Crispy on the outside and soft on the inside, these Air Fryer Gingersnap Cookies pack a delightful punch of ginger, cinnamon, and molasses. With the convenience of an air fryer, you can enjoy warm, spiced cookies in less time than baking traditionally!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup molasses
- 1 large egg
- ¼ cup granulated sugar (for rolling)
Step-by-Step Instructions
Prep the Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients:
Beat in the molasses and egg until combined.
Combine Dry and Wet:
Gradually mix in the dry ingredients to the wet mixture until a dough forms.
Chill the Dough:
Refrigerate the dough for 30 minutes to make it easier to handle.
Form Cookies:
Roll the dough into 1-inch balls. Roll each ball in granulated sugar for that extra crunch.
Preheat the Air Fryer:
Preheat your air fryer to 350°F (175°C) for about 5 minutes.
Air Fry the Cookies:
Line the air fryer basket with parchment paper. Place the dough balls in the basket, leaving space between them for spreading. Air fry in batches at 350°F for 6-8 minutes or until the cookies are golden brown and slightly crisp.
Cool and Serve:
Let the cookies cool on a wire rack before serving.
Enjoy these cozy, spiced gingersnaps straight from your air fryer!