Download Article
Download Article
At high altitude the air changes considerably; it becomes drier and holds less oxygen. At just 2,000 feet (609.6 m), the boiling temperature of water changes from 212 degrees Fahrenheit (100 degrees Celsius) to 208 degrees Fahrenheit (97.8 degrees Celsius). At 3,000 feet (914.4 m) or higher, cooking and baking must be adjusted to account for the changes in the air. About 1/3 of the United States lives in high altitude areas and may not know to adjust their baking to account for faster evaporation and an increase in the effectiveness of leavening agents. If you are baking cookies at high altitude, plan to adjust your recipe, in order to retain moisture and consistency. This article will tell you how to adjust a cookie recipe for high altitude.
Steps
Download Article
-
Do not over-beat your eggs. This will add too much air to the cookies. With high altitude baking, the low air pressure causes the air bubbles to expand faster. The cookies will rise quickly and then collapse, making them dry and brittle. [1] X Research source
- If your cookie recipe calls for egg whites, only beat them to a soft-peak.
-
Reduce the amount of sugar you use in your recipe by 1 to 3 tbsp. (12 to 36 g) for each cup (191.6g) used. Reduce the sugar by 1 tbsp. (12 g) at 3,000 feet (914.4 m), 2 tbsp. (24 g) at 5,000 feet (1,524 m) and 3 tbsp.(36 g) at 7,000 feet (2,133.6 m). [2] X Research sourceAdvertisement
-
Reduce the amount of baking powder or baking soda you use by 1/8 tsp. (0.47 g) to 1/4 tsp. (0.94 g). Reduce baking powder by 1/8 tsp. (0.47 g) at 3,000 feet (914.4 m), 1/8 to 1/4 tsp. (0.47 to 0.94 g) at 5,000 feet (1,524 m) and a full 1/4 tsp. (0.94 g) at 7,000 feet (2,133.6 m). Metric reductions for baking soda are 0.54 to 1.07 g. [3] X Research source
-
Increase the liquid in the recipe to counteract the dry flour. Add 2 to 3 tbsp. (29.6 to 44.4 ml) of water for every cup (99.4 g) of flour used at 5,000 feet (1,524 m). Increase it a further 1 to 2 tbsp. (14.8 to 29.6 ml) at 7,000 feet (2,133.6 m). [4] X Research source
- If you are cooking at 3,000 feet (914.4 m), it is not necessary to increase the liquid unless your recipe calls for a large amount of flour.
-
Set your oven to bake 20 degrees Fahrenheit (6 to 7 degrees Celsius) hotter than the recipe suggests. The batter will set faster in a higher temperature and retain a moist center. This step will also save the cookies from being too dry because they aren't under the hot element for very long. [5] X Research source
-
Decrease the baking time by 1 to 5 minutes. This will depend upon how long the cookies are supposed to bake as cookie recipes can call for cook times ranging from 5 to 20 minutes. [6] X Research source
-
Check on the cookies to make sure they have been adequately baked at the higher temperature.
Advertisement
Video
Community Q&A
Search
-
QuestionAdding more flour and then adding water doesn't seem to make sense. I am at 7200 ft. Do I need to make all of the adjustments mentioned for cookies?Community AnswerAdding more flour is to help increase protein and structure for your baked goods at a higher altitude. Additional liquid is usually required, because water will evaporate more quickly at a higher altitude. "High altitude" begins around 3000 ft above sea level where baking is concerned, so at 7200 ft you may want to try adjusting your recipes and see what produces the best results for you.
-
QuestionHow do I adjust a cookie recipe for a high altitude if my cookies always come out thin?Community AnswerI suggest using half of the recommended amount of baking soda and half of the baking powder in the recipe.
-
QuestionMy recipe calls for both baking powder and baking soda for 3 cups of flour and 6 cups of oatmeal; should I use both?Community AnswerYes. Follow the recipe. Many baking recipes call for both baking powder and soda.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Tips
- Some cookies and cookie bars are made with similar ingredients to cakes so that they have a similar consistency. If your recipe calls for shortening, reduce the shortening by 1 to 2 tbsp. (14.2 to 28.4 g) and add an egg.Thanks
- High altitude cookies need to be adjusted far less than cakes, which require a large reduction in baking powder and sugar and the addition of water.Thanks
Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!
Advertisement
References
- ↑ https://www.allrecipes.com/article/high-altitude-cake-baking/
- ↑ https://www.allrecipes.com/article/high-altitude-cake-baking/
- ↑ https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
- ↑ https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
- ↑ https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/#cookie
- ↑ https://www.allrecipes.com/recipe/130736/ultimate-high-altitude-chocolate-chip-cookies/
About This Article
Thanks to all authors for creating a page that has been read 176,219 times.
Reader Success Stories
- "Thanks so much! Baking has been a disaster at 9200 feet. This really helped!"
Advertisement
90%
of voters found this recipe helpful
.
Click a star to add your vote
% of people told us that this article helped them.
"Thanks so much! Baking has been a disaster at 9200 feet. This really helped!"
"Thanks! Just what people need to understand about baking at altitudes!"
