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Ammonia Cookies

Ammonia Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Dean Lawson

Dean Lawson

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MARLENE11
10

MARLENE11

2/26/2004

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, but wonderful taste and texture.

Jan
6

Jan

12/28/2009

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 don't smell the ammonia before you put it in the dough!!

Sarajean
6

Sarajean

12/9/2008

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 with confectioner's glaze and they turned out absolutely delicious!

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