When baking at high altitudes

When baking at high altitudes, 3500 feet above sea level or more, there is generally lower humidity so flour tends to dry out more quickly and may absorb more liquid in a recipe. The air pressure is lower so this allows baked foods to rise faster. Leavening agents such as yeast, baking powder and soda weaken the structure of baked goods. Also too much sugar can weaken the structure of baked goods. Water boils at a lower temperature than at sea level, as the elevation increases, the boiling point is reduced two degrees per 1000 foot increase, so foods take longer to cook. Liquids evaporate faster so cookies, frostings and candies will become harder more rapidly. So for cookies you need to increase the oven temperature about 20 degrees and slightly decrease the baking time. This will keep your cookies from drying out. For cake and bar type cookies, reduce the sugars called for in the recipe by three Tablespoons per cup. Use the largest pan size suggested.