DISH RESEARCH · Dessert
ginger cookies
PJ Hamel’s selected ginger cookies use a spiced molasses-and-shortening dough, roll the portions in their own cinnamon-sugar coating and bake them into crisp, cracked-top gingersnaps.
About ginger cookies
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s selected ginger cookies are crisp gingersnaps with cracked, sugary tops. Ground ginger, cloves and cinnamon season a molasses dough, while a separate cinnamon-sugar coating finishes each portion.
Vegetable shortening is beaten with the dough’s granulated sugar, table salt and baking soda. A whole egg is beaten in before molasses joins the mixture.
Flour and the ground spices make a smooth, fairly stiff dough. A separate portion of granulated sugar is combined with another portion of ground cinnamon in a shallow dish.
Small dough balls are rolled in that cinnamon-sugar coating and spaced on parchment-lined sheets. The selected longer bake produces cookies that are crisp throughout, while Hamel also describes a shorter bake with a more flexible centre.
The gingersnaps cool completely on the pans or a rack. Hamel suggests them with tea, making their sweet-spiced coating and crunchy texture part of a simple cookie-and-drink pairing.
Ingredients in ginger cookies
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.