Butterscotch shortbread cookies combine a buttery, tender crumb with small pockets of sweet butterscotch. This slice-and-bake dough is shaped into a log and chilled before cutting, which makes a tidy batch without rolling individual balls. The cookies stay pale on top with lightly golden edges.
Recipe at a Glance
- Yield: About 24 cookies
- Preparation: 20 minutes plus 1 hour chilling
- Cooking or chilling: 14–18 minutes per tray
Ingredients
- 1 cup unsalted butter, softened (226 grams)
- 1/2 cup powdered sugar (60 grams)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- 1/4 teaspoon fine salt
- 3/4 cup butterscotch baking chips, chopped if large
Ingredient Notes
Powdered sugar creates a fine texture, while butterscotch chips add concentrated sweetness. Use plain all-purpose flour rather than self-rising flour, and do not add baking powder; shortbread should have a compact, tender crumb.
How to Make Butterscotch Shortbread Cookies
1. Cream the butter and sugar
Beat the softened butter and powdered sugar for 2 to 3 minutes, until smooth and creamy rather than very fluffy. Scrape the bowl and beat in the vanilla.
2. Make the shortbread dough
Whisk the flour and salt together. Mix them into the butter on low speed just until soft clumps form, then fold in the butterscotch chips. Press the dough together gently; do not knead.
3. Shape and chill
Shape into a log about 2 inches across. Wrap tightly and refrigerate for at least 1 hour, until firm enough to slice without flattening. Turn the log once while chilling if you want rounder cookies.
4. Slice and arrange
Heat the oven to 325°F (165°C). Line two baking sheets with parchment. Cut the firm dough into 1/3-inch slices and place them 2 inches apart. Press any crumbling edges back together gently.
5. Bake gently
Bake one tray at a time for 14 to 18 minutes, until the edges are light golden and the centers look set. Keep the tops pale; deep browning makes shortbread dry.
6. Cool before serving
Leave the cookies on the pan for 10 minutes, then transfer carefully to a wire rack. Cool completely before storing so the crumb firms up and the chips set.
Tips for the Best Results
- Use softened butter that holds its shape, not melted butter.
- Chop oversized chips so the chilled log slices cleanly.
- If the dough warms while slicing, refrigerate it again for 10 to 15 minutes.
Serving Suggestions
Serve the cooled cookies with coffee, tea, or a glass of milk. Pack them in a shallow tin with parchment between layers once completely cool. The buttery dough is delicate while warm, so wait before stacking or gifting.
Storage and Make-Ahead Notes
Store fully cooled cookies airtight at room temperature for up to 1 week. Freeze for up to 3 months for best quality, separating layers with parchment. Wrapped unbaked dough can be refrigerated for 3 days or frozen for 2 months.
Frequently Asked Questions
Why is my dough crumbly?
Shortbread starts crumbly. Press it gently together before adding liquid. Too much flour is a common cause, so use the weight listed.
Can I bake the dough without chilling?
Chilling helps the slices hold their shape and cut evenly. Do not skip it for this method.