High Altitude Sugar Cutout Cookies
Soft, buttery, and perfectly adapted for high-altitude baking, these High Altitude Sugar Cutout Cookies are a treat you’ll want to make for every occasion. This recipe is specially crafted to ensure your cookies hold their shape and don’t dry out, even when baking in dryer, thinner air. With just the right balance of sugar and a hint of vanilla, these tender cookies are easy to work with, making them a dream for decorating with icing or sprinkles. Whether you're shaping them into festive designs or keeping them simple, they bake up evenly in just 8 minutes. Ideal for holidays, birthdays, or any baking project, these sugar cookies ensure consistent results no matter the elevation.
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 unit large egg
- 1.5 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 tablespoon milk (optional - if dough is too dry)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. If the dough is too crumbly due to high-altitude dryness, add milk one tablespoon at a time until the dough holds together but is not sticky.
Step 6
Divide the dough into two equal portions. Lightly flour your work surface and roll out one portion of dough to a thickness of about 1/4 inch (6 mm).
Step 7
Use cookie cutters to cut desired shapes from the dough and carefully transfer them to the prepared baking sheets, leaving about 1 inch between each cookie.
Step 8
Repeat the rolling and cutting process with the second portion of dough and any scraps from the first portion.
Step 9
Bake in the preheated oven for 7-9 minutes, or until the edges are just beginning to turn golden. Do not overbake, as the cookies will continue to set on the baking sheet after being removed from the oven.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Optionally, decorate the cooled cookies with icing or sprinkles before serving. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (879.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3879.7 |
| Total Fat 200.6g | 0% |
| Saturated Fat 123.8g | 0% |
| Cholesterol 703.9mg | 0% |
| Sodium 1605.2mg | 0% |
| Total Carbohydrate 481.0g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 202.1g | |
| Protein 46.0g | 0% |
| Vitamin D 48.5IU | 0% |
| Calcium 146.1mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 530.9mg | 0% |
Source of Calories