Name: Kentucky Butter Cake Cookies
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
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.

Description

Tender, ultra-buttery bites with a pillowy crumb and a sweet bourbon glaze, lightly sprinkled with flaky sea salt.

Ingredients

Scale

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.

Cook Mode

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