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Soft, buttery Kentucky butter cake cookies with a tender crumb and a shiny, moist butter glaze, combining the rich flavor of Southern butter cake in a handheld cookie form.

Ingredients

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  • 2 ½ cups (310 grams) all-purpose flour
  • 2 large eggs
  • 1 cup (225 grams / 8 oz) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp butter extract (optional)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 grams / 4 oz) unsalted butter (for glaze)
  • ¾ cup (150 grams) granulated sugar (for glaze)
  • ¼ cup (60 mL / 2 fl oz) water (for glaze)
  • 1 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream softened butter with granulated and powdered sugars until light and fluffy.
  3. Add eggs, vanilla extract, and butter extract; mix until smooth and combined.
  4. Fold in flour, baking powder, and salt gently until just combined, avoiding overmixing.
  5. Roll dough into uniform 1.5-inch (golf ball-sized) rounds and place spaced on baking sheets.
  6. Flatten each dough ball slightly with the back of a spoon or palm.
  7. Bake 10–12 minutes until edges are golden and centers look slightly soft.
  8. Let cookies rest on baking sheets for 5 minutes after baking.
  9. Transfer cookies to a wire rack to cool slightly while preparing glaze.
  10. Melt butter in a small saucepan over medium heat; stir in sugar and water until dissolved; remove from heat and stir in vanilla.
  11. Brush or drizzle warm glaze evenly over warm cookies; apply a second coat if desired.
  12. Cool cookies completely on a wire rack so the glaze can set.

Notes

Use softened (not melted) butter to cream properly., Fold dry ingredients gently to avoid tough cookies., Make cookie sizes as even as possible for consistent baking., Apply glaze while cookies are warm for best absorption and moisture retention.

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