Here's a sugar cookie drop recipe that has been adapted for high altitude:
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Note: At high altitude, cookies tend to spread more and dry out faster due to the lower air pressure and moisture in the air. To help prevent spreading, you can chill the dough in the refrigerator for 15-20 minutes before baking. And to help retain moisture, you can increase the amount of liquid in the recipe by adding an extra tablespoon or two of milk or water.
for "creaming" info....
Visit my website for additional tips and tricks at altitude...In the meantime....
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