Best 12 Apple Currant Cookies Recipes

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Apple currant cookies are a classic combination of sweet and tart flavors that will tantalize your taste buds. They are the perfect treat for any occasion, whether you're enjoying them with a cup of coffee or tea or packing them in a lunchbox for a special treat. With their soft and chewy texture and burst of flavor from the apples and currants, these cookies are sure to be a hit with everyone who tries them.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-CINNAMON BREAKFAST COOKIES



Apple-Cinnamon Breakfast Cookies image

While everyone loves an ooey-gooey chocolate cookie in the afternoon, a morning cookie should be less decadent. One perfect solution: These delicious cookies with oaty goodness, sweetness from apples and maple syrup, and the apple-pie spices cinnamon and nutmeg.

Provided by Amanda Rettke

Time 20m

Yield about 24

Number Of Ingredients 10

1 large apple, peeled
1 cup unsweetened applesauce
1/3 cup coconut oil, warm enough to be liquid
1/3 cup pure maple syrup
1 cup all-purpose flour
1 cup old-fashioned rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Grate the apple, and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!) Mix the grated apple with the applesauce, coconut oil and maple syrup in a large bowl.
  • Stir together the flour, oats, cinnamon, baking powder, nutmeg and salt in a medium bowl. Mix the dry ingredients into the wet ingredients until just combined.
  • Scoop the batter onto the prepared baking sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie. Bake until lightly golden, 10 to 13 minutes.

OLD-FASHIONED APPLE COOKIES



Old-Fashioned Apple Cookies image

In only 20 minutes you can enjoy these delicious scratch cookies made with tart chopped apples, warm spices and sweet brown sugar. Come fall there are plenty of cookie recipes that will make good use of the bounty of fresh apples, but you won't find one better or faster than these Old-Fashioned Apple Oatmeal Cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 24

Number Of Ingredients 8

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 medium apple, chopped (1 cup)

Steps:

  • Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
  • Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg

APPLE-CRAN-CHERRY OATMEAL COOKIES



Apple-Cran-Cherry Oatmeal Cookies image

My favorite recipe adapted many times from its original. Always a big hit due to taste of the cookies, and because they are low fat. The perfect on the go breakfast food.

Provided by Allan Antos

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 42

Number Of Ingredients 10

1 cup butter, softened
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cardamom
1 ½ teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 ½ cups dried cherries
1 ½ cups dried cranberries

Steps:

  • Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
  • Drop by teaspoonful onto ungreased baking sheet.
  • Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 31.3 g, Cholesterol 11.6 mg, Fat 5.2 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 2.9 g, Sodium 80.8 mg, Sugar 16.7 g

CURRANT-APPLE VINAIGRETTE



Currant-Apple Vinaigrette image

Provided by Rozanne Gold

Categories     condiments, sauces and gravies

Time 10m

Yield 1 cup

Number Of Ingredients 5

1/2 pint fresh red currants
1 large green apple, peeled
1/4 cup extra virgin olive oil
Salt and freshly ground white pepper to taste
Few drops porcini oil

Steps:

  • Press currants through a fine sieve. Juice apple with a fresh-juice extractor. (If you do not have a juice extractor, you may substitute 1/4 cup fresh apple cider and a drop of lemon juice.)
  • Combine currants with apple juice and slowly whisk in olive oil. Season with salt and white pepper, and add just a few drops of porcini oil. Serve over tuna or pork chops.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 14 grams, TransFat 0 grams

APPLE-CURRANT COOKIES



Apple-Currant Cookies image

The abundance of spices in these cookies gives them a longer shelf life, making them a good cookie-jar staple.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 15

1 cup apple cider
1 cup currants
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups dark-brown sugar, firmly packed
1 cup Apple Butter
1 large egg, room temperature
2 1/2 cups old-fashioned rolled oats
3 to 4 crisp and tart cooking apples, such as Ida Red or Empire
Granulated sugar, for sprinkling (optional)

Steps:

  • Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.
  • Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.
  • Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.
  • Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

EASY LEMON CURRANT COOKIES



Easy Lemon Currant Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12 dozen

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
1 large egg
1/2 cup sour cream
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup currants
2 tablespoons freshly grated lemon zest

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-CURRANT COOKIES



Lemon-Currant Cookies image

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

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

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

CURRANT COOKIES



Currant Cookies image

Tasty sweet currant cookies that are cooked on a griddle.

