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Lemon-Currant Cookies
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 5 dozen
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheets
1 cup sugar
1/4 cup sour cream
1 large egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried currants
1 tablespoon grated lemon zest
Cook's Notes
Remember to zest only the outer layer of the skin: The white pith has an unpleasant bitter flavor.
Gallery
Lemon-Currant Cookies
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 5 dozen
Gallery
Lemon-Currant Cookies
Lemon-Currant Cookies
Lemon-Currant Cookies
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 5 dozen
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 5 dozen
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Yield: Makes 5 dozen
Makes 5 dozen
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheets
- 1 cup sugar
- 1/4 cup sour cream
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dried currants
- 1 tablespoon grated lemon zest
Directions
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.
Cook's Notes
Remember to zest only the outer layer of the skin: The white pith has an unpleasant bitter flavor.
Cook’s Notes
Remember to zest only the outer layer of the skin: The white pith has an unpleasant bitter flavor.
Reviews (13)
Add Rating & Review
29 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
3
Load More Reviews
Reviews (13)
Add Rating & Review
29 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
3
Add Rating & Review
29 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
3
29 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
3
29 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
3
- 5 star values:
- 5
- 4 star values:
- 7
- 3 star values:
- 10
- 2 star values:
- 4
- 1 star values:
- 3
Martha Stewart Member
Rating: 4.0 stars
07/01/2020
20 minutes was grossly too long to bake these cookies. Start watching them very closely after half the time. I had some ricotta which i used in place of the sour cream. This worked fine. This is a typical Martha Stewart recipe - the cookies and currants end up positively carmelized from the sugar, which alongside the lemon zest is of course tasty. But after spending a few years making healthier but just as good cookies, I can really taste the difference. But this is a nice cookie recipe.
Martha Stewart Member
Rating: Unrated
04/04/2013
Currants are NOT raisins. They are dried currants. The reason you can't find them in the US is that production is banned in most states. Do NOT replace currants with raisins. Dried blueberries are a much better option and closer to the flavour of currants.
Martha Stewart Member
Rating: Unrated
06/28/2012
These sound delicious, but I have to nitpick one thing. Currants are not just small raisins. The black currant is a distinct fruit, and one of my favorites. The red currant is another distinct fruit. Zante currants are indeed dried grapes, which makes them raisins and therefore confusingly named. It's hard to find dried black currants in the US, at least in my area (Mid Atlantic), and worse when you are looking for actual currants and all you can find are zante currants.
Martha Stewart Member
Rating: Unrated
12/13/2011
Made these for a holiday cookie exchange and they were wonderful! They're simple but unique, have a lot of flavor, and are quick and easy to make. However, I used a small cookie scoop which made 1 1/2 to 2" cookies and the yield was only about 2 1/2 dozen. But no problem, since they're so easy, I just whipped up another batch. Definitely delicious for any occasion!
Martha Stewart Member
Rating: Unrated
04/12/2009
I just made these today for Easter treat. Came out great and delicious. I covered them with a lemon glaze.....really good!
Martha Stewart Member
Rating: Unrated
03/08/2009
To Valentinajacome - If you mix in the dry ingredients by hand, the cookies will be puffy like the ones in the picture.
Martha Stewart Member
Rating: Unrated
03/08/2009
Hi, the taste of those cookies is lovely. However, the ending result is a cookie that spreads out. it does not look as firm as the ones in the picture. could there be something not quite right with the published recipe? I followed it to the 't'.
Martha Stewart Member
Rating: Unrated
03/07/2009
A drop or two of lemon extract would beef it up also, and yes to "cal gal", reminds me of rock cakes....its a scottish thing !
Martha Stewart Member
Rating: Unrated
03/07/2009
Currants rock! My folks came from Scotland, and currants are used as much, if not more than, raisins. What I love about them is they caramelize and have a deliteful bite to them. They also have a more intense burst of flavour, but they do taste like raisins. I'm definitely going to try this recipe.
Martha Stewart Member
Rating: Unrated
03/07/2009
I'm not really crazy about currants, but I do love blueberries ... and blueberries and lemon go so well together -- so, I'm going to try this recipe with dried blueberries instead of the currants. I just know that they will be delicious!!!
