Ammonia Cookies are a traditional old-fashioned treat popular in early American baking. Known for their soft, tender crumb and subtle flavor, they use baker’s ammonia (ammonium carbonate) instead of baking soda or powder. This leavening agent was common in 19th-century European and American kitchens, lending a crisp, airy texture. The inclusion of lard and sweet milk reflects the ingredients available to home bakers at the time. Though ammonia might seem unusual today, it evaporates during baking, leaving no taste behind, just light and delightful cookies reminiscent of another era.
Ingredients
- 2 cups sugar
- 1 cup lard
- 1 cup sweet milk (whole milk)
- 3 eggs
- 2 tsp lemon oil
- 1 tsp ammonium carbonate
- 4 ½ cups Flour
- 1 tsp salt
Instructions
Step 1: Cream Ingredients
- Cream together the lard and sugar until light and fluffy.
Step 2: Add Liquids and Eggs
- Beat in the eggs one at a time. Add the milk and lemon oil and mix until well combined.
Step 3: Add Dry Ingredients
- Dissolve the baker’s ammonia in a small amount of warm milk if needed. Add it to the mixture along with salt. Gradually stir in flour until a stiff dough forms.
Step 4: Shape Cookies
- Roll out dough on a floured surface to about ¼ inch thick. Cut into desired shapes using cookie cutters.
Step 5: Bake
- Place cookies on a greased or parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden.
Tips
- Substitute shortening or butter if lard is unavailable.
- Add a bit of vanilla or nutmeg for a modern flavor twist.
- Store in an airtight container to maintain texture.
- Chill dough before rolling for easier handling.
Nutrition
Calories: 103kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 14mgSodium: 18mgPotassium: 21mgFiber: 0.4gSugar: 12gVitamin A: 84IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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