Chewy & Crispy Air Fryer Gingersnap Cookies: Your Ultimate Holiday Treat
Get ready to bake the most irresistible Air Fryer Gingersnap Cookies! These cookies are a true celebration of the holiday season, but honestly, they’re so good you’ll want to make them all year round. Combining the perfect balance of chewy centers and delightfully crispy edges, these ginger spice cookies are incredibly simple and quick to prepare right in your air fryer. Say goodbye to long preheating times and uneven baking; your air fryer is about to become your new favorite cookie-making tool for these classic gingersnaps!
Why Make Gingersnap Cookies in the Air Fryer?
If you’re looking for soft, chewy, and perfectly spiced ginger cookies, your air fryer is the secret weapon you never knew you needed. This recipe creates homemade cookies that are simply divine, boasting that signature crackled top and a warm, inviting aroma. They are ideal for fall gatherings, winter holiday celebrations, or just a cozy evening in. The air fryer ensures even cooking and a consistent texture, giving you bakery-quality results with minimal effort and in a fraction of the time compared to traditional oven baking.
The beauty of air frying cookies lies in its efficiency. No need to preheat a large oven for a small batch, and the circulating hot air cooks them quickly and evenly, preventing burnt bottoms or undercooked centers. Once you try these air fryer peanut butter blossoms, air fryer white chocolate peppermint cookies, air fryer snowball cookies, or these air fryer thumbprint cookies, you’ll be hooked on air fryer baking!
Essential Ingredients for Perfect Air Fryer Gingersnaps:
Creating these delicious gingersnap cookies requires a few pantry staples, each playing a crucial role in achieving their iconic flavor and texture. Gather these simple ingredients:
- All-purpose flour: The foundation of our cookie dough, providing structure.
- Brown sugar: Adds moisture and a caramel-like depth, contributing to the chewy texture.
- Unsalted butter, softened: Essential for richness and creating a tender crumb. Make sure it’s at room temperature for easy creaming.
- Molasses: This is the star ingredient for that distinct gingersnap flavor and beautiful dark color. Using a good quality molasses, like Grandma’s Molasses, makes all the difference in achieving that perfect chewiness.
- Egg: Acts as a binder, helping to hold the cookies together and add to their richness.
- Baking soda: The leavening agent that helps the cookies rise and achieve their characteristic crackled tops.
- Ground ginger: Provides the signature warm, spicy flavor. You can increase or decrease the amount to suit your preference for ginger intensity.
The Irresistible Cinnamon Sugar Topping:
No gingersnap is complete without its sparkling, spicy coating. This simple mix adds an extra layer of flavor and a beautiful sugary crunch.
- Granulated sugar: Forms the sweet base of the coating.
- Ground cinnamon: Complements the ginger beautifully, adding another dimension of warm spice to the exterior.
How to Make Air Fryer Gingersnap Cookies: Step-by-Step Guide
Follow these detailed steps to create perfectly air-fried gingersnap cookies that are both chewy and crispy, filled with aromatic spices.
-
Prepare the Cinnamon Sugar Topping:
In a small, shallow bowl or on a flat plate, combine the granulated sugar and ground cinnamon for the topping. Use a fork or whisk to thoroughly mix these dry ingredients together until well blended. Set this mixture aside; it will be used to roll your cookie dough balls later, adding a delightful sugary crust to each cookie. This initial step ensures you’re ready to coat the cookies as soon as the dough is prepared.
-
Mix Wet Ingredients:
In a spacious medium mixing bowl, combine the softened unsalted butter with the packed brown sugar. Beat these together with an electric mixer on medium speed until the mixture is light, fluffy, and well combined. This creaming process incorporates air, making your cookies lighter. Next, add the rich molasses, large egg, baking soda, and ground ginger. Continue mixing on medium speed until all ingredients are thoroughly incorporated, and the mixture achieves a thick, creamy consistency. Scrape down the sides of the bowl as needed to ensure everything is evenly blended.
-
Incorporate the Flour:
Begin adding the all-purpose flour slowly, about a 1/4 cup at a time, to the wet mixture. Continue to mix on low speed after each addition until a soft, pliable dough forms. It’s crucial not to overmix the dough once the flour is added, as this can lead to tough cookies. Ensure all flour from the sides and bottom of the bowl is fully incorporated into the dough mixture, resulting in a cohesive and ready-to-roll dough.
