Buttery Shortbread Cookies

Vanilla Shortbread Cookies | High Altitude Cookies

Cookies | July 24, 2017 | By

Hey guys!! It’s been awhile. Here’s why- 

A few weeks ago my best friend in the whole world got married to the man of her dreams. It was an incredible wedding, and also made for a very hectic few weeks! 


Also, I just spent an amazing week in Seattle at a conference with some of my favorite co-workers! The conference was so good, and I got to meet some of my SEO heroes, which was so exciting. 


Anywho, today I’m keeping things simple. I’ve only been back home from Seattle for a couple days, and somehow still feel exhausted, so I’m taking the easy road on this one. Still though, this recipe is a great one to have in your back pocket. 


Shortbread cookies are buttery, lightly sweet, and they don’t have any eggs which means a few things- one is that if you are out of eggs, it’s ok. Two is that if you’ve got kiddos, this dough is a bit more safe to eat raw, plus you can roll and cut it into shapes!


I feel like shortbread cookies are pretty elegant honestly. You can flavor them with anything- vanilla, lemon, almond, thyme, rosemary, honey- literally anything you like. I’ve chosen vanilla with a hint of lemon extract for this go around. 


Experiment with them, bake em up, enjoy em anytime guys! 

Buttery Shortbread Cookies


  • 1 1/2 cups softened butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt


  • In a large bowl, beat together the butter and powdered sugar until smooth.
  • Beat in the vanilla extract and lemon extract, or the flavorings of your choice.
  • Beat in the flour and salt until a soft dough forms.
  • Divide the dough in half, and form each half into a disk. Wrap each disk in plastic wrap, and chill for 30-45 minutes. (I know chilling dough sucks, but it does matter for this one, I promise!)
  • Preheat your oven to 325 degrees, and line a baking sheet with parchment or a non-stick sheet.
  • Roll one half of the dough out to about 1/4 inch-1/2 inch thick, and cut into your desired shapes.
  • Bake for 10-12 minutes, or until the edges are just golden. Cool and serve!
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Christmas Cookie Tips


I have no original recipes to share with you guys today. I do, however, have wonderful news. This year, for the first time literally ever, I’ve made cookies that actually look presentable. Real talk, cookies are flippin difficult to decorate. 

Pinterest is full of like all these fantastic photos of amazing cookies that look like they were made by the best chefs in the world. And every single year, I try to make cookies that at least resemble these. And then I end up with messy, fairly horrifying situations. 


This year, success. I used a lot of great recipes from other blogs out there, and baked way too many cookies, but I did get a good amount of them decorated and adorable. First off, here’s the recipes I used this year: 

All of these worked perfectly for me. I think the biggest thing was figuring out the right consistency for my icing, and having the patience to practice. I’m gonna confess something right now, and it’s serious. I actually am kind of bad at following recipes completely. Like I just want to add more vanilla to everything, and I never measure flour correctly because who has time for that. This is probably where the real icing problem was, not gonna lie. 

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My second tip- do it with friends. Seriously I made so many cookies, and it took longer than expected because I really just wanted them to look perfect, and I was EXHAUSTED by the end. Decorate with friends, it’ll help. 

Lastly, use the piping bags and the tips and the whole thing. Setup and cleanup are harder, but the entire rest of the decorating is soooo much easier. It’s worth it! I can’t tell you how much celebrating I did both inside my head, and out loud to other people when I got these babies right. 

Merry Christmas you guys!

Triple Chocolate Cookies


Chocolate, Cookies | August 21, 2016 | By

Listen, I love classic chocolate chip cookies as much as anyone, but sometimes you just need more than a single dose of the good stuff. I’m talking about chocolate, class it up you guys! Today we’re talking about the most chocolatey cookies, like, ever.


I actually made these last month when things were a bit crazy at work, and since these go so well with coffee, I’m officially calling them a breakfast item. 


So, this may sound a bit inexperienced, but I have never used dutch processed (or dark) cocoa powder before now! It’s amazing. I always have an issue with my baked goods not tasting quite as chocolatey as I’d like, and this is changing my life. I’m using Hershey’s Special Dark Cocoa Powder. If you’re looking for a deep chocolate flavor, this is the way to go. 


These cookies are chocolate layered on chocolate, and any chocolate lover will go crazy for them, I promise. The three chocolate sources are regular chocolate chips, mini chocolate chips, and the cocoa powder. 


There’s a few ingredients that will help intensify the chocolate flavor in any recipe. The first is salt, which of course brings out any flavors in baking, not just chocolate. Then we’ve got vanilla extract, which may seem almost counter-intuitive since many people think of vanilla as an opposite flavor. In baking though, the two are actually very complimentary! Cinnamon is another great option- just a pinch will give your chocolate a kick. Lastly, we’ve got coffee or espresso products. Again, just a small pinch can make a big difference, and the end result won’t actually taste like coffee. 


This recipe uses all of these methods to bring out that chocolate flavor. Seriously, when I say triple chocolate, I really mean they taste chocolatey! 


