High Altitude Sugar Cutout Cookies
"As a recent transplant to Colorado I am having to convert all my recipes to High Altitude. This is my attempt at Sugar Cookies."
photo by Julie T.
- Ready In:
- 1hr 22mins
- Ingredients:
- 6
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 1 cup butter
- 1 cup sugar
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 3 cups flour
- 1 1⁄4 teaspoons baking powder
directions
- 1.Beat together butter and sugar until light and fluffy. Stir in egg and vanilla.
- 2.Add flour and baking powder in intervals. (Dough will seem too dry but it will improve when chilled.).
- 3.Divide dough into four equal parts and refrigerate about an hour.
- 4.Roll out dough between 2 sheets of waxed paper, 1/4 inch thick for crisp cookies or 1/3 inch thick for soft cookies.
- 5.Cut out shapes with cookie cutters and and bake for 7-8 minutes @ 375°F.
Questions & Replies
-
Can you refrigerate for longer than 1 hour? I’d love to try to make the dough the night before and then bake the next day. -
I have been using the same cut out Xmas sugar cookies for 40 yrs, recently moved to an altitude of 1000 ft. Sugar cookies have become a nightmare. Using 2 cups four, 1/2 cup butter, 1cup sugar, 1 egg, 1 tsp of vanilla, baking power, & salt any help would be appreciated. Thanks
Reviews
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THE BEST HIGH ALTITUDE, MOST DELICIOUS SUGAR COOKIE EVER!! Trust this recipe! -
Best sugar cookie I’ve ever made! Decorated with royal icing and gold dusting powder. Delicious and beautiful! Baked perfectly at 5280 altitude. -
-
This recipe is fantastic! The cookies hold their shape beautifully and are very tasty, too. I FINALLY have a sugar cookie recipe that behaves at high altitude! Thank you for posting this!
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Great recipe. I doubled it up, worked out perfectly. I'm just below 7,000. We'll do it again next year. -
I had to add a little water to make a ball to roll out. But the cookies worked beautifully and kept perfect shape at 7500ft altitude! (Note: I always use high altitude Hungarian flour, did not try without)
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Tweaks
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I had to add a little water to make a ball to roll out. But the cookies worked beautifully and kept perfect shape at 7500ft altitude! (Note: I always use high altitude Hungarian flour, did not try without)
RECIPE SUBMITTED BY
AKgirlinCO
Littleton, Colorado
Born & raised in Alaska, transplant to the Denver, Colorado area and loving it! Enjoy the art of cooking (doesn't have to be fancy) and the enjoyment of serving home cooked healthy meals. Avid baker, struggling to adjust to baking at high altitudes
