“Only a handful of basic pantry ingredients stand between you and the richest, most melt-in-your-mouth butterscotch shortbread cookies you’ll ever bake.”

Directions and Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, use a hand mixer or a sturdy wooden spoon to cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add in the vanilla extract and blend it well into the buttery goodness.
4. Gradually sift in the all-purpose flour and salt, mixing until just combined. Be careful not to over-mix, as this will keep your cookies tender.
5. Gently fold in the butterscotch chips, ensuring they are evenly distributed throughout the dough.
6. Using your hands, roll the dough into balls about 1 inch in diameter and place them on the prepared baking sheet, spacing them approximately 2 inches apart.
7. With the bottom of a glass or your hand, flatten each ball slightly to give them a lovely shape.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers are still soft.
9. Once baked, allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This helps them set perfectly!

Notes or Tips

For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the dough. If you like a little crunch, swap out half the butterscotch chips with chopped nuts, such as pecans or walnuts. These cookies store beautifully in an airtight container, so feel free to make a double batch to enjoy throughout the week!

Cooking Techniques

When baking these cookies, be mindful of the oven temperature to ensure they bake evenly. Using softened butter, rather than melted, helps create that coveted crumbly texture typical of shortbread. If you’re unsure about the dough consistency, it should be slightly sticky but manageable. Adjust with a sprinkle of flour if necessary, but avoid adding too much, as this can toughen the cookies.