Martha Stewart's Lemon Currant Cookies Recipe

These delightful lemon currant cookies, inspired by Martha Stewart's Everyday Food, burst with bright citrus and sweet currant flavor! Dried black Corinth grapes become the sweet currants that make these cookies so special. While Martha suggests 20 minutes baking time, keep a close eye on them – they may brown in as little as 10 minutes depending on your oven. Get ready for a burst of sunshine in every bite!

Prep Time 20 mins
Cook Time 40 mins
Calories 44.6 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Martha Stewart's Lemon Currant Cookies 45

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Martha Stewart's Lemon Currant Cookies

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How to Make Martha Stewart's Lemon Currant Cookies

  1. Preheat oven to 350°F (175°C).
  2. Generously butter two baking sheets, or line them with parchment paper.
  3. In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
  4. Beat in ½ cup sour cream and 1 large egg until well combined.
  5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Stir in 1 cup currants and the zest of 1 large lemon.
  8. Drop heaping teaspoonfuls of dough onto prepared baking sheets, leaving about 1 ½ inches between each cookie.
  9. Bake for 10-20 minutes, or until the edges are golden brown and the cookies are puffed. Start checking at 10 minutes!
  10. Let cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

16g

Fat

5g

Carbs

2g