Martha Stewart Member
Rating: Unrated
03/07/2009
When ever possible I would appreciate your adding storage instructions and calorie/nutritional values to the recipes. This recipe sounds like a winner, can't wait to try it out. Thanks for sharing.
Martha Stewart Member
Rating: Unrated
03/07/2009
I looked this up beause my first thought was the same (currants aren't raisins), turns out Zante Currants-the most common that we use in baking-are actaullly very small grapes dried and made into very small raisins. Who knew?!
Martha Stewart Member
Rating: Unrated
03/07/2009
currants are not 'very small raisins'....they're dried currants
Martha Stewart Member
Rating: Unrated
07/25/2008
This is a great cookie!! The subtle lemon flavor with the currants is just gourmet!! What a great tea cookie!!! These bake up very soft and chewy and kept well in the fridge for a long time as my spouse and I ate every single one!!!!!
Martha Stewart Member
Rating: 4.0 stars
07/01/2020
20 minutes was grossly too long to bake these cookies. Start watching them very closely after half the time. I had some ricotta which i used in place of the sour cream. This worked fine. This is a typical Martha Stewart recipe - the cookies and currants end up positively carmelized from the sugar, which alongside the lemon zest is of course tasty. But after spending a few years making healthier but just as good cookies, I can really taste the difference. But this is a nice cookie recipe.
Rating: 4.0 stars
Rating: Unrated
04/04/2013
Currants are NOT raisins. They are dried currants. The reason you can't find them in the US is that production is banned in most states. Do NOT replace currants with raisins. Dried blueberries are a much better option and closer to the flavour of currants.
Rating: Unrated
Rating: Unrated
06/28/2012
These sound delicious, but I have to nitpick one thing. Currants are not just small raisins. The black currant is a distinct fruit, and one of my favorites. The red currant is another distinct fruit. Zante currants are indeed dried grapes, which makes them raisins and therefore confusingly named. It's hard to find dried black currants in the US, at least in my area (Mid Atlantic), and worse when you are looking for actual currants and all you can find are zante currants.
Rating: Unrated
12/13/2011
Made these for a holiday cookie exchange and they were wonderful! They're simple but unique, have a lot of flavor, and are quick and easy to make. However, I used a small cookie scoop which made 1 1/2 to 2" cookies and the yield was only about 2 1/2 dozen. But no problem, since they're so easy, I just whipped up another batch. Definitely delicious for any occasion!
Rating: Unrated
04/12/2009
I just made these today for Easter treat. Came out great and delicious. I covered them with a lemon glaze.....really good!
Rating: Unrated
03/08/2009
To Valentinajacome - If you mix in the dry ingredients by hand, the cookies will be puffy like the ones in the picture.
Hi, the taste of those cookies is lovely. However, the ending result is a cookie that spreads out. it does not look as firm as the ones in the picture. could there be something not quite right with the published recipe? I followed it to the 't'.
Rating: Unrated
03/07/2009
A drop or two of lemon extract would beef it up also, and yes to "cal gal", reminds me of rock cakes....its a scottish thing !
Currants rock! My folks came from Scotland, and currants are used as much, if not more than, raisins. What I love about them is they caramelize and have a deliteful bite to them. They also have a more intense burst of flavour, but they do taste like raisins. I'm definitely going to try this recipe.
I'm not really crazy about currants, but I do love blueberries ... and blueberries and lemon go so well together -- so, I'm going to try this recipe with dried blueberries instead of the currants. I just know that they will be delicious!!!
When ever possible I would appreciate your adding storage instructions and calorie/nutritional values to the recipes. This recipe sounds like a winner, can't wait to try it out. Thanks for sharing.
I looked this up beause my first thought was the same (currants aren't raisins), turns out Zante Currants-the most common that we use in baking-are actaullly very small grapes dried and made into very small raisins. Who knew?!
currants are not 'very small raisins'....they're dried currants
Rating: Unrated
07/25/2008
This is a great cookie!! The subtle lemon flavor with the currants is just gourmet!! What a great tea cookie!!! These bake up very soft and chewy and kept well in the fridge for a long time as my spouse and I ate every single one!!!!!
All Reviews for Lemon-Currant Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Currant Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
