Air Fryer Gingersnap Christmas Cookies
Make holiday baking easy with these delicious Air Fryer Gingersnap Christmas Cookies! Crispy on the outside, chewy on the inside, and full of warm spices, these cookies are perfect for festive gatherings, gift-giving, and cozy treats. Quick and simple to make in the air fryer
Ingredients
- 1 ⅔ cups all-purpose flour 200 grams
- 1 ½ teaspoon ground ginger 2 grams
- ½ teaspoon ground cinnamon 1 gram
- ¼ teaspoon ground cloves 1 gram
- ½ teaspoon ground nutmeg
- 1/2 teaspoon baking soda 3 grams
- 1/4 teaspoon salt 1.5 grams
- 1/2 cup unsalted butter softened (113 grams)
- 1 cup granulated sugar 200 grams
- 1 large egg approximately 50 grams
- 1/4 cup molasses 85 grams
- 1/2 teaspoon vanilla extract 2 grams
For Rolling:
- Extra granulated sugar as needed
For Decoration:
- Melted white chocolate as needed
- Christmas sprinkles optional
Instructions
- Preheat your air fryer to 350°F (175°C).
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg and baking soda, and salt.
- In a separate large bowl, cream together the softened butter and sugar until well combined. For about 3 minutes on medium speed.
- Beat in the egg, molasses, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- Take tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in granulated sugar to coat.
- Place the coated dough balls in the air fryer basket, leaving space between them for expansion.
- Cook the cookies in the air fryer at 350°F (175°C) for 8-10 minutes or until they are set and lightly browned.
- Remove the cookies from the air fryer and let them cool on a wire rack.
Decorating
- Dip each cooled cookie halfway into the melted white chocolate, letting the excess drip off.
- Immediately sprinkle the dipped area with christmas sprinkles, if using.
- Place the cookies on parchment paper and let the chocolate set before serving