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If you've never tried a Kentucky Butter Cake, it's a butter-based cake with a sweet buttery sauce sprayed on from the outside and allowed to soak in, creating a moist, sweet, and, well, buttery cake. These cookies are inspired by that cake, and they're just as delectable and buttery as the cake, just more pleasantly bite-sized and much easier to prepare.
There is no rolling or chilling of dough required here; they just drop cookies that take only a few minutes to prepare. The batter's foundation is really white cake mix, which saves time but also helps make these cookies soft and cakey. (Crispy cookie devotees, please give them a fair shot.)
When they come out of the oven, they may seem underdone, but they will firm up somewhat as they cool. They're supposed to be soft, delicate, and buttery, so avoid the temptation to overcook them.
While they cool, you'll need to prepare a quick glaze mainly comprised of – you guessed it – butter. It's a lovely golden liquid that you'll pour over each cookie before dusting with powdered sugar. A little goes a long way; a teaspoon or two per cookie is plenty; otherwise, you'll end up with a pool of delicious, buttery liquid around them all. However, I guess there are worse problems to have.
YOU'LL NEED A FEW INGREDIENTS, WHICH ARE AS FOLLOWS:
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