Mildred Ricke Cookies Recipe - Julia's Easy Recipes for All

There’s something truly magical about family recipes, and the Mildred Ricke Cookies Recipe-better known in our home as Grandma Bonnie’s dream cookies-holds a cherished spot in my heart. These delicate, buttery treats take me right back to childhood afternoons in her cozy kitchen. The aroma, the crispness, the love she folded into every batch-it’s unforgettable.

Unlike your typical shortbread, these cookies have a unique twist: baker’s ammonia, an old-school leavening agent. While it has an awful smell (seriously, don’t sniff it), it creates the most beautiful, crispy texture. It’s the “secret ingredient” that made her cookies legendary in our family.

In honor of Women’s History Month, I’m proud to share this recipe and celebrate the remarkable woman who taught me what strength, love, and good baking look like.

Why You’ll Love Mildred Ricke Cookies

This recipe isn’t just about cookies-it’s about legacy. These Mildred Ricke Cookies are light as air yet rich in flavor, with a satisfying crispness that melts on the tongue. And the best part? You can eat more than a few without feeling weighed down.

The dough is shaped into tiny balls, no bigger than a walnut-just as Grandma Bonnie insisted. Each one is gently pressed and topped with three chocolate chips. Simple, but elegant, and packed with nostalgic goodness.

Whether you’re baking for a family gathering or celebrating strong women in your life, these cookies deliver a heartwarming experience and a perfect bite every time. They’re a tribute to grandmas everywhere.

Ingredients Required for Mildred Ricke Cookies Recipe

Before you start, make sure you have all the following ingredients listed below for this Mildred Ricke Cookies Recipe

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baker’s ammonia (ammonium carbonate)
1/4 teaspoon salt
1 teaspoon vanilla extract
Semi-sweet chocolate chips (3 per cookie)

Kitchen Equipment Needed

Mixing bowl
Electric hand or stand mixer
Measuring cups and spoons
Spatula
Baking sheet
Parchment paper or nonstick spray
Measuring cup (for pressing dough)

Prep time: 15 minutes
Chill time (optional): 20 minutes
Bake time: 12–14 minutes
Total time: 35–45 minutes

How To Make Mildred Ricke Cookies

Just follow these easy steps to make your own Mildred Ricke Cookies at home

Step 1: Cream the Butter and Sugar
Start by placing the softened butter and granulated sugar into a large mixing bowl. Using a hand or stand mixer, cream them together on medium speed for about 3–5 minutes. You’ll know it’s ready when the mixture turns pale, fluffy, and noticeably lighter in texture. Don’t skimp on this step-it’s key to the cookie’s delicate crumb and lightness.

Step 2: Add Flavor and Leavening
Next, add in the vanilla extract, salt, and baker’s ammonia. Be careful with the baker’s ammonia-it smells strong, but don’t worry, the smell disappears during baking. This old-fashioned leavening agent is what gives the cookies their signature crispness and airy texture. Mix well until everything is fully incorporated.

Step 3: Incorporate the Flour
Gradually add the flour to the wet mixture, about ½ cup at a time. Mix on low speed or by hand until all the flour is absorbed and the dough comes together. The dough should be soft but not sticky. If it’s too warm to handle, you can chill it for 20 minutes in the fridge to make shaping easier.

Step 4: Shape the Dough
Scoop small amounts of dough and roll into smooth balls, each about the size of a walnut-Grandma Bonnie was very specific about that! Place each ball onto a greased or parchment-lined baking sheet, spacing them about 1 inch apart.

Step 5: Flatten and Top
Using the flat bottom of a measuring cup, gently press down on each ball to slightly flatten it. Then, press three chocolate chips into the center of each cookie. Yes, three-just like Grandma always did.

Step 6: Bake to Perfection
Bake the cookies in a preheated oven at 325°F (163°C) for 12–14 minutes, or until the edges are just barely golden. Let cool on a wire rack before serving. Enjoy!

How to Store Mildred Ricke Cookies Properly?

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in layers with parchment. No reheating needed-just enjoy them as is!

What to Pair and Serve with Mildred Ricke Cookies

1. With a Cup of Hot Tea
We’ve found that these cookies go beautifully with a soothing cup of Earl Grey or chamomile. The buttery crisp texture and delicate flavor complement the light floral notes of tea perfectly.

2. Dunked in Cold Milk
There’s nothing quite like dunking these crispy cookies into an icy glass of milk. The edges soften just enough, and the buttery flavor really shines through-total childhood nostalgia.

3. Served with Vanilla Ice Cream
We love crumbling a couple of cookies over a scoop of vanilla bean ice cream. The contrast of cold creaminess and cookie crunch is divine. It’s like a deconstructed sundae!

