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Butterscotch shortbread cookies on a wooden tray.

Butterscotch Shortbread Cookies

An easy shortbread cookie with the distinct and mouth-watering flavors of butterscotch and pecans.
4.56 from 9 votes
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


  • 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


  • 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.



  • 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.


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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