Provided by Staplemom

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 45m

Yield 36

Number Of Ingredients 8

4 cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
¾ teaspoon ground nutmeg
1 cup shortening
¼ cup milk
3 eggs, beaten
1 cup dried currants

Steps:

  • In a large bowl, stir together the flour, sugar, baking powder and nutmeg. Cut in shortening using a pastry cutter until the mixture is crumbly. Add enough milk to the eggs to make 1 full cup. Stir into the flour mixture. Mix in currants. Cover and chill in the refrigerator for 1 hour.
  • Preheat a griddle to medium high heat and lightly oil. On a floured surface, roll out the dough to 1/4 inch thickness and cut into circles using a cookie cutter.
  • Fry cookies on both sides until golden. Cool on wire racks.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 22.1 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 35.1 mg, Sugar 11.2 g

CURRANT COOKIES



Currant Cookies image

Categories     Cookies     Bake     Currant

Yield makes about 40 small cookies

Number Of Ingredients 7

4 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 egg whites, lightly beaten
1/2 cup minus 1 tablespoon all-purpose flour, sifted
2 tablespoons currants tossed with 1/4 teaspoon all-purpose flour

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.

CURRANT RAISIN COOKIES



Currant Raisin Cookies image

Dates, raisin, currants and walnuts make these cookies a delicious treat.

Provided by Leslie Bayer

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Yield 48

Number Of Ingredients 13

2 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons milk
1 ½ cups packed brown sugar
½ cup unsalted butter
½ teaspoon orange zest
2 eggs
1 cup raisins
1 cup dried currants
½ cup dates, pitted and chopped
¾ cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Cream butter and sugar until smooth. Add the milk and eggs, stirring well. Set aside 1/4 cup of the flour. Sift the rest with baking soda, cinnamon, and nutmeg. Sprinkle on the grated orange rind. Stir into the butter mixture until well blended. In a separate bowl, mix together the currants, raisins, dates and nuts. Toss together with 1/4 cup of flour. Fold into the batter.
  • Drop onto cookie sheets and bake for 23 to 25 minutes, until slightly golden. Let cool on rack.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 18.3 g, Cholesterol 12.9 mg, Fat 3.4 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 32.4 mg, Sugar 11.6 g

CURRANT COOKIES



Currant Cookies image

These cookies were a staple at my Grandmother's house during the holidays. They are sort of like a scone, a dry cookie that is great with milk or coffee.

Provided by starryangel777

Categories     Dessert

Time 27m

Yield 24 serving(s)

Number Of Ingredients 9

2 eggs
1 cup milk
4 1/2 cups flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 cup margarine
1 cup dried currant

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.

OATMEAL CURRANT COOKIES



Oatmeal Currant Cookies image

I'm not a big fan of the oatmeal raisin cookie, but I love this cookie!!! Even if you like oatmeal raisin cookies this is a nice change!

Provided by E.A.4957

Categories     Drop Cookies

Time 30m

Yield 4 1/2 dozen

Number Of Ingredients 11

1 1/2 cups quick-cooking rolled oats
3/4 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup dried currant
1/2 cup walnuts (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Lightly grease baking sheets.
  • Toss the oats, flour cinnamon, and baking soda together in a bowl.
  • Cream the butter and both sugars together in a mixing bowl until light.
  • Beat in the egg and vanilla.
  • Then slowly beat in the dry ingredients, then the currants and walnuts.
  • Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
  • Bake until golden, about 10 minutes.
  • Leave the cookies on the baking sheets for 2 minutes, then transfer them to wire racks to cool.

Nutrition Facts : Calories 603.6, Fat 23.5, SaturatedFat 13.7, Cholesterol 101.3, Sodium 170.6, Carbohydrate 92.3, Fiber 4.4, Sugar 57.2, Protein 8.8

Tips:

  • For perfectly chewy cookies, chill the dough for at least 30 minutes before baking.
  • Use a cookie scoop to ensure uniform cookie sizes and even baking.
  • Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
  • Bake the cookies until the edges are golden brown and the centers are set, but still slightly soft.
  • Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.
  • Store the cookies in an airtight container at room temperature for up to 3 days.
  • For a fun twist, try adding chopped nuts, dried fruit, or chocolate chips to the dough.

Conclusion:

Apple currant cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, sweet and tangy filling, and simple ingredients, these cookies are sure to be a hit with friends and family alike. So next time you're looking for a tasty snack or dessert, give these apple currant cookies a try – you won't be disappointed!

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