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
Ingredients
Glaze:
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1 tbsp water
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Mix cookie ingredients in a large bowl until well combined. (Dough will be thick)
- Scoop cookies onto a parchment-lined sheet.
- Bake 7-8 minutes. Cool on sheet for 4-5 minutes before moving to a rack.
- For glaze, cook all ingredients in a saucepan over medium-low heat, whisking constantly, until sugar dissolves (about 4 minutes).
- Spoon a teaspoon of glaze over each cookie.
- Let glaze set, then sprinkle with powdered sugar.
Store in an airtight container at room temperature for up to 3 days (if they last that long!).
Now go on and bake up a batch. Your taste buds will thank you!
So, what size in ounces is this cake mix recipe? Cake mixes used to be 18 oz, now the box is 14 oz. Sad, the companies have done this to everything…decrease volume + increase price by 25%. Thanks!
You’re right about the changes in cake mix sizes. This recipe likely uses a standard box mix, which is now typically 15.25 oz (432g). Here’s a quick breakdown:
Old standard size: 18 oz
Current common size: 15.25 oz
Some brands: 14 oz
To adjust:
For 18 oz recipes: Add 3-4 tbsp flour to a 15.25 oz mix
For 14 oz mixes: You may need to reduce other ingredients slightly
You’re correct that many companies have reduced product sizes while increasing prices. It’s a good idea to check the weight when following older recipes. Let me know if you need any other tips for adapting this recipe!