Peppermint cookie recipes may not always have baking ammonia in them. Baking ammonia cookies may not always have peppermint in them. I have yet to actually bake these cookies at home, but prefer the variety with both peppermint and baking ammonia in them as they are what I grew up with (and they have a better flavour in my opinion!). I have, however, baked very large batches of these cookies in my teenage years while working my first job ever in a kitchen. It wasn’t unusual for me to spend hot July days making hundreds of these, icing them, and then packaging them up individually for sale.
I had to share the recipe for ammonia cookies that I used so many years ago while earning money to go to university. it happens to be the same one from the “Mennonite Girls Can Cook” blog. Not so fond memories of being in a hot kitchen with no air conditioning while July temperatures rose above 30, but at least there was a walk-in fridge for me to cool off in between! Note that this recipe uses 8 cups of flour, which means you will get over 100 cookies from the recipe! (recipe is easily halved) It’s also worth noting that this is a two-day project as the cookie dough needs to rest in the fridge overnight to cool and to meld peppermint and baking ammonia flavours.
Ammonia (Peppermint) Cookies
½ cup softened butter
2 ½ cups sugar
½ cup oil
2 cups sour cream
1/4 tsp peppermint oil
2 Tbsp baking ammonia dissolved in 2 Tbsp hot water
1 Tbsp baking powder
1 tsp baking soda
8 cups flour
Prepare cookie sheets by spraying with cooking spray. Then sprinkle lightly with flour, tilt cookie sheet and tap ends to allow flour to spread evenly all over.
In large mixing bowl, beat butter and sugar, then beat in the eggs one at a time.
Dissolve baking ammonia in hot water. Make sure there are no lumps!
Add oil, sour cream, peppermint oil and baking ammonia to egg mixture, beating each in well.
In separate bowl mix dry ingredients and add to wet ingredients, stirring with wooden spoon.
Cover and let stand in fridge overnight.
Divide dough into four parts to roll out. Roll out to ¼” thickness, using a light dusting of flour on rolling surface as well as on top of dough.
Cut with small round cookie cutter.
Bake at 400 F for 10 – 12 minutes or until golden from underneath.
Remove onto wire cooling racks. Re-use cooled baking sheet without washing. You may scrape up the flour with a plastic scraper and dust with flour again, but you don’t have to keep greasing it up for the rest of the batch. One batch makes 10 – 12 dozen cookies, depending on size.