4. Topped with Whipped Cream and Berries
Sometimes we serve these on a dessert platter with a dollop of whipped cream and a few fresh raspberries. It feels fancy but takes no effort-perfect for brunches or tea parties.

5. Alongside Espresso or Cappuccino
For a grown-up treat, enjoy them with a bold espresso. The crisp texture is amazing with the richness of the coffee. A cappuccino and a few of these cookies make a lovely afternoon pick-me-up.

6. Crushed into a Cheesecake Crust
We once tried using crushed dream cookies instead of graham crackers for a cheesecake crust-game changer. It adds a subtle buttery sweetness you won’t forget.

7. As Part of a Cookie Charcuterie Board
We’ve put these on holiday cookie boards with fudge, truffles, and shortbreads. They’re always the first to disappear-and those three little chocolate chips make them adorable!

8. With Lemon Curd or Jam
For a little zing, try serving them with a spoonful of lemon curd or your favorite fruit preserve. The bright acidity balances the richness of the cookie.

9. Crumbled Over Yogurt or Oatmeal
We love tossing crushed cookies into Greek yogurt or even oatmeal. It adds a surprise crunch and sweetness-great for a weekend breakfast treat.

10. Packaged as a Gift with Hot Cocoa Mix
One holiday we paired these cookies with jars of homemade cocoa mix for gifts. They hold up well in cellophane bags and look charming tied with a ribbon-plus they make a cozy winter snack combo.

My Personal Experience With this Recipe and Some Tips

I made these cookies with my daughter last weekend, and it felt like Grandma Bonnie was baking with us. The smell, the crunch, the chocolate chips-pure magic. We couldn’t stop eating them! It was such a fun, sweet memory that I know we’ll treasure (and bake again) forever.

1. Don’t sniff the baker’s ammonia-trust me, it stinks! Just mix it in and move on.

2. Cream the butter and sugar well-make it fluffy like a cloud.

3. Make tiny dough balls-about the size of a walnut.

4. Chill the dough if it feels too soft.

5. Use only three chocolate chips-Grandma’s rule!

6. Let them cool before eating-they get crispier as they cool!

FAQs on Mildred Ricke Cookies Recipe

Here are some common questions I’ve got you covered about the Mildred Ricke Cookies Recipe.

1. What makes Mildred Ricke Cookies different from regular shortbread?

From our experience, the real magic comes from the baker’s ammonia. While the rest of the ingredients are classic, this old-school leavening agent gives the cookies an incredibly light, crispy texture that sets them apart from traditional shortbread.

2. What is baker’s ammonia, and can I substitute it?

Baker’s ammonia (ammonium carbonate) is a historical leavening agent that creates an extra crisp bite. Yes, it smells awful raw-trust us, don’t sniff it-but that smell disappears during baking. You can substitute baking powder, but the texture won’t be quite as delicate.

3. Where can I buy baker’s ammonia?

We’ve found it online or in specialty baking shops. It’s not usually in grocery stores, so plan ahead. A small container goes a long way-we’ve used the same jar for years.

4. How big should each cookie be?

Grandma Bonnie was very specific-each dough ball should be no larger than a walnut. From experience, this size keeps them light and delicate while still giving room for those three iconic chocolate chips on top.

5. Can I make these cookies in advance?

Absolutely. We often prepare the dough ahead of time and chill it overnight. It actually makes the dough easier to roll, and the baked cookies stay fresh for several days in a sealed container.

6. Can I freeze these cookies?

Yes! We’ve had great success freezing both the dough and the baked cookies. Just layer them between parchment paper and store in a freezer-safe container. No need to thaw-just enjoy!

7. How do I know when the cookies are done baking?

They should be pale with lightly golden edges. If you wait for browning across the top, they’ll end up overbaked. They’ll continue to crisp as they cool.

8. Can I use other toppings besides chocolate chips?

Definitely! While three chocolate chips is the classic topping, we’ve experimented with mini M&Ms and even crushed nuts. But honestly? Grandma’s way is still our favorite.

9. Why are they called “Mildred Ricke Cookies”?

The original recipe was passed down through the family under that name. We honor both Grandma Bonnie and Mildred Ricke-women who embodied strength and sweetness-in every batch.

10. What’s the best way to serve these cookies?

Straight out of the cookie jar! But seriously, they’re best with a cup of tea or coffee. We’ve served them at everything from brunches to bridal showers, and they never last long!

I’d love to hear your thoughts-leave a comment on the blog and let me know How it came out! Don’t forget to follow me on Pinterest, Reddit and YouTube for more delicious updates. Your support truly means everything to me.