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Butterscotch Shortbread Cookies Recipe

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★★★★★

4.5 from 91 reviews

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.

Ingredients

Scale

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

  1. Mix Dry Ingredients: Whisk the all-purpose flour, cornstarch, and salt together in a medium bowl. Set the mixture aside to ensure even distribution.
  2. 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.
  3. Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
  4. Combine Mixtures: Gradually add the flour mixture to the creamed butter mixture, stirring just until a dough forms to avoid overworking.
  5. Fold in Chips and Toffee: Gently fold in the finely chopped butterscotch chips and toffee bits until evenly distributed throughout the dough.
  6. 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.
  7. 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.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  9. 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.
  10. Arrange on Baking Sheet: Place the cookie slices approximately 2 inches apart on the prepared baking sheet to allow for even baking and spreading.
  11. 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.
  12. 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

Find it online: https://kitchenbyclara.com/butterscotch-shortbread-cookies-recipe/