Ammonium Carbonate (Bakers Ammonia)

Some cookies are meant to bend. Others are meant to snap. Baker’s Ammonia (ammonium carbonate), also known as hartshorn, is the old-school leavening choice for thin, crisp cookies and crackers with that classic, delicate crunch.

When heated, it releases carbon dioxide to create a light texture in low-profile bakes, making it a favorite for many European and vintage recipes. You may notice a brief ammonia aroma while it bakes, but it dissipates as the treats finish in the oven and cool. Because that gas needs plenty of air exposure, this ingredient is best saved for thin cookies and crackers rather than cakes or thicker, high-volume bakes.

Store tightly sealed to help prevent evaporation, and keep out of reach of children. Avoid breathing strong fumes during baking.

Features

• Traditional leavening agent for extra-crisp cookies and crackers
• Also known as ammonium carbonate or hartshorn
• Ideal for thin baked goods where the gas can fully dissipate
• Temporary odor may occur during baking and will not linger in the finished result
• Store tightly sealed to minimize evaporation
• Gluten free
• Net weight: 2.7 oz
• Packaged by weight, not volume