Ammonia Cookies

Ammonia Cookies

6

"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

25 m servings 86 cals
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Original recipe yields 60 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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...

Most helpful critical review

As is, dough was too wet to even do a drop cookie. even after chilling Added a LOT more flour to roll out. Glazed with a peppermint glaze. Was too much peppermint so I added chopped up chocolat...

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 ...

Good recipe. Mine needed significantly more flour to make dough stiff enough to drop. I also had to bake for longer, but I tend to make large cookies so maybe that is why. They did not get go...

As is, dough was too wet to even do a drop cookie. even after chilling Added a LOT more flour to roll out. Glazed with a peppermint glaze. Was too much peppermint so I added chopped up chocolat...

these were my nightmare cookies. they were gooey and sticky even after following the review recommendations. i finally got the proper recipe from my husbands grandmother. unless you are using a ...