Kentucky Butter Cake Cookies
Vanilla butter cookies brushed with a warm butter-and-sugar glaze, then cooled until the topping settles.
Ingredients
Cookie Ingredients
- 2.5 cups all-purpose flour
- 2 large eggs
- 1 cup unsalted butter, softened Important for creaming
- 1 cup granulated sugar
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp butter extract Optional, for extra buttery flavor
- 1 tsp baking powder
- 0.25 tsp salt
Glaze Ingredients
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup water 60 mL
- 1 tsp vanilla extract
Instructions
- Preheat to 350°F and line two baking sheets. Beat the dough butter with both dough sugars until creamy and lighter.
- Add eggs, dough vanilla, and optional butter extract. Whisk flour, baking powder, and salt separately, then mix into the wet mixture just until incorporated.
- Divide into 24 roughly 2-tablespoon portions. Roll, press slightly flatter, and arrange 12 with spreading room on each tray. Bake separately for 11–14 minutes per tray, until edges and surfaces are set.
- During baking, melt the glaze butter over gentle heat. Stir in its granulated sugar and water until dissolved, simmering briefly if needed. Remove from heat and add glaze vanilla.
- Rest each baked tray about 5 minutes, then lift cookies onto a rack over a drip tray. Brush the warm glaze on in light passes, dividing it across all cookies. Cool and let the topping settle for about 35 additional minutes or longer as needed.
Notes
Ingredient amounts are measured once; quantities formerly repeated in ingredient names have been cleaned up. The 28-minute bake allowance covers two trays. Glaze warm cookies, then cool fully before packing. Optional dough chilling adds time.