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Butterscotch shortbread cookies on a wooden tray.

Butterscotch Shortbread Cookies

julieblanner
An easy shortbread cookie with the distinct and mouth-watering flavors of butterscotch and pecans.
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Prep Time 15 mins
Cook Time 15 mins
Chill Time 30 mins
Total Time 1 hr
Course Cookies, Dessert
Cuisine American
Servings 12 cookies
Calories 142 kcal

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.

Nutrition

Calories: 142kcalCarbohydrates: 28gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 30mgPotassium: 34mgFiber: 1gSugar: 11gVitamin A: 15IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword butterscotch shortbread cookies
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