Butterscotch Shortbread Cookies are a tasty twist on traditional shortbread cookies. This recipe for shortbread cookies is easy to make with simple ingredients.

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Butterscotch Shortbread Cookies

Butterscotch is one of my favorite flavors and these gluten free shortbread cookies do not disappoint! They’re crisp, buttery, and super tasty.

Butterscotch chips and pecans add so much flavor. IMO, butterscotch is truly an underrated flavor that isn’t used enough!

Are Butterscotch Chips Gluten Free?

No, not all butterscotch chips are gluten free. Some butterscotch chips may contain barley malt (which contains gluten) so check your labels carefully. I recommend using Guittard Butterscotch Chips but Baker’s Corner Butterscotch Chips seem to be safe too.

Again, check your labels for the most accurate, up-to-date info because ingredients can change at any time.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

What You Need to Know About this Recipe for Shortbread Cookies

This shortbread cookies recipe is easily made gluten free with gluten free flour but it can also be made with regular flour. I just want to spread that butterscotch love to everybody 🧡

If you’re looking for more butterscotch, try my Gluten Free Magic Cookie Bars or add Butterscotch Tassies. You can even replace the white chocolate with butterscotch chips in my Gluten Free Blondies recipe.

I’ve also got a butterscotch chocolate chip cookie recipe coming soon.

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Butterscotch Shortbread Cookie Ingredients

Butter
Pure Vanilla Extract
Gluten Free Flour – a 1:1 flour works best here such as Cup4Cup, King Arthur Gluten-Free Measure for Measure Flour, or Bob’s Red Mill 1:1 Gluten Free Baking Flour
Powdered Sugar
Milk, if needed
Gluten Free Butterscotch Chips
Chopped Pecans

Equipment Needed to Bake Cookies

Hand Mixer or Stand Mixer
Standard Baking Tools
Rimmed Baking Sheets – these are my favorite
Silpat Silicone Baking Mats
2 Inch Round Cookie Cutters

How to Make Shortbread Cookies

Step 1. 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.

Step 2. 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 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.

Step 3. Add the butterscotch chips and pecans and gently fold them into the cookie dough.

Step 4. Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes.

Step 5. While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.

Step 6. 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.

Step 7. Bake for 12-14 minutes or until the cookies are just starting to turn golden brown around the edges.

Step 8. 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.

Tips for Making Gluten Free Cookies

Reroll your dough as needed to cut more cookies.
Chill the dough again if it starts to get too warm from being worked with. The cold dough won’t spread as much during baking.
Drizzle with some melted butterscotch and white chocolate for a gorgeous presentation
Sprinkle the cookies with a bit of Maldon Sea Salt Flakes for a unique, salted butterscotch flavor.

Other Gluten Free Cookie Recipes To Try

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overhead shot of gluten free shortbread cookies on white parchment paper drizzled with melted butterscotch and white chocolate

Buttery Shortbread Cookies (Gluten Free)

4.84 from 12 ratings

A classic shortbread recipe gets an easy gluten free makeover! Let me teach you how to make crisp, buttery gluten-free shortbread cookies using my simple 4ingredient dough. For best results, chill the shortbread dough for 2 hours before slicing your cookies. Yields 24 cookies.

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings: 1 dozen

By: Sharon Lachendro

Print Rate Pin

Ingredients

2 sticks 1 cup butter, softened
1 teaspoon pure vanilla extract
2 cups gluten free flour with xanthan gum see notes
½ cup powdered sugar
1-2 tablespoons milk if needed (see notes)
½ cup gluten free butterscotch chips
¼ cup chopped pecans

Instructions

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 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 gently fold them into the cookie dough.
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 350F 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 them at room temperature for up to two days.

Notes

Use a 1:1 gluten free baking flour such as Cup4Cup, King Arthur Measure for Measure, or Bob's Red Mill 1:1 Gluten Free Baking Flour.
Be sure to check the gluten free status of your butterscotch chips. Some butterscotch chips may contain barley malt, which is not gluten free. I prefer using Guittard Butterscotch Chips.
Make sure your butter is fully softened so you don’t end up with any lumps in your cookies.
Vanilla enhances the flavor of the butterscotch and adds a bit of sweetness.
Xanthan gum in the gluten free flour gives the cookies structure-- just make sure to measure it using the scoop and level method. Adding too much flour can result in dry, dense, crumbly cookies.
Powdered sugar sweetens the cookies slightly but is lighter than regular granulated sugar.
Milk can help bring the cookies together if they’re too dry.
Butterscotch and pecans are our add-ins of choice! Feel free to substitute any add-ins you like.