Butterscotch Shortbread Cookies: A Sweet, Melt-in-Your-Mouth Delight

Shortbread cookies have long been cherished for their buttery richness and delicate crumb. Adding butterscotch chips elevates the classic shortbread to a new level of indulgence, creating a cookie that is sweet, golden, and utterly irresistible. These Butterscotch Shortbread Cookies are perfect with a cup of tea, coffee, or even as a sweet snack on their own. Here’s a detailed guide to making them step by step.

Ingredients

To make approximately 24 cookies, you will need:

1 cup (227 g) unsalted butter, softened to room temperature
½ cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
2 cups (250 g) all-purpose flour
¼ teaspoon salt
¾ cup (135 g) butterscotch chips

Optional: A pinch of cinnamon or nutmeg for subtle warmth.

Step 1: Preparing the Dough

Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with granulated sugar until light and fluffy. This usually takes about 2–3 minutes. The texture should be pale and airy.
Add vanilla: Mix in the vanilla extract until fully incorporated. Vanilla enhances the sweetness and depth of flavor, complementing the butterscotch.
Combine dry ingredients: In a separate bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the dough.
Mix dry into wet: Gradually add the flour mixture to the butter mixture, mixing slowly until a soft dough forms. Avoid overmixing, as this can make the cookies tough.

Step 2: Adding the Butterscotch

Fold in the chips: Gently fold the butterscotch chips into the dough using a spatula. Make sure they are evenly distributed without crushing them.
Chill the dough (optional but recommended): Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling makes the dough easier to handle and prevents spreading during baking.