Butterscotch Shortbread Cookies

Buttery, crumbly shortbread loaded with rich butterscotch flavor—simple, elegant, and melt-in-your-mouth delicious.

Ingredients (Makes about 20–24 cookies)

• 1 cup (230 g) unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all-purpose flour
• ¾ cup butterscotch chips

Instructions

1. Cream the butter:
   • In a bowl, beat butter and powdered sugar until light and smooth.
   • Mix in vanilla and salt.
2. Add flour:
   • Gradually mix in flour just until combined.
   • Fold in butterscotch chips.
3. Chill the dough:
   • Shape dough into a log (or flatten slightly).
   • Wrap and chill for 30–45 minutes to firm up.
4. Preheat & slice:
   • Preheat oven to 325°F (165°C).
   • Slice dough into ¼-inch thick rounds and place on a lined baking sheet.
5. Bake:
   • Bake for 14–16 minutes, until edges are just lightly golden (do not overbake).
6. Cool:
   • Let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Tips & Variations

• 🍯 Extra butterscotch: Drizzle cooled cookies with melted butterscotch chips.
• 🧂 Sweet-salty: Sprinkle tops lightly with flaky sea salt before baking.
• 🌰 Nutty twist: Add chopped pecans or walnuts.
• 🍪 Classic shortbread shape: Press dough into a square pan, bake, then cut into bars or wedges.