Kentucky butter cake cookies are tender, ultra-buttery bites with a pillowy crumb and a sweet bourbon glaze, lightly sprinkled with flaky sea salt. My kitchen filled with that warm, nutty scent (and a few crumbs) and I felt giddy.
This recipe tackles dryness and spread issues in cookies while maintaining softness and flavor, ensuring treats remain fresh for days.
I’ve had flat, dry cookies before, so I tried an easy butter cake recipe tweak to keep them soft and round (even on a busy weeknight). I learned to avoid dryness and over-spread dough with one quick chill.
This approach uses brown butter that cools to just-warm so the dough holds its shape. A 1-hour chill stops spread and a 10-minute bake locks in moisture. I found these cookies stayed soft for days, saving me from stale leftovers.
If you need another crunchy-chewy treat, check out Rice Krispie Chocolate Chip Cookies.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to cake flour.
- This recipe contains eggs and butter, so it is unsuitable for vegan or dairy-free diets.
- This recipe is vegetarian-friendly as it contains no meat products.
- This recipe does not meet keto or low-carb diets due to sugar and cake flour.
- This recipe is nut-free.
Why You Will Love This Recipe
- Deep Brown Butter Flavor I brown two sticks of butter until the solids turn golden, which brings a nutty, buttery note I’ve grown to crave in these cookies.
- Pillowy Texture I’ve found adding cake flour, cornstarch and 2 tablespoons sour cream gives *kentucky butter cake cookies* a crumb that stays tender for days.
- Uniform Rounds Every Time I always chill the dough for an hour before scooping, so each ball bakes into a neat round at 350°F in 12 minutes.
- Sweet Bourbon Glaze with Salt I drizzle glaze made from powdered sugar, milk and ½ teaspoon bourbon extract for a glossy finish, then sprinkle sea salt to cut sweetness.
Kentucky Butter Cake Cookies
- Prep Time: 1 hour
- Cool Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Tender, ultra-buttery bites with a pillowy crumb and a sweet bourbon glaze, lightly sprinkled with flaky sea salt.
Ingredients
- 1 cup unsalted butter (2 sticks): Brown in a light pan for nutty flavor; cool to 110°F so dough holds shape.
- ¾ cup granulated sugar: Use standard granulated sugar for structure and crisp edges.
- ¼ cup light brown sugar, packed: Press firmly into the cup for moisture and caramel notes.
- 1 large egg: Bring to room temperature for smooth blending and moisture.
- 1 large egg yolk: Adds richness; warm to room temperature for even mixing.
- 2 tsp vanilla extract: Use pure extract for genuine flavor depth; store away from heat.
- 1 tsp bourbon extract: Measure carefully for authentic Southern notes; can be swapped with whiskey in the glaze.
- 2 tbsp sour cream: Full-fat for tang and moisture that keeps cookies soft.
- 2 cups cake flour: Bleached cake flour for a tender crumb; sift to remove lumps.
- 2 tbsp cornstarch: Prevents toughness and lightens the crumb.
- 1 tsp baking powder: Use fresh for even lift; check expiration date.
- ¼ tsp cream of tartar: Stabilizes dough to control spread.
- ½ tsp salt: Fine salt to enhance the butter flavor and balance sweetness.
- 1 cup powdered sugar: Sift for a smooth glaze finish.
- 2 tbsp milk: Whole milk for creamy glaze texture; add slowly for consistency.
- ½ tsp bourbon extract (for glaze): Adds warmth to the glaze.
- Flaky sea salt (for sprinkling): Enhances flavor and adds a delightful finish.
Instructions
- Start by melting the unsalted butter in a light-colored skillet over medium heat. As it melts, swirl it in the pan continuously to ensure even browning. Watch carefully for the foam to subside; after about 5–6 minutes, you should see the butter solids turning golden brown and a rich, nutty aroma will fill your kitchen. Once the butter has browned, transfer it to a heatproof bowl and allow it to cool to just warm, about 110°F.
- In a mixing bowl, combine the cooled brown butter with granulated sugar and packed light brown sugar. Beat on medium speed until the mixture is light and fluffy, roughly 2 minutes.
- Scrape down the sides of the bowl and add one large egg, the egg yolk, vanilla extract, and 1 tsp of bourbon extract. Beat until just combined. Gently mix in the sour cream until smooth.
- In a separate bowl, whisk together cake flour, cornstarch, baking powder, cream of tartar, and salt. This ensures even distribution of the ingredients.
- With the mixer on low speed, gradually add the dry ingredients in two additions. Mix until just incorporated; avoid overmixing to maintain the tender texture.
- Cover the bowl and refrigerate the dough for at least 1 hour. Chilling the dough is essential as it firms the mixture, helping the cookies retain their shape and preventing excessive spread during baking.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper. Scoop out 2-tbsp sized balls of dough and arrange them 2 inches apart on the prepared sheets. Bake for 10–12 minutes, during which the edges should set while the centers appear slightly underdone.
