Kentucky Butter Cake Cookies: A Decadent Twist on a Classic Dessert

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Scoop the dough into 1.5-inch balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each dough ball slightly with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

In a small saucepan, melt the butter over medium heat.
Stir in the granulated sugar and water, and bring the mixture to a gentle boil. Cook for 1-2 minutes, stirring constantly, until the sugar is dissolved.
Remove the saucepan from the heat and stir in the vanilla extract.

Using a pastry brush, generously brush the warm glaze over the tops of the cooled cookies.
Let the glaze set for 10-15 minutes before serving. For an extra touch, sprinkle the glazed cookies with powdered sugar.

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother dough.
Don’t Overbake: To maintain a soft and chewy texture, remove the cookies from the oven as soon as the edges turn golden.
Double the Glaze: If you love extra buttery flavor, consider doubling the glaze recipe and dipping the cookies instead of brushing them.