If you adore buttery, tender treats with a touch of Southern charm, then the Kentucky Butter Cake Cookies Recipe is about to become your new obsession. These cookies are a delightful marriage of rich browned butter, a hint of bourbon, and a soft, melt-in-your-mouth crumb that perfectly balances sweet glaze and a sprinkle of flaky sea salt. Whether you’re baking for a cozy afternoon tea or a festive gathering, this recipe brings that classic Kentucky Butter Cake flavor into a fun, handheld cookie form that’s impossible to resist.
Ingredients You’ll Need
These straightforward yet carefully chosen ingredients work in harmony to create the perfect texture and flavor. Each element plays a crucial role in bringing out that signature Kentucky Butter Cake Cookies Recipe taste, from the nutty browned butter to the light, tender crumb and that irresistible glaze.
- 1 cup unsalted butter (2 sticks): Browning the butter adds deep, nutty flavor that’s essential to this recipe’s richness.
- ¾ cup granulated sugar: Provides structure and crisp edges to balance the soft interior.
- ¼ cup light brown sugar, packed: Adds moisture and caramel undertones that enhance complexity.
- 1 large egg: Room temperature eggs ensure smooth blending and moisture in the dough.
- 1 large egg yolk: Enriches the dough, making the cookies tender and luscious.
- 2 tsp vanilla extract: Pure vanilla brings depth and warmth to every bite.
- 1 tsp bourbon extract: Infuses authentic Southern flair; can be swapped for a dash of whiskey in the glaze.
- 2 tbsp sour cream: Adds tang and moisture that keeps each cookie soft and inviting.
- 2 cups cake flour: Sifted for tenderness and to avoid lumps, essential for a delicate crumb.
- 2 tbsp cornstarch: Lightens the texture, preventing toughness.
- 1 tsp baking powder: Fresh baking powder guarantees a perfect lift.
- ¼ tsp cream of tartar: Stabilizes the dough to maintain shape during baking.
- ½ tsp salt: Fine salt enhances the butter flavor and balances sweetness.
- 1 cup powdered sugar: Sifted to create a smooth, luscious glaze.
- 2 tbsp milk: Whole milk makes the glaze creamy and easy to drizzle.
- ½ tsp bourbon extract (for glaze): Adds warmth and complexity to the finishing touch.
- Flaky sea salt (for sprinkling): Delivers a delightful burst of flavor and texture contrast.
How to Make Kentucky Butter Cake Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter in a light-colored skillet over medium heat. Swirl the butter continuously to brown it evenly, watching carefully as the foam subsides and the solids turn golden brown with a rich nutty aroma. This step is the soul of the Kentucky Butter Cake Cookies Recipe, providing that deep buttery flavor. Once browned, let the butter cool until it’s just warm, about 110°F, so it won’t melt the dough.
Step 2: Cream Sugars and Butter
Combine the cooled browned butter with granulated sugar and packed light brown sugar in a mixing bowl. Beat on medium speed until the mixture is light and fluffy, about two minutes. This creaming step ensures your cookies have the right texture and sweetness.
Step 3: Incorporate Eggs and Flavors
Scrape down the bowl’s sides and add one large egg, the egg yolk, vanilla extract, and 1 teaspoon of bourbon extract. Beat until just combined. Then gently mix in the sour cream until the batter is smooth, introducing moisture and tenderizing the dough.
Step 4: Mix Dry Ingredients
Whisk together the cake flour, cornstarch, baking powder, cream of tartar, and salt in a separate bowl. This ensures everything is evenly distributed, preventing lumps and uneven baking.
Step 5: Combine Wet and Dry Ingredients
Turn your mixer to low and add the dry ingredients gradually, in two parts. Mix just until incorporated—overmixing will toughen those delicious cookies, and we want them tender to perfection.
Step 6: Chill the Dough
Cover the dough and refrigerate it for at least one hour. Chilling firms the dough, helping the cookies keep their shape and stop them from spreading too much in the oven.
Step 7: Bake the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop 2-tablespoon-sized dough balls and place them 2 inches apart. Bake for 10 to 12 minutes until edges set and centers look slightly underdone. This technique guarantees a soft, chewy center with a crisp edge—a hallmark of the Kentucky Butter Cake Cookies Recipe.
Step 8: Cool Before Glazing
Allow the cookies to rest on the baking sheet for five minutes before transferring them to a cooling rack to cool completely. Patience here ensures the perfect texture and prevents the glaze from melting off.
Step 9: Prepare the Glaze
Whisk powdered sugar, milk, and ½ teaspoon bourbon extract until the glaze is smooth, thick, yet pourable. Adjust with extra milk by ¼ teaspoon increments as needed for the perfect consistency.
Step 10: Glaze and Finish
Dip the cooled cookie tops into the glaze or drizzle it on with a spoon. Let the glaze set for about 10 minutes, then lightly sprinkle flaky sea salt to heighten the flavor and add a sophisticated finish.
How to Serve Kentucky Butter Cake Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on the glazed cookies is a game changer; it cuts through the sweetness and amplifies all the buttery, bourbon notes. You can also add a few toasted pecans on top for extra crunch and nuttiness that pairs beautifully with the recipe’s Southern roots.
