Ammonia Cookies

Ammonia Cookies


"This old fashioned peppermint cookie uses baker's ammonia for the leavening. Baker's ammonia can be purchased at pharmacies and drugstores. Ice with a simple confectioners' glaze that has been flavored with peppermint if desired."


25 m servings 86 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.
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  1. 6 Ratings


Also my grandmothers recipe which we make all the time. Have shared it with other members of my husband's family. We all love it. So good with a cup of coffee or glass of milk - not too sweet...

I had to add quite a bit more flour to get the dough to a cookie consistency, in order to drop them on the pan. They also required a longer baking time than the recipe says. However, I iced them...

I found that not adding more flour but putting the cookie dough in the fridge for half hour to hour made it dropable. Would have to add more flour to roll out though. Easy enough as long as you ...