Easy Gingersnap Cookie Mousse

This gingersnap cookie mousse is easy to make and a great make-ahead dessert or afternoon treat. 

With just a few ingredients and a little bit of time to let the ingredients chill, you can easily make and serve this tasty  gingersnap dessert with very little effort. I served these for dessert for a family dinner and everyone ate every bite. 

You can prepare individual servings, cover them with plastic wrap, and refrigerate them until it's time to serve them. They will actually be fine in the refrigerator for a couple of days too. I like to serve them with demi tasse spoons, just to make them last a little longer... plus, it's fun! 

Ingredients You Will Need:

Heavy Cream: For whipping to create the mousse texture. 

Vanilla Extract and Ground Ginger. 

Powdered Sugar: Just tablespoons. 

Crystalized Ginger: For Garnish. 

Cookies: I used Dewey's Triple Ginger thin cookies. You can actually use any gingersnap you like, whatever you find at the grocery store, even sandwich cookies (no need to scrape out the filling either). Because different cookies come in different sizes, you might need to weigh the cookies rather than count them. 

Of course, you could get out your calculator and figure out the grams per cookie by counting the number of cookies in the box and divide that into the total grams listed on the box to find out the weight of each cookie! 

For the Dewey's cookies, which are super thin, I needed 154 grams of cookies, or 44 cookies for the mousse, plus more for a garnish at the bottom of the serving glass (22 cookies). There were about 72 cookies in the Dewey's box I had. If you use a fatter cookie, you will need a lot less. 

To Make This Cookie Mousse:

First, break up 2/3 of the cookies into pieces and pour the cream over the top to cover. Cover the bowl with plastic wrap and refrigerate the mixture overnight. 

The next day, stir in the vanilla, the ground ginger, and the powdered sugar and then beat everything together with a hand or stand mixer until you have a thick billowy mixture. 

Break up the rest of the cookies and divide the crumbs among six serving dishes or glasses and top them with the mousse mixture. Top with a few sprinkles of crystalized ginger, cover with plastic wrap, and refrigerate until ready to serve. 

Finally, to serve, garnish with a ginger cookie. 

Recipe Variations:

Although it's wonderful for this time of year, you don't have to stick with just ginger. In fact, any flavor cookie will work, including chocolate cookies, peanut butter cookies, or lemon cookies. 

This mousse also freezes well too. If you have popcicle molds, fill them with the mousse and freeze them for a fun hand-held treat. It's so much easier than making ice cream. 

If you're looking for something a bit more elegant, be sure to try my chocolate espresso mousse, chocolate mint mousse cake, or the concorde meringue and mousse cake. 

Happy National Mousse Day (November 30)! 

Here are some recipes to celebrate! 

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse

 

Easy Gingersnap Cookie Mousse

Yield: 6 servings

Author: Karen Kerr

Prep time: 20 MinInactive time: 8 HourTotal time: 8 H & 20 M

This gingersnap cookie mousse is easy to make and a great make-ahead dessert or afternoon treat. 

Ingredients

• 231 grams gingersnap cookies, divided. For the Dewey's cookies, it came to 66 very thin cookies (3.5 grams each). For larger cookies, you might be able to figure the weight based on the package weight and number of cookies if you don't have a scale.
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground ginger
• 2 tablespoons powdered sugar
• Crystalized ginger for garnish

Instructions

1. Break up 2/3 of the cookies (151 grams) into smaller pieces (no need to grind them) and place them in a medium bowl. Cover them with 2 cups of heavy cream. Cover the bowl with plastic wrap and refrigerate overnight.
2. Remove the bowl from the refrigerator and add the vanilla, ginger, and powdered sugar. With an electric mixer, beat the mixture until it is billowy and forms stiff peaks.
3. Crush the remaining cookies and divide them among 6 dessert glasses. Top with the mousse mixture and sprinkle with crystalized ginger. Cover with plastic wrap and refrigerate until ready to serve.
4. Garnish with a gingersnap.

Nutrition Facts

Calories

443

Fat (grams)

32 g

Sat. Fat (grams)

19 g

Carbs (grams)

35 g

Fiber (grams)

1 g

Net carbs

34 g

Sugar (grams)

13 g

Protein (grams)

4 g

Cholesterol (grams)

90 mg

https://www.karenskitchenstories.com/2025/11/easy-gingersnap-cookie-mousse.html

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Inspired by Sugar Salt Magic, and others.