Best 10 Currant Cookies Recipes

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Currant cookies, a delectable treat with a rich history and tantalizing taste, have been enjoyed for centuries. Originating in Europe, these cookies have spread their charm across the globe, becoming a beloved indulgence for people of all ages. Whether served as a sweet snack, a dessert after a hearty meal, or as a heartwarming gift, currant cookies are sure to please every palate. Let's explore some of the best currant cookie recipes and uncover the secrets to creating these delightful morsels in the comfort of your own kitchen.

Let's cook with our recipes!

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

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 AND SPICE OATMEAL COOKIES



Currant and Spice Oatmeal Cookies image

Provided by Sally Siegel

Categories     Cookies     Mixer     Dessert     Bake     Currant     Dried Fruit     Oat     Spice     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45 cookies

Number Of Ingredients 12

2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup dried currants
1 2/3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) dark brown sugar
2 cups old-fashioned oats

Steps:

  • Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
  • Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.

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.

MARTHA STEWART'S LEMON-CURRANT COOKIES



Martha Stewart's Lemon-Currant Cookies image

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

1/2 cup 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 currant
1 tablespoon grated lemon zest

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.

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 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.

CURRANT NUT DROP COOKIES



Currant Nut Drop Cookies image

A delicious soft cookie with brown sugar frosting. A long time family favorite.

Provided by WALLEN

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 72

Number Of Ingredients 16

½ cup hot water
1 cup dried currants
1 cup shortening
2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup chopped walnuts
6 tablespoons butter
¼ cup hot water
½ teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

  • In a small bowl, soak currants in 1/2 cup of hot water until swollen; drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Fold in the chopped walnuts and dried currants. Drop by rounded spoonfuls onto the cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When the cookies are cool, frost with the brown butter frosting.
  • To make the frosting: Melt butter in a small saucepan over medium hat until golden brown. Stir in the 1/4 cup of water and 1/2 teaspoon vanilla. Beat in the confectioners' sugar 1/2 cup at a time until icing is of a spreadable consistency.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 15.8 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 52.1 mg, Sugar 10.7 g

VEGAN CRANNBERRY CURRANT OATMEAL COOKIES



Vegan Crannberry Currant Oatmeal Cookies image

This is one of the only desserts that i eat as a vegan. They taste really good, aren't that hard to make, and are actually pretty good for you. This recipe is one that has been adapted from Vegan Planet.

Provided by faervfillia

Categories     Dessert

Time 22m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 12

1 1/4 cups unbleached all-purpose flour
3/4 teaspoon ground cinnamon
3/4 cup light brown sugar
1 teaspoon baking powder
1/4 cup soymilk
1 3/4 cups rolled oats
1/2 cup dried cranberries
1/2 cup dried currant
1 pinch salt
1/2 cup applesauce
1 teaspoon baking powder
1/2 cup margarine

Steps:

  • preheat oven to 350 degrees.
  • oil baking sheets.
  • mix together flour, baking powder, cinnamon and salt in a bowl.
  • set this bowl aside for the moment.
  • mix together margarine (softened), sugar, soy milk, and egg replacement in another, larger, bowl.
  • add the first bowl to the second along with the oats, crannberries, and currants.
  • Drop cookies by the spoonful onto baking sheets about 2 inches apart.
  • Bake for about 12-15 minutes.
  • note: You can use any number of things for the egg replacement but i used:.
  • 1/4 cup applesauce (cinnamon or plain) plus 1/2 teaspoon baking powder to replace one egg.
  • If you prefer to use Ener-G or something else, just use egg replacement for 2 eggs.
  • Also, you can use any kind of applesauce but i think cinnamon tastes best.

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.

Tips:

  • Use fresh, ripe currants for the best flavor. If you can't find fresh currants, you can use frozen or dried currants, but they won't have as much flavor.
  • If you don't have a food processor, you can chop the currants by hand. Just be sure to chop them finely so that they distribute evenly throughout the cookies.
  • 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 and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Currant cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and chewy with a burst of tart flavor from the currants. These cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, be sure to give currant cookies a try!

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