Description
Kentucky Butter Cake Cookies are rich, tender cookies featuring the deep, nutty flavor of brown butter combined with smooth bourbon and a delicate glaze finished with flaky sea salt. These soft, buttery cookies offer a perfect balance of sweet and salty with a luscious glaze that adds a melt-in-your-mouth sweetness and stunning presentation. The recipe highlights a careful browning of butter and a precise chilling step to ensure perfect shape and texture.
Ingredients
Scale
Brown Butter 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 full-fat sour cream
- 2 cups bleached cake flour, sifted
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp cream of tartar
- ½ tsp fine salt
Glaze and Finishing
- 1 cup powdered sugar, sifted
- 2 tbsp whole milk (add more as needed)
- 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 ensure even browning. Watch for the foam to subside and the butter solids to turn golden brown, filling the kitchen with a nutty aroma. Remove from heat and transfer the butter to a heatproof bowl to cool to about 110°F.
- Mix Sugars and Brown Butter: In a mixing bowl, combine the cooled brown butter with granulated and packed light brown sugars. Beat on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Scrape down the bowl sides and add the large egg, egg yolk, vanilla extract, and 1 tsp bourbon extract. Beat until just combined, then gently fold in the sour cream until smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together cake flour, cornstarch, baking powder, cream of tartar, and salt to evenly distribute the leavening agents and salt.
- Combine Dough: With the mixer on low, add the dry ingredients gradually in two portions, mixing just until incorporated to maintain a tender dough.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 1 hour to help it firm up and prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F and line two baking sheets with parchment paper. Scoop 2-tablespoon balls of dough spaced 2 inches apart onto the sheets.
- Bake Cookies: Bake for 10–12 minutes until edges are set but centers remain slightly underdone for a tender interior. Let the cookies rest on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the Glaze: Whisk together powdered sugar, whole milk, and ½ tsp bourbon extract until smooth and pourable. Adjust thickness by adding milk ¼ tsp at a time if necessary.
- Glaze and Finish Cookies: Once completely cooled, dip the cookie tops in the glaze or drizzle it over each cookie. Allow the glaze to set for about 10 minutes, then sprinkle lightly with flaky sea salt just before serving to enhance the flavors.
Notes
- Browning the butter carefully is critical to develop the nutty flavor without burning it.
- Allowing the dough to chill stabilizes the cookies for better shape and texture during baking.
- Use cake flour for a tender crumb rather than all-purpose flour.
- Room temperature eggs help the batter to blend smoothly.
- The glaze consistency should be thick but pourable; too thin will not set properly.
- Flaky sea salt adds a pleasant contrasting crunch and flavor boost.
