Peppermint Ammonia Cookies

Peppermint Ammonia Cookies


"This is a recipe for cookies that my grandma used to make when I was a child. They are very light cookies."

Ingredients 30 m {{adjustedServings}} servings 106 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.
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Reviews 3

  1. 3 Ratings


My husband is Mennonite and he was always on my case to make these cookies, but I was apprehensive b/c the thought of adding ammonia to my baking made me cringe. I finally broke down this Christmas and tried out this recipe and he says that these are just like he remembers them! The ammonia will stink up your kitchen while you are making them, but the odour disappears quickly and you can't taste it in the cookies.

Clara <3

This tasted like shortbread with peppermint oil. Hartshorn (bakers ammonia-no it's not poisonous...was the first question my husband asked) is a bit difficult to find in Riverside, CA but I found some stuff on Amazon with crazy shipping costs. You can substitute a mixture of baking soda and baking powder instead (like 2 tablespoons baking powder and 1 tsp baking soda for this recipe - that includes the baking powder listed in the recipe). The peppermint oil was a bit too strong for me but on my second try; 2 tsp peppermint extract worked just fine.


Having married into a Mennonite family... I have already tried two other recipes for these cookies. This is by far the easiest one, and in my opinion has the best texture of the three recipes. I'm giving this recipe 5 stars, although I made MINOR changes just based on personal preference: (1) I reduced the baking ammonia to 1 tbsp (2) I increased the peppermint oil to 3/4 tsp. (3) Use parchment paper instead of greasing the sheets. (4) Because my oven runs warm, and these aren't nearly as good if even slightly overbaked, I baked them at 350 degrees for 11 minutes. Tips: these should ideally only have a light brown bottom, and very little or no brown around the edges, or they will be overbaked. Also, the BEST way to eat these is out of the freezer. The fluffy texture and coolness from the freezer, in combination with the peppermint flavour is amazing.