These melt in your mouth Butterscotch Shortbread Cookies are everything shortbread should be: buttery, crumbly, lightly sweetened, and totally delicious. This batch makes a bunch so be prepared to share with friends and family. Love shortbread? Make sure to try my Cranberry Orange Shortbread Cookies and Peppermint Shortbread Cookies – so good!
I’m gonna let you in a on a little secret. I made this cookie dough 10 days before I baked it. Not even kidding. Time got away from me and I sort of forgot about it and then happened to notice it one afternoon while I was making up after school snacks for the boys.
Imagine my surprise and delight. It’s not often I find a roll of cookie dough in my fridge just waiting to be baked up.
I love shortbread cookies for that very reason – that you can do 95% of the work in advance and then just slice and bake when you’re ready. Now, I don’t normally wait 10 full days, but, it’s good to know I can if I need to.
I’m always on the hunt for easy cookies that pack a real wow factor and shortbread cookies fit the bill every time.
I love shortbread for so many reasons but one of those reasons is that as a cookie, they are extremely versatile. One of them most popular recipes on my site, year round, is my Cranberry Orange Shortbread Cookies. They use just a handful of ingredients and are truly a one of a kind cookie.
Today, I’m sharing a different method entirely for making shortbread. Instead of cutting in cold butter with a pastry cutter like I do in my other shortbread recipes, this recipe calls for a softened butter.
In order to generate that crumbly, flaky texture that shortbread is known for, some of the flour is subbed out in favor of cornstarch. The other difference you’ll notice is the powdered sugar instead of granulated sugar that I’m using in this recipe. It’s what I use in my snowball cookie recipes (Mint Chocolate Chip Snowball Cookies and Peppermint Snowball Cookies) and I love what it does for the overall texture of the cookie.
Shortbread cookies are one of my favorites because they require just a handful of ingredients, no eggs, and very little time.
What You Need To Make Shortbread Cookies
- all purpose flour
- powdered sugar
- vanilla extract
- butterscotch chips
- toffee bits
Too many shortbread cookies are over-baked resulting in an overly-dry cookie that isn’t easily enjoyed. They really only need about 10 minutes and they’re done. They don’t spread at all so don’t look for that as a sign of doneness.
Make sure to try these cookie favorites!
- Almond Joy Cookies – Just 4 Ingredients!
- Flourless Toffee Peanut Butter Cookies
- Peanut Butter Banana Chocolate Chip Cookies
- Bakery Style M&M’s and Chocolate Chunk Cookies
How To Make Shortbread Cookies
Butterscotch Shortbread Cookies
- 1 3/4 cups all purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2/3 cup butterscotch chips finely chopped
- 1/2 cup toffee bits
- In a medium bowl, whisk together flour, cornstarch and salt. Set aside.
- In a large bowl, cream together butter and powdered sugar.
- Mix in vanilla extract.
- Gradually add flour mixture to creamed mixture, stirring to combine.
- Stir in butterscotch chips and toffee bits.
- Place dough on top of a sheet of plastic wrap. Form the dough into a log about 1.5 inches in diameter. Wrap the log with the plastic wrap and refrigerate dough roll for 1 to 2 hours or until nice and firm.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned on the edges. Let cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
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