Kentucky Butter Cake Cookies

On a rainy Tuesday afternoon, my youngest asked for something “soft, sweet, and warm.” I wasn’t in the mood to fuss, but I knew I wanted to bake. That’s when this cookie came to mind. Kentucky Butter Cake Cookies are the kind of treat that feel special without trying too hard.

The first time I made them, I was surprised by how much they reminded me of those classic old-fashioned bakes—golden, slightly crisp edges with a soft, almost cake-like middle. And that buttery glaze? It turns into the thinnest, most perfect crust. Like a cookie met a glazed donut and they fell in love.

Making these brought a bit of calm to a hectic week. My kitchen smelled like a mix of butter and vanilla, and for a while, all felt warm and slow. And now, they’re officially one of our family favorites.

If you’re looking for a cookie that’s rich, soft, sweet, and nostalgic all at once, this is it.

Short Description

Soft, buttery cookies with a golden crust and a tender, cake-like center, finished with a simple glaze that tastes like a donut. Easy to make and even easier to love.

Ingredients

Main Ingredients:

• 1½ cups softened butter
• ¼ cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 3 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1½ cups vanilla cake mix (any brand)

Seasonings & Add-ins:

• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt

Glaze:

• ½ cup butter
• 1½ – 2 cups powdered sugar (adjust for desired consistency)
• Optional: few drops of buttery vanilla flavoring

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone mat
• Pastry brush
• Small saucepan

Step-by-Step Cooking Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.

Step 3: Add the eggs and vanilla extract. Mix well until fully combined.

Step 4: Add the flour, cake mix, baking soda, cornstarch, and salt. Mix until a thick dough forms.

Step 5: Scoop ½ cup portions of dough and place them on the baking sheet with about 2 inches of space between each cookie.

Step 6: Bake for 15–20 minutes. The edges should look set but the centers should still be soft. Do not overbake.

Pro Tip: The cookies will finish setting as they cool. Take them out when the centers are still gooey.

Step 7: While the cookies bake, melt ½ cup butter in a saucepan over low heat. Stir in powdered sugar until smooth. Add flavoring if using.

Step 8: Once cookies are out of the oven and still warm, brush the glaze generously over the tops. Let glaze set for 10 minutes until slightly crisp.

Why You’ll Love This Recipe

This cookie is buttery, soft, and sweet without being too heavy. It’s easy to make with pantry basics and comes together in one bowl. It works as a snack, dessert, or comfort bake for rainy days. That thin, donut-like glaze takes it to another level.

Helpful Tips and Cooking Notes

• Use a kitchen scale if possible for consistent cookie sizes.
• Don’t skip the cornstarch—it adds softness.
• Freeze dough balls for up to 3 months; bake straight from frozen with a few extra minutes.
• These cookies are big. For smaller versions, scoop ¼ cup dough and reduce bake time.

Nutritional Benefits

Butter contains fat-soluble vitamins like A and E. While this isn’t a “light” recipe, it’s one that delivers serious comfort. Cake mix adds texture and vanilla aroma, making this cookie unique.

Final Dish & Serving Suggestions

Golden edges, a warm, soft middle, and that delicate glaze that cracks just slightly under your teeth. These are perfect with a hot cup of coffee, or served warm with a scoop of vanilla ice cream. Great for sharing—or not.

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for up to 4 days.

To freeze, place baked cookies in a single layer in a freezer bag; freeze for up to 2 months. Reheat in a 300°F oven for 5 minutes to refresh texture.

Frequently Asked Questions (FAQs)

1. Can I use salted butter? Yes, just reduce the added salt to ¼ teaspoon.

2. Can I make these smaller? Absolutely. Use a ¼ cup scoop and bake for 10–12 minutes.

3. Can I use gluten-free flour? A 1:1 gluten-free blend should work, but the texture may change slightly.

4. Can I skip the glaze? You can, but it adds a lot of flavor. You might miss that donut-like finish.

5. Can I use margarine instead of butter? I recommend sticking with real butter for the best flavor and texture.

Final Thoughts

This recipe brought so much joy into my week. Sometimes, you just need something warm, golden, and sweet on the table. These cookies did exactly that. If you try them, I’d love to hear how they turn out—or what twist you put on them.