Side Dishes
These cookies are supreme with a cup of hot tea or a rich, bold coffee. For a decadent treat, serve alongside vanilla ice cream or a drizzle of caramel sauce to echo the brown butter’s caramelized flavors.
Creative Ways to Present
Layer these Kentucky Butter Cake Cookies Recipe beauties on a rustic wooden board for a charming dessert display at parties. Tie individual cookies with twine and a small bourbon-infused chocolate for gift-giving—it’s a thoughtful and elegant Southern-inspired gesture.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 3 days. You’ll want to keep them away from heat and humidity to preserve the glaze and maintain that signature tender texture of the Kentucky Butter Cake Cookies Recipe.
Freezing
You can freeze the cookie dough balls on a parchment-lined tray until firm, then transfer them to a freezer-safe bag for up to 3 months. To bake, simply add a couple of extra minutes to the baking time straight from the freezer. Alternatively, freeze baked and fully cooled cookies in a sealed container with parchment layers for up to a month.
Reheating
Warm frozen or leftover cookies in a preheated oven at 300°F for about 5 minutes to refresh their softness and revive that comforting warm-butter aroma. Avoid microwaving, which can make them rubbery.
FAQs
Can I substitute the bourbon extract?
Yes! If you don’t have bourbon extract, a splash of real bourbon or whiskey works beautifully in this recipe. Just reduce the liquid elsewhere slightly to keep the dough balanced.
What if I don’t have cake flour?
If cake flour isn’t available, you can make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. This keeps the cookies tender and crumbly as intended.
Why is it important to chill the dough?
Chilling firms the dough so the cookies retain their shape and don’t spread too much in the oven, which is crucial for that perfect Kentucky Butter Cake Cookies Recipe texture and appearance.
Can I make these cookies dairy-free?
You could try using vegan butter and a dairy-free sour cream alternative, but be aware this may slightly alter the flavor and texture, as browned butter and sour cream are key to the cookie’s richness.
How long will the cookies stay fresh?
Stored properly in an airtight container, they’re best enjoyed within three days. Beyond that, the texture and glaze may begin to degrade, but they usually remain tasty for up to a week.
Final Thoughts
This Kentucky Butter Cake Cookies Recipe is a treasure worth baking again and again. The fusion of nutty browned butter, tender crumb, and sweet bourbon glaze creates a cookie experience that feels both indulgent and comfortingly familiar. Whether you’re making these for special occasions or just to brighten your week, these cookies will quickly become a beloved favorite in your kitchen. Go ahead and give them a try—you might just find your new signature treat!
Print
Kentucky Butter Cake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert Cookies
- Method: Baking
- Cuisine: Southern American
Description
Kentucky Butter Cake Cookies are a decadent twist on the classic Southern butter cake, transformed into soft, tender cookies with a rich brown butter flavor and a luscious bourbon glaze. These cookies feature a perfectly balanced texture thanks to a combination of cake flour and cornstarch and are finished with a sweet glaze accented by flaky sea salt for an irresistible sweet-salty bite.
Ingredients
Dough Ingredients
- 1 cup unsalted butter (2 sticks), browned and cooled to 110°F
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1 tsp bourbon extract
- 2 tbsp full-fat sour cream
- 2 cups bleached cake flour, sifted
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp cream of tartar
- ½ tsp fine salt
Glaze Ingredients
- 1 cup powdered sugar, sifted
- 2 tbsp whole milk
- ½ tsp bourbon extract
- Flaky sea salt for sprinkling
Instructions
- Brown the Butter: Melt the unsalted butter in a light-colored skillet over medium heat, swirling continuously to brown evenly. Watch for the foam to subside and the solids to turn golden brown, releasing a nutty aroma. After about 5–6 minutes, transfer the browned butter to a heatproof bowl and cool to around 110°F.
- Cream Sugars and Butter: In a mixing bowl, beat the cooled browned butter with granulated sugar and packed light brown sugar on medium speed until light and fluffy, approximately 2 minutes.
- Add Eggs and Flavorings: Scrape down the bowl sides, then add the large egg, egg yolk, vanilla extract, and 1 teaspoon bourbon extract. Beat just until combined, then gently fold in the sour cream until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, cream of tartar, and salt to ensure even distribution.
- Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients in two parts, mixing just until incorporated without overmixing to maintain tenderness.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. Chilling firms the dough to help the cookies keep their shape and prevents spreading.
- Prepare and Bake: Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and space them 2 inches apart. Bake for 10–12 minutes until edges are set but centers remain slightly underbaked.
- Cool the Cookies: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar, milk, and ½ teaspoon bourbon extract until smooth and pourable. Adjust thickness by adding milk in ¼ teaspoon increments if necessary.
- Glaze and Finish: Once cooled, dip cookie tops into the glaze or drizzle with a spoon. Allow glaze to set about 10 minutes, then sprinkle flaky sea salt on each cookie before serving to enhance flavors.
Notes
- Using browned butter adds a deep, nutty flavor that distinguishes these cookies.
- Chilling the dough is essential to prevent excessive spreading and achieve the tender texture.
- Substitute whiskey for bourbon extract in both dough and glaze if desired for authentic Southern notes.
- Use cake flour for a softer, more tender crumb compared to all-purpose flour.
- Parchment paper prevents sticking and promotes even baking.
- Allow the glaze to fully set before stacking or storing the cookies.
