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 serving up cookies as good as Mrs. Bean.
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This recipe was changed in November 2025. For the original recipe, see the notes at the bottom of the recipe card, which is at the bottom of this post.
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 plenty of fall spice.
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.
Nutmeg ginger apple snap ingredients
- Butter
- Granulated sugar
- Brown sugar
- Molasses
- Baking Soda
- Baking Powder
- Ground ginger
- Cinnamon
- Nutmeg
- Cloves
- Flour
- Eggs
- Salt
- Apples
- Cake sprinkles
How to make nutmeg ginger apple snaps
- In an electric mixer, cream butter on medium speed until light and fluffy.
- Add granulated sugar and brown sugar and mix for 3 minutes.
- Add the molasses and mix until combined.
- Add eggs and mix until combined.
- In a medium bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, and salt.
- Add the flour mixture to the butter mixture in three parts on low speed until fully blended.
- Roll 2 tablespoons of dough into balls, flatten out with your hand, and top each cookie with a thin apple slice.
- Sprinkle with cake sprinkles.
- Place the baking sheet with the unbaked cookies in the freezer for 5 minutes if you prefer a puffier cookie.
- Bake at 350ºF for 12-14 minutes or until the bottom of the cookies are crisp, the edges are lightly browned, and it doesn't look wet under the apple slices.
- Sprinkle with additional cake sprinkles if desired and allow to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Top tips and questions
What changed in the recipe update?
I changed this recipe significantly in November 2025 due to mixed reviews in the comments. Some people loved this recipe, while others were complaining the cookies were dry and didn't have enough flavor.
After testing this recipe a handful more times, I landed on a cookie that was crisp on the bottom, chewy in the center, and full of punchy nutmeg ginger flavor. If you prefer the original recipe you can find it in the notes section of the recipe card.
Should I refrigerate the dough?
It isn't absolutely necessary to refrigerate the dough. However, refrigeration can help intensify the flavors and create a puffier cookie. You can refrigerate before or after rolling the dough into balls.
What kind of sugar is on top?
I topped these cookies with cake sprinkles, which look like coarse sugar but hold their shape and don't melt in the oven. If you only have regular granulated sugar, coarse sugar, or turbinado sugar you can definitely use that, they just won't be as sparkly and some of the sugar may melt when baking, creating more of a glazed look.
I added the sprinkles 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. The sprinkles are more likely to stick if you put them on before baking.
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 medium sized serrated knife, turning the apple on it's side, and slicing it thinly. You want the slices super thin so the apple cooks with the cookie and doesn't release too much moisture.
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!
How to store nutmeg ginger apple snaps
Keep cookies in an airtight container in the refrigerator for up to 3 days. You can also freeze these for up to 3 months.
More cookie recipes
- Giant Ginger Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Christmas Cut Out Cookies
- Buttery Bourbon Cherry Cookies
- Whole Wheat Chocolate Fudge Cookies
- Spicy Pistachio and Chocolate Shortbread Cookies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
This recipe was changed in November 2025. For the original recipe, see the notes at the bottom of the recipe card.
Recipe
Nutmeg Ginger Apple Snaps
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 ½ Tablespoon ground ginger
- 2 teaspoons ground cinnamon, plus more for topping if desired
- 1 teaspoon baking soda
- 1 teaspoon grated nutmeg
- ½ teaspoon baking powder
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- 1 cups butter, softened
- ¾ cup granulated sugar
- 3 Tablespoons brown sugar
- 2 Tablespoons molasses
- 1 large egg
- 1 large egg yolk
- 3 gala apples
- White cake sprinkles, or any coarse sugar, like turbinado
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
- In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, nutmeg, baking powder, cloves, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter on medium speed until light in color.
- Add the granulated sugar and brown sugar and beat for 3 minutes.
- Add the molasses and mix until combined.
- Add the whole egg and egg yolk. Beat on medium speed until fully blended.
- Add the flour mixture to the butter mixture in three parts, carefully and on low speed, until the ingredients are fully blended.
- Working in batches as necessary, roll 2 Tablespoons of dough into balls and use your hand to flatten them on the prepared cookie sheet about ¼ inch high and 2 inches apart.
- Slice the apples as thinly as you can (crosswise so you can see the star of the core in the middle), removing any seeds, and press slices firmly into the center of each cookie. Sprinkle cake sprinkles and extra cinnamon evenly over cookies.
- Transfer the baking sheet to the refrigerator or freezer for 5 minutes to chill the dough and prevent the cookies from spreading too much.
- Bake 12-14 minutes or until the edges are golden and the cookie doesn't look wet under the apple slice. Remove from the oven and sprinkle with more sprinkles, if desired. Let cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
Notes
- 4 cups all purpose flour
- 2 teaspoons ground cinnamon, plus more for topping if desired,
- 2 teaspoons ground ginger
- 1 teaspoon grated nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 2 cups salted butter, softened
- ½ cup granulated sugar
- 6 tablespoons light brown sugar
- 2 tablespoons molasses
- 1 tablespoon fresh grated ginger root
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 4 gala apples
- Organic refined sugar and cake sparkles for sprinkling, or any coarse sugar, like turbinado
- Preheat the oven to 325ºF. Line a baking sheet with parchment or a silpat.
- In a medium bowl, sift together the flour, cinnamon, ground ginger, nutmeg, cloves, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter on medium speed until light.
- Add the granulated sugar, brown sugar, molasses, and fresh ginger and beat until fluffy.
- Add the eggs and vanilla extract. Beat on medium speed until fully blended.
- Add the flour mixture to the butter mixture in three parts, carefully and on low speed, until the ingredients are fully blended.
- Working in batches as necessary, roll 2-3 tablespoons of dough into balls and use your hand to flatten them on the prepared cookie sheet about ¼ inch high and 2 inches apart.
