Fortunately, things like cake mixes and brownie mixes and the Toll House cookie recipe have special high altitude instructions. For cakes and brownies, it involves adding dry flour to the mixes, and also adding more water. What does this have to do with high altitude? I haven't a clue. But it works.
You know what doesn't work? Using store-bought, refrigerated cookie dough to make your Christmas cookies. Because after 7 minutes at 350 degrees? They look like this:
Can you tell which ones are the trees, which are the stars and which are the gingerbread men? Yeah, me either. But I swear, they started out in those shapes. Frisbee, anyone?
Can you say frustrating? I suppose I could look up a recipe for high altitude sugar cookie dough and make it from scratch, but honestly, that's just way too much work for me.
Luckily for me, guess what they sell at the grocery store?
Plain, undecorated Christmas cookies!