Ingredients (makes ~24 cookies)
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar
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1/4 cup brown sugar (for butterscotch flavor)
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup butterscotch chips (optional, for extra gooey flavor)
Instructions
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Preheat oven:
Set oven to 350°F (175°C) and line a baking sheet with parchment paper. -
Cream butter and sugars:
In a large bowl, beat the softened butter with powdered and brown sugar until light and fluffy. Mix in vanilla extract. -
Add dry ingredients:
In a separate bowl, whisk together flour and salt. Gradually mix into the butter mixture until dough forms. -
Fold in butterscotch chips:
If using, gently fold in the butterscotch chips. -
Shape cookies:
Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart. Flatten slightly with your fingers or the bottom of a glass. -
Bake:
Bake for 12–15 minutes, until edges are lightly golden. Shortbread should not brown too much. -
Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Shortbread
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Don’t overbake: Shortbread should stay pale and tender.
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For extra flavor: Sprinkle a tiny bit of coarse sugar or sea salt on top before baking.
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Storage: Keeps well in an airtight container for up to 1 week, or freeze for longer storage.
If you like, I can also give a “one-bowl, no-chill” version that’s faster but just as buttery and crisp—super convenient for last-minute cookie cravings.
Do you want me to do that?
