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Lemon and currant cookies recipe

Lemon and currant cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies
  • Lemon biscuits and cookies

Soft, delicious, delicate and bursting with lemon flavour, these beauties go perfectly with a cup of tea.

London, England, UK

5 people made this

IngredientsMakes: 2 dozen biscuits

  • 125g unsalted butter
  • 200g caster sugar
  • 60ml soured cream
  • 1 large egg
  • 265g plain flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 75g dried currants
  • 1 tablespoon lemon zest

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 160 C / Gas 3. Generously grease two baking trays or line them with baking parchment.
  2. Combine butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Beat in soured cream and egg.
  3. In a separate bowl, whisk together the flour, baking powder and salt.
  4. Add the dry ingredients to the butter mixture and beat until well combined. Stir in currants and lemon zest.
  5. Drop by heaping teaspoonfuls of dough about 4cm apart onto prepared baking trays.
  6. Bake until puffed and golden, about 20 minutes.

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Lemon Thumbprint Cookies

Lemon Thumbprint Cookies are a holiday staple! These easy cookies are sweet and tart with a melty texture. You will fall in love with this cute lemon cookies recipe!

Meyer Lemon Currant Oatmeal Cookies

I so often dislike things that are similar or practically identical to things that I love. A few examples, my friends:

I dislike lipstick but love lip stain. (This one has grown on me.)

I dislike filing my nails (it feels weird) but love painting my nails. (I’m wearing this color right now.)

I dislike red roses but love spray roses. (Evidence that I’m a girl.)

I dislike raisins. Like, loathe raisins (golden raisins are excluded). But I just LOVE currants.

They’re the same but different. Black currants are cuter, tastier, sweeter, and teeny-tiny compared to big ol’ raisins.

Out of all the cookie genres—fat and tall, crispy and thin, round and meaty—chewy is my total favorite.

Chewy is cool! Chewy is chic! Chewy is the new black!

When I worked my office job, I’d be so tired when I got home but I always wanted to bake–it relaxed me (and still does), oddly enough! I recommend trying this.

While I don’t recommend a three-tier cake project, or even cupcakes (since there’s two recipes: frosting and the cake), these cookies are perfect for that post-work-I-need-to-relieve-stress recipe category.

These cookies couldn’t be simpler to throw together.

Two bowls, a (somewhat) short list of ingredients, dough that comes together in 15 minutes and a quick bake time, makes these cookies super low-maintence.

These cookies are crunchy, tart, chewy with the right amount of sweet. Not too sweet. Not too sweet at all. And my favorite, a little salty.

1. Combine currants and alcohol or juice in a small saucepan and warm up (or place in a small jar and microwave on medium-high for 30 seconds), then leave on the kitchen bench for the fruit to plump up while you prepare the cake. (You could also soak the currants overnight at room temperature.)

2. Sift the flour into a medium bowl, then stir in the dried yeast and set aside.

3. Combine eggs, sugar, lemon zest and salt in the bowl of a cake mixer and beat on medium-high speed with the whisk attachment until thick and creamy (about 2 minutes). Reduce speed to medium and add the cream, beating for another 30 seconds to combine. Remove the bowl from the machine, then fold in the flour/yeast mix with a hand whisk. Add the melted, cooled butter and vanilla extract, mixing until smooth and combined. Cover the bowl with cling film and rest at room temperature for 30 minutes.

4. Meanwhile, grease a 12-hole muffin tin liberally with the extra butter, then sprinkle all over with flour. Tap and turn the tin to coat evenly, then turn upside down and tap away excess.

5. Following the rest period (the batter will look slightly bubbly on top), add the currants (including any liquid) to the batter and fold in to combine. Spoon the batter into each mould (I like to use an ice-cream scoop) coming about three-quarters up the sides. Cover the tin with cling film and allow to rest at room temperature for another 30 minutes the batter's texture will lighten a little but won't rise very much.

6. Preheat oven to 180C (fan-forced) or 200C (conventional).

7. Bake cakes for 15-18 minutes, or until a skewer inserted into the middle of one comes out clean.

8. While cakes bake, prepare the glaze by combining the icing sugar and lemon juice in a small bowl. Stir until smooth – it should be thick but still able to run off a spoon. For the garnish, cut the lemon slices into small segments (including the yellow rind) you'll need 12 segments in all.

