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These melt-in-your-mouth Kentucky Butter Cake Cookies take the classic Southern dessert and turn it into bite-sized treats. Each cookie gets a warm buttery glaze that soaks right in, giving you that famous Kentucky cake feel in a handy cookie shape.
The first time I whipped these up for a Christmas cookie swap, they vanished quicker than everything else on the table. I even got a phone call from my neighbor the following day wanting to know how to make them because her hubby couldn't quit talking about them.
Ingredients
- White cake mix: makes a soft, perfect base without measuring lots of dry stuff
- Eggs: add richness and hold everything together nicely
- Melted butter: brings that signature Kentucky flavor instead of using plain oil
- Granulated sugar: helps create that wonderful crystallized topping as the glaze dries
- Vanilla extract: brings warmth and deeper flavor to both parts
- Water: thins the glaze so it pours just right
Step-by-Step Instructions
- Prepare the dough:
- Mix your cake mix with eggs and melted butter in a big bowl until everything comes together. You'll notice the dough feels pretty thick, sort of like soft play clay. This thickness means your cookies won't spread too much and will have that awesome butter cake feel.
- Portion and bake:
- Grab a medium cookie scoop to make sure all your cookies are the same size and bake evenly. They barely spread out, so you can fit a dozen on one regular cookie sheet. Keep an eye on them while they bake for about 7-8 minutes. The edges should look set but the middles will seem slightly undercooked, which keeps them nice and soft later.
- Make the glaze:
- Keep whisking the whole time you're making the glaze to stop sugar from clumping or burning. Use medium-low heat and give it about 4 minutes until all the sugar melts away. Your glaze should look clear rather than grainy before you take it off the stove.
- Glaze while warm:
- Put the glaze on when both cookies and glaze are still warm. This lets the sweet buttery mixture soak into the cookies just like a traditional Kentucky butter cake would. Wait about 10 minutes before sprinkling powdered sugar on top for that classic finished look.
The magic of these cookies comes from butter in both the dough and glaze. Don't try to use margarine or other substitutes. My grandma always told me Kentucky butter cake was first made to show off the quality of local dairy products, and these cookies definitely carry on that tradition.
Make Ahead Options
You can plan ahead easily with these treats. The dough keeps in the fridge for up to 2 days if wrapped tightly. Just let it sit out for about 20 minutes when you're ready to bake so it softens enough to scoop. Funny enough, these cookies actually taste better the day after baking, once the glaze has fully set and blended with the cookie.
Easy Variations
The standard version tastes amazing, but you can switch things up without much work. Try adding almond extract to your cookie mix for a light nutty taste. If you love chocolate, just swap in chocolate cake mix. During winter holidays, I like to mix some cinnamon into the glaze to create a warm spiced version that goes perfectly with hot chocolate.
Serving Suggestions
These cookies taste great by themselves, but they become something extra special as part of a bigger dessert. Try them alongside fresh berries and whipped cream for a shortcake vibe without all the fuss. Want to really wow someone? Make little ice cream sandwiches by putting vanilla ice cream between two cookies for a fancy Kentucky butter cake treat nobody can turn down.
The Cultural Connection
People across the South have enjoyed Kentucky butter cake at family gatherings for many years. It started as a bundt cake soaked in buttery sauce and showed up at weekend family meals and holiday parties. This cookie version keeps what makes the traditional dessert so good while making it easier to share and carry around. It honors Kentucky's baking history while fitting into our busy modern lives.
Frequently Asked Questions
- → How can I keep my cookies soft?
Don’t bake them too long! Keep an eye on them during the 7–8 minutes, and let them cool completely on the baking sheet before moving them.
- → Can I change the cake mix flavor?
Absolutely! Yellow or butter cake mixes work really well and give a fun twist.
- → What’s the easiest way to add the glaze?
Use a small spoon to pour the glaze onto warm cookies. Lightly spread it with the back of the spoon if needed.
- → How do I store these cookies?
Put them in an airtight container to keep them fresh for 3 days at room temperature, or freeze the unglazed cookies for up to 2 months.
- → Can I prep the dough early?
Yes! Make the dough and chill it for up to a day. Let it soften a bit before baking so it’s easier to work with.