Air Fryer Gingersnap Cookies
These air fryer gingersnap cookies are quick and simple to make and full of festive flavor! This is the easy cookie recipe you’ll be making all season long.
Suitable for vegetarian diets.
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The perfect cookie recipe for the holiday season, these air fryer gingersnap cookies are easy to make and full of festive flavor! Delightfully chewy and golden brown, this air fryer recipe puts a fun twist on the traditional version.
Baking cookies in the air fryer is quick and simple, and just like my air fryer pumpkin chocolate chip cookies, this recipe will help free up oven space when your holiday baking is in full swing.
Gingersnap cookies are a beloved classic that’s ideal for serving at all sorts of fall gatherings, for game days, at tailgate parties, and on holidays like Halloween, Thanksgiving, and Christmas.
Table of Contents
Air Fryer Gingersnap Cookies
My kiddos have become quite the air fryer experts, and they loooove to make these air fryer gingersnap cookies all by themselves. It’s a great activity for those cold and dreary winter afternoons.
What makes this recipe a true holiday MVP is that you can even prepare the dough in advance, form into balls (but don’t coat them in the sugar), and store it in the fridge. Then when you’re ready to bake, quickly roll them in sugar and pop in the air fryer.
Just the thing for unexpected visitors or when you need a last-minute gift!
Why Make This Recipe
- Easy to make – this simple cookie recipe comes together quickly and bakes in minutes.
- Affordable – made with pantry ingredients you likely already have on hand.
- Full of seasonal flavor – gingersnaps are a true classic that’s perfect for fall festivities and holidays alike.
Ingredients Notes
- Butter & Egg: I recommend using unsalted butter for this recipe.
- Granulated sugar & molasses: Add the perfect amount of sweetness.
- Flour, baking soda & salt: Make these cookies light and fluffy.
- Ground ginger, cinnamon & cloves: The spices for that classic gingersnap flavor.
- White chocolate & sprinkles: For decorating.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Air Fryer Tools on Amazon.
How To Make Gingersnap Cookies in Air Fryer
Get the complete ingredients list and instructions from the recipe card below.
Step 1. In a mixing bowl, cream together the butter and sugar until light and fluffy, then beat in molasses and egg. Combine dry ingredients in a separate bowl, then gradually add the dry to the wet, mixing until a dough forms. Cover and refrigerate for about 30 minutes.
Step 2. Preheat the air fryer to 350 degrees F / 180 degrees C, shape the chilled dough into small 1-inch balls, and roll in the remaining sugar until fully coated.
Step 3. Place in the air fryer basket, leaving space between each cookie ball. Air fry for 8-10 minutes or until the cookies are set and slightly cracked on top.
Step 4. Remove from the air fryer and set on a wire rack to cool. To decorate, dip half of each cookie in melted white chocolate or drizzle white chocolate over the cookies and top with sprinkles.
Bintu’s Tips
- Bring the butter and egg to room temperature before combining with the other ingredients.
- Carefully measure your ingredients, and use a kitchen scale to ensure you use the right amounts.
- Use dark molasses if you prefer your cookies to have a stronger molasses flavor.
- For even more gingersnap flavor, add another ¼ teaspoon of ground ginger to the batter.
- Line your air fryer basket with parchment paper to prevent cookies from sticking and make cleanup a breeze.
- Make sure to preheat your air fryer before adding the cookies for best results.
- Air fryer temperatures can vary depending on the make and model. I recommend starting with less time, checking food for doneness, and then adding more time as needed.
Prep And Storage
- Prep Ahead – Make sure to allow a full 30 minutes for the dough to chill in the refrigerator before forming into balls.
- Storage – these cookies can be stored in an airtight container at room temperature for up to a week.
FAQs
It is commonly believed they are called gingersnaps because of the ginger flavor and the snapping sound the cookie makes when bitten into. These cookies are also called ginger nuts in Australia and New Zealand.
The main difference between gingersnaps and gingerbread cookies is the baking time. Gingersnaps are baked longer and turn out more crispy and crunchy. Gingerbread usually bakes for less time and is softer. Gingerbread is also commonly rolled out and cut into shapes, while gingersnaps are rolled into balls before baking.
Whether to use baking soda or baking powder in cookies depends on the style of cookie you are baking. Baking soda causes cookies to spread out more while baking, resulting in a chewier cookie. Baking powder helps cookies turn out light and fluffy. And, some cookie recipes call for using a combination of both.
Similar Recipes
- Air Fryer Gingerbread Man Cookies.
- Air Fryer Caramel Apple Cookies.
- Air Fryer Brownie Mix Cookies.
- Air Fryer Pumpkin Chocolate Chip Cookies.
Serve With
- Crockpot hot chocolate is the perfect cookie partner!
- Light and refreshing Christmas fruit salad is always a welcome addition.
- Hosting a holiday cookie swap? Pair with my easy snowball cookies and Christmas shortbread cookies.
Recommended Tools
- Of course, an awesome air fryer is a must!
- A good set of measuring cups and spoons to ensure you use the correct amounts.
- A large mixing bowl to easily combine your ingredients.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Air Fryer Tools on Amazon.
Thank you for reading my air fryer gingersnap cookies recipe post. And please come visit again as I continue to slice, dice, and dream up affordable air fryer recipes, Instant Pot recipes, Southern recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Air Fryer Gingersnap Cookies
Ingredients
- ½ cup (115g) unsalted butter softened
- ½ cup (100g) granulated sugar
- ½ cup (165g) molasses
- 1 egg
- 2 ½ cups (600g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup (50g) granulated sugar for coating unbaked cookies
- ½ cup (85g) white chocolate chunks or white candy melts
- Christmas sprinkles if desired
Instructions
- In a mixing bowl, cream together the butter and ½ cup of sugar until light and fluffy.
- Add the molasses and egg to the mixture, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet, mixing until a dough forms. Cover and refrigerate for about 30 minutes.
- Preheat your air fryer to 350 degrees F / 180 degrees C. Shape the dough into small balls (about 1-inch in diameter) and roll in the remaining sugar until fully coated.
- Place in the air fryer basket, leaving some space between each cookie ball.
- Air fry for 8-10 minutes, or until the cookies are set and slightly cracked on top.
- When done, Remove from the air fryer and set on a wire rack to cool.
- To decorate, dip half of each cookie in melted white chocolate or drizzle white chocolate over the cookies, then top with sprinkles.
Video
Notes
- Bring the butter and egg to room temperature before combining with the other ingredients.
- Carefully measure your ingredients, and use a kitchen scale to ensure you use the right amounts.
- Use dark molasses if you prefer your cookies to have a stronger molasses flavor.
- For even more gingersnap flavor, add another ¼ teaspoon of ground ginger to the batter.
- Line your air fryer basket with parchment paper to prevent cookies from sticking and make cleanup a breeze.
- Make sure to preheat your air fryer before adding the cookies for best results.
- Air fryer temperatures can vary depending on the make and model. I recommend starting with less time, checking food for doneness, and then adding more time as needed.
- Storage – these cookies can be kept in an airtight container at room temperature for up to a week.