Go Back
Pale round butterscotch shortbread cookies with golden edges and caramel-colored chips on a white plate

Butterscotch Shortbread Cookies

Buttery shortbread cookies with sweet butterscotch chips. Chill the dough, cut thin rounds and bake until the edges are lightly golden.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 cup unsalted butter 226 g, softened
  • ½ cup powdered sugar 60 g
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 250 g
  • ¼ teaspoon fine salt
  • ¾ cup butterscotch baking chips 130 g
  • 2 tablespoons coarse sugar optional, for topping

Instructions
 

  • Beat the softened butter and powdered sugar in a large bowl for 2 to 3 minutes, until smooth and creamy. Mix in the vanilla.
    Smooth pale butter and powdered sugar mixture in a stainless steel mixing bowl
  • Whisk the flour and salt together in a separate bowl. Add them to the butter mixture a little at a time. Mix on low speed just until the dough comes together.
  • Use a spatula to mix the butterscotch chips through the dough.
    Thick pale shortbread dough with small butterscotch chips mixed through it in a bowl
  • Shape the dough into a log about 2 inches across. For cookie cutters, shape it into a flat disc instead. Wrap the dough well and chill for 30 minutes, or until firm enough to slice.
    One wrapped shortbread dough log with butterscotch chips visible through the clear wrap
  • Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Cut the cold dough log into rounds about ¼ inch thick. If using a disc, roll it to ¼ inch thick and cut out the cookies. Place them on the lined baking sheets, about 2 inches apart. Add a light sprinkle of coarse sugar if you are using it.
    Unbaked round shortbread cookies with butterscotch chips spaced apart on a parchment-lined baking sheet
  • Bake for 12 to 15 minutes. Check near the end. The edges should be lightly golden and the centers should still look pale.
    Baked butterscotch shortbread cookies with pale centers and lightly golden edges on parchment
  • Leave the cookies on the baking sheet for about 5 minutes. Then move them to a wire rack and let them cool completely before serving.
    Whole butterscotch shortbread cookies cooling in one layer on a wire rack

Notes

Use softened butter and stop mixing once the flour is mixed in.
Chill the dough for 30 minutes, or until it is firm enough to slice. The number of cookies will depend on how thick you cut the slices.
The cookies should have pale tops and lightly golden edges. They will firm up as they cool. Allow extra time for cooling before serving.