Description
Delightful, buttery cookies inspired by the classic Kentucky Butter Cake, perfect for sharing and evoking nostalgia.
Ingredients
- 2 ½ cups (310 g / 11 oz) all-purpose flour
- 1 cup (200 g / 7 oz) granulated sugar
- ½ cup (100 g / 3.5 oz) powdered sugar
- 1 cup (225 g / 8 oz) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp butter extract (optional)
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g / 4 oz) unsalted butter (for glaze)
- ¾ cup (150 g / 5.3 oz) granulated sugar (for glaze)
- ¼ cup (60 ml / 2 fl oz) water (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the softened butter with granulated sugar and powdered sugar until light and fluffy.
- Add in the eggs, 1 tsp of vanilla extract, and optional butter extract, mixing until smooth.
- In another bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually combine the dry ingredients into the wet mixture until just mixed.
- Form cookie balls with about two tablespoons of dough each and place them on the prepared sheets, flattening lightly.
- Bake for 10-12 minutes or until edges are golden, and centers are slightly soft.
- Allow to cool on trays briefly before transferring to a wire rack.
- For the glaze, heat unsalted butter, granulated sugar, water, and vanilla extract until melted, then drizzle over cookies.
Notes
For the best results, use room temperature butter and don’t overmix the dough. Freezing extra dough is an option for later baking.