- Slice the apples as thinly as you can (crosswise so you can see the star of the core in the middle) and press slices firmly into the center of each cookie. Sprinkle coarse sugar and extra cinnamon evenly over cookies to coat, making sure to cover the edges.
- Bake 20 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.
Nutrition
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.
Jill says
Just a quick heads up—the post mentions at first that there aren’t any eggs in the recipe, and eggs are not mentioned in the basic directions (before you get to the recipe card), but eggs are pictured in the ingredients image as well as the ingredients list and recipe card.
Lindsay Moe says
Thanks for letting me know, and I apologize for the oversight. I have updated the post for clarity.
A says
How many grams are 2 cups of butter???
Thx
Lindsay Moe says
453.6 grams in 2 cups of butter
Connie says
The flavor of these cookies is amazing! I made these for Thanksgiving and we all agreed that they tasted delicious, but that they were simply so dry. If they were crispy as well I think it would have been fine, but they are soft and dry. Don't want to tank this recipe at all, as the taste is still very good, I just wish they were moist or crispy!
Jordan Blanchard says
I absolutely ADORE these cookies and used to make them for my high school students who also LOVED them. They’re warm, cozy, and perfect for Fall. They’re exactly what I imagine of when I think of Fantastic Mr. Fox (one of my favorite movies). She nailed it! 🙂
Anna says
These are the best and I make them every year in October while watching the movie. They aren't "bland", they have a mild taste and they are very chewy, which in my opinion makes them the perfect precursor to a more the peppery, crunchy gingerbread that I make in late autumn. Thanks for the recipe and the memories 🙂
Lindsay Moe says
Awww, I love that these are part of your fall ritual. Thanks for sharing!
Megan says
This is a pretty solid recipe! I did notice like the other comments said, the cookies do fall apart just a tad when you’re eating them but it’s not a deal breaker at all. I listened to one of the comments and used an egg wash on top with the sugar and it made them look super cute and shiny. I’m making apple jam with them as well since I had some left over apples. This is a pretty awesome recipe and I absolutely loved making them!!
abby golden says
i wanted these to work so bad 🙁
i didn’t think to read the reviews until i had already made the batter because i thought it was way too sticky to roll into balls and wanted to see if anyone else had that problem. well i took some peoples advice and attempted to adjust the recipe and put the apple slices on later, but the cookies were still dry and bland snd the areas underneath the apples were wet and raw.
hope someone can come up with a better version of this recipe because they could have been so good!
Sarah says
Please look up what infamous means! I don't think it means what you think it means! xoxoxo
Lindsay Moe says
Haha, thanks!
K W says
Might consider backing the apple slices separately first for about 8-10 minutes to help get some of the moisture out- tried this and then baked the cookies a little longer- closer to 23 minutes each time, and we had less issues with too moist cookie dough under the apple slices. Love this recipe though- I made it for my wedding ☺️ I tend to do heavy spoons of the spices or double the quantity to make sure it's punchy.
Lindsay Moe says
Thanks for sharing your adaptation. I agree that they can handle a lot of spice. I'm glad you were able to enjoy them for your wedding!
Jay Delgado says
the cookies were bad :/
Lindsay Moe says
I'm sorry to hear you didn't like the cookies. They are a little unusual, but it's kind of a novelty to go with the movie.
Valerie says
The parts of the cookie under the apple were under-baked, while edges were dry and crumbly. I would probably dry out the apples or bake the cookies then add the apples midway or both to try and combat this next time I make these. Next time, I would also chill the dough before using it to prevent the dough from spreading so much, and add a TONNE more seasoning. It was too bland for me. I would also add cardamom and star anise. I would try again with these adjustments.
It tastes great with tea and fits the autumn and winter weather.
Honey says
Delicious taste but the apples made my cookies soooo soggy!!
How can i prevent this?
Lindsay Moe says
This does happen from time to time. I would recommend slicing your apples as thin as possible, or you could bake the apples on their own until they release some of their liquid, then add then to the cookies. Hope this helps!
Pepper says
Diden’t cook thru, diden’t taste any ginger, left me frustrated after spending an afternoon and having to waste so many ingredients
Lindsay Moe says
I'm very sorry this recipe didn't work for you. For cookies that don't bake through I recommend making sure you've flattened them well before baking. I will keep your feedback in mind as I take a closer look at this recipe for any problems.
Alexa says
Decently good recipe, though definitely super dry just as is. What I did differently on the second batch:
1) Subbed the fresh ginger for ground, simply out of necessity
2) Added ~2 tbsp of milk
3) Added ~1 cup of old fashioned oats to dough
4) formed cookies into balls and made an indent in the center
5) diced apples into .5cm pieces and coated them in cinnamon sugar, then put about a spoonful into the indents I had created
5.5) Did not add sugar to the outside of cookies before baking, I found that made them oily
6) after 15 mins of baking, I added a drizzle of caramel to the cookies and continued baking for 5 more minutes
I am very aware I just made a totally different recipe using this one as a starting point, but they were so delicious that I just had to share lol.
Lindsay Moe says
Thanks for sharing your adaptation!
Autumn says
They are edible, sure. I followed the recipe exactly as recommended, but my cookies turned out quite awfully.
1. They are very bland. If I had to do this again, I would double the amount of seasoning recommended. I could barely taste the ginger or nutmeg or cinnamon, if at all.
2. The cookies are very dry- not in a crispy, fun way, but rather a dry, gross way. To make it worse, it is somewhat raw under the apple slice.
I really didn't enjoy these, especially considering how long they took to make.
Thank you for the recipe, but this one was not for me.
Lindsay Moe says
I'm sorry these didn't work out for you. While some people have had success with this recipe, I plan to do additional testing that takes reviews like this one into account.