These copycat Lorna Doone Shortbread Cookies are the perfect classic cookie snacks. They only need 4 ingredients and are ready in no time!
Lorna Doone Shortbread Cookies
I have to say that I kind of bake a lot (I even tried to obtain a pastry chef certificate of professional aptitude, long story). But these cookies are so easy to make that you don’t need advanced skills to whip up a batch!
I mean, you still have to follow some techniques to succeed. But if you follow my tips below, there is no reason for you to fail!
Plus, these cookies taste incredible. They have this insane butter taste on the inside, doubled with an irresistible crunchy texture on the outside.
And while it’s nearly impossible to recreate the classic lorna doone designs (except if you have to exact cookie cutter – in such case I’d love to know where you found it!), I found an easy way to mimic them by cutting them into squares.
Serve the cookies with fresh fruits, a scoop of ice cream, or a hot cup of tea or coffee. You can also dip them in melted milk chocolate or caramel sauce for a decadent snack cookie treat.
Lorna Doone Cookie Copycat Recipe
- Prep Time10 min
- Cook Time20 min
- Total Time1H30 min
- Yield32 cookies
Baking: 20 min
Chilling: 1 hour
How To Make It
Heat the oven to 325°F.
Remove two tablespoons of the flour and replace them with the 2 tablespoons of cornstarch.
Mix the salt and the flour. In the mixing bowl, cream butter with the sugar and the vanilla.
Add the flour and salt mixture to the creamed butter and mix until well combined.
Form a ball and wrap it in plastic wrap.
Let it chill for at least 30 minutes in the refrigerator.
Take out the dough from the fridge, and roll the dough out on a lightly floured surface to about ½ inch of thickness.
Start rolling from the center of the dough, rotate and roll again. This will help to have an even thickness everywhere.
Trim excess dough around the edges. Incorporate them back into the dough making sure you form a regular square. If you have issues with this step, make sure to watch my video. In it, I show you how to master this step.
Then, 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 or a wire rack.
Bake the cookies for 20-25 minutes. They’re done when the edges turn light brown.
Take it out of the oven and let cool for about 10 minutes.
- To soften the butter, take the butter out of the fridge for an hour before you intend to use it.
- 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.
- I also like to chill the dough twice, once after mixing, then again after shaping the cookies. Chilling helps the butter to stay cold and firm and keep its shape once they bake.
- I like to work my dough with my hands but don’t hesitate to use an electric mixer or a stand mixer with the paddle attachment.
- These shortbread cookies stay fresh for about a week if stored in an airtight container at room temperature! But you can also freeze them for 2-3 months if you want to extend their shelf life.
Liked This Recipe?
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- 6g Fat
- 12.5g Carbs
|Servings: 32 cookies|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Dietary Fiber 0.3g||1%|
These look very good, and I imagine taste better. The problem I have is with creaming the butter and brown sugar for 10 minutes. I won’t do that. Probably make it real good, but, no. Not gonna do it.
Thanks Janice for your feedback 🙂