Baking & Pastry > Baking at High Altitude > Adjusting Recipes for High Altitude > Reducing Leavening Agents at High Altitude

High Altitude Sugar Cookies

A simple sugar cookie recipe adapted for high altitude baking, focusing on adjusting leavening for perfect, tender cookies.

Prep Time
30 minutes
Cook Time
8-10 minutes
Servings
24
Ingredients
  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract

Preparation

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup easier. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is important for creating a tender cookie. Beat for at least 3-5 minutes.

Adding Egg and Vanilla

Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure even mixing.

Combining Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Chilling the Dough

Wrap the dough in plastic wrap and chill for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. If the dough is too soft to handle, chill for longer.

Rolling and Cutting

On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets, leaving about 1 inch between each cookie.

Baking

Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Decorate as desired.

High Altitude Adjustment Explanation

At sea level, most sugar cookie recipes call for 1 teaspoon of baking powder per 3 cups of flour. This recipe reduces the baking powder to 1/2 teaspoon to prevent the cookies from puffing up too much and becoming dry or crumbly at high altitude. Start with this adjustment, and further reduce if needed based on your specific altitude.

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FAQ

  • Why are my cookies spreading too much?

    Spreading can be caused by several factors, including not chilling the dough long enough, using softened (but not cold) butter, or having too much sugar. Make sure to follow the recipe carefully and chill the dough thoroughly.
  • Can I freeze the dough?

    Yes, sugar cookie dough freezes well. Wrap the dough tightly in plastic wrap and then in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw completely in the refrigerator before rolling and cutting.
  • What if I don't have time to chill the dough?

    While chilling is recommended, you can try adding a tablespoon or two of extra flour to the dough to help prevent spreading. However, the cookies may not be as tender.