Butterscotch Shortbread Cookies Recipe
Introduction
These Butterscotch Shortbread Cookies offer a delightful combination of buttery richness and sweet, buttery toffee flavor in every bite. Crisp around the edges with a tender center, they’re perfect for afternoon tea or sharing during festive occasions.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅔ cup butterscotch chips (finely chopped)
- ½ cup toffee bits
Instructions
- Step 1: Whisk the all-purpose flour, cornstarch, and salt together in a medium bowl. Set the mixture aside.
- Step 2: Cream the softened butter and powdered sugar together in a large bowl until smooth and well combined.
- Step 3: Mix in the vanilla extract.
- Step 4: Gradually add the flour mixture to the creamed butter mixture. Stir just until a dough forms.
- Step 5: Fold in the finely chopped butterscotch chips and toffee bits until evenly distributed.
- Step 6: Transfer the dough to a sheet of plastic wrap. Shape it into a compact log approximately 2½ to 3 inches in diameter.
- Step 7: Wrap the log tightly in plastic wrap. Refrigerate for 1 to 2 hours, or until completely firm.
- Step 8: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Step 9: Remove the plastic wrap and cut the chilled dough into ¼-inch slices. Rotate the log a quarter-turn after each cut to help maintain its round shape.
- Step 10: Arrange the slices approximately 2 inches apart on the prepared baking sheet.
- Step 11: Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain pale.
- Step 12: Let the cookies rest on the hot baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- To avoid melting the butterscotch chips too much, finely chop them before folding into the dough.
- Substitute toffee bits with chopped nuts like pecans or walnuts for a nutty twist.
- For a richer flavor, use browned butter instead of regular softened butter.
Storage
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To enjoy, thaw at room temperature and optionally warm briefly in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of butterscotch chips?
Yes, chocolate chips can be used as a substitute, but the flavor will change from sweet butterscotch to classic chocolate, offering a different twist on the cookies.
Why do I need to chill the dough before baking?
Chilling firms up the dough, making it easier to slice thinly and helps prevent the cookies from spreading too much during baking, resulting in a tender, crisp texture.
PrintButterscotch Shortbread Cookies Recipe
These Butterscotch Shortbread Cookies are buttery, tender, and loaded with deliciously sweet butterscotch chips and crunchy toffee bits. Perfectly crisp on the edges and soft in the center, they’re an irresistible treat for cookie lovers and a great twist on classic shortbread.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
Wet Ingredients
- 1 cup butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Add-ins
- ⅔ cup butterscotch chips (finely chopped)
- ½ cup toffee bits
Instructions
- Mix Dry Ingredients: Whisk the all-purpose flour, cornstarch, and salt together in a medium bowl. Set the mixture aside to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until smooth and well combined, creating a light and fluffy base for the dough.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Combine Mixtures: Gradually add the flour mixture to the creamed butter mixture, stirring just until a dough forms to avoid overworking.
- Fold in Chips and Toffee: Gently fold in the finely chopped butterscotch chips and toffee bits until evenly distributed throughout the dough.
- Shape Dough Log: Transfer the dough onto a sheet of plastic wrap and shape it into a compact log approximately 2½ to 3 inches in diameter, ensuring even thickness for uniform baking.
- Chill Dough: Wrap the log tightly in plastic wrap and refrigerate for 1 to 2 hours or until completely firm, which helps maintain shape and texture during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice Dough: Remove the plastic wrap and cut the chilled dough into ¼-inch slices. Rotate the log a quarter-turn after each cut to maintain a round shape for each cookie.
- Arrange on Baking Sheet: Place the cookie slices approximately 2 inches apart on the prepared baking sheet to allow for even baking and spreading.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain pale, preserving the tender texture.
- Cool Cookies: Let the cookies rest on the hot baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- Make sure the butter is softened, not melted, for the best creaming results.
- Finely chopping the butterscotch chips helps distribute the flavor evenly.
- Chilling the dough is essential for clean slicing and maintaining cookie shape while baking.
- If desired, store cookies in an airtight container at room temperature for up to 1 week.
- For added flavor, sprinkle a tiny pinch of sea salt on top of each cookie before baking.
Keywords: Butterscotch cookies, shortbread cookies, butterscotch shortbread, easy cookies, homemade cookies, toffee cookies, buttery cookies
