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Alt text: Butterscotch shortbread cookies sliced from a log, showing a tender, buttery interior filled with golden butterscotch and toffee bits, lightly dusted with powdered sugar.

Butterscotch Shortbread Cookies

Tender, buttery Butterscotch Shortbread Cookies packed with chopped butterscotch chips and toffee bits. Easy slice-and-bake method with a classic melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 10 minutes
2 hours
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 1 cup butter softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup butterscotch chips finely chopped
  • ½ cup toffee bits

Equipment

  • Baking sheet, parchment paper, plastic wrap

Method
 

  1. Whisk flour, cornstarch, and salt together; set aside.
  2. Cream softened butter and powdered sugar until smooth. Mix in vanilla.
  3. Gradually add the flour mixture just until a dough forms. Fold in finely chopped butterscotch chips and toffee bits.
  4. Shape into a 2½–3-inch log, wrap tightly, and refrigerate 1–2 hours until firm.
  5. Preheat oven to 350°F. Slice log into ¼-inch rounds and place 2 inches apart on a parchment-lined baking sheet.
  6. Bake 10–12 minutes until edges are lightly golden and centers remain pale. Cool 2 minutes on the sheet, then transfer to a wire rack.

Notes

Finely chop the butterscotch chips so the chilled log slices cleanly. Do not overbake—centers should stay pale. Excellent make-ahead dough (refrigerate or freeze). Store cooled cookies in an airtight container. Pure buttery shortbread with caramel crunch.