These soft and pillowy peppermint ammonia cookies make use of an old-fashioned leavener to give a fluffy, cake-like texture and distinct peppermint flavour, perfect for the holidays!
These are not your typical peppermint Christmas cookies – which I’m sure conjure up images of red and white candy canes! Instead, growing up in a Mennonite household, peppermint cookies were the oft anticipated treat that came while visiting Oma’s and Tante’s house. Made with baking ammonia, Mennonite ammonia cookies are soft, fluffy, cake-like cookies with a distinctive peppermint aroma and flavour. To ice, or not to ice the cookies, is a highly controversial subject with strong feelings on both sides. To keep the peace in our house I am always sure to leave half the cookies un-iced!
Ingredient Notes
Baking Ammonia: While the word ammonia is sure to evoke images of cleaning supplies, I assure you that baking ammonia is completely safe to eat! Ammonium carbonate was used as a leavening agent long before baking soda and baking powder came into use. It produces very light cookies and should be used in low moisture baking products (such as cookies!) so that the aroma doesn’t linger.
Baking ammonia has a distinct ammonia aroma in powder form. While baking you may notice a faint aroma of ammonia. But don’t worry, when the cookies are finished and cooled, there will be no lingering taste or smell. In fact, it leaves no after taste, unlike baking soda or powder which can have an alkaline taste after baking. Be sure to store baking ammonia in an airtight jar or container as it can evaporate over time.
Where do I find baking ammonia?
Any well stocked baking supply store should sell it and you can find it online here and here. It can also sometimes be found in European markets or deli’s where it may be labelled Hirschhornsalz. Another old-fashioned name for it is hartshorn. If you happen to live in an area with a large Mennonite community then you should have little problem sourcing baking ammonia!
Peppermint oil: Many of the old recipes for Mennonite Peppermint Cookies are adamant that you must use peppermint oil rather than extract. The main difference between the oil and the extract is their concentration. Peppermint oil is the pure oil from the peppermint plant while the extract is diluted with alcohol. During the baking process, the alcohol from the extract evaporates and takes some of the flavour with it.
If you can, try to use peppermint oil for the superior flavour. Peppermint oil can sometimes be tricky to find. You can usually find it in a well-stocked baking supply store or online here and here. If you must use peppermint extract then substitute with 2 teaspoons of extract in this recipe.
Baking powder: I use baking powder as well as baking ammonia as a leavener in this recipe.
Sour cream: Adding an acid in the form of sour cream will help with the chemical reaction in the dough to produce extremely light and fluffy cookies.
Buttermilk: I like using buttermilk as well as the sour cream in these cookies. However, you could substitute with all sour cream.
Flour: Use regular all-purpose flour in this recipe.
How to Make Peppermint Ammonia Cookies
This dough is very soft and doesn’t look like your typical cookie dough. When done it will be soft and sticky and it’s best to chill it before rolling out. A dusting of flour will help you smooth out the dough perfectly.
Make the dough
To make the dough, add the butter and sugar to a stand mixer and beat with the paddle attachment. Cream the butter and sugar together until completely blended and fluffy. Add the eggs and peppermint oil and beat until well combined. Scrape down the sides and continue beating until the eggs and butter mixture are fully blended. Add the sour cream and beat to combine. Then add the buttermilk, beating until the wet ingredients are fully combined.
Add 5 1/2 cups of the flour, cornstarch, baking powder, baking ammonia, and salt to the mixer and beat just until combined. The dough will be soft and sticky but should be stiff enough to hold its shape. Add another 1/2 cup flour if needed.
Chill the dough
You will get the best results from this recipe if you take the time to chill the dough. After making the dough, cover with film wrap and chill in the fridge for at least 1 hour or even overnight. I also like to take 5 to 10 minutes to chill each tray of cookies before baking them so that they are well chilled before going into the oven. Keeping the dough cold helps to give a good rise to the cookies.
Bake the cookies
Preheat the oven to 350 deg F / 204 deg C. To bake the cookies, start by turning out half of the dough on a lightly floured counter. Sprinkle the dough with more flour and gently pat down to a smooth ball. Roll out to 1/2 inch thickness. Use a 1 1/2 or 2 inch cookie cutter to cut out cookies. Transfer to parchment lined baking sheets.
If possible, transfer baking sheet with cookie dough to the fridge for 5 minutes to chill. Bake the cookies for 7 to 9 minutes until done. The cookies will be puffed and spring back slightly when touched on top. Take the cookies out before they turn brown around the edges. Transfer the cookies to a rack to cool. Repeat with the remaining dough until all the cookies are baked. If desired, top the cookies with icing and a sprinkle of coconut and enjoy!
