Where did you get that Nutmeg Ginger Apple Snap? Recreate this fictional favorite recipe from the popular movie Fantastic Mr. Fox and you’ll be as infamous as Mrs. Bean.
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If you’re a Fantastic Mr. Fox fan, you definitely know about these cookies!
I originally recreated them for my daughter’s third birthday. This has been our favorite family movie since she was a baby, so it was really fun to enjoy some food inspired by it!
If you’re not familiar with the plot, a fox, who used to take food from farmers for a living, is now married with a child and working as a newspaper man.
I won’t spoil the whole movie for you, but after a while he gets the itch to start grabbing chickens again, and after a lot of shenanigans we come face to face with one farmer’s wife, Mrs. Bean.
What are nutmeg ginger apple snaps?
In the movie Fantastic Mr. Fox, one of the antagonists, Mrs. Bean, always has a plate of her famous nutmeg ginger apple snaps sitting out. They’re an irresistible cookie that gets more than one character into trouble.
They’re basically a big, spiced cookie topped with an apple slice and plenty of sparkly sugar.
The cookies I made turned out large and strangely indulgent. There is a lot of butter in this recipe and no eggs.
The sugar within the cookies is minimal but there’s a lot sprinkled on top. I was happy with how authentic they looked and everyone that had one thought they were great.
- Granulated sugar
- Brown sugar
- Fresh ginger
- Ground ginger
- Vanilla extract
- Coarse sugar and/or cake sparkles
How to make nutmeg ginger apple snaps
- In an electric mixer, cream butter on medium speed until light and fluffy
- Add granulated sugar, brown sugar, molasses, fresh ginger, vanilla, and spices and combine.
- In a bowl, combine flour, cornstarch, and salt.
- Add the flour mixture to the butter mixture in three parts on low speed until fully blended.
- Roll 2-3 tablespoons of dough into balls, flatten out with you hand, and top each cookie with a thin apple slice.
- Sprinkle with coarse sugar
- Bake at 325ºF for 15-25 minutes or until the bottom of the cookies are crisp and the edges are lightly browned.
- Sprinkle with cake sparkles and additional coarse sugar if desired and allow to cool completely.
Should I refrigerate the dough?
It isn’t necessary to refrigerate the dough. However, refrigeration can help intensify the flavors and create a puffier cookie.
What kind of sugar is on top?
I added the sugar both before and after baking, but you could choose to do one or the other if you want to cut down on the amount of sugar you’re consuming.
What kind of apples should I use?
You can use any apple you would use in baking. I liked gala apples for these cookies, but I think Fuji, Braeburn, or Honeycrisp would be great as well.
How do you slice the apples?
Be sure to slice the apples horizontally to get the pretty core. I do this by grabbing a large, sharp chef’s knife, turning the apple on it’s side, and slicing it thinly.
More Mr. Fox fun
Keep scrolling below the recipe to see the Fantastic Mr. Fox cake I created for Lola’s birthday! I also used gold edible pens to draw stars on apples for the party. It was very whimsical!
More cookie recipes
- Giant Ginger Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Christmas Cut Out Cookies
- Buttery Bourbon Cherry Cookies
- Whole Wheat Chocolate Fudge Cookies
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
This post was updated in June 2020 with new photos, more information, and some clarification in the recipe.
Nutmeg Ginger Apple Snaps
- 2 cups unsalted butter, softened
- 1/2 cup granulated sugar
- 6 Tablespoons brown sugar
- 2 Tablespoons molasses
- 1 Tablespoon fresh ginger root, grated
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon grated nutmeg
- 1 pinch ground cloves
- 4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 pinch salt
- 4 gala apples
- Organic refined sugar and cake sparkles for sprinkling
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper or a silpat.
- In an electric mixer fitted with the paddle attachment, cream the butter on medium speed until light.
- Add the granulated sugar, brown sugar, molasses, grated fresh ginger, ground ginger, cinnamon, vanilla extract, nutmeg, and cloves and beat on medium speed until fully blended.
- In a medium bowl, sift together the flour, cornstarch, and salt. Add the flour mixture to the butter mixture in three parts, carefully and on low speed, until the ingredients are fully blended.
- Roll 2-3 Tablespoons of dough into balls and use your hand to flatten them on the prepared cookie sheet about 1/4 inch high and 2 inches apart. Slice the apples as thinly as you can and press slices firmly into the center of each cookie. Sprinkle coarse sugar evenly over cookies to coat, making sure to cover the edges.
- Bake 15-25 minutes or until the edges are golden. Remove from the oven and sprinkle with more sugar, if desired, and cake sparkles. Let cool a few minutes on the cookie sheet before moving to a cooling rack to cool completely.
Lola also requested a Mr. Fox cake.
I spent a long time trying to figure out what it should look like to put Mr. Fox on a cake. I landed on baking a cake in a football shaped pan and cutting it into the shape of his head.
I used a cake recipe from Smitten Kitchen and a frosting recipe from I Am Baker. I’m obviously no cake decorator, but I placed the frosting in zip top bags and used knives to spread it around until it looked a little bit like Mr. Fox. Overall, I was pretty happy with the outcome.