If you’ve ever tasted the iconic Kentucky Butter Cake, you know why it has stood the test of time. Moist, rich, and infused with a buttery vanilla glaze, it’s a dessert that melts in your mouth. But what if you could enjoy that same irresistible flavor in cookie form? Enter Kentucky Butter Cake Cookies — soft, chewy, and glazed with a buttery sweetness that makes them impossible to eat just one.
These cookies aren’t just a treat; they’re a conversation starter. Perfect for holiday platters, tea parties, or late-night cravings, they combine the nostalgia of Southern baking with the convenience of a handheld cookie.
Why You’ll Love These Cookies
- Authentic flavor: Just like the original cake, but easier to make.
- Soft texture: Slightly crisp edges with a tender, buttery center.
- Customizable glaze: Add bourbon, almond extract, or citrus for unique twists.
- Crowd-pleaser: Ideal for gifting, gatherings, or freezing ahead.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract (or vanilla bean paste for stronger flavor)
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk (adds tenderness and subtle tang)
For the Butter Glaze:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla extract
Ingredient Substitutions & Variations
- Butter: Use plant-based butter for a dairy-free option.
- Buttermilk: Substitute with ½ cup milk + 1 teaspoon lemon juice or vinegar.
- Flour: For gluten-free, use a 1:1 gluten-free baking blend.
- Flavor boost: Add 1 teaspoon almond extract or 2 teaspoons bourbon to the glaze for a deeper flavor profile.
Step-by-Step Instructions
1. Prepare the Dough
- In a large bowl, cream together butter and sugar until light and fluffy (about 3 minutes).
- Beat in the eggs, one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture in batches, alternating with buttermilk. Mix until just combined — do not overmix.
Pro Tip: The dough should be soft but not sticky. If too sticky, chill for 15–20 minutes before scooping.
2. Shape and Bake
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls and place 2 inches apart.
- Bake for 9–11 minutes, or until edges are lightly golden.
Pro Tip: Cookies continue to bake on the sheet after removal. Don’t wait for deep browning or they’ll dry out.
3. Make the Glaze
- In a saucepan, melt butter over medium heat.
- Stir in sugar and water, whisking until sugar dissolves (about 2 minutes).
- Remove from heat and stir in vanilla.
Optional Variations:
- Citrus Glaze: Add 1 teaspoon lemon or orange zest.
- Bourbon Glaze: Add 1 tablespoon bourbon for a true Kentucky twist.
- Almond Glaze: Swap vanilla for almond extract.
4. Glaze the Cookies
- While cookies are still warm, poke small holes with a toothpick.
- Brush or spoon glaze generously over the tops, allowing it to seep in.
- Let cool completely — glaze will set with a slight sheen.
Texture & Flavor Notes
These cookies are soft and buttery with a melt-in-your-mouth center. The glaze locks in moisture while adding a delicate crunch on top. The flavor is sweet, vanilla-forward, and deeply comforting, just like the original cake.
Serving Suggestions
- With hot coffee or Southern sweet tea.
- As a holiday platter centerpiece.
- Warmed slightly with vanilla ice cream.
- Dusted with powdered sugar for a bakery-style finish.
Storage & Freezing Guide
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigerated: Keeps for 1 week, though texture may firm slightly.
- Freezing: Freeze unglazed cookies for up to 2 months. Thaw and glaze before serving.
- Reheat tip: Microwave for 10 seconds to restore softness.
Nutrition (per cookie, approx.)
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
- Sugar: 12g
(Values may vary depending on ingredient brands.)
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes! Chill for up to 48 hours. Let soften slightly before baking.
Q: Do I have to use buttermilk?
Buttermilk gives the cookies tenderness and flavor. You can substitute with homemade buttermilk or even sour cream.
Q: Why did my cookies turn out dry?
Overbaking is the most common cause. Remove cookies when edges are golden, even if centers look soft.
Q: Can I double the recipe?
Absolutely. These freeze beautifully, so make a big batch.
Final Thoughts
These Kentucky Butter Cake Cookies deliver the timeless taste of the South in every bite. With their soft texture, buttery flavor, and luscious glaze, they’re destined to become a family favorite. Whether for holidays, special gatherings, or everyday indulgence, this recipe proves that sometimes the best desserts come in small packages.
So, preheat that oven and get baking — your taste buds will thank you!
