Easy Lemon Currant Cookies Recipes

LEMON-CURRANT COOKIES

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.

EASY LEMON CURRANT COOKIES

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.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

EASY LEMON COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
• Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

LEMON CRINKLE COOKIES

Steps:

• Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
• Cover bowl and refrigerate cookie dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
• Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
• Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

MARTHA STEWART'S LEMON-CURRANT COOKIES

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.

LEMON CURRANT COOKIES

Steps:

• Preheat oven to 350°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.
• 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 the curants and lemon zest.
• Drop heaping teaspoonfuls of dough about 1 2/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool for 5 minutes on baking sheets, before transferring cookies to wire racks to cool.

CURRANT COOKIES

Steps:

• Preheat oven to 400 degrees fahrenheit.
• Beat egg and milk together set aside.
• Sift flour, baking powder, salt, nutmeg and sugar together.
• Cut in margarine until the mixture is crumbly; add the egg/milk mixture.
• Mix in currants.
• Roll dough on floured surface to about a 1/2 inch thick.
• Cut with round cookie cutter.
• Place cookies on an ungreased baking pan.
• Bake for approximately 12 minutes or until the tops are golden brown.
• After removing cookies from the oven, while they are still hot, sprinkle tops with sugar to taste.

CURRANT COOKIES

Steps:

• In a bowl, combine the butter and sugar. Use a wooden spoon or rubber spatula to beat together until light and fluffy. Beat in the salt and vanilla until well mixed. Add the egg whites gradually, beating thoroughly after each addition to incorporate fully. Gently mix in the flour to create a smooth batter. Stir in the currants, distributing them evenly. Cover with plastic wrap and refrigerate for 30 minutes, or until the batter has firmed up and is easier to manipulate.
• Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper.
• Use 2 demitasse spoons (or other small spoons) to shape the cookies. Scoop up about 1 teaspoon of batter with 1 spoon and slide it off with the other spoon onto the baking sheet. As you work, space the cookies about 2 inches apart. Do your best to create marble-sized mounds.
• Bake the cookies, 1 sheet at a time, for 12 to 13 minutes, or until the edges are brown and the centers are pale yellow. Remove from the oven and let cool on the pan for 5 minutes. Transfer the cookies to racks to finish cooling and crisping before serving. Store any left over cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

LEMON CURRANT BISCUITS

Steps:

• Cream butter and sugar.
• Add egg and mix well.
• Add grated lemon rind and dry ingredients.
• Add currants.
• Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
• Press balls lightly with fork.
• (dip fork in flour and shake off excess).
• Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.