This old fashioned peppermint cookie uses baker's ammonia for the leavening. Baker's ammonia can be purchased at pharmacies and drugstores. Ice with a simple confectioners' glaze that has been flavored with peppermint if desired.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.

Nutrition Facts

86.1 calories; protein 1.2g 2% DV; carbohydrates 13.5g 4% DV; fat 3.1g 5% DV; cholesterol 17.4mg 6% DV; sodium 37.4mg 2% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2004
Also my grandmothers recipe which we make all the time. Have shared it with other members of my husband's family. We all love it. So good with a cup of coffee or glass of milk - not too sweet but wonderful taste and texture. Read More
(10)

Most helpful critical review

Rating: 2 stars
11/05/2013
As is dough was too wet to even do a drop cookie. even after chilling Added a LOT more flour to roll out. Glazed with a peppermint glaze. Was too much peppermint so I added chopped up chocolate on top. The texture is very cakey and for me I think it would benefit from some chopped nuts Read More
(2)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/26/2004
Also my grandmothers recipe which we make all the time. Have shared it with other members of my husband's family. We all love it. So good with a cup of coffee or glass of milk - not too sweet but wonderful taste and texture. Read More
(10)
Rating: 4 stars
12/10/2008
I had to add quite a bit more flour to get the dough to a cookie consistency in order to drop them on the pan. They also required a longer baking time than the recipe says. However I iced them with confectioner's glaze and they turned out absolutely delicious! Read More
(7)
Rating: 4 stars
12/28/2009
I found that not adding more flour but putting the cookie dough in the fridge for half hour to hour made it dropable. Would have to add more flour to roll out though. Easy enough as long as you don't smell the ammonia before you put it in the dough!! Read More
(6)
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Rating: 4 stars
06/29/2007
Good recipe. Mine needed significantly more flour to make dough stiff enough to drop. I also had to bake for longer but I tend to make large cookies so maybe that is why. They did not get golden - just browned on the bottom but they were done. I also added a bag of mini-choco chips which I highly recommend! Read More
(5)
Rating: 2 stars
11/05/2013
As is dough was too wet to even do a drop cookie. even after chilling Added a LOT more flour to roll out. Glazed with a peppermint glaze. Was too much peppermint so I added chopped up chocolate on top. The texture is very cakey and for me I think it would benefit from some chopped nuts Read More
(2)
Rating: 1 stars
04/07/2012
these were my nightmare cookies. they were gooey and sticky even after following the review recommendations. i finally got the proper recipe from my husbands grandmother. unless you are using a true Mennonite recipe this isn't worth the waste of time and ingredients. Read More
(2)
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