Description
Delight in these rich and buttery Kentucky Butter Cake Cookies, featuring a tender crumb and optional crunchy pecans for an extra layer of texture. Easy to prepare and perfect for any occasion, these cookies combine classic cake flavors with the convenience of a cookie form.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is fluffy and light in color, creating a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter mixture, mixing thoroughly until fully combined for a well-blended dough.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt into the wet mixture, stirring until the dough forms a cohesive texture.
- Fold in Pecans: Gently fold in the chopped pecans if using, adding a delightful crunch and nutty flavor to the cookies.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, indicating the cookies are cooked through.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving, ensuring they set properly and maintain their shape.
Notes
- For a nut-free version, simply omit the pecans.
- Ensure butter is softened at room temperature for easier mixing and better texture.
- Do not overbake to keep cookies soft and moist inside.
- Store cookies in an airtight container to maintain freshness for up to a week.
