Lorna Doone Cookie Recipe
There's an unmistakable allure to the Lorna Doone cookie recipe, whisking many back to their fondest childhood moments.
Equipment
- Mixing bowls
- Measuring cups and spoons
- An electric mixer or a hand whisk
- A rolling pin
- Cookie cutters or a knife
- A baking tray
- Parchment paper or a silicone baking mat
Ingredients
- Unsalted butter, softened 1 cup
- Granulated sugar ⅔ cup
- All-purpose flour 2 ¼ cups
- Baking powder ¼ teaspoon
- Vanilla extract ½ teaspoon
- Salt ¼ teaspoon
Instructions
- Preheat up your oven to 325°F (165°C) and prepare a baking tray with baking paper.
- In a mixing bowl, blend the butter and sugar until it attains a pale, smooth texture.
- Stir in the vanilla extract into the buttery mix until thoroughly combined.
- Take a separate bowl and sift the flour, baking powder, and salt together.
- Bit by bit, incorporate the sifted dry ingredients into the buttery mix, stirring until you get a soft dough forms.
- On a dusted countertop, flatten the dough until it's roughly 1/4 inch in thickness.
- With the help of cookie molds or a regular knife, shape the dough as desired.
- Lay the shaped dough pieces on your previously readied tray.
- Place the tray in your already heated oven and let them bake for 15-20 minutes or until you notice a gentle golden hue on their sides.
- Once baked, allow the cookies to rest on the tray for a moment before shifting them to a cooling rack to cool down completely.
Notes
- Following this Lorna Doone Cookie Recipe closely will guarantee the best results; always opt for high-quality butter.
- It's possible to keep the dough chilled for a day before you decide to bake.
- Should you find the dough from our Lorna Doone Cookie Recipe a tad too tacky, feel free to add a sprinkle more flour to get the right consistency.
- Once baked, these cookies remain fresh in a sealed container for up to seven days.
- For those thinking ahead, these cookies can be stashed in the freezer for about a month, just remember to defrost before indulging.