Inspired by the charming world of Fantastic Mr. Fox, Ruby Ann and I created these Sourdough Nutmeg Ginger Apple Snaps just for you, so you can bring a bit of Mrs. Bean’s magic into your own kitchen.
We wanted to capture that cozy, spiced goodness that feels like it came straight from the movie.
Now, baking these cookies has become a cherished tradition, and every batch feels like a nod to that wonderful story.
Friends and family love them, and we can’t help but think Mrs. Bean herself would be proud!
This recipe includes easy-to-follow instructions, perfect for both same-day baking and an overnight ferment option as well.
Enjoy our vlog showing us making the cookies in the FAQ section below or the detailed instructions in this blog post to make these cute, fall inspired cozy cookies today!
Let the cozy, spiced flavors fill your home with warmth and nostalgia!
Why You Will Love This Sourdough Nutmeg Ginger Apple Snaps Recipe
- Inspired by a Great Movie: Fans of Fantastic Mr. Fox will appreciate the nod to Mrs. Bean’s famous nutmeg ginger snaps.
- Warm Spices and Apple: Nutmeg, ginger, and cinnamon combine with a touch of apple for the ultimate cozy cookie recipe.
- Easy Overnight Ferment Option: Refrigerating the dough overnight brings out a mild sourdough tang, perfect for autumn.
- Perfect Texture: Each bite has a soft, chewy center with a crackly, sugar-coated exterior.
- Fall Favorite: These cookies, with apple slices, are the perfect addition to any cozy fall dessert lineup.
Tips for Making Sourdough Nutmeg Ginger Apple Snaps
- Thinly Slice Apples: Use a mandolin, deli slicer, or sharp knife to slice apples about ¼ inch thick for a crisp finish.
- Use Fresh Spices: Freshly ground nutmeg, clove, and ginger elevate the cookies’ warm autumn flavors. If you’re using freshly ground spices, use half the amount listed in the recipe. Fresh spices are much more potent than pre-ground ones, so reducing the quantity ensures the flavors remain balanced without overpowering the dish.
- Chill for Rich Flavor: An overnight ferment with sourdough discard adds depth and a soft texture.
- Avoid Blackstrap Molasses: For the best flavor, use old-fashioned molasses instead of blackstrap. We used Azure Standard Old Fashion Blackstrap molasses.
- Test Baking Times: Bake times vary; bake for 15-22 minutes, checking for crackled sides. The sides will have a crackled look and the shine will be gone. Leave cookies on the pan for 5-10 minutes to allow them to cool. Then transfer to a cooling rack.
FAQ
What type of sourdough starter works best for this recipe?
Both active starter and discard are great, but discard adds a subtler sourdough flavor.
Can I use blackstrap molasses in this recipe?
Blackstrap molasses is too bitter for this recipe. Use old-fashioned molasses for balanced sweetness.
Do I have to chill the dough overnight?
No, you can bake the dough the same day, but chilling overnight enhances flavor and texture.
How should I slice the apples for this recipe?
Aim for slices ¼ inch thick or thinner; they should be baked to avoid adding moisture to the cookies.
How do I prevent the apples from browning?
Toss apple slices with lemon juice to keep them looking fresh and vibrant.
Tools You May Need
- Mixing Bowl: Essential for combining ingredients smoothly.
- Cookie Scoop: Helps achieve evenly sized cookies.
- Baking Sheet: Use parchment paper for easy removal.
- Mandolin, Deli Slicer or a Sharp Knife: Ideal for slicing apples thinly.
- Separate Bowl for Coating: Use for rolling dough balls in sugar before baking.
- Measuring Cups and Spoons: Use to measure ingredients.
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Ingredients you will need
- All-Purpose Flour: This flour gives structure to the cookies, creating a balance of softness and slight chewiness.
- Salted Butter: Adds richness and a hint of salt to balance the spices in each cookie.
- Old-Fashioned Molasses: Brings depth and a subtle sweetness to complement the spices, perfect for a ginger snap.
- Granulated Sugar: Sweetens the dough and creates a lightly crisp texture when baked.
- Sourdough Starter or Discard: Adds tangy flavor and helps with a soft texture, even in discard form.
- Light Brown Sugar: Adds a hint of caramel flavor, giving these cookies a warm, cozy sweetness.
- Egg: Binds the ingredients together and helps with a soft, slightly chewy texture.
- Baking Soda: This leavening agent makes the cookies rise and contributes to a light texture.
- Ground Ginger: Essential for ginger snaps, giving a warm, spicy flavor perfect for fall.
- Ground Cinnamon: Adds warmth and complements the ginger and nutmeg in this fall-inspired recipe.
- Vanilla Extract: Enhances the sweetness and rounds out the flavor of the spices.
- Salt: Balances the sweetness and enhances the flavor of all the other ingredients.
- Nutmeg: Adds a warm, nutty spice that complements the ginger and cinnamon.
- Ground Clove: Adds depth with its intense, warm spice, bringing a cozy flavor to the cookies.
- Red Apples *thinly sliced: Adds a fresh, fruity note and soft texture that balances the spices.
- Lemon Juice: Keeps the apple slices from browning and adds a hint of tartness.
How To Make Sourdough Nutmeg Ginger Apple Snaps
Step 1: Preheat and Line
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Apples
Thinly slice the apples about 1/4 inch thick and toss with 2 teaspoons of lemon juice.
