Butterscotch Shortbread Cookies

There’s something magical about the simplicity of shortbread cookies. But when you add in butterscotch chips and toffee bits, they transform into a delightful treat that takes your taste buds on a journey. These Butterscotch Shortbread Cookies offer that classic buttery bite but with a twist of caramelly goodness. Every mouthful melts in your mouth, yet there’s a surprise crunch that makes them utterly irresistible.

Why You’ll Love This Recipe

These cookies are a perfect balance of buttery smoothness and crunchy sweetness. The butterscotch chips add a rich caramel flavor that complements the classic shortbread, while the toffee bits introduce a satisfying crunch. Whether you’re enjoying them with a cup of tea or coffee, or just on their own, these cookies are sure to become a favorite.

Kitchen Equipment You’ll Need

• Mixing bowls (medium and large)
• Electric mixer
• Baking sheet
• Parchment paper
• Plastic wrap
• Sharp knife
• Wire rack

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup butterscotch chips, finely chopped
• 1/2 cup toffee bits

Step-by-Step Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, cornstarch, and salt. Set aside.
3. In a larger bowl, cream together the butter and powdered sugar with an electric mixer until smooth. Add in the vanilla extract and mix until well combined.
4. Gradually add the dry ingredients to the butter mixture, stirring to combine. Fold in the butterscotch chips and toffee bits.
5. Lay a sheet of plastic wrap on your work surface. Place the dough on top and shape it into a log about 2.5 inches in diameter. Wrap it up and chill in the refrigerator for 1 to 2 hours, until firm.
6. Unwrap the dough and cut into 1/4-inch slices. Arrange the slices 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are lightly browned.
8. Let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to finish cooling.

Tips for Success

• Ensure your butter is softened for easier mixing.
• Chill the dough thoroughly to make slicing easier and to help the cookies hold their shape while baking.
• For uniform cookies, use a sharp knife to slice the dough.

Additional Tips and Variations

For a different flavor profile, try adding a pinch of cinnamon to the dough. You can also swap out the butterscotch chips for chocolate chips if you prefer.

Nutritional Highlights (Per Serving)

These cookies are a delightful treat, but remember they are best enjoyed in moderation:

• Calories: Approximately 150 per cookie
• Fat: 10g
• Sugar: 8g
• Protein: 1g

Frequently Asked Questions (FAQ)

Can I freeze the dough? Yes, you can freeze the dough log for up to 3 months. Just slice and bake directly from the freezer, adding a couple of extra minutes to the baking time.

How long do these cookies keep? Store the cookies in an airtight container at room temperature for up to a week.

Can I use salted butter? If you use salted butter, you might want to omit the additional salt in the recipe.

Conclusion

These Butterscotch Shortbread Cookies are a delightful twist on a classic favorite. With their buttery texture and surprising bits of butterscotch and toffee, they’re sure to be a hit. Give this recipe a try and let us know how they turned out for you. We’d love to hear your thoughts and see your cookie creations!