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Butterscotch Shortbread Recipe

Butterscotch Shortbread Recipe

After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling YIELD:54 servings


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup butterscotch chips, finely chopped
  • 1/2 cup milk chocolate English toffee bits


  • 1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
  • 2. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
  • 3. Bake 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.

Nutritional Facts

1 each: 76 calories, 5g fat (3g saturated fat), 10mg cholesterol, 45mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Reviews for Butterscotch Shortbread

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aida123 User ID: 8942932 254715
Reviewed Sep. 27, 2016

"As one person noted, I too only got 24 cookies even though I measured 1/4 inch depth and used 2" cookie cutter. How on earth could anyone get 54? Would love to know.

Great cookie, best sampled next day. Second time I went easy on butterscotch as it made them too sweet. A little chocolate on top and I will have a great cookie for our cookie exchange. SERIOUSLY, how did anyone get 54? Loved the roll and cut idea. Thank you"

jmkasprak User ID: 2880256 177034
Reviewed Nov. 17, 2012

"I thought these had a nice flavor and just melted in your mouth. Instead of rolling them out, I chilled the dough into a log and sliced them. They didn't look as pretty as the picture but it was a big time saver."

kathidahl User ID: 1718596 163280
Reviewed Aug. 4, 2012

"These cookies are tasty, but way to fragile for my taste. Has anyone tried adding an egg yolk to better bind the ingredients together? Also, the toffee bits I found did not have any chocolate involved. I think having some chocolate in the mix would have been good."

muffbear74 User ID: 209131 110201
Reviewed Jan. 27, 2012

"I had the same problem as Flexybull with the cookies breaking if I tried to remove them from the pan too quickly. Letting them sit for a few minutes helped. This was my first time making shortbread cookies and I am happy with the way they turned out."

sassy gall User ID: 5649762 103627
Reviewed Dec. 30, 2011

"I made these for Santa and he said they were yummy! They are so light and good."

Ms.Lady22562 User ID: 5813140 108819
Reviewed Dec. 18, 2011

"Cookies are amazing! easy to make, and taste wonderful! I did put on a frosting and added caramel to make them smoother, and they were great both ways!"

flexybull User ID: 5442419 159746
Reviewed Oct. 31, 2011

"The taste is fantastic! I only got 2 dozen cookies out of this recipe, but I was using Halloween cutouts. I found it difficult to get the cookies off the cookie sheet, but fixed the problem by waiting ~5 min prior to moving to the cooling rack. Next time I make these, I will probably stick to the round cookie cutters- the pumpkins were the only ones that didn't have limbs that broke off!"

eye_lady User ID: 4552636 94039
Reviewed Sep. 7, 2010

"I made these for a Holiday weekend with family, and had to give out 3 copies of the recipe! I also read the reviews, and did not roll out the dough. I simply rolled it into balls and flattened them. Very good recipe!"

LeLimey User ID: 4716277 177014
Reviewed May. 12, 2010

"My oh my - I love baking a huge variety cookies but I may never make any other type of cookie again. These were stupendous. So simple and easy to make and they just melt in the mouth. I read other reviews and so didn't even try to cut them, I just flattened balls of dough with a glass but my dough would have rolled easily. I think the knack is in the cooling of the dough. I did use plain english toffee bits and not chocolate as I liked the idea of no chocolate better and it really worked. They're a "plain" cookie (no frosting or decoration and yet with the hidden toffee treasures they look really appetising too. I'm so tempted to tell everyone that they're awful so I get to save them all for me!

Thank you for a wonderful easy and totally more-ish recipe! (But my hips hate you!)"

Kris Countryman User ID: 1858674 165163
Reviewed Nov. 17, 2009

"This is a very tasty cookie. I had a lot of trouble rolling it out. I finally just rolled them into balls, flattened them and baked them. They were much easier that way."

Crystaleastman User ID: 2235084 94036
Reviewed Sep. 1, 2009

"Why couldn't one just roll them into balls, and mash with a glass? They would all be the same size and no messy rolling & cutting.


alma.l.gravel User ID: 3476176 210350
Reviewed Jun. 23, 2009

"Would rolling them between two pieces of plstic wrap help?"

chilipepper99 User ID: 1480708 110187
Reviewed Jun. 10, 2009

"This cookie is fantastic. One of the best cookies I have ever eaten. Everyone who was privileged to try them said the same thing. The problem is getting them rolled out. I had much difficulty. If anyone has a good idea of how to roll them out without sticking, please post the solution. Refrigerating the dough did not help."

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