Are you looking for a dessert that’s easy to nibble on? Say you are hosting game day, a birthday party, baby shower or even a tea party… This recipe is perfect for those gatherings where table space and utensils are limited! The cookie is the vessel, no spoons required. The thing I love about this recipe is that it’s full of wonderful fall flavors without punching you in the face with them! I like to call it “autumn-light.” The ginger gives the cookie just enough bite and is well paired with the stronger flavors of orange and spice in the mousse. I hope you enjoy!

Makes about 100 bite size cookies (1 ½ inch in size)
Makes 2 cups of mousse

Prep time:
The cookie dough and mousse both have to chill for at least an hour. Assuming that overlaps, the active prep time for the cookies (including rolling them out and prepping them to bake) is about 45 minutes. The mousse prep shouldn’t take longer than 15 minutes and can be done while the cookie dough chills. I recommend prepping everything the day before and baking the cookies just before the party, they will make your home smell wonderful just in time for guests!

Double Ginger Cookie Bites

Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
¼ teaspoon salt
½ teaspoon vanilla extract
3 teaspoons minced ginger
3 teaspoons ground ginger
2 ¾ cups all-purpose flour

Ginger Sugar Coating:
2 teaspoons ground ginger
¼ cup icing sugar

Directions:
1. Mix the butter and sugar on medium speed until lightened, about 20 seconds.
2. Reduce speed to low and add eggs one at a time, waiting until the first one is fully incorporated before adding the second.
3. Add salt, vanilla, minced ginger and ground ginger.
4. Add flour ½ cup at a time until fully incorporated. The dough will be sticky but fairly firm.
5. Divide the dough in half. Create a disk out of both and enclose in plastic wrap. Refrigerate for at least an hour, until firm or overnight.
6. Prepare 3 cookie sheets by lining them with parchment paper or a silicon baking mat. Preheat the oven to 400 degrees F. ***
7. Place the cookie dough between two large sheets of parchment paper. Roll it out to be just shy of a ¼ inch thick. For easy dipping, I recommend cutting out small shapes. I used a 1 ½ inch round cookie cutter. Cut out the shapes and place them on the prepared baking sheets.
8. Place the cookie sheets in the freezer for 5-10 minutes until the shapes of dough are firm.
9. For the ginger sugar coating, combine the icing sugar and 2 teaspoons of ground ginger into a baggie. Mix it up and transfer to a sieve. Generously coat the tops of each cookie.
10. Bake for 7-9 minutes, until the cookies are just starting to turn golden brown.
11. Let the cookies cool on a wire rack.

***If you do not want to bake your cookies immediately but want most of the prep done, skip pre-heating the oven in direction 6. Prep your cookies as instructed in direction 7, cover them tightly in plastic wrap and place them in the refrigerator until you are ready to bake them (directions 9-10).

Spiced Orange Mousse

Ingredients:
8 ounces cream cheese, room temperature
8 ounces mascarpone cheese
1/3 cup icing sugar
1 teaspoon orange extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 packet unflavored gelatin (about a tablespoon)
1/4 cup cold water

Directions:
1. Gently sprinkle gelatin over ¼ cup of water in a microwave safe cup. Set aside and allow to bloom while you prepare the rest of the recipe.
2. Add the rest of the ingredients to a mixing bowl.
3. Mix on low-medium speed until the ingredients are combined. It is very important not to over mix here, otherwise, your mascarpone will curdle. If you are concerned, do the rest of your mixing with a spatula.
4. Microwave the bloomed gelatin for 25-30 seconds or until the gelatin has dissolved.
5. Add the warmed gelatin to the rest of the ingredients in the mixing bowl. Mix on low until the water is mostly incorporated, then increase to medium speed until smooth. Again, taking care not to over mix and ending up with a curdled mess! The consistency should have body to it but not be overly thick or thin.
6. Transfer the mixture into your preferred serving bowl and refrigerate until thick, at least an hour. That said, this mousse can be made in advance! If you do not plan to use it immediately, go ahead and cover it tightly in plastic wrap once the ingredients have cooled (about 15 minutes after you put it in the fridge).
7. The mousse will be pretty firm when it’s just out of the fridge. Give it about 10-15 minutes at room temperature to soften up.
8. Pair with the double ginger cookie bites and enjoy!!