Kentucky Butter Cake Crumbl Cookies
Kentucky Butter Cake Crumbl Cookies feature a rich, buttery flavor inspired by the classic Kentucky Butter Cake. These cookies are soft, moist, and packed with a golden, melt-in-your-mouth taste. Topped with a glaze, they offer a sweet, indulgent treat that combines cake-like texture with a cookie form.
Equipment
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack (optional but helpful)
- Cookie scoop (optional, but it helps with portion control)
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional, but adds a great depth of flavor
- 1/2 cup sour cream this helps keep the cookies soft and tender
For the Butter Glaze:
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 cup powdered sugar
Instructions
For the Cookies
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
- Step 2: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
- Step 4: Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and almond extract (if using). Mix until fully incorporated.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the cookie’s texture. Stir in the sour cream to add a soft, moist texture to your cookies.
- Step 6: Using a cookie scoop (about 1 1/2 tablespoons per cookie), scoop dough and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the Butter Glaze
- Step 1: In a small saucepan over medium heat, melt the butter and heavy cream, stirring occasionally until smooth.
- Step 2: Once melted, remove the pan from the heat. Stir in the vanilla extract and almond extract (if using). Gradually whisk in the powdered sugar until smooth and creamy.
- Step 3: Once your cookies have cooled, drizzle the warm butter glaze generously over the tops of each cookie. Allow the glaze to set before serving.
Notes
❖ Substitutions: You can use Greek yogurt instead of sour cream if you prefer a slightly tangier taste. You can also substitute half of the butter with margarine or another fat of your choice for a lighter texture.
❖ Storage: These cookies can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. Just make sure to thaw them at room temperature or microwave them for a few seconds before enjoying.
❖ Make it a Party: If you want to make this recipe even more festive, consider adding some chopped nuts (like pecans or walnuts) to the dough for added crunch and flavor.