Recipe: High Altitude Sugar Cookies

When you move to a high altitude (3,500 feet or more above sea level) you will notice that some things are different - the air is thinner (with less oxygen) and the temperature is cooler. It might take a while to get used to the different altitude and to be able to live normally. Most people will experience something called "altitude sickness" with symptoms including fatigue, nausea, headaches, vomiting, insomnia and dizziness. Others will notice that exercising - especially cardio exercises - is much harder. 

The first thing I noticed after moving to a high altitude was that none of my baked goods turned out right - my cakes were a dry and crumbling mess! 

That's because of the air pressure. The higher up you are, the less pressure, and the faster water evaporates. There are certain adjustment you can make, like reducing baking powder (for each teaspoon, decrease 1/4 teaspoon), reduce sugar (for each cup, reduce 1 to 3 tablespoons), increase liquid (for each cup, add 3 to 4 tablespoons), and increase oven temperature by 25 degrees Fahrenheit. 

It took me a bit of time (and patience) to make all of my "sea level" recipes altitude-foolproof and to find adjustments that work for me. I'm definitely not a big fan of wasting dough, so I'm glad I have some recipes now that work perfectly - like these super delicious sugar cookies! 

HIGH ALTITUDE SUGAR COOKIES
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Makes: 3 dozen
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INGREDIENTS
1 cup butter
1 cup sugar
1 large egg
1.5 teaspoons vanilla
3 cups flower
1.25 teaspoons baking powder
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INSTRUCTIONS
1. Beat butter and sugar until fluffy. Stir in egg and vanilla
2. Mix flour and baking powder and add to the butter/sugar mixture in intervals
3. Divide dough into two parts and refrigerate for an hour
4. Roll out dough - if needed - between 2 sheets of waxed paper
5. Cut out shapes with cookie cutter (about 1/4 inch or 1/3 inch thick) and bake for 7-8 minutes @ 375F.
6. Add icing and Enjoy!
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