Triple Chocolate Cookies


  • 2 cups flour
  • 3/4 cup dark cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • Pinch of cinnamon
  • 1 stick + 6 tbs. melted butter
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp. vanilla extract
  • 1 egg + 1 egg yolk
  • 1 tbs. brewed coffee
  • 1 cup chocolate chips
  • 1/2 cup mini chocolate chips


  • Preheat the oven to 350 degrees, and line two baking sheets with parchment.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, beat together the the butter, brown sugar, and white sugar.
  • Mix in the vanilla, egg and yolk, and the coffee.
  • Slowly mix in the flour mixture until its completely combined.
  • Stir in the chocolate chips and the mini chocolate chips.
  • Scoop into 2 tbs. balls, and press down slightly on your baking sheet.
  • Bake at 350 degrees for about 7-10 minutes, or until the cookies are set.
  • Cool and enjoy!
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Frosted Sugar Cookie Bars


Cookies | March 19, 2016 | By

Happy weekend! I’ve got something to tell you guys, and it’s important. 

Cookie bars. 


They are maybe the best thing to ever happen to cookies, and I totally mean that. If you’re like me, usually 2 batches in, you’re like totally over baking cookies and wishing you hadn’t made a double batch. How many times do I have to scoop and roll before this is over?


I mean don’t get me wrong, I love baking, obvs. But I love to bake things that are fairly easy, and completely satisfying as a whole experience. Rotating pans in and out of the oven for 3 hours just lessens the ease. 

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There’s certainly no end in sight for traditional cookies. But finding epic cookie recipes that you can just spread out into a cake or sheet pan- that’s golden. One bake you guys, one single time. It’s perfect. You cut the sheet of cookie into, well, cookie-sized bars, and you’ve just made possibly two dozen cookies at one time! 


My favorite cookies are classic sugar, and if you add frosting you’re a hero. Today, I’m a hero. 


I added sprinkles because why not, and made the frosting purple for ya know, being pretty. These are tender, sweet, and super easy to whip up! If you love sugar cookies, it’s everything you’ve ever wanted. After just a few minutes of prep and bake, you’ll be able to enjoy not only a fantastic cookie, but a super fluffy, light, and sweet buttercream. 

Frosted Sugar Cookie Bars


  • For the cookies:
  • 1/2 cup softened butter
  • 1/4 cup + 2 tbs canola oil
  • 3/4 cup sugar
  • 1/4 cup powdered sugar
  • 1 egg
  • 3 tbs. water
  • 2 tsp vanilla extract
  • 1 tsp. almond extract
  • 3 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • Pinch of baking soda
  • 1/4 cup rainbow sprinkles
  • For the frosting:
  • 2 sticks softened butter
  • 3 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • Pinch of salt
  • 2 tbs. heavy cream
  • Food coloring of choice


  • For the cookies:
  • Preheat the oven to 350 degrees, and grease and line a 13 by 9 inch cake pan with parchment paper.
  • Beat together the butter, oil, sugar, and powdered sugar until combined.
  • Add in the egg, water, vanilla, and almond extracts. Beat until just combined.
  • Mix together the flour, salt, baking powder, and baking soda, and then slowly add to butter mixture until combined. Fold in the sprinkles
  • Spread the dough into your lined baking pan and press down evenly.
  • Bake at 350 degrees for 14-16 minutes, or until just golden and set. Let cool completely before frosting!
  • For the frosting:
  • Beat together the butter and powdered sugar until smooth. Add in the vanilla and almond, and the heavy cream.
  • Beat until the frosting is fluffy. Add in your food coloring, and spread over your cookies!
  • Cut the cookie sheet into bars, and enjoy!
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Christmas Cookies


I had a bit of a thing this weekend. Like.. a cookie-type-thing. 

Basically, today, for nearly no good reason, I made three batches of cookies. I mean, it’s Christmas guys, I’m not feeling too bad about the whole thing actually. 


Plus, I’ve got a whole office of cookie-eaters to bring these too, so I won’t be eating them all myself. I mean don’t get me wrong, I work in this office too, so I’m definitely a part of the cookie eating crew. And there will likely be extras at home. You know what, let’s not even talk about it anymore. 


I made a batch of these cake batter cookies from Sally’s Baking Addiction, and they are too easy. Like seriously, it’s dangerously easy. I added 1/4 cup flour to the recipe just because I’m at a higher altitude, and these turned out perfect. They’re sweet, soft, and super flavorful guys- I really recommend these. 


Next, I whipped up a batch of snickerdoodles, which you can find the recipe for below. These are basically just sugar cookies that are rolled in cinnamon and sugar before baking, and I actually put a bit of cinnamon into the cookie dough as well for good measure. 


Last, we’ve got Classic Chocolate Chip Walnut Cookies, recipe linked here. Basically, I took my classic recipe for these babies and just scooped out smaller cookies to match my other batches. This recipe also has a touch of cinnamon, just for that added warmth and sweetness. Basically, if you’re looking for an awesome chewy chocolate chip cookie recipe, this is my go-to!


Let’s all just skip work and regular life stuff this week for cookies, amiright? Enjoy!



  • 2 1/2 cups + 2 tbs. flour
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup softened butter
  • 1 1/4 cups sugar
  • 3 egg yolks
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/4 cup sugar
  • 1/2 tsp. cinnamon


  • Preheat oven to 350 degrees
  • In a medium bowl, mix together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
  • In a large bowl, beat together the butter and 1 1/4 cups sugar until fluffy.
  • Add the egg yolks, vanilla, and almond extracts. Beat until combined.
  • Slowly add in the flour mixture until fully combined.
  • In a small bowl, mix together the remaining sugar and cinnamon.
  • Scoop cookies into 1 inch balls, and roll into cinnamon-sugar mixture.
  • Place on a lined baking sheet, and push the cookies down slightly. Bake for 10-12 minutes, or until just slightly golden.
  • Cookies should be cracked and set.
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