Serve these gingersnaps as the spoons for this Pumpkin Spice Mousse.

　　

Ingredients

Makes about 56 cookies

　　2 1/4 cups all-purpose flour

　　1 teaspoon baking soda

　　1 1/2 teaspoons ground ginger

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground cloves

　　1 cup packed brown sugar

　　1 1/2 sticks (3/4 cup) unsalted butter

　　1/4 cup unsulfured molasses

　　1 large egg

　　parchment paper

　　1/4 cup granulated sugar

　　

Step 1

Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

　　

Step 2

Preheat oven to 350°F. and line baking sheets with parchment paper.

　　

Step 3

Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.