Why did my cookies crumble when slicing?

If the dough crumbles, it might be too cold. Let it sit at room temperature for 5-10 minutes, and try again with a sharp knife. If it's too dry, your flour measurement may have been too packed.

Can I skip the toffee bits?

Yes. You can use extra butterscotch chips or chopped nuts or leave them out entirely. The base shortbread dough is very adaptable.

What if I don't have cornstarch?

You can substitute with the same amount of all-purpose flour, though the texture will be slightly firmer. Cornstarch creates a lighter, more delicate crumb.

Can I roll and cut these with cookie cutters?

This dough is better suited for slice-and-bake, but if you chill it extra firm, you could gently roll and cut simple shapes. Just don't expect perfect edges.

Easy Butterscotch Shortbread Cookies: Melt-in-Your-Mouth

Description

Melt-in-your-mouth Butterscotch Shortbread Cookies made with real butter, toffee bits, and butterscotch chips. Easy slice-and-bake dough that’s perfect for holidays, lunchboxes, or freezing for later!

Ingredients

Units Scale

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

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Instructions

In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
In a large bowl, cream together butter and powdered sugar until fluffy.
Mix in vanilla extract.
Gradually stir in the flour mixture until combined—do not overmix.
Fold in chopped butterscotch chips and toffee bits.
Shape dough into a log (2.5 to 3 inches thick) on plastic wrap. Wrap tightly and chill for 1 to 2 hours.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Slice chilled dough into ¼-inch rounds and place 2 inches apart on baking sheet.
Bake for 10–12 minutes or until edges are lightly golden.
Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.

Notes

Dough can be made up to 3 days in advance or frozen for 3 months.
Slice-and-bake straight from frozen with 1–2 extra minutes of bake time.
Toffee bits can be replaced with chopped nuts or omitted.
For a twist, dip cooled cookies in melted chocolate or sprinkle with flaky sea salt before baking.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 6g
Sodium: 60mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg