I’ve always had a soft spot for old-fashioned Southern desserts, and Kentucky butter cake has been one of my favorites for as long as I can remember. The rich, buttery crumb and the sugary glaze that soaks into every bite? Pure comfort.
One day, I thought—why not turn that nostalgic flavor into a cookie? That’s how I came up with this Kentucky Butter Cake Cookie recipe. These cookies capture the essence of the classic cake but in a soft, chewy, handheld version.
They’re sweet, buttery, and finished with a simple glaze that adds a little crunch and a lot of love. If you’re craving something rich and satisfying, you’re in for a treat.
💖 Why You Will Love This Recipe
If you’re anything like me, you’ll fall in love with this recipe from the first bite. These Kentucky Butter Cake Cookies bring together everything I crave in a dessert—soft, buttery centers, crisp edges, and a sugary glaze that melts in your mouth. I didn’t need frosting, sprinkles, or filling—just simple ingredients and nostalgic flavor.
The dough comes together quickly, the glaze takes just minutes, and the result? Bakery-quality cookies made right in your kitchen. I love how they stay soft for days and taste even better the next morning. Whether I bake them for guests or just for myself, they disappear fast every single time.
🍪 Can You Eat This Recipe Every Day?

I wouldn’t eat these cookies every day, but I do believe in treating myself when I need something sweet. These Kentucky Butter Cake Cookies are rich and indulgent, and while they use real, simple ingredients, they’re still a dessert. I like to enjoy one or two with my coffee or after dinner when I want a little comfort.
If I plan to have them more often, I usually bake a smaller batch or freeze the dough to avoid temptation. It’s all about balance. So yes, you can eat them whenever you like—just do it mindfully and savor every buttery bite.
How To Prepare Kentucky Butter Cake Cookie Recipe?
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: Southern American
- Yield: 24 cookies
🧰 Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Measuring spoons and cups
- Baking sheet
- Parchment paper or silicone mat
- Silicone spatula
- Small saucepan
- Pastry brush (optional)
- Cooling rack
📝 Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- 1¼ cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ½ teaspoon butter extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Glaze:
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 1 tablespoon water
- ½ teaspoon vanilla extract
👣 How To Make Kentucky Butter Cake Cookie Recipe?
1. Preheat and Line
I set my oven to 350°F (175°C) and lined a baking sheet with parchment paper. This prevents the cookies from sticking and keeps cleanup easy.
2. Cream Butter and Sugar
In a large mixing bowl, I creamed the softened butter with the sugar. I beat it for about 3 minutes until the texture turned light and fluffy.
3. Add Egg and Extracts
I mixed in the egg, vanilla extract, and butter extract. The butter extract really brings out that nostalgic Kentucky butter cake flavor.
4. Mix Dry Ingredients
In a separate bowl, I whisked together the flour, baking powder, and salt. Then, I slowly added this dry mix to the wet ingredients. I stirred until the dough came together smoothly.
5. Shape and Bake
I scooped the dough into 1½ tablespoon-sized balls and placed them on the prepared baking sheet about 2 inches apart. I baked them for 9 to 11 minutes, just until the edges looked set but the centers stayed soft.
6. Make the Glaze
While the cookies baked, I melted butter in a small saucepan over low heat. I stirred in the sugar, water, and vanilla, letting it heat gently until the sugar dissolved. I made sure not to boil it.
7. Glaze the Cookies
As soon as the cookies came out of the oven, I brushed the warm glaze over each one. The glaze soaked in and gave the cookies a slightly crackly, sugary top once cooled.
🧾 Nutrition Facts (Per Cookie, Approximate)
- Calories: 160
- Fat: 9g
- Carbs: 19g
- Sugar: 11g
- Protein: 1.4g
- Sodium: 40mg
🍴 Serving Suggestions
I usually serve these Kentucky butter cake cookies with my afternoon tea. They also make a great holiday treat or homemade gift.
I’ve even crumbled a few on top of vanilla ice cream for a next-level dessert. They stay soft and flavorful for days, which makes them perfect for lunchboxes or cookie jars.
💡 Tips and Variations
- Butter Extract: Don’t skip this. It adds that signature butter cake richness.
- Don’t Overbake: I pull them out when the centers look barely set. They finish cooking as they cool.
- Make Mini Versions: Use a smaller cookie scoop and reduce the baking time to 7–8 minutes.
- Add Citrus Zest: A touch of lemon or orange zest in the dough brightens the flavor.
- Dust with Powdered Sugar: After glazing, I sometimes dust them lightly for a pretty finish.
💚 Health Benefits
While this recipe leans indulgent, I feel better knowing exactly what goes into each cookie. I use real butter, no artificial preservatives, and skip unnecessary additives.
One or two satisfy my sweet craving without reaching for packaged snacks. Moderation is key, and these cookies deliver comfort with clean ingredients.
🧊 How to Store
I keep these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze the baked cookies or the raw dough balls. When I’m ready to enjoy, I either let them thaw at room temp or pop the dough straight into the oven. They stay soft and flavorful every time.
📝 Note
I always let the cookies cool completely before storing. The glaze sets better that way. I keep mine in an airtight container at room temperature for up to 5 days. If I make a big batch, I freeze the dough balls and bake them fresh when I need a sweet treat.
❓ FAQ – Kentucky Butter Cake Cookie Recipe
1. Can I skip the butter extract?
Yes, but I don’t recommend it. Butter extract adds that signature Kentucky butter cake flavor. If you skip it, the cookies will still taste good, just not as rich.
2. Can I use salted butter instead of unsalted?
You can. If I use salted butter, I reduce or skip the added salt in the recipe to keep the balance.
3. Can I make the dough ahead of time?
Absolutely. I often chill the dough overnight or freeze it in portions. Just add 1–2 minutes to the bake time if baking from frozen.
4. Do I need to refrigerate the cookies after baking?
No. I store mine at room temperature in an airtight container. They stay soft for several days.
5. Can I double this recipe?
Yes, and I’ve done it many times. Just be sure to use a large enough mixing bowl and rotate the baking sheets halfway through baking for even results.
🧁 Conclusion
These Kentucky butter cake cookies bring back sweet memories with every bite. They’ve got that soft, buttery texture and a sugary glaze that reminds me of the classic Southern dessert I grew up loving.
I made this recipe myself and honestly, I can’t get enough of it. If you try them, I’d love to know what you think. Leave a comment or tag me – I always enjoy seeing your baking creations.
Kentucky Butter Cake Cookie Recipe
Ingredients
Equipment
Method
- I set my oven to 350°F (175°C) and lined a baking sheet with parchment paper. This prevents the cookies from sticking and keeps cleanup easy.
- In a large mixing bowl, I creamed the softened butter with the sugar. I beat it for about 3 minutes until the texture turned light and fluffy.
- I mixed in the egg, vanilla extract, and butter extract. The butter extract really brings out that nostalgic Kentucky butter cake flavor.
- In a separate bowl, I whisked together the flour, baking powder, and salt. Then, I slowly added this dry mix to the wet ingredients. I stirred until the dough came together smoothly.
- I scooped the dough into 1½ tablespoon-sized balls and placed them on the prepared baking sheet about 2 inches apart. I baked them for 9 to 11 minutes, just until the edges looked set but the centers stayed soft.
- While the cookies baked, I melted butter in a small saucepan over low heat. I stirred in the sugar, water, and vanilla, letting it heat gently until the sugar dissolved. I made sure not to boil it.
- As soon as the cookies came out of the oven, I brushed the warm glaze over each one. The glaze soaked in and gave the cookies a slightly crackly, sugary top once cooled.