Go Back
+ servings
Print Recipe
5 from 1 vote

Butterscotch Shortbread Cookies

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. 
Prep Time10 mins
Cook Time10 mins
Chill1 hr
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 48
Author: Trish - Mom On Timeout


  • 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 2.5 - 3 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.