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Kentucky Butter Cookies with Bourbon Glaze Recipe

Kentucky Butter Cookies with Bourbon Glaze

Tender scratch-made sugar cookies are brushed with a warm butter and bourbon glaze while still hot from the oven. The result is a soft, buttery cookie with a lightly crisp edge and classic Kentucky-inspired flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 1/2 cups, about 300 g All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 cup, 226 g Unsalted butter, softened
  • 1 1/2 cups, about 300 g Granulated sugar
  • 1 egg Large egg
  • 2 teaspoons Vanilla extract
Bourbon Glaze
  • 1/4 cup, 57 g Unsalted butter
  • 1/2 cup, about 100 g Granulated sugar
  • 2 tablespoons Bourbon
  • 1 tablespoon Water

Method
 

Step-by-Step
  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy. Beat in the egg and vanilla.
  3. Gradually mix the dry ingredients into the butter mixture just until a soft dough forms. Cover and chill for 30–60 minutes.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop approximately 1 1/2 tablespoons of dough per cookie, space them about 2 inches apart, and flatten slightly if necessary.
  5. Bake for 10–12 minutes per tray, until the edges are set and lightly golden while the centers still look somewhat soft.
  6. While the cookies bake, combine the glaze butter, sugar, bourbon, and water in a small saucepan over medium-low heat. Stir until the butter melts and the sugar mostly dissolves, without allowing the mixture to boil vigorously.
  7. Brush or spoon the warm glaze over the warm cookies. Cool them on the baking sheet for several minutes, transfer them to a rack, and add a second thin glaze layer if desired.

Notes

Measure flour by weight or spoon it into measuring cups and level it. For a less pronounced alcohol flavor, simmer the glaze for 1–2 minutes so some alcohol evaporates while bourbon flavor remains. Store cooled cookies in an airtight container.