Nutmeg Ginger Apple Snap Cookies
These cookies have the perfect balance of warmth from ginger and nutmeg, combined with the sweetness of apple. They’re crisp on the edges with a slightly chewy center—ideal for fall or anytime you crave cozy flavors!
Ingredients:
Makes about 24 cookies
Dry Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves (optional, for extra warmth)
Wet Ingredients:
½ cup unsalted butter, softened (or coconut oil for dairy-free)
½ cup brown sugar
¼ cup granulated sugar
¼ cup molasses
1 egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 min)
1 teaspoon vanilla extract
½ cup finely grated apple (preferably a tart variety like Granny Smith)
For Rolling:
¼ cup granulated sugar (for coating)
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the dry ingredients: In a bowl, whisk together flour, baking soda, salt, ginger, nutmeg, cinnamon, and cloves. Set aside.
Mix the wet ingredients:
In a large mixing bowl, cream together the butter (or coconut oil), brown sugar, and granulated sugar until fluffy.
Add the molasses, egg (or flax egg), and vanilla. Mix until smooth.
Stir in the grated apple.
Combine: Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Chill the dough in the fridge for 20–30 minutes (helps with rolling).
Shape the cookies: Roll tablespoon-sized balls of dough and coat them in granulated sugar. Place on the baking sheet, about 2 inches apart.
Bake: Bake for 10–12 minutes or until edges are crisp and centers are slightly soft. The cookies will firm up as they cool.
Cool & enjoy! Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Pro Tip: Store in an airtight container for up to a week. For extra crispiness, let them sit out for a few hours after baking.