Pat dry, place on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway. Set aside to cool.
We used Honeycrisp apples for this recipe.
Step 3: Cream the Butter and Sugars
In a mixing bowl, cream the butter and 3/4 cup granulated sugar until light and fluffy.
Add the brown sugar and beat until fully combined.
Step 4: Add Wet Ingredients
Mix in the molasses, egg, vanilla extract, and sourdough starter until smooth and fully incorporated.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt.
For same-day baking, add the baking soda and salt.
**For an overnight ferment, omit the baking soda and salt initially, then add just before baking the next day.
Step 6: Form Dough Balls and Coat with Sugar
Place the remaining 1/2 cup of granulated sugar in a shallow bowl.
Scoop 1 1/2 tablespoon-sized dough balls and roll each in sugar to coat.
Step 7: Bake the Cookies
Arrange dough balls on the prepared baking sheet, leaving space for spreading.
Gently press a cooled apple slice onto each dough ball, if desired. Bake@ 350°F (175°C) for 15-22 minutes or until cookies are crackled on the sides.
Step 8: Cool and Serve
Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Enjoy your Sourdough Nutmeg Ginger Apple Snap Cookies!!
Storage Ideas for Sourdough Nutmeg Ginger Apple Snaps
- Room Temperature (1-2 Days): Use an airtight container with parchment paper between layers. Best for immediate enjoyment due to the fresh apple slices.
- Refrigeration (Up to 1 Week): Store in an airtight container in the fridge. Allow cookies to come to room temperature or warm slightly before serving to enhance texture.
- Freezing Not Recommended: Freezing can affect the texture of the apple slices, leading to sogginess upon thawing.
Discover More of Our Mouthwatering Recipes; Check Out Our:
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- NO Fail Sourdough Starter (how to make + video)
- 🍏🍎🍂Homemade Apple Pie Spice Recipe (Perfect for Fall Baking)🍏🍎🍂
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Mrs. Bean’s Sourdough Nutmeg Ginger Apple Snaps Recipe
Ingredients
- 2 ¼ cups 280g All-Purpose Flour
- 10 tablespoons 170g Salted Butter, room temperature
- ¼ cup 113g Old-Fashioned Molasses (not Blackstrap)
- 1 ¼ 250g Granulated Sugar *divided into 3/4 cup( for cookie dough mixture) and 1/2 cup (or coating before baking)
- ¼ cup 60g Sourdough Starter or Discard, room temperature
- ¼ cup 50g Lightly Packed Light Brown Sugar
- 1 large 50-55g Egg, room temperature
- 2 teaspoons 10g Baking Soda
- 1 ½ teaspoons 3g Ground Ginger
- 1 teaspoon 3g Ground Cinnamon
- 1 tsp. 4g Vanilla Extract
- ½ teaspoon 3g Salt
- ½ teaspoon 1g Nutmeg
- ¼ teaspoon 0.5g Ground Clove
- 2 large red apples thinly sliced (about 1/4 inch or thinner)
- 2 teaspoons Lemon Juice for coating apple slices
How To Make
- Prepare Apples: Preheat the oven to 350°F (175°C). Thinly slice the apples vertically, about ¼ inch or thinner. Coat the apple slices with 2 teaspoons of lemon juice to prevent browning. Place the apple slices on a baking sheet lined with parchment paper and pat them dry with a paper towel on both sides. Bake for 15-20 minutes, flipping halfway through to remove moisture. Set aside to cool.
- Prepare Cookie Dough: In a large bowl, using an electric mixer with the paddle attachment, beat the butter and ¾ cup granulated sugar until light and fluffy, about 2 minutes. Add the brown sugar and continue to beat until well combined.
- Add the molasses, egg, vanilla extract, and sourdough starter to the butter-sugar mixture, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
- Overnight Fermentation: If fermenting overnight, leave out the baking soda and salt. Cover the dough and refrigerate overnight. The next day, add the salt and baking soda to activate the leavening.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Prepare for Baking: Place the remaining ½ cup (100g) of granulated sugar in a shallow bowl. Roll the cookie dough into 1 ½ tablespoon-sized balls, then roll each ball in the sugar to coat.
- Arrange the dough balls on a lined baking sheet, leaving plenty of space between them to allow for spreading.
- Adding Apple Slices: Add the apple slice before baking and bake as directed. Bake in the preheated oven for 15-22 minutes, depending on your oven. At 15 minutes, the cookies should have a nice crackled surface. Alternatively If you prefer, bake the cookies for 5 minutes before placing the apples on, then gently press an apple slice onto each cookie before finishing the bake.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and prevents raw dough under the apple slices.
Notes
- Thinly Slice Apples: Use a mandolin or sharp knife to slice apples about ¼ inch thick for a crisp finish. We used Honeycrisp Apples for this recipe.
- Use Fresh Spices: Freshly ground nutmeg and ginger enhance the cookies’ warm, autumn flavors.
- Chill for Rich Flavor: An overnight ferment with sourdough discard adds depth and a soft texture.
- Avoid Blackstrap Molasses: For the best flavor, use old-fashioned molasses instead of blackstrap.
- Test Baking Times: Bake times vary; bake for 15-22 minutes, checking for that perfect crackled top.
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