Step-by-Step Instructions

1. Cream the Butter and Sugar

In a mixing bowl, beat the softened butter and powdered sugar until light, smooth, and fluffy.
This step is key—proper creaming gives shortbread its tender texture.

2. Add Vanilla and Dry Ingredients

Mix in the vanilla.
In a separate bowl, combine the flour and salt, then add it gradually to the butter mixture.
Beat on low speed until a soft dough forms.

3. Fold in the Butterscotch Chips

Gently stir in the butterscotch chips, making sure they’re evenly distributed through the dough.

4. Shape the Dough

You have two options:

Classic round cookies:

Roll the dough into a log, wrap it in plastic, and chill for 30–40 minutes. Then slice into rounds.

Cut-out cookies:

Roll the dough to ½-inch thickness on a lightly floured surface and cut into shapes.

5. Bake

Place cookies on a parchment-lined baking sheet.
Bake at 325°F (165°C) for 12–15 minutes, or until the edges are just turning golden.

Shortbread should stay pale—don’t overbake.

6. Cool and Finish

Let cookies cool completely to firm up.
If desired, drizzle with melted butterscotch, dip in chocolate, or sprinkle with sea salt.

🫶 Tips for Perfect Butterscotch Shortbread

• Use real butter. Margarine won’t give the right flavor or texture.

• Chill the dough if it feels too soft to handle—cold dough holds its shape.

• Don’t overmix after adding the flour; shortbread becomes tough if overworked.

• Cut the butterscotch chips smaller for more even distribution and cleaner slicing.

🍯 Why You’ll Love This Recipe

These cookies are:

✔ Buttery
✔ Delicately sweet
✔ Comforting
✔ Perfect for gifting
✔ Easy enough for everyday baking

Butterscotch Shortbread Cookies bring together the warmth of caramel flavor and the softness of traditional shortbread, making them a timeless treat worth sharing—if you can resist keeping them all for yourself!