Y’all, let me tell you about these Kentucky Butter Cake Cookies. They’re so darn good, you might just forget about your diet for a day (or two). And the best part? They’re easy as pie to make, ’cause we’re starting with a cake mix. But don’t you dare think about using vegetable oil – real butter is the only way to go here!
Why You’ll Love These Cookies
Now, I don’t know about you, but I think life’s just better with cookies. And these Kentucky Butter Cake Cookies? They’re the cream of the crop. If you’ve ever had Butter Cake before, you know it can be richer than a oil tycoon. That’s why I turned it into a cookie – all the flavor, without being too much.
Tips for Perfect Kentucky Butter Cake Cookies
Give that dry cake mix a good whisk before adding anything else. Trust me, it’s a pain to get lumps out later.
Whisk your eggs before adding them in. It’ll mix up faster that way.
If your melted butter’s too hot, let it cool a bit. We’re making cookies, not scrambled eggs!
Use a cookie scoop. It’ll keep your cookies the same size so they all bake evenly.
Don’t overbake ’em! Take ’em out even if they look a little underdone and let ’em cool on the sheet for 10 minutes.
For the glaze, make sure that sugar’s completely dissolved. Nobody wants a gritty cookie!
The Secret’s in the Glaze
Now, let’s talk about that glaze. It’s made right on the stovetop, and it’s what takes these cookies from good to “oh my word, I need another one!” Just a teaspoon on each cookie does the trick.
The Taste Test
My nephew Owen (my official taste tester) declared these the best cookies ever. He even asked me to make them again real soon. If that ain’t a seal of approval, I don’t know what is!
So, are you ready to bake? Here’s the recipe:
Kentucky Butter Cake Cookies
Kentucky Butter Cake Cookies. They’re so darn good, you might just forget about your diet for a day (or two).
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Course: DessertCuisine: American Prep Time: 5minutes minsCook Time: 30minutes minsTotal Time: 35minutes mins Servings: 16 cookies
Ingredients
1 box white cake mix
2 eggs whisked
1/3 cup butter melted
Glaze:
