Why You’ll Love This Kentucky Butter Cake Crumbl Recipe
There’s something magical about the moment you bite into a warm, buttery cookie that melts in your mouth. I first tried the kentucky butter cake crumbl at a friend’s birthday party last year, and it was love at first bite. Imagine a cookie so rich, so buttery, and yet so perfectly soft that it feels like dessert royalty. It got me thinking: could I recreate this masterpiece at home? Fast forward to now—I’ve tested this recipe over and over, tweaking it until it’s just right. And let me tell you, this version is as close to the real deal as you can get!
The Story Behind Kentucky Butter Cake Cookies
Kentucky butter cake has been a Southern classic for decades. Traditionally, it’s a moist, dense cake drenched in a sweet butter glaze. The crumbl cookie kentucky butter cake recipe takes this old-school treat and transforms it into a handheld delight. These cookies are a modern twist on tradition, combining the rich flavors of the original with the convenience of a cookie. Crumbl Cookies, the bakery behind this creation, made waves by turning classic desserts into Instagram-worthy treats. But what happens when your local Crumbl isn’t nearby? That’s where this homemade version comes in!
Why You’ll Adore This Recipe
This kentucky butter cake crumbl recipe is special because it’s simple enough for beginners but impressive enough for seasoned bakers. The flavor is out of this world—rich, buttery, and slightly caramelized thanks to the brown sugar and vanilla glaze. Plus, these cookies are perfect for anyone who loves indulgent desserts but doesn’t want to spend hours in the kitchen. Whether you’re craving a sweet treat or need a dessert to wow your guests, this recipe delivers.
Perfect Occasions for These Cookies
These cookies are versatile. Need a dessert for a holiday gathering? Check. Want something to bring to a potluck or bake sale? Double check. They’re also great for cozy nights in or as a gift for friends and family. If you’re looking for a way to impress without breaking a sweat, these kentucky butter cake cookies are your answer.
Ingredients for Kentucky Butter Cake Crumbl Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup unsalted butter, melted (for the glaze)
- 1 cup powdered sugar (for the glaze)
- 1 teaspoon vanilla extract (for the glaze)
Substitution Options
- Buttermilk: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes.
- Eggs: For a vegan twist, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Butter: Coconut oil works as a substitute, though it may alter the flavor slightly.
Preparation Steps
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step ensures your cookies won’t stick and makes cleanup a breeze. Grab your mixing bowls and get ready to whip up some buttery goodness.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, which helps the cookies rise properly. Pro tip: Sift the dry ingredients for a smoother batter.
Step 3: Cream the Butter and Sugars
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial—it incorporates air into the mixture, giving the cookies their soft texture. Don’t rush this process; take your time to beat it for 2-3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. This method ensures the eggs are fully incorporated without curdling the batter. The vanilla adds depth to the flavor, making these cookies truly irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. This technique prevents overmixing, which can make the cookies tough. Mix just until combined.
Step 6: Scoop and Bake
Use a cookie scoop to portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown. The centers should look slightly underbaked—they’ll firm up as they cool.
Step 7: Make the Glaze
While the cookies cool, prepare the glaze. In a small saucepan, melt the butter over low heat. Stir in the powdered sugar and vanilla extract until smooth. Drizzle the glaze over the warm cookies for an extra layer of sweetness.
Chef’s Tip
To enhance the flavor, toast your butter before using it in the glaze. Simply melt it in a pan until it turns golden brown and smells nutty. This trick adds a subtle caramel note to the cookies.
Timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes per batch
- Resting Time: 5 minutes (for glazing)
- Total Time: 32 minutes
Extra Info
Did you know that Crumbl Cookies rotates its menu weekly? This means not every flavor is available year-round. Fans often wonder, “What Crumbl cookies are discontinued?” While some favorites return, others are gone for good. Thankfully, this kentucky butter cake crumbl cookie recipe ensures you can enjoy it anytime!
Necessary Equipment
- Mixing bowls
- Electric mixer
- Cookie scoop
- Baking sheet
- Parchment paper
- Whisk
Storage Tips
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week. The cold firms up the glaze, giving the cookies a slightly different texture.
