Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
- Scoop dough into tablespoon-sized balls and place on the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional: dust with powdered sugar once cooled.
If you want, I can also create a “melt-in-your-mouth” Kentucky Butter Cake Cookie version that’s extra soft and rich, just like the classic cake but in cookie form. Do you want me to do that?