Ammonia Cookies: A Taste of Nostalgia

The first time I encountered these cookies, I was at a church bake sale in rural Manitoba. The table was laden with squares, pies, and loaves, but a large plate piled high with pale, almost luminous discs caught my eye. They were unlike anything I’d ever seen, thick and slightly cracked, with a delicate, almost floral scent that mingled with the usual aromas of vanilla and cinnamon. An elderly woman with twinkling eyes explained they were “Ammonia Cookies,” a Mennonite specialty, and warned me about the initial “whoosh” of aroma when the container was opened. Intrigued, I bought a bag, and that first bite transported me to a different time and place. They weren’t overly sweet, but had a unique, almost savory depth, with a melt-in-your-mouth texture that was simply unforgettable. Now, decades later, I carry on the tradition, sharing this unique cookie with friends and family, always with the same playful warning about the unforgettable aroma!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Yields: Approximately 60 cookies
• Dietary Type: Not suitable for those with ammonia sensitivities

Ingredients

• 1 cup shortening
• 2 cups sugar
• 1/2 cup light cream
• 1 1/2 cups milk
• 2 teaspoons peppermint extract
• 6 3/4 cups flour
• 1/4 cup baking ammonia

Equipment Needed

• Large mixing bowl
• Electric mixer (optional, but helpful)
• Measuring cups and spoons
• Sifter
• Cookie sheets
• Rolling pin
• Cookie cutter (1 1/2 – 2 inch)
• Cooling rack

Instructions

1. Lightly grease your cookie sheets. This will prevent the cookies from sticking.
2. In a large mixing bowl, cream together the shortening and sugar until the mixture is light and fluffy. An electric mixer will speed up this process, but you can certainly do it by hand.
3. Add the light cream, milk, and peppermint extract to the creamed mixture. Mix until well combined. The mixture may appear slightly curdled; this is normal.
4. In a separate bowl, sift together the flour and baking ammonia. Sifting is crucial to evenly distribute the baking ammonia and prevent lumps.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be quite soft.
6. Flour your work surface well. This is important to prevent the dough from sticking.
7. Roll out the dough to about 1/2 inch thickness (maximum). Thicker cookies are characteristic of this recipe.
8. Cut out cookies using a 1 1/2 to 2-inch cookie cutter. You can use any shape you like, but simple circles or squares are traditional.
9. Place the cookies onto the prepared cookie sheets, leaving a little space between each cookie to allow for spreading.
10. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes. The cookies should remain pale and only lightly golden around the edges. Avoid browning them excessively.
11. Remove the cookies from the oven and transfer them to a cooling rack to cool completely.

Expert Tips & Tricks

• Don’t skip the sifting! The baking ammonia needs to be evenly distributed throughout the flour to ensure proper leavening and a consistent texture.
• Work quickly when rolling and cutting the dough. The warmth of your hands can make the dough sticky and difficult to handle. If the dough becomes too soft, chill it in the refrigerator for 15-20 minutes before continuing.
• Keep an eye on the baking time. These cookies are meant to be pale, not golden brown. Overbaking will result in dry, hard cookies.
• For a more intense peppermint flavor, you can add a few drops of peppermint oil along with the extract. Be cautious, as peppermint oil is very potent.
• If you can’t find baking ammonia, you can substitute it with a mixture of baking powder and baking soda, but the texture and flavor will be slightly different. Use 1 tablespoon of baking powder and 1 teaspoon of baking soda.

Serving & Storage Suggestions

Serve these cookies with a glass of cold milk or a cup of hot coffee. They are also delicious dipped in chocolate or sprinkled with powdered sugar. Store the cooled cookies in an airtight container at room temperature. They will stay fresh for several days, but the distinctive aroma may dissipate over time. They can also be frozen for longer storage. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. They can be thawed at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	115 kcal	6%
Total Fat	4.2 g	5%
Saturated Fat	1.2 g	6%
Cholesterol	2.2 mg	1%
Sodium	4.1 mg	0%
Total Carbohydrate	17.8 g	7%
Dietary Fiber	0.4 g	1%
Sugars	6.7 g	N/A
Protein	1.7 g	3%

Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Lemon Ammonia Cookies: Substitute the peppermint extract with lemon extract and add the zest of one lemon to the dough.
• Almond Ammonia Cookies: Use almond extract instead of peppermint and sprinkle the cookies with slivered almonds before baking.
• Chocolate Dipped Ammonia Cookies: Once the cookies are cooled, dip them in melted chocolate and let them set.
• Spice Ammonia Cookies: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the flour mixture for a warm, spiced flavor.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend, but be aware that the texture may be slightly different.

FAQs (Frequently Asked Questions)

Q: What exactly is baking ammonia?
A: Baking ammonia, also known as ammonium bicarbonate, is a chemical leavening agent that was commonly used before baking powder became widely available. It releases ammonia gas during baking, which helps the cookies rise and gives them a unique texture.

Q: Is it safe to eat cookies made with baking ammonia?
A: Yes, baking ammonia is safe to use in baking. The ammonia gas dissipates during the baking process, leaving no harmful residue in the finished product. However, it’s important to use the correct amount, as too much baking ammonia can result in an unpleasant taste.

Q: Why do these cookies have such a strong aroma when the container is opened?
A: The strong aroma is due to the residual ammonia gas that is released when the container is opened. This aroma is harmless and will dissipate quickly.

Q: Can I substitute baking powder for baking ammonia?
A: Yes, you can substitute baking powder, but the texture and flavor of the cookies will be different. Baking ammonia produces a lighter, crispier cookie, while baking powder will result in a slightly denser cookie.

Q: How do I store these cookies to keep them fresh?
A: Store the cookies in an airtight container at room temperature. This will help to prevent them from drying out. They can also be frozen for longer storage.

Final Thoughts

These Ammonia Cookies are more than just a recipe; they are a connection to the past, a taste of tradition, and a reminder of simpler times. While the ingredient list might seem unusual at first, the resulting cookies are truly unique and unforgettable. Don’t be afraid to try something new and experience the magic of Ammonia Cookies for yourself. I encourage you to give this recipe a try, and please feel free to share your feedback and any variations you create. Perhaps you’ll even start your own family tradition!