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This cookie version of the famous Southern dessert transforms Kentucky Butter Cake into bite-sized treats that'll melt right in your mouth. Each cookie gets that trademark buttery sweetness when the warm glaze soaks in, giving you all that classic flavor in a handy cookie form.
I brought these to a Christmas cookie swap last year and they vanished quicker than everything else on the table. The funny thing was, my neighbor called me the very next day wanting to know how to make them because her hubby couldn't quit talking about them.
Ingredients
- White cake mix: forms a soft, tender base and saves you from measuring out all those dry stuff
- Eggs: hold everything together while adding a rich texture to your cookies
- Melted butter: delivers that knockout Kentucky flavor that oil just can't match
- Granulated sugar: creates that wonderful crystallized top on the glaze as it dries
- Vanilla extract: brings a cozy warmth to both the cookies and topping
- Water: thins out your glaze so it spreads just right over each cookie
Step-by-Step Instructions
- Mix your dough:
- Throw the cake mix, eggs, and melted butter into a big bowl and stir until fully mixed. You'll end up with thick dough that feels almost like soft playdough. This thickness means your cookies won't spread too much and will have that real butter cake feel.
- Scoop and bake:
- Get a medium cookie scoop for even-sized cookies that'll cook at the same rate. They barely spread, so you can fit a dozen on one regular baking sheet. Keep an eye on them as they bake for 7-8 minutes. You want the edges set but middles still looking slightly soft to keep them tender after cooling.
- Whip up the glaze:
- Don't stop stirring when making your glaze or you'll end up with sugar crystals or burnt spots. Keep the heat low-medium and be patient for about 4 minutes until sugar completely dissolves. Your glaze should look clear not grainy before taking it off the heat.
- Top cookies while hot:
- Pour the glaze over cookies when everything's still warm. This lets that sweet buttery mix soak partly into each cookie just like traditional Kentucky butter cake does. Wait about 10 minutes before sprinkling powdered sugar on top for that classic finished look.
The secret to these cookies is definitely the butter in both the dough and topping. Don't try using margarine or fake stuff. My grandma always told me Kentucky butter cake came about as a way to show off local dairy products, and these cookies carry on that tradition perfectly.
Make Ahead Options
You can totally prep these in advance. The dough keeps in the fridge for up to 2 days if wrapped tight. Just let it warm up for about 20 minutes before scooping when you're ready to bake. Funny enough, these cookies actually taste even better next day once the glaze has fully set and mingled with the cookie.
Easy Variations
The standard recipe tastes amazing but you can switch things up easily. Try adding some almond extract to your cookie dough for a light nutty taste. If you're into chocolate, just swap in chocolate cake mix instead of white. During winter holidays, I like mixing a bit of cinnamon into the glaze which goes great with hot chocolate.
Serving Suggestions
These cookies taste fantastic by themselves, but they really shine as part of a dessert spread. Try them with some fresh berries and whipped cream for a shortcake vibe without all the fuss. Want to really wow someone? Make ice cream sandwiches by putting a scoop of vanilla between two cookies - your guests will go crazy for these Kentucky butter cake sandwiches.
The Cultural Connection
For many years, Kentucky butter cake has shown up at Southern family gatherings. It started as a bundt cake drenched in butter sauce and was a must-have at Sunday dinners and holiday parties. This cookie version keeps all the good stuff from the traditional dessert but makes it portable and shareable. It pays tribute to Kentucky's amazing baking history while fitting into our busy modern lives.
Frequently Asked Questions
- → What’s the trick to keeping cookies soft?
The secret is to avoid overcooking them. Keep an eye on the 7-8 minutes in the oven, and let them cool fully on the baking tray before moving them.
- → Can I try a different cake mix flavor?
Absolutely! You can swap for yellow or butter cake mix to play with the flavor a bit.
- → How should I coat the cookies with glaze?
Warm cookies take glaze best. Use a spoon to drizzle it across the tops and smooth out with the back of the spoon for even coverage.
- → What’s the best way to store leftover cookies?
Keep them in a tightly sealed container at room temperature, and they'll stay fresh for up to 3 days. If freezing, skip glazing and store for up to 2 months.
- → Is it okay to make the dough early?
Sure thing! You can mix the dough a day ahead and chill it up to 24 hours. Let it sit out for a bit to soften before shaping and baking.