Three Commercial Ginger Cookies

[jesse_the_k]

I’m a big ginger fan, so a new entry in the ginger cookie space inspired a comparison between

• Partake
• MI-DEL
• Tate’s

for science!

Partake Crunchy Ginger Snap Cookies come in an eye-catching tall orange box with polka dots. The facility claims none of the top 9 allergens (peanuts, tree nuts, eggs, wheat, milk, soy, fish, sesame and shellfish). These cookies are vegan and no-sesame:

Partake Ingredients

• Gluten Free Flour Blend (Organic Light Buckwheat Flour, Cassava Flour, Gluten Free Oat Flour)
• Organic Fair Trade Cane Sugar
• Non GMO Sunflower Oil
• Water
• Tapioca Fiber Syrup
• Vanilla Extract
• Sea Salt
• Baking Soda
• Ground Ginger
• Rosemary Extract
• Cinnamon

The first bite provides a lovely soft shortbread texture, even though they’re vegan. They have a not-too-sweet taste, but the cinnamon is more present than the ginger. However, Partake Ginger are not crunchy nor crispy nor snappy. The edges crumble, not break. I wouldn’t try dipping these in tea, but they’d be great with a scoop of jam in the middle!

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The best crunch in GF gingerville is MI-DEL’s GF Ginger Cookies (blue bag). I can (and do!) snap them in half to extend their tea baths. The production facilities declare milk, coconut, and soy. While MI-DEL’s ginger cookies are vegan and sesame-free, they do have soy:

MI-DEL Ingredients

• Gluten Free Flour (Rice Flour, Organic Corn Flour, Organic Soy Flour, Potato Starch, Corn Starch, Xanthan Gum)
• Cane Sugar
• Canola Oil
• Fancy Molasses
• Ginger
• Soy Lecithin (An Emulsifier)
• Baking Soda
• Sea Salt

I’ve served MI-DEL’s to many wheat-eaters for two decades with no comment other than, "thanks, tasty." The ginger is strong here—a delicious peppery aftertaste lingers.

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The most gingery of the trio is Tate’s Bake Shop Ginger Zinger Cookies (white bag). That’s because (as in my recipe), Tate’s has both ginger powder and crystalized ginger. The drawback: the cookies contain both butter and eggs while their facility processes milk, eggs, soy, and tree nuts (and is silent on sesame).

Tate’s Ingredients

• Crystallized ginger (ginger, sugar)
• Rice flour
• Butter
• Cane sugar
• Brown cane sugar
• Eggs
• Natural vanilla flavor
• Salt
• Baking soda
• Xanthan gum

https://www.tatesbakeshop.com/media/ingredients/default/nutritional_info.pdf

Butter plus rice flour results in very thin edges reminiscent of florentines, with a sweet lumpy ginger fire in the middle. No tea dipping here.

Both MI-DEL and Tate’s market gluten-free as well as wheat cookies, so be sure to get the right color bag: blue for MI-DEL and white for Tate’s.

I'd love to learn of other GF ginger cookies to try.

Comments

Packaging!

[jesse_the_k]

Partake thoughtfully breaks the 15 cookies into 5 3-cookie sleeves.

MI-DEL's and Tate's paper bags are lined with plastic film, and once it's open it's open.

Re: Packaging!

[rhi]

Agreed on the Tate's, but the Mi-Del bags here are resealable if you open through their pull tab, much like a ziploc.