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Nutmeg Ginger Apple Snaps

These infamous treats from Fantastic Mr. Fox are the perfect fall snack!

Author PLVNT


  • 2 cups Unsalted Flora Plant Based Butter softened
  • 1/2 cup organic cane sugar
  • 6 tablespoons brown sugar
  • 2 1/2 tablespoons molasses
  • 2 tablespoons fresh ginger root grated
  • 2 1/2 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoon vanilla extract
  • 2 teaspoons grated nutmeg
  • 1 teaspoon ground cloves
  • 4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 4 honey crisp apples
  • Organic cane sugar or decorative sugar for sprinkling


  1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper or a silpat.
  2. In an electric mixer fitted with the paddle attachment, cream the butter on medium speed until light. You can also use a hand mixer.

  3. Add the cane sugar, brown sugar, molasses, grated fresh ginger, ground ginger, cinnamon, vanilla extract, nutmeg, and cloves and beat on medium speed until fully blended.

  4. 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.
  5. 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.
  6. Bake 25 minutes or until the edges are golden. Remove from the oven and sprinkle with more sugar, if desired, and decorative sugar. Let cool a few minutes on the cookie sheet before moving to a cooling rack to cool.