Easy Butterscotch Shortbread Cookies

Butterscotch Shortbread Cookies recipe is rich, buttery, and filled with little pockets of sweet butterscotch and toffee in every tender bite. These slice-and-bake cookies are perfect for holiday cookie trays, coffee breaks, or anytime you want an easy yet impressive dessert.

There’s something magical about the way these butterscotch shortbread cookies come together. The dough is rich, buttery, and so easy to handle just mix, chill, slice, and bake. And those bits of butterscotch and toffee? They melt into the shortbread and give each bite this warm, caramel-like sweetness that’s totally addictive. For even more buttery goodness, check out my Easy Shortbread Cookies and these cozy Brown Sugar Shortbread Cookies.

Why You’ll Love This Butterscotch Shortbread Cookies Recipe

• Incredibly buttery and melt-in-your-mouth. These cookies have that classic shortbread richness, made even better with the caramel sweetness of butterscotch and the light crunch of toffee.
• Slice-and-bake convenience. The dough is made in advance, chilled, and sliced—perfect for holiday prep, cookie swaps, or gifting without last-minute stress.
• Easy to customize. From chocolate dips to nutty mix-ins or spices, this base recipe is endlessly adaptable.
• No mixer required. You can make the entire recipe with just a bowl and a spoon, which keeps things delightfully simple.
• Freezer-friendly and long-lasting. The dough freezes beautifully, so you can bake fresh cookies on demand or stock your freezer for future cravings.

Ingredients Needed For Butterscotch Shortbread Cookies

• All-purpose flour. The main structure for our cookies. Spoon and level your flour for accurate measuring so your cookies don’t turn out dry.
• Cornstarch. Helps keep the shortbread tender and gives that perfect crumbly texture.
• Salt. Just a pinch brings balance and keeps the sweetness in check.
• Unsalted butter. Use high-quality, room temperature butter. It’s the star of shortbread, so the flavor matters here.
• Powdered sugar. Dissolves seamlessly into the dough and creates that smooth, soft bite.
• Vanilla extract. Adds warmth and rounds out the flavor. You can also experiment with almond extract for a fun twist.
• Butterscotch chips. Chop them up small, so they distribute evenly throughout the dough. This way, you get little hits of butterscotch in every bite.
• Toffee bits. These add crunch and caramel notes that pair perfectly with the butterscotch.

How I Make Butterscotch Shortbread Cookies

(This is a quick overview of how I make butterscotch shortbread cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Whisk dry ingredients. In a medium bowl, whisk together flour, cornstarch, and salt. Set it aside for later.
2. Cream butter and sugar. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy. This gives the cookies their tender texture.
3. Add vanilla. Mix in vanilla extract to add depth to the flavor.
4. Combine wet and dry. Gradually add the flour mixture into the butter mixture, stirring just until combined. Don’t overmix.
5. Fold in mix-ins. Stir in chopped butterscotch chips and toffee bits. Try not to overwork the dough.
6. Shape and chill. Form the dough into a log using plastic wrap, about 2.5 to 3 inches thick. Wrap tightly and refrigerate for at least 1 to 2 hours.
7. Slice and bake. Once chilled, slice the dough into 1/4 inch rounds and place them on a lined baking sheet. Bake at 350°F for 10 to 12 minutes until the edges are lightly golden.
8. Cool and enjoy. Let the cookies cool on the baking sheet for a few minutes before transferring to a rack.

Butterscotch Shortbread Cookies Variations and Substitutions

• Chocolate-Dipped Edges. Once baked and cooled, dip half of each cookie in melted dark or milk chocolate. Let set on parchment for an elegant finish.
• Nutty Crunch. Stir in finely chopped pecans, walnuts, or almonds for added texture and flavor. Toast them first for even more depth.
• Spiced Shortbread. Add 1/4 teaspoon cinnamon or nutmeg to the dry ingredients. A pinch of cardamom or clove can also create a cozy, seasonal vibe.
• Almond Version. Replace the vanilla extract with almond extract and use slivered almonds instead of toffee bits for a delicate, nutty twist.
• Mini Cookie Version. Roll the dough into a thinner log and slice into smaller rounds for bite-size cookies that bake in 8–9 minutes.
• Gluten-Free Version. Use a 1:1 gluten-free flour blend in place of all-purpose. Choose one with xanthan gum for best results.
• Maple Butterscotch. Add 1/2 teaspoon maple extract to the dough and pair with maple-flavored chips instead of plain butterscotch.
• Coconut-Caramel. Mix in 2 tablespoons of toasted shredded coconut and swap toffee bits for caramel bits for a tropical, chewy twist.
• Sea Salt Finish. Sprinkle flaky sea salt on top just before baking or right after for a sweet-salty contrast that elevates every bite.

Storing / Freezing Butterscotch Shortbread Cookies

These cookies store beautifully whether you’re keeping them on the counter or stashing them in the freezer for later. The buttery texture stays intact, and the flavor only improves with a little time.

• Room temperature storage. Once baked and cooled, transfer the cookies to an airtight container. Keep them in a cool, dry place for up to 5 days. If stacking, place parchment between layers to prevent sticking or breakage.

• Refrigerator storage. Ideal if your kitchen runs warm or you want to keep them fresh a bit longer. Store in a sealed container for up to a week, and bring them to room temperature before serving.
• Freezing baked cookies. Cool the cookies completely, lay them on a parchment-lined tray, and freeze until solid. Then, store in a zip-top bag or freezer-safe container with parchment between layers. They’ll stay fresh for up to 3 months.
• Freezing the dough. Wrap the log of dough tightly in plastic wrap, then in foil or a zip-top freezer bag. Label and freeze for up to 3 months.
• To bake from frozen. No need to thaw the dough first just slice directly from the freezer and bake, adding 1-2 minutes to the baking time.

How to Pack Butterscotch Shortbread Cookies for Work and School

These cookies are perfect for taking on the go! Here’s how I like to pack them so they stay fresh, tasty, and intact in lunchboxes and work bags:

• Use a sturdy container. A reusable lunchbox or small airtight container with a snug-fitting lid helps protect the cookies from breaking in transit. Choose one with room for a napkin or divider if packing more than one snack.
• Add a parchment liner. Lining the bottom with parchment or wax paper helps prevent sticking and keeps things neat, especially if you’re stacking a few cookies.
• Keep them cool. If your lunch will be in a warm environment, consider tossing in a mini ice pack to help the shortbread maintain its texture.
• Pair with fruit or coffee. I love packing one or two of these cookies with fresh berries or an iced coffee. They’re not overly sweet, so they pair well with both.
• Make it a snack box. Add your cookies to a small bento-style box alongside nuts, cheese cubes, or apple slices for a snack board-style lunch that’s satisfying and fun.

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