Ammonia Cookies Recipe
This traditional Ammonia Cookies Recipe yields crisp, tender cookies with a light texture and a nostalgic taste. A unique leavening agent—baker’s ammonia—gives them a distinct crunch and delicate flavor that sets them apart from modern cookie recipes
Equipment
- Mixing bowls
- Measuring cups & spoons
- Electric mixer (optional)
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- ½ tsp baker’s ammonia ammonium carbonate
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, dissolve baker’s ammonia in milk. Let rest while preparing other ingredients.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- Mix in the milk and ammonia mixture.
- Gradually add flour, mixing until a soft dough forms.
- Drop dough by rounded teaspoons onto prepared baking sheets.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cool on wire racks. Dust with powdered sugar if desired.
- Nutrition (per serving, est.)
- Nutrient Amount
- Calories 220 kcal
- Total Fat 8g
- Saturated Fat 5g
- Carbohydrates 32g
- Sugar 18g
- Protein 3g
Notes
Baker’s ammonia gives the cookies their signature crispness. It can be found in specialty baking stores or online.
Not suitable for very moist cookies—ammonia smell may linger unless cookies are baked dry.