Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 ½ cups Granulated Sugar
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 2 large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup (1 stick) Unsalted Butter, melted (for glaze)
  • 2 cups Powdered Sugar, sifted (for glaze)
  • 4 tablespoons Milk or Heavy Cream (for glaze)
  • 2 tablespoons Kentucky Straight Bourbon (optional, for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Whisk together the flour, baking powder, and salt in one bowl; set aside. Cream the softened butter and granulated sugar in a stand mixer until pale and fluffy (about 3 minutes).
  2. Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is fully incorporated.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Wrap the dough tightly and chill for at least 1 hour to prevent excessive spreading.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough balls (about 1.5 Tbsp each) and place them 2 inches apart.
  6. Bake for 10–12 minutes, or until the edges are just beginning to turn light golden brown. They should look slightly soft in the centre. Let cookies cool on the pan for exactly 2 minutes before transferring to a wire rack.
  7. While cookies cool, prepare the soak: Gently melt the ½ cup butter. Whisk in the sifted powdered sugar, bourbon (if using), and vanilla until smooth. Add milk/cream until the mixture is pourable but thick.
  8. Working quickly while the cookies are still warm, generously spoon the butter soak over the top of each cookie, allowing excess to drip slightly.
  9. Allow the cookies to sit on the rack until the glaze sets and sinks into the crumb. Repeat immediately with remaining batches.