9. When the cakes are out of the oven, rest for 5 minutes in the tin, then use a small metal spatula or knife to edge around the sides and release the cakes. Hold each cake upside down and dip the tops into the glaze. Place a lemon segment on top of each cake and allow the glaze to set before serving.

Award Winning Lemon Crinkle Cookies

First, I should say that I did not receive an award for these Award Winning Lemon Crinkle Cookies cookies, but someone did, and I can definitely see why!

These cheerful cookies, with their fresh lemon flavor, have spring written all over them. Of course, that shouldn’t stop you from making them any time of year, because they’re absolutely delicious.

I have a lemon cookie recipe that uses a cake mix, but these are so much better! And it really doesn’t take much more time to make them from scratch.

I’m a soft and chewy cookie person, so I love that these cookies stay soft for several days.

My youngest son isn’t a fan of rich, chocolate-like desserts, but he loves anything lemon, and these cookies are one of his favorites. Which means I can usually enlist his help in the kitchen when I make them.

We recently baked a big batch of these cookies to share with neighbors and everyone raved! I mean, these cookies just make people happy!

Just don’t skip the step of rolling the cookies in powdered sugar, and don’t be afraid to be generous with the powdered sugar either. It helps create that crackly top you’re looking for.

These Award Winning Lemon Crinkle Cookies are one of the easiest, tastiest cookie recipes I’ve tried, and a nice change from the chocolate and chocolate chip varieties I usually make. You really should bake up a batch right away!

Let’s Talk About Crinkle Cookies

I guess you could say that over the years, I’ve garnered a bit of an affinity for crinkle cookies. I’ve made Berry Crinkle Cookies, Red Velvet Crinkle Cookies and now Lemon Crinkle Cookies. They’re truly the best!

I think they’re delicious. It’s a cookie that celebrates the marriage of cake meets cookie.

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Easy Lemon Crinkle Cookies

Slightly crispy on the outside, soft on the inside, each crinkle cookie is packed with a delightful lemony flavor!

Lemon crinkle cookies are very easy to make. Once the cookie dough is all mixed up, let it chill in the refrigerator for at least 1 hour. This step makes the sticky cookie dough easier to roll into balls and it also helps bake thicker cookies. Shape the chilled dough into small balls (about 1 tablespoon each) and roll them in granulated sugar and powdered sugar (the granulated sugar prevents the powdered sugar from being absorbed). While baking, the cookies will spread and create gorgeous cracks on top. They&rsquore just so pretty!

Work the lemon zest into the sugar with the back of a spoon or with your fingers until the sugar is moist and fragrant. This method releases the natural oils of the zest and enhances the lemon flavor.

Crinkle cookies can be stored in an airtight container at room temperature for up to 1 week or freeze for up to three months.

Once you taste one of these cookies, you&rsquoll have a hard time resisting a second!

If you try these lemon crinkle cookies, I&rsquod love to hear what you think. Leave a comment and don&rsquot forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

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These cookies are probably the best lemon cookies I've ever had. Three stars is because, I, like many others, found this dough absolutely impossible to roll out. I refrigerated it for six hours, froze it for 1 hour, and still it was insanely sticky. Perhaps reducing the lemon juice mixture by half was not enough. Anyway, the flavor of this cookie is AMAZING. And it is very tender - almost cakey on the inside. I ended up just rolling them into little balls by hand and baking. They turned out very cute and plump, and I made a simple lemon icing to drizzle on top. I'll definitely make them this way again. Theyɽ also be cute rolled in sanding sugar before baking to make them sparkly.

I made them with a heart-shaped cutter for a bridal shower and was bowled over by the reaction. They loved them! I was confused by the comments about using 2 cups of flour and thought this recipe should be 2 cups, but no. These ingredients are correct, but I also added lemon extract to the cookies and the filling. I made mine about 3/8" thick and did bake them for the full 12 minutes. They were perfect.

These are fantastic. A serious improvement upon the cookies mom used to buy us when we were children. I wouldn't change them a bit.

