This Lorna Doone Cookie recipe tastes just like the classic treat, but fresh from the oven.
They’re undeniably buttery inside, with a satisfying crunchy texture outside. These classic cookie snacks are thick square coffee cookies. They go hand in hand with a hot mug of tea, or a tall glass of milk!
This beloved American brand was invented by Irish immigrants in Chicago. So these cookies are heavily inspired by the traditional British shortbread biscuit.
Shortbread is known and loved for its crumbly texture that melts in your mouth at the first bite.This recipe uses butter, brown sugar, and a hint of vanilla to achieve that classic buttery but sweet flavor.
The snack cookies treat are perfect to make with kids, and serve as an afternoon snack!
Picking the Best Lorna Doone Cookie Ingredients
One of the key ingredients of rich shortbread cookies! Butter makes cookies soft and also binds the rest of the ingredients together.
Use unsalted butter so you can control the amount of salt in your recipe. Try to use real butter instead of margarine so your cookies get a rich buttery taste!
Sugar is key for any cookie recipe. It gives the cookie sweetness, color, and tenderness.
You might notice your brown sugar clumps sometimes, this is because it contains moisture! This moisture helps make your cookies nice and chewy. The brown sugar also gives the cookies a deeper color and a hint of molasses flavor.
Darker brown sugar will give your cookies more molasses flavor. I opted for light brown sugar in this recipe for a neutral flavor.
Eggs give your cookies the structure they need to hold together. They do this by bonding with the protein and starch in the flour.
Eggs also add moisture, and their protein content helps make cookies chewy!
Shortbread cookies are traditionally vanilla flavored, so we couldn’t leave out this important ingredient! Vanilla helps provide these cookies with flavor and enhances the sweetness.
You can find vanilla in a variety of forms, from pure extract to artificial vanillin.
All-purpose flour is the best type of flour for these cookies. It contains 12% gluten, which is optimal for cookies and cakes. It also has a mild, neutral flavor that won’t overpower the other ingredients.
This silky powder is taken from the endosperm of corn. It’s the secret ingredient to that classic melt in your mouth, crumbly shortbread texture!
Salt is a flavor enhancer. A pinch of salt in this recipe helps enhance the other flavors like vanilla, sugar, and butter!
Tips and Tricks for Making Lorna Doone Cookies
- Soften your butter. If you use hard butter, it won’t incorporate and you’ll end up overworking the dough. For best results, take the butter out of the fridge for an hour before you intend to use it.
- Cream the butter and sugar for at least ten minutes. Most cookie recipes ask you to cream the butter and sugar for 2-5 minutes. But ten minutes will allow the two ingredients to properly blend together and become one!
- Don’t overwork the dough. Cookies turn out flat and dense when the dough is overmixed, due to the lack of air. Mix only until the dough begins to come together.
- Chill the dough twice, once after mixing, then again after shaping the cookies. Chilling is necessary because the butter in shortbread needs to stay cold and firm. This helps the cookies keep their shape and texture once they bake.
- Poke holes in the top of the shortbread with a fork. This isn’t just for decoration! The holes help distribute heat throughout the cookie so that it bakes evenly.
Use waxed or parchment paper to avoid the cookies sticking to the baking pan.
Lorna Doone Cookies
- Prep Time10 min
- Cook Time20 min
- Total Time1H30 min
- Yield32 cookies
Baking: 20 min
Chilling: 1 hour
- Preheat the Oven
Heat your oven to 300°F.
- Cream Butter and Brown Sugar
Add butter and brown sugar to the mixing bowl. Mix for 10 minutes minimum until the butter is creamy and fluffy.
- Add Egg and Vanilla Extract
Mix in the egg and vanilla extract and let it incorporate for about 30 seconds.
- Blend Dry Ingredients
Whisk together cornstarch, flour, and salt in a medium bowl.
- Combine Wet and Dry Ingredients
Add the flour mixture to the wet ingredients in the mixing bowl. Mix until a dough just begins to form. Do not overmix.
Turn the dough out onto a floured surface. Mold the dough until a smooth ball forms.
- Chill the Dough
Wrap the dough tightly with plastic wrap, making sure there’s no air bubbles. Place the dough ball in the refrigerator for 30 minutes minimum.
- Shape the Dough
Unwrap the dough and place it into a lined square pan. Place a piece of waxed paper on top. Using a flat bottom dish, press down on the dough until it reaches the edges of the pan.
Remove the dough from the pan. Use a butter knife to cut the dough into rows of 4 by 8. This will give you that classic Lorna Doone square cookie shape.
Place cookies on a lined baking tray. Cover the tray with plastic wrap. Refrigerate the cookies for a minimum of 30 minutes.
- Bake Cookies
Bake the cookies for 20-25 minutes. They’re done when the edges turn light brown. Let the cookies cool completely on a wire rack before serving.
More Cookies Recipes For You to Try
How to Serve Lorna Doone Cookies
While these cookies are delicious as is, you can have some fun fancying them up too. This crunchy sweet snack is not overly sugary like sugar cookies, so I like to add a touch more sweetness!
When they’re cooled off from baking, I dust the tops with a bit of powdered sugar.
You can also drizzle the top of the cookies in melted milk chocolate! Just temper the chocolate over the stove, and use a spoon to drizzle the chocolate on.
Or, you can dip the tops of the cookies in chocolate, then let it harden before serving.
If you want to add even more texture, try adding some finely chopped nuts while the chocolate is still wet. The savory crunchy nuts go perfectly with the butter taste of these Lorna Doones.
All you have to do is brew up a cup of coffee and you have a delicious afternoon snack!
Storing And Freezing
Lorna doone shortbread cookies stay fresh because they come in individually sealed cookie packs.
At home, the cookies will stay fresh in an airtight container for 48 hours. If you want to extend their freshness, store these cookies in the fridge. This will extend their freshness by about 1 week.
If you’ve made a big batch, you can freeze your extra Lorna Doone cookies too! They’ll stay good in an airtight container for up to 3 months. Just ensure they’re completely defrosted before you put them in the oven so they reheat evenly.
- 6g Fat
- 12.5g Carbs