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Lemonia Cookies

Rated as 4.43 out of 5 Stars

"A real old fashioned lemon cookie that uses bakers' ammonia as leavening. It is not widely available like it once was, but can often be found at the drugstore."
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55 m servings 72
Original recipe yields 96 servings (8 dozen cookies)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
  2. In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
  3. Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

Nutrition Facts

Per Serving: 72 calories; 2.4 11.4 1.1 6 16 Full nutrition

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Read all reviews 7
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This is just the recipe I was looking for! I was able to get the baker's amonia at a local pharmacy, but you can also get it from the King Arthur Baking Company. My dough was too sticky for...

These are a true lemon cookie. The baking amonia is an ingredient missing in modern recipes. Get some and use it in other recipes... it makes a great flavor and texture. My grandmother made...

These were soooo good. The consistency of mine were perfect (I used Crisco). They rolled into balls easily. Maybe my eggs were a little smaller than the previous reviewer. Great recipe. Tha...

This is a nice cookie. I used orange since I didn't have lemon and crisco. I made half of the batch with ground up walnuts I wanted to use up. I liked the ones with the walnuts best I think., bu...

I used Crisco, and half Fiori di Sicilia, half almond extract for the flavor. The dough was very sticky so I couldn't flatten them, and the result was a cookie that is a little firm around the ...

I am not sure whether I like it or not yet. I ate 3 cookies hoping to discover whether I liked them or not. I definitely think they taste OK. But I'm not sure if I'd make them okay without tweak...

Great cookie! Well worth buying lemon oil and bakers ammonia. I chilled the dough overnight and used a small ice cream scoop to measure dough.