Butterscotch Shortbread Cookies are delightful and deliciously unique cookies that will add variety to your baking. Once you bite into the melt-in-your-mouth buttery cookie with butterscotch chips and pecans, you’ll know that these are keepers. Thank goodness they’re easy to make and require just a handful of ingredients. 
If you’re in the mood for a unique cookie experience, butterscotch shortbread cookies are what you’re looking for. The distinct buttery crispness makes shortbread cookies delicious on their own, or perfect for dipping in coffee, tea, hot chocolate or milk. And adding butterscotch chips and pecans really makes your cookie experience memorable.
I definitely love having a few favorite cookies that are comforting and classic. Chocolate chip cookies, peanut butter blossoms, and sugar cookies are some of my favorites. And then other times you need a cookie that will liven things up, like cookies n cream cookies, peanut butter cup cookies, chocolate madeleines and these butterscotch shortbread cookies. 
This recipe starts with a basic shortbread cookie dough, using powdered sugar instead of granulated sugar to keep the dough smooth and light. Butterscotch chips have a mellow, slightly sweet flavor that pairs so well with pecans.
Together, the soft butterscotch and crunchy pecans make every bite a flavor sensation. It’s both fun and sophisticated.
Table of Contents
About Butterscotch Shortbread Cookies
- Melt-in-your-mouth buttery cookie
- Perfect pairing of butterscotch chips and pecans
- Allow for chill time
- Doesn’t use eggs, baking powder, or baking soda
Tools You Need
- Mixer, Stand or Hand-held
- Mixing bowl with paddle attachment
- Measuring cups and spoons – learn how to correctly measure ingredients here.
- Rubber spatula or wooden spoon – for folding in the chips and nuts
- Plastic wrap
- Baking Sheet
- Parchment paper or Silpat mats
What You Need to Make Butterscotch Shortbread Cookies
- Butter – softened, so you don’t end up with any lumps in your cookies.
- Pure vanilla extract – brings out the flavor of the butterscotch and adds a little sweetness.
- All-purpose flour – gives the cookies structure–use the scoop and level method to measure; too much flour can cause dense cookies.
- Powdered sugar – sweetens the cookies but is lighter than regular granulated sugar.
- Milk, if needed – can help bring the cookies together if they’re too dry.
- Butterscotch chips – the highlighted flavor of the cookie.
- Pecans, chopped – bring a nutty, savory crunch.
Variations
- Chocolate Chips – add 1/2 cup chocolate chips to the dough.
- Toffee – add 1/2 cup toffee bits to the dough.
- Nuts – use a different nut, like walnuts, instead of pecans.
- More butterscotch – if you feel inclined, use another 1/4 cup of butterscotch. You could also chop them if you prefer smaller chunks.
- Roll dough into a log to chill. Then slice the cookies 1/4 inch thick.
Overview | How to Make Butterscotch Shortbread Cookies
The full printable recipe is below
- Mix butter and vanilla until smooth and creamy.
- Add flour and powdered sugar. Mix.
- Add milk if the dough is too dry and won’t stick together.
- Fold pecans and butterscotch chips into dough.
- Shape into disc, wrap in plastic wrap, and refrigerate.
- Use cookie cutters to get desired shape.
- Bake on baking sheet for 12-15 minutes at 350℉.
- Allow to cool completely and enjoy!
Tips
- Mix the flour until it is just incorporated. Overmixing activates the gluten that will result in a tough cookie.
- Completely soften the butter to avoid unmixed chunks of butter in the dough.
- Make the dough ahead and seal completely in the plastic wrap. Store in the fridge for a couple of days and when you’re ready to bake them, cut into shapes and bake.
How to Store
Room Temperature – Once the cookies are completely cooled, you can store them in an airtight container for up to two days.
Freezer – These cookies can be cooled, sealed in an airtight container or bag, and stored in the freezer for up to 2 months. When ready to eat, let the cookies thaw to room temperature and enjoy.
Frequently Asked Questions
Shortbread cookies use a very basic dough that isn’t supposed to rise or spread out. Using eggs and leavening agents would make the cookie a little more cake-like. The omission of these ingredients keeps the cookie compact and delicately crispy.
This recipe doesn’t use salt as a separate ingredient, so salted butter would be just fine if you like a little salt to counter the sweet. When a recipe calls for butter, it is common practice to use unsalted. A recipe will usually state ‘salted’ if that is to be used. Learn more about salted and unsalted butter here.
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More Delicious Cookies
- Reese’s Pieces Cookies
- Vanilla Biscotti
- Oreo Spiders
- Andes Mint Cookies
- Strawberry Cheesecake Cookies
- Peanut Butter Shortbread Cookies
Butterscotch Shortbread Cookies
Ingredients
- 2 sticks (1 cup) butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1-2 tablespoons milk, if needed (see notes)
- ½ cup butterscotch chips
- ¼ cup chopped pecans
Instructions
- Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on medium speed until the butter is smooth and creamy.
- With the mixer on low, slowly add the flour and powdered sugar.
- If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk at a time until the dough resembles a dry cookie dough. It shouldn’t be sticky, but just wet enough to hold together if you shape it into a ball.
- Next, add the butterscotch chips and pecans and fold them into the cookie dough gently.
- Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes.
- While the dough chills, preheat your oven to 350°F and line two large baking sheets with parchment paper or silpat mats.
- Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼” thick.
- Cut out your desired shape (I used a 2” round cookie cutter) and transfer them to the parchment lined baking sheets.
- Bake for 12-14 minutes or until the cookies are just starting to turn golden brown around the edges.
- Allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store at room temperature for up to two days.
Notes
Tips
- Mix the flour until it is just incorporated. Overmixing activates the gluten that will result in a tough cookie.
- Completely soften the butter to avoid unmixed chunks of butter in the dough.
- Make the dough ahead and seal completely in the plastic wrap. Store in the fridge for a couple of days and when you’re ready to bake them, cut into shapes and bake.
Lynnette says
This shortbread recipe is spot on!! The added flavors of butterscotch and pecans is delightful