Lemonia Cookies

Lemonia Cookies

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"A real old fashioned lemon cookie that uses bakers' ammonia as leavening. It is not widely available like it once was, but can often be found at the drugstore."
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55 m servings 72 cals
Serving size has been adjusted!

Original recipe yields 96 servings



  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 16 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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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
  2. In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
  3. Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.



This is just the recipe I was looking for! I was able to get the baker's amonia at a local pharmacy, but you can also get it from the King Arthur Baking Company. My dough was too sticky for...

These are a true lemon cookie. The baking amonia is an ingredient missing in modern recipes. Get some and use it in other recipes... it makes a great flavor and texture. My grandmother made...

These were soooo good. The consistency of mine were perfect (I used Crisco). They rolled into balls easily. Maybe my eggs were a little smaller than the previous reviewer. Great recipe. Tha...

This is a nice cookie. I used orange since I didn't have lemon and crisco. I made half of the batch with ground up walnuts I wanted to use up. I liked the ones with the walnuts best I think., bu...

Great cookie! Well worth buying lemon oil and bakers ammonia. I chilled the dough overnight and used a small ice cream scoop to measure dough.

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