-
Shape and Coat the Cookies:
Using a cookie scoop (approximately 1 tablespoon in size) or a spoon, portion out the dough and roll it into small, uniform balls, about 1 to 1 ½ inches in diameter. Precision here helps ensure even cooking. Once shaped, gently roll each dough ball in the prepared cinnamon sugar mixture, ensuring it’s fully coated. Place these coated dough balls on a baking sheet or plate as you go, until all the dough has been used up. This cinnamon-sugar coating is what gives gingersnaps their signature sparkle and extra crunch.
-
Air Fry the Cookies:
Line your air fryer basket with parchment paper to prevent sticking and make cleanup a breeze. Arrange the dough balls in a single layer within the air fryer basket, ensuring there is enough space between each cookie (about an inch) to allow for slight spreading as they cook. Avoid overcrowding the basket; you’ll likely need to cook them in batches. Air fry at 320 degrees F (160°C) for 6-8 minutes. Cooking times can vary based on your specific air fryer model, so keep an eye on them. You’re looking for golden-brown edges and slightly soft centers.
-
Cool and Serve:
Once baked, the cookies will still be very soft. It’s essential to allow them to cool completely in the air fryer basket before attempting to remove them, as they will firm up as they cool. If you are baking multiple batches, you can carefully remove the cookies when they are slightly warm (but still delicate) and transfer them to a wire rack to finish cooling completely. This ensures they achieve that perfect chewy-crispy texture without breaking. Serve these delightful gingersnaps with a glass of cold milk or a warm beverage.
This recipe was developed and tested in my Cosori 5.8 qt. air fryer. Keep in mind that air fryer models can vary in size, wattage, and cooking performance. Therefore, you may need to adjust the cooking time by 1-2 minutes, either more or less, to achieve the perfect result for your specific appliance. Always monitor your cookies closely during the final minutes of cooking.
Frequently Asked Questions About Air Fryer Gingersnaps
Storing these delightful gingersnap cookies is incredibly easy, ensuring you can enjoy their spiced goodness for days to come. For short-term storage, place your cooled cookies in an airtight container at room temperature on your counter. They will remain wonderfully fresh and delicious for about 3-5 days, perfect for quick grab-and-go treats or a quiet moment with a cup of tea. If you’ve baked multiple batches or want to save some for later, these cookies freeze exceptionally well. Simply transfer the completely cooled cookies to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 6 months. When ready to enjoy, let them thaw at room temperature for about 30 minutes, and they’ll be as good as freshly baked!
Absolutely! While rolling them into balls and coating them in cinnamon sugar is classic, this versatile gingersnap dough is perfect for creating various fun shapes, especially during the holiday baking season. Once the dough is mixed, you can chill it for about 30 minutes to make it easier to handle. Then, roll it out on a lightly floured surface to about 1/4-inch thickness and use your favorite cookie cutters. Popular shapes include leaves, acorns, turkeys, and pumpkins for fall, or festive Christmas trees, mittens, gingerbread men, candy canes, reindeer, and angels for winter. Just remember that thinner cookies or intricate shapes might require a slightly shorter air frying time (around 5-7 minutes) compared to the dough balls, so keep a close watch to prevent overbrowning.
To ensure your air fryer gingersnap cookies turn out perfect every time, avoid a few common pitfalls. Firstly, do not overcrowd the air fryer basket. Cookies need space to allow the hot air to circulate evenly, ensuring they bake properly and develop a consistent texture. Baking in batches is key! Secondly, always use parchment paper specifically designed for air fryers or cut to fit your basket; this prevents sticking and makes cleanup much easier. Thirdly, remember that air fryers cook faster than traditional ovens, so start checking your cookies a minute or two before the suggested cooking time to prevent them from burning. Lastly, let your cookies cool in the basket or on a wire rack as instructed – they are very delicate when hot and will firm up as they cool.
Yes, definitely! While ground ginger is the star, gingersnap cookies are incredibly adaptable to other warm spices. To deepen the flavor profile and create your own unique blend, consider adding a pinch of ground cinnamon (in addition to the topping), nutmeg, cloves, or even a touch of allspice to the dough mixture. A pinch of pumpkin pie spice can also give it a wonderful autumnal twist. Experiment with small amounts to find your favorite combination. This customization allows you to create a truly special, family-favorite warm spice mixture that makes these gingersnaps extra memorable.
