I have a great rolled sugar cookie recipe of my mom's from a cookbook called, I think, "The Do-Ahead Cookbook" from the 60's or 70's. I have used it many times but the high altitude has taken it hostage. I have not really always had the time to bake multiple batches to test this/that addition or subtraction to the recipe so I am asking for some experienced help. When I make the recipe as-is and use a cookie stamp with imprints on it, you can't even tell the impression/picture once baked. I added 2 Tbsp of flour to it and the stamp was better, not perfect, but the cookie had a floury taste to it. I am including the recipe below if that provides any help to troubleshoot. I just want to make those great cookies I remember at the holidays for my kids and I would sincerely appreciate some input.
Here's the recipe, as-is from my mom:
1 c. butter, softened
1 1/2 c. confectioners sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
Mix butter, confectioners sugar, egg, vanilla and almond extract. Stir in flour, soda and cream of tartar. Cover; chill 2-3 hours
Heat oven to 375 degrees. Divide dough in half. Turn 1/2 onto lightly floured cloth covered board; roll until 3/16 thick. Cut into desired shapes; sprinkle granulated sugar on cookies. Place on lightly greased baking sheet (***I use a non stick one-Williams and Sonoma aluminum/gold***). Bake until light brown on edges, 7-8 minutes. Remove immediately from baking sheet. Cool.
Makes 5 dozen, 2-2 1/2 inch cookies.
THANK YOU! THANK YOU! THANK YOU!
I have a tuff time with the attitude also. A friend told me to make the oven a little hotter and it has worked for me.
]C. B
oh, i feel you pain! I have been used to cooking at sea level and adjusting to high altitude is crazy... some things turn out just fine, others... well, can be one hot mess.
one thing i have noticed that helps, is to make sure the ingrdients are at the proper temp. e.g. room temp or well chilled. and you spend a little extra time creaming butter & sugar, etc. i'm wondering if the powdered sugar results in a dough that is too soft for here?
i'm probably not much help with altering your recipe... but her are two recipes perhaps you can use as a reference? or at least a starting point... they are both from high altitude cookbooks. leavening seems to be the biggest issue here... good luck!
1st - "grandmom's sugar cookies" from baking at high altitude
1 c. butter, softened
1 1/2 c. sugar
2 egg
1 tbsp. vanilla extract
3 3/4c. all purpose flour
2 tsp. baking soda
1/4 cup plus 1 tbsp heavy cream
baked at 350, mixing instructions same as your recipe
2nd recipe from pie in the sky
1 1/2 sticks. butter, softened
1 c. sugar
2 egg
2 tsp. vanilla extract
2 3/4c. all purpose flour
1 tsp salt
3/4 tsp. baking soda
baked at 350, mixing instructions same as your recipe
I don't have an answer but rather than increasing flour you could play with the soda and cream of tartar, since those together do the levening. From what you said they puff up more than they used to elsewhere. I'd look at packaged mixes too and see what they do for altitude, it seems like they fool with the temperature and time some but they can't change ingredients and that is the only option that they have.
Good luck
I don't seem to have a problem with my cookie recipes here, but I haven't tried just a straight sugar cookie recipe either. I do have a lot of trouble with my cheesecake recipe, though...darn thing always comes out a little soft in the middle!
According to the newspaper, you could try decreasing the amount of baking soda. For every tsp of baking soda or powder, it says to decrease by 1/8 to 1/4 teaspoon. Guess I would try that next, since the flour suggestion in the paper is the same as what you did (increase flour by 1 tbsp for every cup). The other suggestion was to decrease sugar - for each cup, decrease by 1-2 tablespoons. Sorry I can't be more help with an actual recipe, but if I come across one I'll pass it along!
