Indulge in the delightful world of Butterscotch Shortbread Cookies. These irresistible treats are a heavenly combination of buttery shortbread infused with the rich flavors of butterscotch and toffee. With their melt-in-your-mouth texture and mouthwatering aroma, these cookies are guaranteed to captivate your taste buds. Whether you’re hosting a gathering or simply craving a sweet treat, this recipe is a must-try!
Picture this: a cozy evening with my family, the scent of freshly baked Butterscotch Shortbread Cookies wafting through the house. As I pull the golden-brown cookies out of the oven, my husband’s eyes light up, and our little ones eagerly gather around the kitchen counter. It has become a beloved tradition in our household, a treat that brings us together and fills our hearts with joy. The combination of buttery goodness and the delightful crunch of toffee bits has made these cookies an absolute favorite among our loved ones.
Why These Butterscotch Shortbread Cookies Are Simply Divine!
- Heavenly Combination: The perfect balance of buttery shortbread, sweet butterscotch chips, and crunchy toffee bits creates an irresistible flavor combination that will leave you craving more.
- Melt-in-Your-Mouth Texture: With a delicate, melt-in-your-mouth texture, these cookies are a true delight to savor. Every bite offers a heavenly experience that will transport you to cookie bliss.
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible to both novice and experienced bakers. You’ll have a batch of delicious cookies ready to enjoy in no time!
Ingredients:
- ½ cup (120g) cornstarch
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (60g) powdered sugar
- 1 cup (225g or 2 sticks) unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (85g) toffee bits
- ½ cup (90g) finely chopped butterscotch chips
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, cornstarch, and salt. Mix well and set aside.
- In a larger bowl, cream together the softened butter and powdered sugar using an electric mixer. Add the vanilla extract and mix until well blended.
- Gradually add the dry ingredients to the butter mixture, stirring until fully incorporated. Fold in the butterscotch chips and toffee bits.
- Place a sheet of plastic wrap on a countertop or work surface. Transfer the dough onto the plastic wrap and shape it into a log approximately 2.5 inches in diameter. Wrap the dough tightly in the plastic wrap and chill in the refrigerator for 1 to 2 hours.
- After chilling, unwrap the dough and slice it into approximately ¼-inch thick pieces. Arrange the slices on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned. Remove from the oven and let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve these delectable Butterscotch Shortbread Cookies and enjoy every bite!
Butterscotch Shortbread Cookies
Ingredients
- ½ cup 120g cornstarch
- 1 ¾ cups 220g all-purpose flour
- ½ cup 60g powdered sugar
- 1 cup 225g or 2 sticks unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup 85g toffee bits
- ½ cup 90g finely chopped butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, cornstarch, and salt. Mix well and set aside.
- In a larger bowl, cream together the softened butter and powdered sugar using an electric mixer. Add the vanilla extract and mix until well blended.
- Gradually add the dry ingredients to the butter mixture, stirring until fully incorporated. Fold in the butterscotch chips and toffee bits.
- Place a sheet of plastic wrap on a countertop or work surface. Transfer the dough onto the plastic wrap and shape it into a log approximately 2.5 inches in diameter. Wrap the dough tightly in the plastic wrap and chill in the refrigerator for 1 to 2 hours.
- After chilling, unwrap the dough and slice it into approximately ¼-inch thick pieces. Arrange the slices on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned. Remove from the oven and let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve these delectable Butterscotch Shortbread Cookies and enjoy every bite!