Description
Kentucky Butter Cake Cookies are tender, rich cookies featuring browned butter for a nutty depth and a smooth bourbon glaze with a hint of sea salt. These soft yet crisp cookies combine cake flour and cornstarch for a delicate crumb and are chilled before baking to hold their shape perfectly.
Ingredients
Scale
Cookie Dough
- 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 sour cream, full-fat
- 2 cups cake flour, sifted
- 2 tbsp cornstarch
- 1 tsp baking powder, fresh
- ¼ tsp cream of tartar
- ½ tsp fine salt
Glaze and Topping
- 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 to brown evenly. When foam subsides and butter solids turn golden with a nutty aroma (approx. 5–6 mins), transfer to a heatproof bowl and let cool to 110°F.
- Cream Sugars and Browned Butter: In a mixing bowl, beat the cooled brown butter with granulated and brown sugars at medium speed until light and fluffy, about 2 minutes.
- Add Eggs and Flavorings: Scrape down sides then add the egg, egg yolk, vanilla extract, and 1 tsp bourbon extract. Beat until just combined, then gently mix in the sour cream until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, cornstarch, baking powder, cream of tartar, and salt for even distribution.
- Combine Wet and Dry: On low mixer speed, gradually add dry ingredients in two parts. Mix until just incorporated, avoiding overmixing for a tender texture.
- Chill Dough: Cover dough and refrigerate for at least 1 hour to firm up, assisting in shape retention and minimizing spread during baking.
- Preheat Oven and Prepare Sheets: Heat oven to 350°F and line two baking sheets with parchment paper.
- Form and Bake Cookies: Scoop 2-tablespoon balls of dough spaced 2 inches apart on sheets. Bake 10–12 minutes until edges set but centers remain slightly underdone.
- Cool Cookies: Rest cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Make Glaze: Whisk powdered sugar, milk, and ½ tsp bourbon extract until smooth, thick but pourable. Add milk in ¼ tsp increments if too thick.
- Glaze and Finish: Dip or drizzle glaze over cooled cookies. Let set for 10 minutes, then sprinkle flaky sea salt before serving to enhance flavors.
Notes
- Use light-colored skillet to monitor butter browning to prevent burning.
- Chilling the dough is essential for maintaining cookie shape and texture.
- Room temperature eggs ensure smooth mixing and even texture.
- Use cake flour and cornstarch to achieve a tender, delicate crumb.
- The glaze can be adjusted in consistency by varying milk amounts slightly.
- Flaky sea salt adds a complementary contrast to the sweet glaze.
