Description
Delightful cookies that capture the essence of traditional Kentucky butter cake in a portable, bite-sized form, featuring buttery richness and a sweet glaze.
Ingredients
- 2 ½ cups (310 grams) all-purpose flour
- 2 large eggs
- 1 cup (225 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) powdered sugar
- 1 tsp vanilla extract
- 1 tsp butter extract (optional)
- 1 tsp baking powder
- ¼ tsp salt
- For the glaze:
- ½ cup (115 grams) unsalted butter
- ¾ cup (150 grams) granulated sugar
- ¼ cup (60 mL / 2 fl oz) water
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Blend in the eggs, 1 tsp of vanilla extract, and the optional butter extract until well combined.
- Fold in the flour, baking powder, and salt, mixing minimally to maintain the light texture.
- Roll the dough into 1.5-inch spheres and place them on the prepared baking sheets. Flatten each ball into disks.
- Bake for 10-12 minutes until the edges are set and the centers are slightly underdone.
- Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool.
Notes
Using room temperature ingredients helps achieve a consistent mixture. Don’t rush the resting period after baking.