Soft and buttery Kentucky Butter Cake Cookies made with cake mix and topped with a sweet, crackly glaze. Simple, nostalgic, and irresistible!
You know how some recipes just feel like home? For me, that’s butter cake. Growing up, it was the kind of thing that magically appeared at family gatherings—usually on my grandma’s table—soft, sweet, and glazed to perfection. It wasn’t fancy, but it didn’t need to be.
Fast forward to a couple of years ago when I found myself craving that same buttery goodness but didn’t have the time (or patience) to bake a full cake. Enter these Kentucky Butter Cake Cookies. I like to think of them as the “cool little cousins” of the original butter cake—smaller, easier, and way more portable.
The first time I made them, I had that moment of hesitation. You know the one—is this too simple? But I promise you, simple is the magic here. The soft cookie melts in your mouth, and the buttery glaze? Oh, it takes the whole thing over the edge. My kids devoured them before they’d even set, and my husband—who’s usually not big on sweets—was hoarding them like they were gold.
These cookies have since become a regular in my house, whether it’s for bake sales, lazy weekends, or a “just because” treat. Every bite takes me back to my grandma’s kitchen, where the smells of butter and sugar hung in the air, and everyone was too happy to care about calories.
So, if you’re looking for something simple, nostalgic, and dangerously delicious, you’ve got to try these. Trust me—you’ll understand after the first bite.
Why You’ll Love This Kentucky Butter Cake Cookies Recipe?
- Cake flavor, cookie form: The best of both worlds—soft, buttery, and perfectly handheld.
- Easy-peasy: Four main ingredients, minimal effort, and no fuss. Winning.
- That crackly glaze: Sweet, buttery perfection that sets just right and takes these cookies to the next level.
- Nostalgic comfort: They taste like a classic dessert but with a modern, portable twist. Perfect for sharing (or not—no judgment here).
Ingredient Notes:
This recipe is as simple as it gets, but let’s break it down so you can nail it every time:
- White Cake Mix: The magic shortcut that makes these cookies soft, sweet, and full of buttery flavor. I’m all for homemade, but when a cake mix works this well, you embrace it.
- Eggs: Whisked eggs bind the dough together and add richness. Make sure they’re room temperature so everything blends smoothly.
- Melted Butter: Real butter is non-negotiable here. It’s what gives these cookies that unmistakable flavor.
- For the Glaze:
- Butter: Yes, more butter. It’s called Kentucky Butter Cake for a reason.
- Granulated Sugar: The sugar dissolves into the glaze and sets into that perfect, sweet crackle.
- Water: Just enough to thin out the glaze without taking away its richness.
- Vanilla Extract: It rounds out the buttery sweetness beautifully.
How To Make Kentucky Butter Cake Cookies?
These cookies are so easy, you’ll have them in the oven before you even finish your first cup of coffee. Here’s how it’s done:
- Preheat the Oven
Set your oven to 350°F and line a baking sheet with parchment paper. (Trust me, parchment paper is your best friend here. Cleanup? A breeze.) - Mix the Dough
In a big mixing bowl, stir together the white cake mix, whisked eggs, and melted butter. The dough will be thick and a little sticky, which is exactly what you want. Don’t overthink it—it’s supposed to be simple! - Scoop and Bake
Use a cookie scoop or a spoon to portion out the dough. Place the dough balls on your prepared baking sheet, leaving a little space in between. Bake for 7–8 minutes, just until the edges are set. The cookies won’t brown much, but that’s the magic—they stay soft and tender. - Cool the Cookies
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them firm up without losing their soft centers. - Make the Glaze
While the cookies are cooling, melt the butter in a small saucepan over medium-low heat. Stir in the sugar, water, and vanilla, whisking constantly until the sugar dissolves and the glaze is smooth. Don’t let it boil—low and slow is the key here. - Glaze the Cookies
Spoon about a teaspoon of the warm glaze over each cookie. If you want to spread it out, use the back of the spoon. The glaze will soak in a bit before setting into that perfect, sugary shell. - Let Them Set (If You Can Wait)
Give the glaze a few minutes to cool and set, though I won’t blame you if you sneak one early. Dust them with a little powdered sugar for an extra touch if you’re feeling fancy.
