These little glazed Kentucky Butter Cake Cookies don’t look like much but they sure are tasty. They are liked an amped up version of the classic sugar cookie.
The dough is super simple and the cookies end up buttery, moist and airy. They do have a cake like consistency and the sugar glaze on top adds a nice bit of sweetness.
The glaze isn’t like your typical frosting either. It goes on while it’s warm and then sets up to a sugary “crust”.
Ingredients:
1 box white cake mix
2 eggs {whisked}
1/3 cup butter {melted}
Glaze
1/4 cup butter
1/2 cup granulated sugar
1 tbsp water
1 tsp vanilla
Instructions:
Preheat oven to 350 degrees.
Combine cookie ingredients in large bowl and mix until completely incorporated.
NOTE: Dough will be thick.
Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Glaze:
Combine the glaze ingredients in a small sauce pan. Cook over medium-low heat until the sugar is dissolved {it took about 4 minutes}, being sure to whisk the whole time. Spoon a teaspoon of glaze over each cookie and spread out, if necessary.
Let glaze set and then sprinkle with powdered sugar. Keep your Kentucky butter cake cookies in an air tight container at room temperature for up to 3 days.
KENTUCKY BUTTER CAKE COOKIE TIPS:
Sift or whisk the dry cake mix before adding any other ingredients. Once you add the wet ingredients any large pieces of dry mix are hard to get out.
Whisking the eggs before you add them to the mixture will allow everything to incorporate faster.
Melt butter but if it is too hot, let it cool before adding eggs. Otherwise the eggs will scramble.
Always use a cookie scoop to keep your cookies the same size. This allows all of them to bake evenly {see my other baking tips here}.
Do not over bake. It is so important to remove the cookies {even if they don’t look completely done} and let them cool on the cookie sheet for 10 minutes.
The glaze uses granulated sugar, be sure to cook it long enough that it dissolves completely.
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