Peppermint Cookies

READY IN: 8hrs 10mins
Recipe by Elcowgirl

The use of baking ammonia might seem strange to use, however, it gives these cookies an unusually pleasant "bite". This is a recipe from my Grandma, who would always have these for the grandkids at Christmas.

Top Review by puppitypup

I had a hard time deciding how to rate these. I was worried about the lard in the recipe, but the cookies have a nice flavor and you can't tell there's lard in them. The problem is they are extremely difficult to make. I let them set out overnight and tried to make them, but it was impossible as they were much too soft and sticky. Then I stuck the dough in the fridge for a day and tried again with the same results. Then I tried kneading in some extra flour and managed to get them rolled out, but then they stuck to the cookie cutters and I couldn't get any onto the cookie sheet to bake. I finally gave up and just used a simple round biscuit cutter and wound up with large biscuit size cookies. After thinking more about it, it probably wasn't a good idea to let them set out all night with the eggs in the batter. I'm sorry it didn't work out very well Elcowgirl.

Ingredients Nutrition

  • 14 cup lard
  • 2 cups sugar
  • 2 eggs, beaten
  • 14 cup milk, warmed
  • 2 teaspoons baking ammonia, dissolved in the warm milk
  • 1 12 cups sour cream
  • 2 teaspoons peppermint extract or 20 drops peppermint oil
  • 4 12 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder


  1. Beat the lard and sugar together well.
  2. Add the eggs and continue beating until smooth and mixed well.
  3. Warm up milk, but DO NOT USE AN ALUMINUM POT.
  4. Add the ammonia to the warm milk and dissolve.
  5. Next, mix together the sour cream and peppermint extract to the warm milk mixture. Add to the egg mixture and beat together until well mixed.
  6. Stir together flour, salt and baking powder and then add to the milk mixture, mixing completely.
  7. Let the cookie dough sit overnight, in the fridge, in a greased bowl covered with wax paper.
  8. Roll out about 1/2 inch thick and cut into shapes. You may have to use a fair bit of flour to stop it from sticking to the counter and rolling pin. I usually do about a 2 1/2 inch diameter circle. Shapes with narrow areas, like points on a star, could possibly burn.
  9. Bake at 350F for 10 to 12 minutes.
  10. Do not over cook or they will be dry. The bottoms should be just turning light brown.
  11. Let them cool.

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