Description
Kentucky Butter Cake Cookies combine the rich, nutty flavor of browned butter with a tender, soft crumb and a luscious bourbon-infused glaze. These cookies balance sweetness with a slight salty finish from flaky sea salt, creating a classic Southern-inspired treat perfect for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (2 sticks), browned and cooled to 110°F
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1 tsp bourbon extract
- 2 tbsp full-fat sour cream
- 2 cups cake flour, sifted
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp cream of tartar
- ½ tsp fine salt
Glaze Ingredients
- 1 cup powdered sugar, sifted
- 2 tbsp whole milk
- ½ tsp bourbon extract
- Flaky sea salt for sprinkling
Instructions
- Brown the Butter: Melt the unsalted butter in a light-colored skillet over medium heat, swirling continuously for even browning. After 5–6 minutes, once the solids turn golden and a nutty aroma develops, transfer to a heatproof bowl and cool to about 110°F.
- Mix Sugars and Butter: In a mixing bowl, beat the cooled brown butter with granulated and light brown sugars on medium speed until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Scrape down the bowl sides. Add egg, egg yolk, vanilla, and bourbon extract, beating until just combined. Gently fold in the sour cream until smooth.
- Combine Dry Ingredients: Whisk together cake flour, cornstarch, baking powder, cream of tartar, and salt in a separate bowl for even distribution.
- Incorporate Dry Ingredients: With mixer on low, gradually add dry ingredients in two parts to the wet mixture, mixing until just combined to maintain tenderness.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm it up, helping the cookies keep their shape and preventing excess spreading.
- Preheat Oven and Prepare Sheets: Heat oven to 350°F and line two baking sheets with parchment paper. Scoop 2-tablespoon-sized dough balls and space 2 inches apart.
- Bake Cookies: Bake 10–12 minutes until edges set but centers remain slightly underbaked.
- Cool Cookies: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: Whisk powdered sugar, milk, and bourbon extract until smooth, thick but pourable. Adjust consistency with small milk additions if necessary.
- Glaze and Finish: Dip cookie tops into glaze or drizzle with spoon. Allow glaze to set 10 minutes. Sprinkle flaky sea salt over each cookie just before serving to enhance flavor.
Notes
- Ensure butter is cooled to about 110°F before mixing with sugars to maintain the dough structure.
- Do not overmix after adding dry ingredients to keep cookies tender.
- Chilling the dough is crucial for shape retention and texture.
- Use a light-colored skillet for browning butter to monitor color changes accurately.
- The bourbon extract adds authentic Southern flavor but can be substituted or omitted if desired.
- Flaky sea salt adds a delightful contrast; do not skip for best flavor balance.
