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.
