Kentucky Butter Cookies
Kentucky Butter Cookies
Ingredients
For the Cookies
- 1/2 cup butter, softened (1 stick)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Butter Sauce
- 2 tablespoons butter
- 1/4 cup powdered sugar
- 2 teaspoons water
- 1/4 teaspoon vanilla extract
For Garnish
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Prepare a baking sheet by lightly buttering and flouring it, or lining it with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, cream together the softened 1/2 cup butter, 1/3 cup granulated sugar, and 2 tablespoons brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the egg and 1 teaspoon vanilla extract to the creamed mixture. Continue mixing until well combined.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed only until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Roll the cookie dough into balls, each approximately 2 tablespoons in size (about 2.25 ounces). Place them onto the prepared baking sheet, spacing them a few inches apart. Gently pat down each cookie ball slightly to resemble a hockey puck shape.
⏱️ 5 min
- 7
Bake the cookies in the preheated oven for 10 to 11 minutes, or until the edges are lightly golden.
⏱️ 11 min•🌡️ 350
- 8
While the cookies are baking, prepare the butter sauce. In a small saucepan, melt the 2 tablespoons of butter over low heat.
⏱️ 2 min
- 9
Remove the saucepan from the heat. Add 1/4 cup powdered sugar, 2 teaspoons water, and 1/4 teaspoon vanilla extract to the melted butter. Stir continuously until the powdered sugar is fully dissolved and the sauce is smooth. Do not bring the mixture to a boil.
⏱️ 3 min
- 10
Let the butter sauce sit for 5 minutes to thicken slightly.
⏱️ 5 min
- 11
Once the cookies are out of the oven, use a round cookie cutter or a glass to gently swirl around the warm cookies on the baking sheet to create perfectly round edges, if desired. Allow the cookies to cool slightly on the baking sheet.
⏱️ 2 min
- 12
Using a pastry brush, generously brush each slightly cooled cookie with the prepared butter sauce.
⏱️ 3 min
- 13
Allow the cookies to cool completely. Once fully cooled, dust them with additional powdered sugar before serving.
- 14
These cookies can be stored on the counter, covered, for up to 4 days. For a larger batch, it is recommended to double or triple the recipe.
Kitchen Tools
Nutrition Facts (per serving)
Kentucky Butter Cookies
For the Cookies
- 1/2 cup butter, softened (1 stick)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Butter Sauce
- 2 tablespoons butter
- 1/4 cup powdered sugar
- 2 teaspoons water
- 1/4 teaspoon vanilla extract
For Garnish
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Prepare a baking sheet by lightly buttering and flouring it, or lining it with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, cream together the softened 1/2 cup butter, 1/3 cup granulated sugar, and 2 tablespoons brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the egg and 1 teaspoon vanilla extract to the creamed mixture. Continue mixing until well combined.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed only until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Roll the cookie dough into balls, each approximately 2 tablespoons in size (about 2.25 ounces). Place them onto the prepared baking sheet, spacing them a few inches apart. Gently pat down each cookie ball slightly to resemble a hockey puck shape.
⏱️ 5 min - 7
Bake the cookies in the preheated oven for 10 to 11 minutes, or until the edges are lightly golden.
⏱️ 11 min•🌡️ 350 - 8
While the cookies are baking, prepare the butter sauce. In a small saucepan, melt the 2 tablespoons of butter over low heat.
⏱️ 2 min - 9
Remove the saucepan from the heat. Add 1/4 cup powdered sugar, 2 teaspoons water, and 1/4 teaspoon vanilla extract to the melted butter. Stir continuously until the powdered sugar is fully dissolved and the sauce is smooth. Do not bring the mixture to a boil.
⏱️ 3 min - 10
Let the butter sauce sit for 5 minutes to thicken slightly.
⏱️ 5 min - 11
Once the cookies are out of the oven, use a round cookie cutter or a glass to gently swirl around the warm cookies on the baking sheet to create perfectly round edges, if desired. Allow the cookies to cool slightly on the baking sheet.
⏱️ 2 min - 12
Using a pastry brush, generously brush each slightly cooled cookie with the prepared butter sauce.
⏱️ 3 min - 13
Allow the cookies to cool completely. Once fully cooled, dust them with additional powdered sugar before serving.
- 14
These cookies can be stored on the counter, covered, for up to 4 days. For a larger batch, it is recommended to double or triple the recipe.