• Gradually mix dry ingredients into the wet mixture until just combined.
• Spoon tablespoon-sized amounts of dough onto a baking sheet lined with parchment.
• Bake for 15-20 minutes or until edges are slightly golden.
• For the glaze, mix powdered sugar and milk until smooth.
• Drizzle the glaze over cookies once cooled.

Notes

Consider adding chopped nuts for extra texture. These cookies are best served with a glass of milk!