These Mrs. Bean’s Sourdough Ginger Apple Snaps bring together crisp edges, soft chewy centers, and warm autumn spice in one nostalgic cookie.
The subtle tang from sourdough discard deepens the molasses flavor, while a thin slice of baked apple adds sweetness and rustic charm.
Years of testing led to perfect texture with no soggy centers—just cozy, balanced flavor in every bite. You’re going to love this recipe.
This post may contain affiliate links. Please read our disclosure policy for details.
If you enjoy this recipe, try our Homemade Apple Cider Recipe In A Dutch Oven, Sourdough Apple Fritters Recipe (discard or starter), or Creamy Pumpkin Mac and Cheese with Smoked Gouda for a cozy fall lunch that pairs beautifully with a plate of fresh cookies.
Why You’ll Love This Recipe
Ingredients
Important Note: For the complete ingredient list and exact measurements, please see the printable recipe card below.
Tip: The dough adapts beautifully to different methods. For freshly milled flour, rest longer or add a touch more liquid if the dough feels firm. If omitting sourdough, replace it with half liquid (apple cider or neutral oil) and half flour. Either way, you’ll get crisp edges, chewy centers, and deep autumn spice.
Recipe Tips
Thinly slice apples: Use a mandolin or sharp knife for uniform slices about ¼ inch thick. Pre-bake briefly to release moisture and prevent soggy centers.
Pat the apples dry: After pre-baking, blot both sides with a paper towel before topping. Removing moisture is key to crisp, even baking.
Use fresh spices or house blend: Freshly ground spices give vivid flavor, while the Modern Day Cottage Apple Pie Spice Blend offers perfect balance without extra measuring.
Cream the butter and sugar well: This builds structure and gives the cookies their signature chewy texture.
Chill the dough: Rest the dough before baking; an overnight chill deepens molasses flavor and improves handling.
Avoid blackstrap molasses: Use old-fashioned molasses for warm sweetness without bitterness.
Watch bake times: Bake until edges are set and tops show light crackling. Cool on the sheet before moving to a rack for perfect texture.
Thoroughly tested method: After years of fall baking, this version guarantees no soggy middle—just crisp edges and soft, tender centers every time.
Instructions
- Prepare the apples: Slice thinly, toss with lemon juice, and pre-bake until just softened. Pat dry and cool completely before topping cookies.
- Cream the butter and sugars: Beat together until light and fluffy.
- Add the wet ingredients: Mix in molasses, egg, vanilla, and sourdough discard. If not using sourdough, replace with half apple cider or neutral oil and half extra flour.
- Combine the dry ingredients: Whisk flour, baking soda, sea salt, and spices or use the Modern Day Cottage Apple Pie Spice Blend.
- Mix the dough: Combine wet and dry just until smooth; avoid overmixing. Adjust slightly if using freshly milled flour.
- Chill the dough: Rest briefly or overnight to develop flavor and improve texture.
- Shape and coat: Roll into balls, coat in sugar, and place on a parchment-lined baking sheet.
- Add the apple slices: Press one pre-baked apple slice gently onto each dough ball.
- Bake the cookies: Bake until edges are set and tops begin to crackle.
- Cool and finish: Cool on the baking sheet before transferring to a rack to set completely.
Note: Make-ahead option: Chill the dough overnight for deeper flavor and easy next-day baking.
Cottage Kitchen Note
Every fall, Ruby Ann and I make these cookies together—it’s become our seasonal rhythm, the scent of molasses and ginger filling the kitchen as the leaves turn outside.
This is one recipe I’ve been working on for years, refining each season to get it just right. After many batches and small adjustments, I finally landed on the perfect balance: crisp edges, fully baked centers, and not a hint of sogginess under the apples.
The result is a cookie that feels both rustic and refined, deeply spiced and beautifully textured—one that’s stood the test of time in our cottage kitchen.
Don’t forget to pin this for later!
FAQ
Recipe Variations
Cottage Living Newsletter
Join the Cozy Cottage Living Community
Seasonal recipes, cozy cottage projects, simple from-scratch living, and gentle inspiration for homemakers who crave a slower rhythm rooted in home and heart.
Similar Recipes
Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Mrs Bean’s Sourdough ginger apple snaps recipe
Ingredients
- 2 ¼ cups All-Purpose Flour 280g
- 10 tablespoons Salted Butter room temperature (170g)
- ¼ cup Old-Fashioned Molasses not blackstrap (113g)
- 1 ¼ cups Granulated Sugar divided into 3/4 cup for dough and 1/2 cup for coating (250g)
- ¼ cup Sourdough Starter or Discard room temperature (60g)
- ¼ cup Lightly Packed Light Brown Sugar 50g
- 1 large Egg room temperature (50–55g)
- 2 teaspoons Baking Soda 10g
- 1 ½ teaspoons Ground Ginger 3g
- 1 teaspoon Ground Cinnamon 3g
- 1 teaspoon Vanilla Extract 4g
- ½ teaspoon Salt 3g
- ½ teaspoon Nutmeg 1g
- ¼ teaspoon Ground Clove 0.5g
- 2 large Red Apples thinly sliced about 1/4 inch or thinner
- 2 teaspoons Lemon Juice for coating apple slices
Instructions
- Prepare the apples: Slice thinly, toss with lemon juice, and pre-bake until just softened. Pat dry and cool completely before topping cookies.
- Cream the butter and sugars: Beat together until light and fluffy.
- Add the wet ingredients: Mix in molasses, egg, vanilla, and sourdough discard. If not using sourdough, replace with half apple cider or neutral oil and half extra flour.
- Combine the dry ingredients: Whisk flour, baking soda, sea salt, and spices or use the Modern Day Cottage Apple Pie Spice Blend.
- Mix the dough: Combine wet and dry just until smooth; avoid overmixing. Adjust slightly if using freshly milled flour.
- Chill the dough: Rest briefly or overnight to develop flavor and improve texture.
- Shape and coat: Roll into balls, coat in sugar, and place on a parchment-lined baking sheet.
- Add the apple slices: Press one pre-baked apple slice gently onto each dough ball.
- Bake the cookies: Bake at 350F until edges are set and tops begin to crackle.
- Cool and finish: Cool on the baking sheet before transferring to a rack to set completely.
Notes
Nutrition
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
what temperature am i supposed to bake these at???
Hello JJ, so sorry about that typo in the recipe card. You will bake them at 350F.
Happy Baking,
Emily