Butterscotch Shortbread

Okay, last cookie post for a while. Promise. And it’s a short one to boot. These cookies also were part of the boxes of goodies I gave to friends and family. Chopping the chips was a little tedious, but worth it. In hindsight, perhaps the vitamix would’ve helped with that. After tasting them, I thought they could use a teeny extra bit of salt, so I added that to the recipe. Because I used a smallish cutter, I got about 40 cookies from one batch. Always a good thing when making 80+ cookies at a time.

adapted from Cookies & More 2011
published by Taste of Home

Butterscotch Shortbread

Butterscotch Shortbread


1 c butter, softened
½ c powdered sugar
1 tsp vanilla
1 ¾ c all-purpose flour
½ c cornstarch
¼ tsp salt
½ c butterscotch chips, finely chopped
½ c toffee bits
Kosher salt for sprinkling


  1. Line 2 baking sheets with parchment paper or silpat liner. Preheat oven to 350F.
  2. In a large bowl, cream the butter and powdered sugar together until light and fluffy. Beat in vanilla. In a separate bowl, combine the flour, cornstarch, and salt. Gradually add dry ingredients to the butter mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and chill for 1 hour.
  3. Roll out dough on a lightly floured surface to ¼” thickness. Cut into desired shapes, and place on prepared baking sheets. Sprinkle a few salt crystals onto each cookie. Bake until lightly browned, about 10-12 minutes. Cool on wire racks.


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Sweet Comments:

  1. Mmm, butterscotch shortbread sounds like a delicious holiday cookie! The photos are drool-worthy too 🙂

  2. Butterscotch flavor is really appropriate for the holidays. I love that the recipe calls for ingredients that are not difficult to obtain. Thanks for sharing!

  3. I’ve been on a shortbread cookie binge for a week now. I can’t get enough of them, there are so many variations! These sound really good, and I have to say I’ve never used butterscotch or toffee bits before. I can’t wait to try these.

  4. Oh man, these look fabulous! I love any kind of shortbread cookie, but butterscotch and toffee? Sounds like my new favorite. 🙂

  5. First of all, these came out awesome! I realized that I didn’t have any toffee chips, so I threw in some chopped up pecans instead. Next time I have the toffee I’ll definitely make these again!

  6. Molly,

    Glad you liked them! Pecans sounds like a good addition.

  7. Gramma Lola says:

    I just made this recipe but it is way too crumbly to roll out. Is there any way to fix this? It seems like it should have had an egg or some moisture.

    • Kokocooks says:

      Gramma Lola, if the cookie dough is really crumbly, you can knead it a bit. Once the butter warms up, it will be very pliable and easy to roll out.

      • Gramma Lola says:

        Thanks for the tip. I’ll try kneading the dough a little. Also, I have one more question. Rather than rolling the dough and using cookie cutters, would it work to roll the dough to make a 2″ log or two, wrap them in Saran, put them in the fridge like ice box cookie dough, and then when needed, slice them in 1/4″ slices and bake?

        • Kokocooks says:

          I haven’t tried it that way, but it sounds like a good idea. Let me know how it works out!

  8. Chelsea says:

    These look wonderful. Does that really say 1/2 cup of cornstarch? That seems like a bit much.

  9. Hi! I entered these cookies in the State Fair of Texas cookie contest yesterday and won first place in the category! I needed an ice box/sliced cookie, so I shaped the dough into a log and chilled/sliced it. Wish I would have remembered to chop the butterscotch chips first! Regardless, it is a great recipe and a blue ribbon winner! Thanks for sharing.

  10. This is definitely on my to try list! Your cookies appear to have icing on them. If so, what kind of icing do you use?

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