Explore More Delicious Air Fryer Cookie Recipes:
If you’ve fallen in love with how easy and delicious baking cookies in your air fryer can be, you’re in luck! We have a whole collection of fantastic air fryer cookie recipes for you to explore. From classic favorites to delightful variations, there’s something for every sweet tooth. Expand your air frying repertoire and try these other popular treats:
- Air Fryer Snickerdoodle Cookies
- Classic Air Fryer Chocolate Chip Cookies
- Wholesome Air Fryer Oatmeal Raisin Cookies
- Rich Air Fryer Peanut Butter Cookies
- Quick Air Fryer Brownie Mix Cookies
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12
Air Fryer Gingersnap Cookies
Becky
10 minutes
6 minutes
Rate
Equipment
-
1 Air Fryer
Ingredients
-
1
cup
all-purpose flour -
1/2
cup
brown sugar,
packed -
1/3
cup
butter,
softened -
2
tablespoons
molasses -
1
large
egg -
1/2
teaspoon
baking soda -
1/2
teaspoon
ground ginger
Cinnamon Sugar Topping
-
1/4
cup
granulated sugar -
1
tablespoon
ground cinnamon
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Instructions
-
In a small shallow bowl or flat plate, combine the granulated sugar and ground cinnamon for the topping. Stir these dry ingredients together thoroughly until well blended and set aside. This sweet and spicy mixture will give your gingersnaps their signature crackled, sugary crust.
-
In a medium bowl, cream together the softened unsalted butter with the packed brown sugar until light and fluffy. Then, add in the molasses, large egg, baking soda, and ground ginger. Mix on medium speed, ensuring all ingredients are fully incorporated, until the mixture becomes thick and creamy, ready for the flour.
-
Slowly begin to add the all-purpose flour, about a 1/4 cup at a time, to the wet mixture. Continue to mix on low speed after each addition until a soft, uniform dough forms. It’s important to scrape down the sides of the bowl to ensure all flour is fully incorporated, avoiding any dry pockets in your dough.
-
Use a cookie scoop (approximately 1 tablespoon) or a spoon to shape the dough into small, evenly-sized balls (about 1-1 ½ inches in size). Roll each dough ball thoroughly in the cinnamon sugar mixture until completely coated. Place them on a baking sheet or plate as you work, keeping them separate until all the dough is portioned and coated.
-
Line your air fryer basket with parchment paper for easy removal and to prevent sticking. Carefully place the dough balls in a single layer in the air fryer, leaving enough room (about an inch) between each cookie to allow them to spread slightly as they cook. Avoid overcrowding the basket; you will likely need to cook in multiple batches. Air fry at 320 degrees F (160°C) for 6-8 minutes, or until the edges are set and lightly golden, and the centers are still slightly soft.
-
Once air-fried, the cookies will be delicate. Allow them to cool in the air fryer basket for a few minutes before carefully transferring them. If you’re preparing multiple batches, remove the cookies when slightly warm (but firm enough to handle) and let them finish cooling completely on a wire rack. This critical step ensures they achieve their ideal chewy-crispy texture without falling apart.
Notes
Optional flavor enhancements: To really boost that classic ginger taste and add complexity, consider including a small pinch of pumpkin pie spice, ground nutmeg, and ground clove to the dough alongside the ginger. Creating a personalized warm spice mixture can make these gingersnaps extra special and truly a family favorite.
Perfect pairings for these chewy cookies: These gingersnap cookies are wonderfully versatile when it comes to serving. For a comforting experience on a cold winter’s day, try dunking them into a warm cup of herbal tea, a steaming mug of hot chocolate, or your favorite freshly brewed coffee. They’re also exquisite with a tall glass of cold milk, or for an adult treat, a festive hot toddy. Don’t forget, they’re delightful served alongside a scoop of vanilla bean ice cream for a warm-cold contrast!
Nutrition
Calories:
99
kcal
,
Carbohydrates:
22
g
,
Protein:
2
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
1
g
,
Trans Fat:
1
g
,
Cholesterol:
16
mg
,
Sodium:
62
mg
,
Potassium:
87
mg
,
Fiber:
1
g
,
Sugar:
13
g
,
Vitamin A:
35
IU
,
Vitamin C:
1
mg
,
Calcium:
30
mg
,
Iron:
1
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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