Simply Altitude Blog Post Content
Cream Cheese Butter Cookies
No more greasy, flat cookies! This tested recipe is the key to soft, fluffy cream cheese butter cookies at 3,000+ ft. Why you should skip the baking powder. The creaming trick for stable air. The 375°F heat-set for perfect shapes. The ultimate velvet-soft mountain cookie!
Jelly Stuffed Oatmeal Cookies
Tired of flat, crispy oatmeal cookies in the mountains? This tested recipe is the key to a jelly filled, thick, soft, and chewy cookie at 3,000+ ft. Why you need to bake at 400°F. Reduced leavening to reduce spread.
High Altitude Chocolate Chip Cookies
Flat, greasy cookies at high altitude? We have a recipe for you..These chocolate chip cookies bake up perfectly soft in the center, are thick and chewy with no dryness or spreading. Tested at 3,000+ feet with easy to follow science-backed adjustments every mountain baker needs.
Soft, Moist Sugar Cookies
Rolled sugar cookies spreading into unrecognizable shapes at high altitude? These high altitude rolled sugar cookies hold their shape with soft, moist centers and clean edges —no over-spreading, no crumbly texture. Tested at 3,000+ feet with exact adjustments that work in thin air.
Chocolate Peanut Butter Cookies
Tired of dry, flat cookies at elevation? This recipe is the answer to soft, chewy peanut butter blossoms at 3,000+ ft. Bake at 375°F. Add moisture with extra milk. Reduce leavening for a sturdy, pillowy shape. A holiday classic, perfected for the mountain altitude!