Ingredients for Martha Stewart's Lemon Currant Cookies
- Unsalted Butter
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Dried Currant
- Zest of 1 large lemon
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How to Make Martha Stewart's Lemon Currant Cookies
- Preheat oven to 350°F (175°C).
- Generously butter two baking sheets, or line them with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in ½ cup sour cream and 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup currants and the zest of 1 large lemon.
- Drop heaping teaspoonfuls of dough onto prepared baking sheets, leaving about 1 ½ inches between each cookie.
- Bake for 10-20 minutes, or until the edges are golden brown and the cookies are puffed. Start checking at 10 minutes!
- 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