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Butterscotch Shortbread Cookies (Eggless)

As I promised, I’m here with a cookie recipe again!! I stumbled upon this recipe on the Taste of Home magazine’s website and coincidentally butterscotch happens to be my most favorite flavor on earth!! I just could not resist not making these. And now that I’ve made them, I can vouch that these will be my favorite cookies in this life, maybe even the afterlife. I may actually haunt people who are making these at their homes! Trust me, these cookies are THAT GOOD :) Light, crisp, flaky, buttery and sweet! The toffee bits melt in the oven and caramelize, imparting their lovely nutty flavor to the whole cookie. And they just melt in your mouth. The butterscotch chips and the toffee bits add incredible flavor. These cookies are unlike you’ve ever had, EVER! The cornstarch used in the recipe gives it the soft, melty texture.

Extremely simple to make, this cookie dough can also be frozen. But no point in freezing you see, because the cookies you make will disappear so fast that you will not have any dough remaining to freeze. If you gift these cookies to someone, they’ll do anything for you! 😛 I have not modified the original recipe. You can find the recipe on the taste of home website HERE.  And another thing, the website categorizes this as a diabetic friendly recipe. Well it uses only 1/2 cup sugar for about 55 2 inch cookies, so I guess it could be called that. But I’m not sure because of the butterscotch chips and toffee bits! Anyways, there are the most delicious cookies that I’ve baked to date!!


Butter (unsalted, softened) – 1 cup
All purpose flour – 1 3/4 cup
Cornstarch – 1/2 cup
Confectioner’s Sugar (powdered sugar) – 1/2 cup
Pure Vanilla extract – 1 tsp
Salt – 1/4 tsp
Butterscotch Chips – 1/2 cup (finely chopped)
English toffee bits (Heath’s) – 1/2 cup


  • Cream the softened butter and sugar until fluffy. Mix in the vanilla extract.
  • In a separate bowl, sieve together the flour, cornstarch and salt.
  • Combine the butter sugar mixture and the flour and mix well. The dough will not be super sticky and will almost fall apart, do not worry! That’s how it is supposed to be. Mix in the chopped butterscotch chips and toffee bits uniformly into the dough. Use your hands if you need to or mix using a wooden spoon.
  • Cover the dough in plastic wrap and refrigerate for at least an hour. The dough would have hardened a little bit and will be easier to handle.
  • On a lightly floured surface, roll out the dough to 1/4th inch thickness. Cut with a fluted 2 inch round cookie cutter (or use the fluted small hearts). Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper.
  • Preheat the oven to 350 F.
  • Bake for 10-11 minutes. (Remove the first batch at 10 minutes and check. I burned my first batch by baking upto 12 minutes) The cookies need be just lightly browned, They will look undone, but let them rest on the sheet for 4-5 minutes. Then transfer the cookies to a cooling rack.

Cool to room temperature and store in airtight containers. (If you have any left to store!!)

See those caramelized  butterscotch chips and toffee bits!! You have to EAT these to know what I’m talking about :)


I’m sending this cookie to the following blog events:

Sinful Delights @ Zesty Pallete

Holiday Baking @ Srav’s Culinary Concepts

Lets Cook for Christmas Red and Green @ Simply.Food

Christmas Delicacy @ Erivum Puliyum

“Only” – Cookies & Cakes @ Foodelicoius

Bake Fest @ Spicy Treats

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