How to Adjust a Cookie Recipe for High Altitude

Baking at high altitude can be challenging, as the lower air pressure affects the baking process. Cookies, in particular, can turn out dry, flat, or even burnt if the recipe isn't adjusted accordingly. Here are some tips for adjusting a cookie recipe for high altitude:

1. Increase the liquid: At high altitude, liquids evaporate more quickly. To compensate, increase the liquid in your cookie recipe by 1-2 tablespoons per cup of flour.

2. Decrease the leavening agents: The lower air pressure at high altitude causes dough to rise faster and expand more than it would at sea level. To avoid over-rising, decrease the baking powder or baking soda by 1/8 to 1/4 teaspoon per cup of flour.

3. Decrease the sugar: Sugar can cause cookies to spread too much at high altitude. Reduce the sugar by 1-2 tablespoons per cup of flour to help prevent this.

4. Increase the baking temperature: At high altitude, cookies may take longer to bake because of the lower boiling point of water. Increase the baking temperature by 15-25°F to ensure the cookies cook through without drying out.

5. Adjust the baking time: Watch your cookies carefully while they bake, as they may take less time than the recipe suggests. Begin checking your cookies 2-3 minutes before the recipe's baking time is up. Bake until the edges are golden brown and the center is set.

By adjusting your recipe with these tips, you can bake delicious cookies even at high altitude.