These Kentucky Butter Cake Cookies are a fun spin on my SUPER popular recipe for Kentucky Butter Cake. They’re soft, buttery, glazed and just like little bites of delicious cake!
So basically these little love nuggets came about because you smart people invented them. Which makes you basically geniuses. You turned a dessert made to be eaten with a fork on a plate into a dessert I can shove into my face as fast as I can get them off the baking sheet.
I do have to say I love turning my favorite cakes into cookie versions…these Texas Sheet Cake Cookies are a prime example.
The original cake recipe is an easy one, but requires cooling time (as all cakes do). Which means the time from oven to tummy is usually a few hours.
These gems on the other hand will be in your belly pretty dang quickly. As God intended.
The cookie dough is really simple. I wanted to get the cookie to really replicate the texture of the cake and I think I nailed it! It’s both dense and soft. Don’t let them over-bake. You want them to be just done or maybe even a little underdone.
While they’re baking whip up your glaze. The cake is glazed while warm…same situation here.
Just a teaspoon or so of glaze works perfect! The glaze half melts into the cookie and half makes a sugary crust. PERFECTION.
It won’t take long for the glaze to set up.
Then dust them with some powdered sugar. Because it’s pretty.
And really….look at that cookie…
These literally melt in your mouth. Please please make them! And then say thank you to yourself 🙂Print
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- ½ tsp salt
- 3 cups all purpose flour
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1 tablespoon water
- 1 teaspoon vanilla
- optional ~ powdered sugar to dust
- Preheat oven to 350°F/175°C
- Line a baking sheet with parchment or a silicone mat. Set aside.
- In the bowl of the stand mixer beat butter and sugar together for 1 minute until mixed. Add in eggs and vanilla and mix until incorporated, scraping sides as necessary.
- Add in baking powder and salt, continuing to mix and finally the flour. Mix until dough just comes together.
- Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet. Alternately you can roll the dough into balls if you want a thicker cookie.
- Bake for 9-11 minutes until the edges are slightly golden. Don’t over-bake.
- While the cookies are baking combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
- Allow the glaze to cool slightly (about 5 minutes) to thicken.
- When the cookies are done spoon one teaspoon of the glaze onto each cookie while they’re warm. If the glaze gets too thick just heat it up a bit more.
- Dust with powdered sugar after the glaze has set if desired.
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