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Rolled Sugar Cookies - Polish Ammonia Cookies or Amoniaczki


Crispy Rolled-Out Cookies

Crispy Rolled-Out Cookies

This recipe for Polish Ammonia Cookies - amoniaczki - may sound a little disconcerting but many Old World recipes call for baker's ammonia, a common leavener before baking soda and baking powder appeared on the scene in the 1850s. But, no worries. You can substitute an equal amount of baking powder or baking soda (or half and half) in recipes calling for baker's ammonia. Just don't substitute the latter for baking soda or powder. The results won't be the same.

These rolled cookies bake up crisp and store well. Sprinkle with colored sugar, if desired, or leave plain.

Makes about 3 dozen Polish Ammonia Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


  • 4 ounces (1 stick) softened butter
  • 2 tablespoons vanilla sugar
  • 1/2 cup confectioners' sugar
  • 2 large beaten eggs
  • 2 tablespoons sour cream
  • 1 teaspoon baker's ammonia dissolved in 2 tablespoons water OR 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • Coarse white or colored sanding sugar


  1. In a large bowl, cream butter, vanilla sugar and confectioners' sugar until light and fluffy. Add eggs, sour cream and dissolved baker's ammonia and mix again. Note: If using baking powder, combine it with the flour in the next step.

  2. Add flour and mix thoroughly. Wrap in plastic and refrigerate until manageable, about 2 hours.

  3. Heat oven to 350 degrees. Dust a work surface or parchment-lined pan with equal parts confectioners' sugar and granulated sugar. Roll out dough between 1/8- to 1/4-inch thickness and cut with cookie shapes of choice. Remove scraps and repeat with remaining dough. Brush cookies with beaten egg white and sprinkle with sugar, if desired.

  4. Bake 10-15 minutes or until just beginning to brown around the edges. You want these cookies to be blonde in color. Cool on pan for a few minutes then transfer to a wire rack. When completely cool, store tightly covered.
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