- Allow the cookies to rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- In a bowl, whisk together the powdered sugar, milk, and ½ tsp bourbon extract until the mixture is smooth and thick yet pourable. If the glaze is too thick, add a bit more milk, ¼ tsp at a time.
- Once the cookies are completely cooled, dip the tops into the glaze or use a spoon to drizzle glaze over each cookie. Allow the glaze to set for about 10 minutes. Just before serving, sprinkle a pinch of flaky sea salt on each cookie to enhance the flavors.
Notes
- The brown butter technique deepens the flavor profile significantly, lending a nutty undertone to the cookies.
- Using cake flour combined with cornstarch provides a soft crumb that contributes to the tender texture.
- Including sour cream in the cookie dough acts as a moisture booster, preventing the cookies from drying out over time.
- Chilling the dough for at least one hour ensures that the cookies maintain a uniform shape during baking.
- Cream of tartar is crucial for stabilizing the dough’s structure, aiding in the cookies’ overall texture.
- For variations, you may swap bourbon extract with 1 tablespoon of whiskey, adjusting the milk in the glaze accordingly.
- Store the cookies in an airtight container at room temperature for up to 4 days or freeze them for up to one month.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Ingredient Notes
- Light brown sugar: Use packed light brown sugar for moisture and subtle caramel notes. Firmly press into cup. Swap dark brown sugar for richer molasses flavor.
- Large egg: Bring one large egg to room temperature so it blends smoothly and adds structure; no substitute matches its lift and moisture.
- Egg yolk: Use one large yolk for richness and tender chewiness. Warm to room temperature for even mixing; no swap matches that yolk fat.
- Vanilla extract: Pick pure vanilla extract for genuine flavor depth. Store away from heat to keep aroma. Substitute almond extract in half amount for a twist.
- Bourbon extract: Use bourbon extract for subtle warmth and authentic Southern notes. Measure carefully. Swap with a tablespoon of whiskey, reduce milk in glaze accordingly.
- Sour cream: Choose full-fat sour cream for tang and moisture boost that keeps cookies soft days later. Substitute plain Greek yogurt in equal amounts.
- Cake flour: Opt for bleached cake flour for a tender, pillowy crumb. Sift to remove lumps. Substitute pastry flour if needed, but texture may be slightly denser.
- Cornstarch: Add cornstarch to lighten crumb and prevent toughness. Whisk with flour to avoid pockets. Substitute arrowroot starch one-to-one, noting a subtle sheen shift.
- Cream of tartar: Include cream of tartar to stabilize dough and keep cookies from spreading too much. Check for smooth powder. No true swap for its stabilizing effect.
Recipe Baking Tips
- For sticky dough, chill dough 30 minutes after the 1 hour chill until dough firms before scooping.
- If cookies flatten, refrigerate scooped dough on baking sheet 30 minutes before baking to control spread.
- When glaze seems too thin, add 2 tablespoons powdered sugar and whisk 30 seconds until it holds shape on cookie.
- If edges brown before centers set, lower oven to 340°F 5 minutes into baking and rotate sheet.
- For sticking cookies, rest sheet 10 minutes out of oven before lifting parchment to release cookies easily.
Serving Suggestions
Serve kentucky butter cake cookies alongside a pitcher of southern sweet tea steeped with mint and a carafe of cold brew coffee brewed with dark roast beans. Add cheddar bay biscuits with garlic butter or gluten-free zucchini bread slices to complement the cookie crust and provide a savory-sweet contrast on the plate.
Use kentucky butter cake cookies to make ice cream sandwiches filled with vanilla bean gelato, fresh peach slices, and a drizzle of bourbon caramel sauce for added depth. Add cookie crumbles to peach cobbler or blueberry crisp before baking to create a butter layer and boost the cake flavor in a fruit dessert.
Top kentucky butter cake cookies with bourbon glaze poured over each cookie and a pinch of flaky sea salt to enhance the butter flavor. Serve alongside a bowl of bourbon whipped cream or nondairy vanilla frosting as a spread to add cream notes and echo the cake base.
Recipe variations
- You can use 1/2 cup chopped pecans folded into dough for texture and nutty flavor.
- Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg to the dough for warm spice.
- Either swap bourbon extract for 1 tablespoon whiskey or replace sour cream with 2 tablespoons plain Greek yogurt.
- If using a mini cookie scoop, double dough to yield 48 cookies and serve with Chocolate Filled Cookies for variety.
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How to Store?
To keep your kentucky butter cake cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 4 days.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 7 days.
Freezing: Wrap cookies in plastic wrap or aluminum foil, place in a freezer bag up to 1 month. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Chocolate Shortbread Cookies
If you enjoyed this kentucky butter cake cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
