Now that we have your attention, welcome back to the lake! Summer 2024, our first summer of guests, has exceeded our expectations. And, fun fact: Everyone loves summer and cookies!
We welcomed 135 guests from five countries and 14 states. They were celebrating weddings, anniversaries, and birthdays. They traveled to the area for hiking, antiquing, relaxing, and even to start an internship with the National Park Service.
One thing they all had in common: they loved the cookies we place in their room when they arrive. So, we thought we should share our favorite recipe with the world (or anyone reading this blog.)
Book a stay and discover your own reason to join is at the lake.
SNICKERDOODLES
from Weeknight Baking by Michelle Lopez
Cookies
2-3/4 cups (12.35 oz) all-purpose flour (or 1:1 gluten-free flour)
2 t. cream of tartar
1 t. baking soda
½ t. kosher salt
1-1/2 cups (10.5 oz) granulated sugar
1 cup (8 oz) unsalted butter, at room temperature
2 large eggs
2 t. vanilla
Topping:
¼ cup (1.75 oz) granulated sugar
2 T. ground cinnamon
- Position a rack in the center of the oven and preheat to 400 degrees. Line two half-sheet pans with parchment paper.
- Prepare and place topping in a shallow bowl.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more and beat on low for an additional 30 seconds.
- Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Bake Later
You can freeze snickerdoodle cookie dough just like you can freeze your favorite chocolate chip cookie dough recipe. After portioning the dough into balls, place the balls on a parchment lined sheet pan and freeze for 30 minutes, or until the dough is hard enough to handle without being sticky. Transfer to a zip-top freezer bag and freeze for up to 3 months.
Note that the dough will be frozen WITHOUT the snickerdoodle topping. When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping. There’s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe but increase the bake time to 12 to 14 minutes.