The Dennings are our neighbors. We live a short walk from downtown, and like to meet up with them and walk to the farmers market. They recently had a little baby named Marilyn. She is cute as a button and has clearly stolen their hearts.
Matt was gone for the weekend, and Lauren was hosting friends the next day, so she decided to whip up some yummy gingersnap cookies. Baby Marilyn was positioned so she could watch the happenings in the kitchen and her momma could give her smiles and cheek squeezes as she worked.
The Dennings’ kitchen is a small space, but perfectly organized. One of Matt’s hobbies is coffee roasting. He has blends sitting out for tasting, and their cupboard is packed with mugs they’ve collected over the years. The house was decorated for Christmas, displayed treasured items that have special meaning to their family. There are cross-stitched stockings to a tiny ornament for baby’s first Christmas. It was perfectly homey.
Lauren mixed the cookie dough and took a moment every so often to tickle Marilyn’s little tummy. Marilyn was happy to observe the movement and listen to her momma’s soft voice telling about her childhood Christmas traditions.
Lauren loves to get together with her mother and grandparents at Christmas time to make several varieties of Christmas cookies. Lauren said she always loved that tradition, and they make the best cookies. This was a recipe Lauren is hoping to introduce this year. The cookies baked, the baby napped and a gingery fragrance filled the house. They came out soft and flavorful. It is the kind of cookie that begs to be eaten by a lit Christmas tree, snuggled up with family.
Ingredients: 2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup butter, softened 1 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup cinnamon sugar
Preheat oven to 350 degrees F.
Mix together flour, ginger, baking soda, cinnamon, and salt in a mixing bowl. Place the butter into a mixing bowl and beat until creamy.
Gradually beat in the white sugar.
Beat in the egg, and dark molasses.
Sift 1/3 of the flour mixture into the butter mixture; mix until completely blended.
Sift in the remaining flour mixture, and mix together until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container. Enjoy!