More High-Altitude Baking Tips: Nailing It in Evergreen, CO

If you're baking at 7,000+ feet in Evergreen, you already know—recipes don’t always cooperate up here. Whether your muffins overflow or your cookies crumble, baking in the mountains requires a few extra tricks.

The good news? You can bake confidently at altitude once you understand how to adjust. Here are more of our go-to tips to help you bake like a pro in the pines:

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🌡️ 1. Raise the Heat — But Not Too Much

Increasing oven temp by 15–25°F helps baked goods set before they over-expand and collapse. But every oven is different. Try testing your oven with a thermometer and keep a close eye the first time you bake a new recipe.

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🧈 2. Cut Back on Fat Slightly

At altitude, baked goods tend to spread more. Reducing butter or oil by 1–2 tablespoons can help cookies and cakes hold their shape without drying out.

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💧 3. Add an Extra Splash of Liquid

Moisture evaporates faster in thin air. Add an extra 1–2 tablespoons of milk, water, or buttermilk to help keep things soft and moist.

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🧂 4. Don’t Forget the Salt

Salt is more than flavor—it helps balance rising and structure. If a recipe tastes flat or your dough feels sticky, check your salt measurements.

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🥄 5. Mix Gently

Overmixing adds too much air, which can make baked goods rise too fast and then fall flat. Mix until just combined—no more!

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🕒 6. Check Early, Bake Smart

Always set a timer for 5 minutes before the recipe suggests. High-altitude air cooks things quicker on the outside, but it can still be gooey in the middle. A toothpick test is your best friend.

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💡 Bonus Tip:

Use Sweet Start Kits for a shortcut! We test and portion our ingredients specifically for Colorado’s elevation so you don’t have to tweak anything.

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Living in the mountains doesn’t mean settling for sunken cakes and sad cookies. With a few simple adjustments, you can bake confidently—and deliciously—every time.