There’s something undeniably comforting about homemade cookies, especially when they come out as perfectly golden and buttery as these Kentucky Butter Cake Cookies. Each cookie is a small bite of heaven, crafted with the rich, creamy texture of unsalted butter, and the sweet blend of granulated and powdered sugars. The subtle hints of vanilla and almond extracts enhance the flavor, making them irresistible.
What sets these cookies apart is the tender crumb and melt-in-your-mouth texture, achieved through the delicate balance of ingredients and the careful process of rolling the dough in sugar before baking. These cookies are not just a treat; they’re a delightful experience, perfect for sharing with loved ones over a cup of tea or coffee. Whether you’re an experienced baker or trying your hand at baking for the first time, this recipe promises a batch of cookies that are as enjoyable to make as they are to eat.
Decadent Kentucky Butter Cake Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup powdered sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup milk
1/4 cup granulated sugar (for rolling)
Directions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
Place the dough balls onto the prepared baking sheets, leaving some space between each cookie.
Using the bottom of a glass or your palm, gently flatten each dough ball.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 10-12 minutes per batch | Total Time: Approximately 30 minutes |
Kcal: Approximately 120 kcal per cookie | Servings: Makes about 24 cookies
FAQ Section
- What makes Kentucky Butter Cake Cookies different from regular butter cookies? Kentucky Butter Cake Cookies are inspired by the traditional Kentucky Butter Cake. They stand out due to their moist, buttery interior and a delightful sugary crust. The addition of a milk mixture and the rolling of dough balls in granulated sugar before baking give these cookies their unique flavor and texture.
- Can I use salted butter instead of unsalted butter? Yes, you can use salted butter if that’s what you have on hand. However, if you do so, consider reducing the added salt by 1/4 teaspoon to balance the overall taste of the cookies.
- Is it necessary to flatten the dough balls before baking? Flattening the dough balls slightly helps them bake evenly and achieve the desired thickness and texture. You can use the bottom of a glass or your palm to gently press them down.
- Can I add mix-ins to the cookie dough? Absolutely! While the original recipe is delicious on its own, feel free to customize it with your favorite add-ins like chocolate chips, nuts, or dried fruit. Just fold them into the dough after mixing in the dry ingredients.
- How should I store the cookies, and how long will they last? Store the cooled cookies in an airtight container at room temperature. They will last for up to a week. For longer storage, you can freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
- Can I make the dough ahead of time? Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for a few minutes to soften slightly, then proceed with rolling and baking.
- Why did my cookies spread too much/not enough? Cookies can spread too much if the dough was too warm or the oven temperature was too low. Make sure the dough is chilled if it seems too soft, and always preheat your oven for accurate baking. If your cookies didn’t spread enough, they might have been overfloured or the oven temperature too high.
- Can I make this recipe gluten-free? Yes, to make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it’s a 1:1 substitution blend for best results.
- What’s the best way to measure the flour for this recipe? For the most accurate results, spoon the flour into a measuring cup and level it off with a knife. Avoid scooping the flour directly with the measuring cup, as this can lead to using too much flour and result in dry cookies.
- Can I use a different type of sugar for rolling the cookies? While granulated sugar is recommended for its ability to create a crisp exterior, you can experiment with using coarse sugar for a crunchier texture or powdered sugar for a softer finish.
