These Kentucky Butter Cake Cookies are a batch of richness and complete satisfaction.  But the best part about them is that they are so easy to make because they start with a cake mix.  The addition of vegetable oil just won’t do, real butter is the only option.  I can’t wait for you to see the entire recipe.

Kentucky Butter Cake Cookies made with a cake mix

I just have to say, life is so much better with cookies!  Wouldn’t you agree?  It is not a secret that I love to bake and it is also not a secret that cookies are my FAVORITE!  

These Kentucky Butter Cake Cookies are so awesome!  If you have had Butter Cake {which is said to have been made originally by mistake} before than you know that it can be VERY rich.  A small slice is all you need. 

So that is why I have taken all of the traditional flavors and made them into a cookie.  The perfect way to get all of the flavor without it being too much.

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Kentucky Butter Cake Cookie Tips

  • Sift or whisk the dry cake mix before adding any other ingredients.  Once you add the wet ingredients any large pieces of dry mix are hard to get out.
  • Whisking the eggs before you add them to the mixture will allow everything to incorporate faster.
  • Melt butter but if it is too hot, let it cool before adding eggs.  Otherwise the eggs will scramble.
  • Always use a cookie scoop to keep your cookies the same size.  This allows all of them to bake evenly {see my other baking tips here}.
  • Do not over bake.  It is so important to remove the cookies {even if they don’t look completely done} and let them cool on the cookie sheet for 10 minutes.  
  • The glaze uses granulated sugar, be sure to cook it long enough that it dissolves completely.

Cake mix cookies are especially wonderful and really so simple.  It is a Butter Cake Cookie, so of course I used melted butter in the dough instead of vegetable oil.  But my biggest piece of advice when baking cake mix cookies is NOT to over bake them but see all of my tips here

Using a cookie scoop so that all of the cookies bake up well is always something I do.  I also like using silicone baking mat on my cookie sheets but parchment paper works great too.

Baking Butter Cake Cookies

Take them out of the oven, even if they look a little under done and then let them cool on the warm cookie sheet.  This will let them continue to cook a bit and the cookie will set up to be just the right softness.

I encourage this with any cookie recipe you make.  Unless of course, you like crisp cookies.

Kentucky Butter Cake Glaze

The glaze is made on the stove top.  It has granulated sugar in it and so you need to be sure and cook it long enough for the sugar to dissolve.  Nobody wants a gritty glaze.

A teaspoon on each cookie was the perfect amount.

Kentucky Butter Cake Cookies made with a cake mix

Cookies Finishing Touch

A cookie sheet full of…YUMMMMMM!  All they needed was a sprinkle of powdered sugar once the glaze has set up.

Cake mix Kentucky Butter Cake Cookies

After the Texas Sheet Cake Cookies I made with a cake mix were so popular, I decided to go ahead and try out another idea I had.  I am so glad I did!

My “official” taste tester {my nephew, Owen}, told me that these were the best cookies ever!  He also hoped I would make them again for him really soon, so I took that as a seal of approval.

My family totally agreed.  The result is a moist, chewy and buttery cookie with a delicious glaze.  It really is a Butter Cake…but in a cookie form and honestly, what could be better than that??  Excuse me while I go eat a cookie or three.

Kentucky Butter Cake Cookies made with a cake mix

If you love cookies as much as I do, then you have to check out these recipes!

Kentucky Butter Cake Cookies

All of the buttery flavors of the traditional Kentucky Butter Cake but in a cookie that is made with a cake mix.

Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 cookies


  • 1 box white cake mix
  • 2 eggs {whisked}
  • 1/3 cup butter {melted}


  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1 tbsp water
  • 1 tsp vanilla



  1. Preheat oven to 350 degrees.

    Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.

    Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.

    Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.


  1. Combine the glaze ingredients in a small sauce pan.  Cook over medium-low heat until the sugar is dissolved {it took about 4 minutes}, being sure to whisk the whole time.  Spoon a teaspoon of glaze over each cookie and spread out, if necessary.  

    Let glaze set and then sprinkle with powdered sugar. Keep cookies in an air tight container at room temperature for up to 3 days.


1.5 Tablespoon Cookie Scoop

Silicone Baking Mat