How to Adjust a Cookie Recipe for High Altitude

Download Article

Explore this Article

Steps

Steps

Other Sections

Video

Questions & Answers

Tips and Warnings

Related Articles

References

171 Recipe Ratings | Success Stories

Reviewed by Craig Watson

Last Updated: October 18, 2023 Approved

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

1. 1
   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.

   • If your cookie recipe calls for egg whites, only beat them to a soft-peak.
2. 2
   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).
   Advertisement
3. 3
   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.
4. 4
   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).

   • 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.
5. 5
   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.
6. 6
   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.
7. 7
   Check on the cookies to make sure they have been adequately baked at the higher temperature.
Advertisement

Video

Community Q&A

Search

Add New Question

• Question

  Adding 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 Answer

  Adding 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.

  Thanks! We're glad this was helpful.
  Thank you for your feedback.
  If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow

  Yes No

  Not Helpful 3 Helpful 17
• Question

  How do I adjust a cookie recipe for a high altitude if my cookies always come out thin?

  

  Community Answer

  I suggest using half of the recommended amount of baking soda and half of the baking powder in the recipe.

  Thanks! We're glad this was helpful.
  Thank you for your feedback.
  If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow

  Yes No

  Not Helpful 0 Helpful 12
• Question

  My recipe calls for both baking powder and baking soda for 3 cups of flour and 6 cups of oatmeal; should I use both?

  

  Community Answer

  Yes. Follow the recipe. Many baking recipes call for both baking powder and soda.

  Thanks! We're glad this was helpful.
  Thank you for your feedback.
  If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow

  Yes No

  Not Helpful 2 Helpful 5

See more answers

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

  Helpful 2 Not Helpful 2
• 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

  Helpful 1 Not Helpful 2

Submit a Tip

All tip submissions are carefully reviewed before being published

Name

Please provide your name and last initial

Submit

Thanks for submitting a tip for review!

Advertisement