Yummy and refreshing. Took hints from previous reviews: added 1/6 Tsp lemon extract to the filling and increased the lemon juice and zest in the cookies and filling. Also spread a thin layer of raspberry jam between the two cookies. Perfect combination of flavors. These were a delight!

These were good cookies. I added the lemon extract to bump up the lemon. The cookies alone did not have a very intense lemon flavor.

I have the original recipe from last year when they were called "Lemon Sandwich Cookies" which calls for 2 C of flour. I made these tonight. As others have said, I prefer a more pronounced lemon flavor. I will see if they get more lemony as the days go by. I need these for a dinner party Saturday night. I will add the T of lemon juice next time if they don't get lemony on their own. I also burned my first batch. I knew 15 minutes was crazy, so I set it for 9 minutes and they burned. I love the cookie. I think it has a wonderful flavor and crisp texture. If I can't get the cream right with this recipe, I will experiment with other creams. These cookies are too good to let go just because of the cream.

I saw this recipe in June ✉ issue of Gourmet. The amount of flour is 2 cups and the dough is rolled out to 1/8-inch thickness for a crisper cookie.

I used a 1.5 in. cutter and baked for 6 min. and they came out the perfect sized bite of cookie. I overbaked my first batch baking in 9 min. DON'T OVERBAKE these cookies, they really need to be soft. Also, I took another reviewers tip and refrigerated the dough for awhile then rolled the dough between sheets of wax paper and let it finish getting firm in the fridge before cutting. It was great to have ready to cut sheets of dough waiting for me and made the process really quick. I too think the lemon flavor could be more pronounced and actually had to had 1/2 a tsp. of lemon extract to the frosting which helped.

I'm a chemist so I like to think I have a pretty good handle on measuring. But, somehow this cookie dough ended up being the most sticky, gooey mess I've ever tried to roll. I ultimately deemed it completely unrollable, despite having chilled small rounds of it in the fridge overnight. I had to just mold some of the cookies by hand, and put the rest between sheets of wax paper, rolled it and froze it before making more. I ended up just making huge cookies out of some of it. Anyway, the cookies themselves have a hint of lemon flavor. but I didn't find them extraordinarily different from a standard sugar cookie. The buttercream filling was delicious, but it definitely does kill the joy of eating cookies when you know just how much butter you are eating in every bite.

I was very surprised by the soft, almost cakey texture of the cookies. The subtle lemon flavor of the cookies themselves goes increadibly well with the sweetness of the lemon cream filling. I would suggest rolling out the dough, not on a floured surface as the recipe calls for, but between parchment paper to keep the dough from getting too tough and overworked. These have become my staple summer cookies.

I thought these cookies were good, but not great. Unlike some other reviewers, I did not think the cookies had a "bright lemon flavor" I thought it was muted. I have to say I agree with McKenna123 - I prefer a more pronounced lemon flavor. After tasting the filling, I did increase the amount of zest in it (added about another 1/2 tablespoon of zest and also some lemon juice). What would really be good is to try using lemon curd as a filling - I think I will fill the rest of the cookies with that. If I make this recipe in the future, I will increase the zest and the lemon juice reduction, as well.

These are ridiculously sinful, addictive and delicious! I tried as is with great results. For Easter I am considering trying to make orange or lime cookies as well. wish me luck!

I made these earlier this week and they received rave reviews. I agree with other reviewers that the consistency of the lemon filling is a little thick. But it's so delicious! Rather than thin it out, I actually made a second batch and used all of it for the 36 cookies I got out of the recipe (maybe I have just have a big sweet tooth because I could not get enough of the filling). I am making them again today!

Warning: these cookies may cause addiction!! They are the best lemon cookies!! Some hints: add the 1 T. lemon juice to the the filling roll between parchment paper make sure you refrigerate as recommended and do not roll these too thin.

I wish there had been a photo of these cookies, so Iɽ know how they were supposed to look. I rolled my dough thinner than the recipe called for (and pricked them with fork, for looks), baking them at 350° for 11 minutes. Since they were thinner, I ended up with a gazillion cookies! Unfortunately, I only had enough confectioner's sugar to make a half batch of filling, so I ran out. The cookies were very tasty, and had lots of lemon flavor, but they were a lot of work. But I have to say, that lemon reduction smelled wonderful! Since I had so many cookies, I added a thin swipe of raspberry preserves on several 'tops', which were very pretty. The raspberry added another layer of flavor to the lemon. I have leftover unfilled cookies, and I'm toying with make a lime filling, and adding a layer of blackberry preserves. Or maybe orange filling, with orange marmalade.

