Mrs Bean’s Sourdough ginger apple snaps recipe

Plate of Mrs. Bean’s nutmeg ginger apple snaps stacked beside cinnamon sticks and fresh apples on a lace tablecloth.

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Mrs Bean’s Sourdough ginger apple snaps recipe

Warmly spiced and delicately crisp, these ginger apple snaps fill the kitchen with cozy autumn aromas. The touch of molasses and sourdough adds depth, while thinly sliced apples create a sweet, rustic finish.

Prep Time30

Cook Time22

Additional Time20

Total Time1 12

Course: Desserts, Sourdough

Cuisine: American, Cottage Style

Servings: cookies

Calories: 123kcal

Author: Emily Rider

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

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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