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Classic Holiday Recipes from Nathan Turner: Ginger Molasses Cookies

The scent of pine, sweets and savory delights wafted through Alisal Ranch this past week as celebrated interior designer and author, Nathan Turner, hosted his California Country Holiday workshop recently. Showcasing his favorite recipes for entertaining, Turner and our Director of Culinary Operations, Chef Anthony Endy, hosted a holiday feast including a decadent display of desserts and tasty appetizers fit for any holiday fête. Luckily, we were able to snag a few recipes from the event along with some of Turner’s additional holiday favorites. 


2 ½ cups flour
1 ½ teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon salt
½ teaspoon grated nutmeg
¼ teaspoon cloves
12 Tablespoons unsalted butter, room temperature
¾ cup dark brown sugar
½ cup sugar, plus more for rolling
1/3 cup light molasses
1 egg, plus 1 egg yolk
1 teaspoon vanilla
¼ cup crystallized ginger, cut into tiny bits


Step 1
Preheat oven to 350 degrees Farenheit. Line sheet pans with parchment paper.
Step 2
In a small bowl combine flour, baking soda, cinnamon, ginger nutmeg, salt and cloves and whisk together.
Step 3
In the bowl of a stand mixer fitted with paddle attachment, beat the butter until pale yellow, 1 to 2 minutes. Add brown sugar and 1/ 2 cup sugar and beat until light and fluffy, 2 to 3 minutes. Add the molasses and beat on low speed until combined. Scrape down the sides of bowl as needed. Next, add egg, egg yolk and vanilla and mix to combine. Add the flour mixture and mix until just combined. Add crystallized ginger and mix together.
Step 4
For the dough into 1 ½ ounce balls (2 Tablespoons) Roll each ball in sugar and place 8 cookies per baking sheet.
Step 5
Bake one pat at a time. Bake until the cookies are puffed with cracks on the top, 9 to 12 minutes. Transfer cookies to a wire rack to cool.

(recipe from Alisal Ranch)

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