Red Currant Cookies
Delight your taste buds with these irresistible red currant cookies, a perfect balance of sweet and tangy in every bite! Made with fresh or frozen red currants, these cookies boast a tender, buttery crumb accented by bursts of vibrant, juicy fruit. The straightforward recipe combines pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla to create a dough that's as easy to work with as it is delicious. Whether dusted with powdered sugar for an elegant finish or enjoyed straight from the cooling rack, these red currant cookies are a show-stopping treat for any occasion. Ready in just 30 minutes, they’re a quick and delightful way to use up seasonal red currants or bring a splash of color to your dessert table. Perfect for cookie lovers seeking a unique, fruit-forward dessert!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 150 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 170 grams red currants (fresh or frozen)
- 15 grams powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the red currants using a spatula, being cautious not to crush them.
Using a tablespoon or small cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set in the middle.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar if desired, and serve.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 374.8 g | 136% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 178.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 140 mg | 11% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
