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Kentucky Butter Cake Cookie Recipe

These Kentucky Butter Cake Cookies are rich, buttery, and packed with Southern charm in every bite. Inspired by the classic Kentucky butter cake, I turned that same melt-in-your-mouth goodness into soft, chewy cookies topped with a buttery glaze. They have a tender crumb and a sweet vanilla flavor that reminds me of homemade pound cake. Perfect for holidays, bake sales, or just when I want to treat myself, these cookies are easy to make and completely irresistible. Whether you eat them warm or let that glaze soak in overnight, they’re always a hit!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: Southern American
Calories: 160
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

Preheat and Line
  1. 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.
Cream Butter and Sugar
  1. 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.
Add Egg and Extracts
  1. I mixed in the egg, vanilla extract, and butter extract. The butter extract really brings out that nostalgic Kentucky butter cake flavor.
Mix Dry Ingredients
  1. 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.
Shape and Bake
  1. 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.
Make the Glaze
  1. 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.
Glaze the Cookies
  1. 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.

Notes

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.