Bakers Ammonia It is an ammonia compound and not harmful after baking. However, don't eat the raw dough. Can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a fluffiness of texture baking powder can't. Its leavening is only activated by heat, not moisture (such as baking powder).