Butterscotch Shortbread Cookies are the perfect blend of rich buttery texture and deeply sweet butterscotch flavor. They take everything you love about classic shortbread — its delicate, melt-in-your-mouth crumb — and add wonderful bursts of caramel-like sweetness in every bite. These cookies are comfortable enough for everyday baking but special enough for holiday cookie trays or cookie exchanges.
Shortbread cookies themselves come from a long tradition of simple, comforting cookies made mainly from butter, flour, and sugar; their crumbly texture comes from the high proportion of butter, which tenderizes as it bakes. The addition of butterscotch chips gives this variation a delightful twist, giving each cookie little pockets of sweet, caramel-like flavor.
Why You’ll Love These Cookies
What makes Butterscotch Shortbread Cookies so irresistible is their delicate balance of flavors and textures. The base shortbread dough is buttery and tender, with a sandy, crumbly texture that practically dissolves on your tongue. Butterscotch chips and toffee bits folded into the dough add chewy, caramel-sweet pops that contrast wonderfully with the soft, rich cookie.
These cookies are great for prepping ahead of time — the dough can be formed into a log and chilled until you’re ready to bake, which makes them ideal for busy bakers, parties, or holiday baking marathons.
Ingredients You’ll Need
Here’s what goes into a batch of Butterscotch Shortbread Cookies (makes about 48 cookies):
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
Wet & Flavoring Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (confectioner’s sugar)
- 1 teaspoon vanilla extract
Mix-Ins
- ⅔ cup butterscotch chips, finely chopped
- ½ cup toffee bits
These simple ingredients combine to make a dough that’s easy to work with and full of flavor. The cornstarch helps give the cookies their signature tender, melt-in-your-mouth texture.
Step-by-Step Instructions
Follow these steps to bake perfect Butterscotch Shortbread Cookies:
1. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, and salt. Set this mixture aside — it forms the base of your shortbread dough.
2. Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and powdered sugar until smooth and fluffy. This step incorporates air, helping make the cookies tender.
3. Add Vanilla Flavor
Mix in the vanilla extract until it’s evenly distributed. This enhances the sweetness and adds warm fragrance to the cookies.
4. Form the Dough
Gradually add the dry flour mixture into the butter mixture, stirring gently until just combined. Be careful not to overmix — overmixing can make the cookies tougher.
5. Mix in Butterscotch & Toffee
Stir in the finely chopped butterscotch chips and toffee bits until they are evenly dispersed throughout the dough.
6. Shape and Chill
Turn the dough out onto a piece of plastic wrap and form it into a log about 2½–3 inches in diameter. Wrap the log tightly and refrigerate it for 1–2 hours or until firm. Chilling helps the cookies hold their shape when baked.
7. Preheat Oven & Prepare Baking Sheet
When the dough is firm, preheat the oven to 350°F (about 175°C). Line baking sheets with parchment paper.
8. Slice and Bake
Remove the plastic wrap and cut the chilled dough log into ¼-inch slices. Place the cookie slices about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are lightly browned.
9. Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to enjoy!
Tips for Perfect Cookies
- Do not over-bake: Shortbread should be lightly golden, not dark brown. A few extra seconds in the oven can turn tender cookies dry.
- Chill the dough: This step makes slicing easier and helps the cookies keep neat shapes on the baking sheet.
- Get creative: You can substitute or add other mix-ins such as chopped nuts, chocolate chips, or even a pinch of sea salt on top for contrast.
Serving and Storage
These cookies are delicious with tea, coffee, or milk and make great gifts in cookie tins. Store cooled cookies in an airtight container at room temperature for up to a week, or freeze the baked cookies for longer storage. If you want, you can also freeze the uncooked cookie logs; just thaw in the fridge overnight before slicing and baking.
Butterscotch Shortbread Cookies combine the timeless appeal of buttery shortbread with sweet, chewy bits of butterscotch and toffee — a treat that’s simple to make yet special in every bite.