If you want to freeze them, wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature before serving.
Pro tip: Reheat frozen cookies in the oven at 300°F for 5 minutes to restore their softness.
Tips and Advice
Make sure your butter is softened but not melted. Cold butter won’t cream properly, while melted butter can make the cookies spread too much. Use room-temperature eggs for the best results. Lastly, don’t skip the glaze—it’s what makes these cookies shine!
Presentation Tips
- Serve the cookies on a rustic wooden board for a cozy vibe.
- Add a dusting of powdered sugar for a fancy touch.
- Pair with a glass of cold milk or hot coffee for a complete experience.
Healthier Alternative Recipes
Looking for ways to lighten up this treat? Here are six variations to try:
- Vegan Crumbl Cookies Recipe: Use flax eggs and coconut oil for a plant-based version.
- Gluten-Free Option: Swap all-purpose flour with a gluten-free blend.
- Low-Sugar Version: Replace granulated sugar with a sugar substitute like monk fruit.
- Whole Grain Goodness: Use whole wheat flour for added fiber.
- Less Butter: Cut the butter in half and add Greek yogurt for moisture.
- No-Glaze Option: Skip the glaze and sprinkle cinnamon sugar on top instead.
Common Mistakes to Avoid
Mistake 1: Overmixing the Batter
Overmixing leads to tough cookies. Once the dry ingredients are added, mix just until combined. Overworking the dough develops gluten, which can ruin the soft texture we’re aiming for. Pro tip: Stop mixing as soon as you no longer see streaks of flour.
Mistake 2: Skipping the Buttermilk
Buttermilk is key to the tender crumb of these cookies. Without it, the texture will be denser. If you don’t have buttermilk, use the substitute mentioned earlier—don’t skip it entirely.
Mistake 3: Overbaking
These cookies should be slightly underbaked when you take them out of the oven. They’ll continue to set as they cool. Overbaking makes them dry and less enjoyable. Set a timer and check early!
FAQ
What does Crumbl Kentucky butter cake taste like?
It’s rich, buttery, and slightly caramelized with a hint of vanilla. The glaze adds an extra layer of sweetness, making it decadent yet balanced.
It’s a soft, buttery cookie inspired by the classic Kentucky butter cake. It’s topped with a sweet vanilla glaze, making it a fan favorite.
Some discontinued flavors include Cotton Candy and Blueberry Cheesecake. However, new flavors are constantly introduced, so keep an eye out!
There have been reports of former employees filing lawsuits alleging unfair labor practices. Crumbl has denied these claims.
A typical cookie contains around 300-350 calories, depending on size and glaze amount.
Yes! Use flax eggs, dairy-free butter, and plant-based buttermilk for a vegan version.
Do I have to use a glaze?
No, you can skip the glaze and sprinkle cinnamon sugar on top for a simpler finish.
Why is my dough too sticky?
Your dough might be sticky if the butter was too soft or if you added too much liquid. Chill the dough for 15 minutes before scooping.
Can I freeze the dough?
Absolutely! Portion the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the cooking time.
What’s the best way to store leftovers?
Keep them in an airtight container at room temperature for freshness. Avoid stacking them without parchment paper to prevent sticking.
Final Thoughts
The kentucky butter cake crumbl is more than just a cookie—it’s a celebration of buttery goodness and sweet nostalgia. Whether you’re baking for yourself or sharing with loved ones, this recipe is sure to become a staple in your kitchen. So grab your apron, preheat that oven, and let’s make some magic happen!
Equipment
- Mixing bowls
- Electric mixer
- Cookie scoop
- Baking sheet
- Parchment paper
- Whisk
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup unsalted butter, melted (for the glaze)
- 1 cup powdered sugar (for the glaze)
- 1 teaspoon vanilla extract (for the glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients.
- Use a cookie scoop to portion the dough onto the prepared baking sheet, leaving 2 inches between cookies.
- Bake for 10-12 minutes until edges are golden brown and centers look slightly underbaked.
- While cooling, melt the butter for the glaze in a small saucepan over low heat, then stir in powdered sugar and vanilla extract until smooth. Drizzle over warm cookies.