Delish. I've made these twice-- both times were a smashing success. Rolled the dough slighter thinner then suggested and baked for 7-8 minutes til they were just delicately golden on the edges. One note about the yummy filling-- first time I made it with salted butter but forgot to decrease/omit the additional butter. Omitted the extra salt from the filling on the 2nd round and they were perfect.

these are awesome! bright, lemon flavor and fun to make. i microwaved the filling for 15 seconds to soften it enough to spread after refrigeration. i followed the recipe and (for once) got the exact yield specified. the only modification i made was to decrease the oven temp to 350 degrees. (there are few cookies that need to be baked at a temp higher than this.) definitely make this cookie! as many of you know, dough & filling can be refrigerated for several days before use. made 2 batches for use this week - yummy!

This is a great cookie, full of lemon flavor. My mods were to use a slightly smaller cookie cutter (less than 2") and I still got 36 cookies out of this recipe instead of the 24, though I did re-chill and re-roll the leftover bits from the first cuts I made. If I make these again, I will probably roll the dough a little thinner than what it recommends. It gives a pretty thick cookie. I also rolled the dough out onto waxed paper BEFORE chilling so that I could simply cut the dough without handling it too much, knowing that it might crack when rolled if it was too cold. I had great results the cookies maintained their shape while baking due to less handling by me. I agree with other users that the 2 cups of packed powdered sugar for the filling is a lot. Not only is it super sweet, but it makes it difficult to spread. Iɽ cut back on the amount, adding only until you get it the consistency you want. I use a microplane for zesting but could not get the peel as finely as I would have liked for the filling. Maybe next time I will chop it after zesting as well?

Highly recommend these cookies. My friend is a lemon-anything fanatic and she ate quite a few of these. They went fast at a party we took them too. My children helped and we used christmas themed cookie cutters. Had quite a lot of lemon cream filling, leftover, even after putting generous amounts between two cookies. Great cookies!

These were fantastic - REALLY lovely and I brought them to work, gave them to friends and will be serving them at a party! I got more like 50 cookies, not 24, and I used 2 inch cookie cutters. However, I would recommend using at least 1/2 less powdered sugar in making the filling - 2 cups is ENTIRELY too much. Mine tasted plenty sweet and I used about 3/4 cups.

I made these as written but used slightly larger cookies. The cream takes a while to get to room temperature, especially if it has been in the fridge for a while. I needed 3 hours for this to happen, so plan ahead. Overall the cookies were very good and my guests liked them very much, but personally I prefer a stronger lemon taste.

I made these as written, except that I made them smaller (and cooked them less time) because I wanted to include them on platters of Christmas cookies. Very good. I did not need any extra liquid in the filling as noted by previous reviewer. Maybe it's an altitude thing. Delicious, and I will definitely make again.

Very good but time consuming. I think they taste better with thinner cookies: some of mine were thicker than others.

These cookies are delicious. They were a big hit with everyone with whom I shared. I will definitely be making them again.

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My family and I really enjoyed this recipe, and I will probably make it again. It did take 4 mid-size lemons to get the required 3T of zest. I also put in the jelly prior to cooking and I liked how that turned out.

Wonderful. Added about an extra tablespoon of lemon juice. These cookies are delicious even without a filling.

This was an AMIZING recipe. It was simple and easy to make and had wonderful flavor, even without the jelly. Every time I make them I have to hide them before everyone eats them! I love this recipe and highly recommend you all to try it.

I baked the cookies for 12 minutes, then used the back of a teaspoon to 're-dent' the cookies. Then filled them with jam and baked them the additional 10 minutes. Interesting how the apricot jam held up nicely, but the blueberry preserves and lemon curd bubbled over.

Great recipe. I added 2 T lemon juice to the dough and will add a little more sugar next time. Filled with lemon curd and they tasted like mini lemon meringue pies.

Family favorite every year. 4 Forks, please!

