butterscotch shortbread cookies

An easy shortbread cookie with the distinct and mouth-watering flavors of butterscotch and pecans.

Butterscotch Shortbread Cookies

(1 cup) butter (softened)

vanilla extract

all-purpose flour

sugar

milk (if needed (see notes))

butterscotch chips

pecans

Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium speed until the butter is smooth and creamy.

With the mixer on low, slowly add the flour and powdered sugar.

If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk at a time until the dough resembles a dry cookie dough. It shouldn’t be sticky, but just wet enough to hold together if you shape it into a ball.

Next, add the butterscotch chips and pecans and fold them into the cookie dough gently.

Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes.

While the dough chills, preheat your oven to 350°F and line two large baking sheets with parchment paper or silpat mats.

Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼” thick.

Cut out your desired shape (I used a 2” round cookie cutter) and transfer them to the parchment lined baking sheets.

Bake for 12-14 minutes or until the cookies are just starting to turn golden brown around the edges.

Allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store at room temperature for up to two days.

Butterscotch Shortbread Cookies are a tasty twist on traditional shortbread cookies. This recipe for gluten free shortbread cookies is easy to make with simple ingredients and tons of flavor.

Gluten Free Butterscotch Shortbread Cookies

(1 cup) butter, softened

gluten free flour with xanthan gum (see notes)

milk, if needed (see notes)

½ cup gluten free butterscotch chips

Add the softened butter and vanilla to the...

Mix on medium speed until the butter is...

With the mixer on low, slowly add the...

If the dough is too dry (if it...

If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk until it resembles dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.

Next, add the butterscotch chips and pecans and...

Next, add the butterscotch chips and pecans and gently fold them into the cookie dough.

Shape the dough into a disc and wrap...

While the dough chills, preheat your oven to...

While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.

Once the dough has chilled, turn it out...

Cut out your desired shape (I used a...

Cut out your desired shape (I used a 2” round cookie cutter) and transfer them to the parchment-lined baking sheets.

Bake for 12-14 minutes or until the cookies...

Allow the cookies to cool fully on the...

Allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store them at room temperature for up to two days.

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Butterscotch Shortbread Cookies

Gluten Free Butterscotch Shortbread...

Top 2 butterscotch shortbread cookies recipes from across the web

The most viewed butterscotch shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterscotch Shortbread Cookies

Gluten Free Butterscotch Shortbread...

The most viewed butterscotch shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine