Introduction
Welcome to my kitchen, where we’re going to whip up some delicious Kentucky Butter Cake Cookies together. I remember the first time I made these cookies; the aroma of butter and sugar filled the air, and I couldn’t resist sneaking a taste of the dough (who can blame me, right?). These cookies have since become a family favorite, and I’m excited to share this recipe with you!
Why You’ll Love This
My family goes crazy for these Kentucky Butter Cake Cookies because they strike the perfect balance between buttery richness and a tender crumb. I make these when I want to treat my loved ones to a little slice of cookie heaven. Plus, they’re incredibly easy to make, so you can satisfy your sweet cravings in no time!
Ingredients
For these delectable cookies, you’ll need all-purpose flour, sugar, butter, eggs, vanilla extract, baking powder, and a pinch of salt. Feel free to experiment with different types of sugar or add a sprinkle of cinnamon for a twist. I sometimes swap out vanilla extract for almond extract for a nutty flavor that pairs beautifully with the buttery goodness.
Directions
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool before digging in (if you can resist!).
Notes
Through trial and error, I’ve discovered that chilling the dough for 30 minutes before baking results in cookies with a perfect texture. Don’t worry if the dough seems a bit sticky—it’s supposed to be like that! Just use a cookie scoop to portion out the dough easily.
Variations
I’ve experimented with adding chopped nuts or chocolate chips to the cookie dough for extra texture and flavor. However, one variation that didn’t work out too well was substituting margarine for butter—the cookies lacked that rich, buttery taste that makes them so irresistible.
Equipment
If you don’t have a cookie scoop, you can use two spoons to shape the dough into cookies. It may take a bit more time, but the result is equally delicious. Sometimes, improvising with what you have on hand leads to surprising outcomes!
Storage Information
Though theoretically, you can store these cookies in an airtight container for up to a week, in my house, they never last more than a day! The temptation to grab one (or two) every time I pass by the kitchen is just too strong.
Serving Suggestions
I find that these cookies taste even better the next day when the flavors have had time to meld together. Pair them with a cold glass of milk for the ultimate snack experience. In my family, we have a tradition of enjoying these cookies during movie nights—it’s a simple pleasure that brings us together.
Pro Tips
One lesson I’ve learned is not to rush the creaming step when mixing the butter and sugar. Taking the time to beat them until light and fluffy makes a world of difference in the final texture of the cookies. Trust me; it’s worth the extra few minutes!
FAQ
Q: Can I use salted butter instead of unsalted in this recipe? A: Absolutely! Just adjust the amount of added salt accordingly. The slight saltiness from the butter can actually enhance the overall flavor profile of the cookies.