Excellent recipe! I cut butter to half and used coconut oil for other half of the amount. Worked beautifully. I also add more lemon juice and lemon zest. This is very easy to make cookie and I will definitely make more for upcoming holidays!

Excellent cookie! Dough was a bit too crumbly so I added 1 Tbsp lemon juice plus a scant tsp cream. Rolled them in ground almonds before baking. Got great reviews at Easter brunch!

Can't really rate this reciepe but on they have a very simular recipe that is awsome raspberry lemon thumbprint. Can't post it here because it is not mine.But check it out.

I loved this recipe! I added lots of lemon juice and zest as well as some cardamom extract and vanilla bead. For the filling I used star anise flavored dulce de leche. I must say the cookies were buttery and delicious. I didn't have any trouble forming the dough.

I used 4 ounces of powdered sugar instead of the granulated and put homemade lemon curd in the fingerprints. Yummy!

Excellent recipe! As per suggestions, added 3tbsp lemon juice and zest of 2 lemons and increased sugar to 3/4 cup. Made with my 6 year old son. Fun and cute but mostly yummy!

Yum! A pleasantly lemony shortbread-y cookie. Made according to directions, except with 2 tbsp lemon zest instead of 3 because I ran out of lemons, and double the lemon juice to compensate. The dough was difficult to roll into balls, very sticky. Then I realized I could dip my hands in flour before rolling each cookie which made the dough much easier to roll. In my oven they cooked in about 15 minutes but tasted fine even though they looked a bit charred. Next time Iɽ use more than a scant 1/2 tsp jam.

I took this recipe up a notch by dipping the balls of dough into beaten eggwhites and rolling into chopped walnuts before thumbprinting them. After baking, I dropped raspberry jam into the print and had a festive christmas cookie. In the past I have used pecans in place of walnuts and this was great, too.

Awesome. I used lemon curd instead of jam. They were very lemony, but we loved them!

To the other reviewers who don't think this is lemony enough, try to find jarred lemon zest. I have a big jar of the stuff from Perfect Puree of Napa Valley, it is much easier than zesting lemons and very handy to have in the fridge!

These turn out nice and tart, not too sweet. The dough is a lot like shortbread and needs to be shaped after making the "thumbprint". It is a bit labor intensive to get them to look nice and round, but worth taking the time to do. I used a combination of red plum and raspberry jam, mixed it with a couple tablespoons of sugar to cut the tartness, and added prior to baking.

Easy to make and very good. Zested two lemons, which looked about right, but I will probably use one more next time for extra flavor.

These are great, tender little cookies! Make sure to increase the lemon juice and/or zest. I use a the back of a little measuring spoon to make DEEP wells, and then I fill them with jam (raspberry! yum!) before baking. I make icing (powdered sugar + lemon juice) and drizzle it over the baked, cooled cookies. These cookies look fantastic and adorable! Sure to impress!

I found these to be very tender and delicate and will make them again for sure. The key is to treat the dough gently and not overwork or it will get tough. I used 3/4 c. of sugar, beat the sugar and butter until light and used 2 tbsp. of lemon juice and no zest. I re- dented the cookies 1/2 way through the cooking time with the back of a measuring spoon. Next time I will also add a touch of vanilla or almond extract.

Pretty good recipe. I made mine with raspberry and strawberry jam. The raspberry really complimented the tartness of the lemon. Excellent crisp, delicate texture. They are great made the first day because, as the recipe states, they begin to soften. However, I did omit the grated lemon peel (I was worried about a bitter taste) and replaced it with the juice of one lemon. Would make again. Nice for entertaining.

i added orange zest and used myer lemon and filled the cookies with some strained leftover berry compote and lemon curd. also added the filling before baking. the results were tasty and our guests were quite pleased.

I used the zest of three full lemons and little extra juice. The cookie was great. Nice flavor, great texture and tooth feel. I filled with seedless raspberry and mint (for red and green Xmas cookies). I thought both were wonderful, though the mint got mixed reviews. An excellent recipe.

I found the cookie to be very tender. The blueberry jam I used was an excellent contrast to the tartness of the base. An adult cookie!

I really liked this cookie, even though i usually prefer softer cookies. The slightly lemoney cookie was a perfect complement to the sweet jam in the filling. Make sure to not skimp on the lemon zest.


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