HIGH ALTITUDE SUGAR CUTOUT COOKIES
As a recent transplant to Colorado I am having to convert all my recipes to High Altitude. This is my attempt at Sugar Cookies.
Provided by AKgirlinCO
Categories Dessert
Time 1h22m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 6
Steps:
- 1.Beat together butter and sugar until light and fluffy. Stir in egg and vanilla.
- 2.Add flour and baking powder in intervals. (Dough will seem too dry but it will improve when chilled.).
- 3.Divide dough into four equal parts and refrigerate about an hour.
- 4.Roll out dough between 2 sheets of waxed paper, 1/4 inch thick for crisp cookies or 1/3 inch thick for soft cookies.
- 5.Cut out shapes with cookie cutters and and bake for 7-8 minutes @ 375°F.
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[email protected]Meh.
Rekha Thapa
[email protected]I was disappointed with these cookies. They were dry and crumbly, and they didn't hold their shape well. I followed the recipe exactly, so I'm not sure what went wrong.
thomas minahan
[email protected]These cookies were delicious! I made them for a party and they were a huge hit. They're easy to make and the perfect amount of sweetness.
Hoho Yamyyamy
[email protected]I've tried many sugar cutout cookie recipes, but this one is my new favorite. The cookies are soft and flavorful, and they hold their shape well. I also appreciate that the recipe doesn't require chilling the dough, which saves time.
Sahadot Hossain
[email protected]These sugar cutout cookies were a hit with my family! They were easy to make and turned out perfectly. I love that the recipe is specifically designed for high altitude baking, as I often struggle with cookies spreading too much. These held their sha