Best 2 Peppermint Ammonia Cookies Recipes
The peppermint ammonia cookie is a classic confection that has been enjoyed for centuries and is now gaining greater popularity with the resurgence of interest in traditional recipes. These cookies are characterized by their crisp, light texture, a burst of peppermint flavor, and an intriguing, almost effervescent finish. Although the exact origin of the peppermint ammonia cookie is uncertain, it is believed to have originated in Europe, particularly in Germany, where it is known as "Pfefferminzplätzchen" or "Pfefferminzkonfekt".
Here are our top 2 tried and tested recipes!
PEPPERMINT AMMONIA COOKIES
This is a recipe for cookies that my grandma used to make when I was a child. They are very light cookies.
Provided by BARB G
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 15.4 g, Cholesterol 25.1 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 38.3 mg, Sugar 6.3 g
PEPPERMINT AMMONIA COOKIES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended.
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
- Cool slightly on baking sheets before removing to wire racks to cool completely.
Tips:
- Use the right ingredients: Make sure to use high-quality peppermint extract and ammonia. The quality of these ingredients will greatly affect the taste of your cookies.
- Follow the recipe carefully: Do not substitute ingredients or change the measurements. The recipe is designed to work with specific ingredients and measurements, and changing them could result in cookies that are not as good.
- Chill the dough before baking: This will help the cookies hold their shape better. If you don't have time to chill the dough, you can still bake the cookies, but they may be a little more crumbly.
- Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly. To prevent this, bake the cookies for just until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool completely before storing them: This will help the cookies set and firm up. You can store the cookies in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Peppermint ammonia cookies are a classic Christmas cookie that is loved by many. They are easy to make and have a delicious, unique flavor. If you are looking for a festive cookie to make this holiday season, give peppermint ammonia cookies a try. You won't be disappointed!
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