Let Me Tell You About These Cookies…

So, the first time I made these Kentucky Butter Cake Cookies, I was mostly trying to keep my hands busy on a rainy Saturday. I’d just found an old butter cake recipe in my grandma’s battered recipe box (don’t ask about the state of the box, bless her heart), but honestly, I wasn’t in the mood for a whole cake. Enter: these cookies. Somewhere between a soft sugar cookie and that sinking-your-teeth-in buttery pound cake, but portable; which is a real win on family movie night. And I swear, every time someone bites into one they look at me like I’ve just handed them a winning lottery ticket. I mean, who am I to argue?

Also, quick digression: If you’re ever feeling blue, just bake a batch of these and let that smell drift through the house. Works better than therapy (well, sometimes).

Why These Are Always a Crowd-Pleaser

I bake these when I want to impress but can’t be bothered with frosting, stacking, or all that jazz. My family (especially my brother-in-law, who acts like he’s in a cookie-eating contest every time) goes a bit wild for them because they’re just soft, rich, and unapologetically buttery. If you love those edges of pound cake that get a little sticky from the glaze—these cookies hit that spot. Oh, and if you’re like me and get frustrated when cookies go flat, good news: these stay pretty nice and plump. (Not that it matters after the third one, let’s be real.)

What You’ll Need (Substitutions Welcome!)

1 cup (226g) unsalted butter, room temp—sometimes I cheat and use salted, just cut the pinch of salt later.
1 ¼ cups granulated sugar (I’ve used half brown sugar when out of white, worked fine—just a bit deeper flavor)
1 large egg (My neighbor swears by duck eggs, but I haven’t gone that far!)
2 teaspoons vanilla extract. If you have the real stuff, awesome. If not, just use what you’ve got; I won’t call the food police.
2 ¼ cups all-purpose flour. My grandma always insisted on Gold Medal, but honestly, store brand does the trick.
½ teaspoon baking powder
½ teaspoon salt
For the glaze: ⅓ cup unsalted butter, ¾ cup powdered sugar, 1 ½ tablespoons water, and a dash of vanilla. (I’ve subbed milk for water before—no disasters.)

Here’s How To Make Them (with Some Side Notes)

Preheat your oven to 350°F (about 175°C). Line two baking sheets with parchment. Or don’t, but don’t blame me when you’re chiseling cookies off the tray.
Cream the butter and sugar together until it’s light and fluffy—3 or 4 minutes. I usually use my old hand mixer, but if you’re feeling energetic, a wooden spoon will do. (This is where I usually sneak a taste. Quality control, right?)
Add the egg and vanilla, beat till smooth. It might look a little funky at first, but it’ll come together.
In a separate bowl, whisk flour, baking powder, and salt. Add this dry mix to the wet in two batches, mixing until just combined. Don’t overmix or the cookies get tough—learned that the hard way.
Scoop dough—about a heaping tablespoon each—onto the trays. I use a cookie scoop (or let’s be honest, two spoons if the scoop’s in the dishwasher again). Leave a couple inches space; they’ll spread a smidge.
Bake 10-12 minutes (edges should just barely color). They’ll look a bit underdone—that’s good! Don’t overbake unless you like crunchy cookies (which, no judgment, but these are best soft).
Let them cool on the tray for 5 minutes—any less and they break, trust me—then move to a rack.
For the glaze: While cookies are warm, melt your butter (microwave is fine; I’m not fancy). Stir in powdered sugar, water, and vanilla. Drizzle over cookies (or dip them, if you’re a glaze maximalist). It’ll soak in and get all glossy and perfect.

Some Notes I Wish Someone Had Told Me

If your butter’s too cold, just cube it up and let it sit a few minutes; or cheat and microwave it for 10 seconds (not more, or you’ll be making puddles!)
The dough is sticky. If it gets on your hands, just dust with a little flour. Or, honestly, lick it off. No shame.
Once, I forgot the salt and the cookies tasted flat. So don’t do that. But if you do, a sprinkle of flaky salt on the glaze covers a multitude of sins.

Variations from My Kitchen Experiments

I once added a dash of almond extract instead of vanilla. Wasn’t mad about it.
Lemon zest in the dough—oh wow, it’s like spring in a bite.
Tried adding mini chocolate chips once, but honestly, the butter flavor got lost. Wouldn’t do that again.
Brown butter in the glaze? Game changer, but it’s a little extra work.

Equipment You’ll Need (or Not)

Mixing bowls (one big, one medium, or just wash one out between steps—no one’s judging)
Hand mixer or a strong arm and a wooden spoon (I’ve done both, but the mixer is less of a workout)
Baking sheets and parchment. If you’re out of parchment, just grease the pan well. Done it, survived.
Cooling rack is nice, but I’ve also used an upside-down muffin tin in a pinch (don’t tell anyone)

How to Store ‘Em (If You Need To)

Keep them in an airtight container at room temp—they stay good for 3 days, probably. But honestly, in my house it never lasts more than a day! If you want them fresh longer, toss a slice of bread in the container; keeps 'em soft. Learned that one form King Arthur Baking.

Serving Suggestions, Or: How I Like to Eat These

These cookies are perfect with a cup of coffee or, if you ask my aunt, a glass of sweet tea (she’s a Kentucky native, I trust her judgment). Sometimes I’ll stack two with a little jam in between for a DIY sandwich. Or just eat ’em plain, standing at the counter. No wrong answers.

My Best Pro Tips (Learned the Hard Way)

Don’t rush the creaming step. I once tried to shortcut it and got dense, sad cookies. Just let the mixer do its thing.
Let the cookies cool a bit before glazing—too hot and the glaze runs off. Too cold and it doesn’t soak in. I learned that by trial, error, and a sticky countertop.
Actually, I find it works better if you glaze in two passes: a little first, then more once it sinks in.

FAQ (Real Questions I’ve Heard…)

Can I freeze these cookies?: You sure can! Freeze them (un-glazed) in a single layer, then glaze after thawing. Though, they taste a little less magical after freezing. Still good, though.
What if I don’t have a mixer?: No worries, just use a sturdy spoon and some elbow grease. Might need to take a break halfway through. Or call in a kid for backup (cheap labor!)
Can I double the recipe?: Absolutely. Just watch the baking time—bigger batches sometimes need an extra minute. Or maybe that's just my oven acting up again.
Why do mine look a little different each time?: I’ve noticed that too! Could be butter temp, oven moods, or just the universe having a laugh. Don’t sweat it—they always taste great.
Where can I find more old-fashioned cookie ideas?: Oh, I love browsing Southern Living for inspiration. Loads of cozy ideas there.

Anyway, if you give these Kentucky Butter Cake Cookies a try, let me know how it goes! Or if you put your own spin on them, I’m all ears—always looking for new kitchen adventures. Happy baking, y’all!

Kentucky Butter Cake Cookies Recipe: Sweet, Buttery Bliss at Home

Let Me Tell You About These Cookies…

Why These Are Always a Crowd-Pleaser

What You’ll Need (Substitutions Welcome!)

Here’s How To Make Them (with Some Side Notes)

Some Notes I Wish Someone Had Told Me

Variations from My Kitchen Experiments

Equipment You’ll Need (or Not)

How to Store ‘Em (If You Need To)

Serving Suggestions, Or: How I Like to Eat These

My Best Pro Tips (Learned the Hard Way)

FAQ (Real Questions I’ve Heard…)

Kentucky Butter Cake Cookies Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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