Lemon Crackers

These aren’t crackers in the saltine sense. Lemon crackers are an old-fashioned cookie that gets its name from the audible snap when you break one in half. Baker’s ammonia (ammonium carbonate) is the secret to that shatteringly crisp texture you can’t get from baking powder alone.

The ammonia soaks overnight in milk, which dissolves it completely and tames the smell. During baking, it breaks down into gas and steam, leaving zero taste behind but creating tiny air pockets throughout the dough that make each cracker impossibly light and crunchy.

Roll the dough as thin as you can manage. These are meant to be wafer-thin. Pricking with a fork isn’t just for looks; it keeps the dough flat and prevents big air bubbles from puffing up during baking.

The lemon oil gives a bright, concentrated citrus hit that you wouldn’t get from juice or zest alone.

Pro Tips

• Baker’s ammonia (ammonium carbonate) is available at specialty baking shops or online. Don’t substitute baking powder; the texture won’t be the same.
• The dough should feel stiff and dry. If it’s tacky, add flour a tablespoon at a time until you can roll it without sticking.
• Bake until the edges just start to turn golden. They crisp up further as they cool.
• Store in an airtight tin. These stay crisp for weeks, which makes them great for gifting.

Variations

• Add a pinch of nutmeg or cardamom alongside the lemon oil for a spiced version.
• Brush the tops with a thin lemon glaze (powdered sugar and lemon juice) after cooling.