Want To Save This Recipe?
Storage Options:
- Room Temperature: Store the cookies in an airtight container for up to 3 days.
- Refrigerator: If it’s hot out, stash them in the fridge to keep the glaze intact. They’ll keep for 5 days—just let them warm up a bit before serving.
- Freezer: Want to save them for later? Freeze the cookies (unglazed) in a single layer, then transfer to a freezer bag. Thaw and add the glaze when you’re ready to serve.
Variations and Substitutions:
Feeling adventurous? Here are a few fun ways to tweak this recipe:
- Switch the Cake Mix: Try yellow cake mix for a deeper flavor or spice cake mix for a cozy fall twist.
- Flavor the Glaze: Add a splash of almond extract, a squeeze of lemon juice, or even a bit of bourbon to the glaze for a flavor boost.
- Add Texture: Sprinkle chopped pecans, walnuts, or even shredded coconut on top before the glaze sets.
- Chocolate Drizzle: Want to get extra fancy? Drizzle melted chocolate over the cooled cookies for a sweet contrast.
What to Serve with Kentucky Butter Cake Cookies?
These cookies are perfect with:
- A hot cup of coffee or tea: The bitterness of coffee balances the sweet glaze beautifully.
- Vanilla ice cream: Sandwich a scoop of ice cream between two cookies for an indulgent treat.
- Fresh fruit: Strawberries, blueberries, or raspberries add a nice pop of freshness.
- Whipped cream: A dollop of homemade whipped cream makes everything better.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! Chill the dough for up to 24 hours, then scoop and bake when you’re ready.
Why is my glaze too thin or too thick?
If it’s too thin, let it cool slightly to thicken. If it’s too thick, add a tiny bit of water to loosen it up.
Can I double the recipe?
Yes! This recipe doubles beautifully, and you’ll be glad you made extra.
These Kentucky Butter Cake Cookies are buttery, sweet, and the perfect blend of simple and indulgent. Whether you’re baking for a family gathering, a bake sale, or just to treat yourself, they’re guaranteed to hit the spot.
So, what do you think? Ready to whip up a batch? If you try them, I’d love to hear how they turned out—drop me a comment below!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Kentucky Butter Cake Cookies
Ingredients
- 1 box white cake mix
- 2 eggs whisked
- 1/3 cup butter melted
For the Glaze:
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1 tablespoon water
- 1 teaspoon vanilla
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit. To ensure it's ready for baking.
- Mix Cookie Ingredients: In a large bowl, combine the white cake mix, whisked eggs, and melted butter. Stir until the dough is thick. And fully mixed.
- Scoop and Bake: Using a medium cookie scoop. Or a heaping tablespoon. Place dough balls onto a parchment-lined baking sheet. Bake the cookies for 7-8 minutes. Until they are just set.
- Cool: After baking, allow the cookies to cool on the baking sheet for 4-5 minutes. Before transferring them to a cooling rack. To cool completely.
- Prepare the Glaze: In a small saucepan, combine butter, sugar, water, and vanilla. Cook over medium-low heat. Whisking continuously. Until the sugar has dissolved and the mixture is smooth. About 4 minutes.
- Glaze the Cookies: Spoon a teaspoon of the warm glaze over each cookie. Spreading it out if necessary.
- Finish: Let the glaze set on the cookies. Then sprinkle with powdered sugar if desired. Store the cookies in an airtight container. At room temperature for up to 3 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
I was wondering how many cookies this makes? Thank you!
Hi Michelle, this Classic Kentucky Butter Cake Cookies makes 16 Cookies.
Enjoy