Best 3 Lemon Currant Cookies Recipes
Indulge in a delightful journey of flavors with our delectable Lemon Currant Cookies, where zesty lemon and tangy currants harmonize in a symphony of taste. These melt-in-your-mouth cookies are a perfect balance of sweet and tart, offering a refreshing twist to your classic cookie experience. With their crisp edges and chewy centers, these cookies are sure to become a favorite among cookie enthusiasts. The article presents a collection of two irresistible recipes: one for traditional Lemon Currant Cookies, and another for a unique Vegan Lemon Currant Cookies variation. Whether you're a fan of classic flavors or seeking a plant-based alternative, this article has something for every palate. Get ready to tantalize your taste buds with these delightful lemon currant cookies, perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON-CURRANT COOKIES
Chopped raisins can replace the currants, which are actually very small raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously butter two baking sheets, or line them with parchment paper. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in currants and lemon zest.
- Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
Nutrition Facts : Calories 46 g, Fat 2 g
EASY LEMON CURRANT COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugar until combined. Add egg and beat to combine. Beat in sour cream.
- In a medium bowl, whisk the flour, baking powder, and salt. Add the currants and lemon zest, and stir to combine. Add to butter mixture, beating to combine.
- Drop dough by level teaspoons onto cookie sheets. Leave 1 1/2 inches between cookies. Bake until puffed, and golden around edges, about 15 minutes. Cool 5 minutes and remove to rack to cool completely.
MARTHA STEWART'S LEMON-CURRANT COOKIES
When a Black Corinth grape is dried, it becomes a 'currant'! These cookies are from Martha Stewart's Everyday Food website. They have such great flavor. Her recipe says to bake for 20 minutes but I found that mine browned around the edges in 10 minutes. I posted her recipe as written but just wanted to let you know to start checking at 10 minutes.
Provided by Ina Pickle
Categories Drop Cookies
Time 40m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
- Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
- In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
- Stir in currants and lemon zest.
- Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
- Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use 1 tablespoon of lemon extract.
- Be sure to cream the butter and sugar together until light and fluffy. This will help the cookies be chewy and tender.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely on a wire rack before storing them in an airtight container.
Conclusion:
These lemon currant cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are chewy, tender, and bursting with lemon flavor. The addition of currants adds a touch of sweetness and tartness that perfectly complements the lemon. These cookies are sure to be a hit with everyone who tries them.
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