These Butterscotch Shortbread Cookies are buttery, tender, and filled with sweet butterscotch chips in every bite. The simple shortbread dough comes together with softened butter, powdered sugar, vanilla, flour, and a touch of salt, creating cookies with lightly crisp edges and a delicate, crumbly center.
Perfect for holiday cookie trays, Christmas baking, afternoon treats, or homemade gifts, these easy butterscotch cookies require just a handful of ingredients. Chilling the dough before slicing helps the cookies keep their shape while baking, while a sprinkle of coarse sugar adds a little extra crunch.
Why You’ll Love This Recipe:
Easy to make: No complicated techniques or hard-to-find ingredients.
Buttery and tender: The shortbread-style dough creates a delicate texture.
Sweet butterscotch flavor: Butterscotch baking chips add little pockets of caramel-like sweetness.
Perfect for holidays: A lovely addition to Christmas cookie platters and cookie exchanges.
Make-ahead friendly: The dough can be shaped and chilled before baking.
Simple pantry ingredients: Most of the ingredients are kitchen staples.
Beautiful presentation: A light sprinkle of coarse sugar gives the cookies a festive finish.
Ingredients:
1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
¼ teaspoon fine salt
¾ cup (130 g) butterscotch baking chips
2 tablespoons coarse sugar, optional, for topping
Instructions:
1. Cream the Butter and Sugar
Place the softened butter and powdered sugar in a large mixing bowl. Beat for about 2–3 minutes, until the mixture becomes smooth, light, and creamy.
2. Add the Vanilla
Pour in the vanilla extract and mix until it is evenly incorporated into the butter mixture.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
4. Make the Dough
Gradually add the flour mixture to the butter mixture. Mix on low speed just until a soft dough forms. Avoid mixing longer than necessary, as overmixing can make the cookies less tender.
5. Add the Butterscotch Chips
Gently fold the butterscotch baking chips into the dough using a spatula. Continue folding until the chips are distributed throughout the dough.
6. Shape and Chill
Shape the dough into a log approximately 2 inches in diameter, or flatten it into a thick disc. Wrap it securely and refrigerate for 30 minutes.
7. Prepare for Baking
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Slice the Cookies
Remove the chilled dough from the refrigerator and cut it into rounds about ¼ inch thick. Arrange the cookies on the prepared baking sheets, leaving approximately 2 inches between each cookie.
9. Add the Sugar
If desired, lightly sprinkle the tops of the cookies with coarse sugar for a subtle crunchy finish.
10. Bake
Bake for 12–15 minutes, or until the edges are just beginning to turn a light golden brown. The centers should remain relatively pale.
11. Cool
Allow the cookies to cool on the baking sheets for 5 minutes. Then carefully transfer them to a wire rack and let them cool completely before serving.
Homemade butterscotch Shortbread cookies
Ingredients
Method
- Place the softened butter and powdered sugar in a large mixing bowl. Beat for about 2–3 minutes, until the mixture becomes smooth, light, and creamy.
- Pour in the vanilla extract and mix until it is evenly incorporated into the butter mixture.
- In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
- Gradually add the flour mixture to the butter mixture. Mix on low speed just until a soft dough forms. Avoid mixing longer than necessary, as overmixing can make the cookies less tender.
- Gently fold the butterscotch baking chips into the dough using a spatula. Continue folding until the chips are distributed throughout the dough.
- Shape the dough into a log approximately 2 inches in diameter, or flatten it into a thick disc. Wrap it securely and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and cut it into rounds about ¼ inch thick. Arrange the cookies on the prepared baking sheets, leaving approximately 2 inches between each cookie.
- If desired, lightly sprinkle the tops of the cookies with coarse sugar for a subtle crunchy finish.
- Bake for 12–15 minutes, or until the edges are just beginning to turn a light golden brown. The centers should remain relatively pale.
- Allow the cookies to cool on the baking sheets for 5 minutes. Then carefully transfer them to a wire rack and let them cool completely before serving.
