Ginger Snap Cookies Recipe (Air Fryer Recipe!)
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This Ginger Snap Cookies Recipe is easy to make with the help of your air fryer! No fancy ingredients or special mixing required, though you will want to double-check that you have molasses in the pantry. Plus, I’ve got plenty of tips on how to decorate and make them extra festive for the holidays!
Ginger Snap Cookies Recipe
You’re going to love this recipe for ginger snap cookies with an optional twist! They taste just like you remember but with the sweetest holiday decorations for a festive touch.
Perfectly chewy with a little bit of crunch, homemade gingersnaps (sometimes known as molasses cookies) are loaded with the same spices that are found in pumpkin pie.
The molasses adds a deep caramel flavor with a hint of bitterness — and plenty of moisture too.
Add these air fryer Christmas cookies to your collection for dessert tables, cookie exchanges, and holiday gifts!
Ingredient Notes and Substitutions
- Unsalted Butter – Since different brands contain different amounts of salt, I like to have a little more control over my baking recipes.
If salted sticks are all you have on hand, omit the additional salt from the dough. - Sugar – Use granulated sugar to make the dough, plus more for rolling the dough balls in before air frying!
You could also coat the cookies in coarse sugar for more crunch or colored sanding sugar for a more festive look. - Molasses – Despite being a ginger snap cookies recipe, molasses is what provides most of the well-known flavor and that signature golden brown color.
In a pinch, you could substitute honey but the flavor and texture will be a bit different. - Flour – Regular AP flour is perfect for this recipe, but you could use a 1:1 gluten-free blend as well.
- Spices – You’ll need ground ginger, cinnamon, cloves, and nutmeg to add plenty of spice!
But if you find that gingersnaps are a little too spicy for you, reduce the amount of ginger. - White Chocolate & Sprinkles – Use these to decorate your treats just like the photos! White chocolate chips are perfect for melting, but candy melts or almond bark would work too. The sprinkles are up to you!
Tips and Tricks to Make This Recipe for Ginger Snap Cookies
- Check your spices.
I don’t know about you, but sometimes I’ll grab a bottle of cloves or nutmeg and realize it expired years ago!
While spices don’t technically go bad, they do lose their flavor, color, and intensity over time. So, be sure yours are well within that “best by” date to get the best results with this ginger snap cookies recipe.
- Shape the dough just right.
It’s important to roll the dough into balls in order to achieve that perfectly round shape. I also like to portion out the dough with a small cookie scoop so each one is the same size.
Sometimes, the dough can be a little sticky, or coat your hands as you try to shape it. In that case, chill the dough for 15-30 minutes before scooping and rolling into balls.
And if you prefer a thinner, crunchier gingersnap, flatten the rounds lightly before air frying.
- Air fry cookies in batches.
You’ll need to leave just as much room between each dough ball as you would if you were baking these in the oven — they flatten and expand the same way.
That means you’ll be able to air fry about 5 cookies at a time for a typical basket size, less if you have a mini air fryer.
I like to portion all of them out and roll them in sugar, then keep the extras in the fridge until it’s time to air fry them.
Prep Ahead
- Soften butter
- Measure out ingredients
Kitchen Tools You Will Need
- Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
- Stand Mixer or large mixing bowl with Hand Mixer
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Heat-Safe Spatula for transferring air fryer ginger cookies in and out of the basket.
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Transform simple ginger snaps into air fryer Christmas cookies with some melted chocolate and sprinkles!
All you have to do is dip one of the cookies halfway into melted white chocolate, then set it on parchment paper and decorate.
Work quickly to add the sprinkles while the chocolate is still wet as they won’t stick otherwise.
If you want to coat the dipped half in sprinkles instead, you can either add sprinkles to a bowl for dipping or shake the bottle over the cookie while holding it at an angle.
I’d still have a bowl underneath for the second option to catch and reuse strays.
Pair this ginger snap cookies recipe with a cozy mug of hot chocolate, a pumpkin milkshake, or a bowl of vanilla ice cream.
Storing and Freezing Air Fryer Ginger Cookies
Keep cookies in an airtight container at room temperature so they don’t dry out or harden. They’ll last for up to a week.
You can also freeze air fryer ginger cookies for 1-2 months, then thaw on the counter when you want a sweet treat. It’s best to decorate them after they are thawed so the chocolate doesn’t sweat.
Air Fryer Christmas Cookies FAQ
Sure! Prepare the recipe for ginger snap cookies, then wrap the dough in several layers of plastic wrap.
Refrigerate for up to 3 days or place the wrapped dough in a freezer-safe storage bag and freeze for up to 1 month.
Thaw frozen dough in the refrigerator, then portion out and roll in sugar before baking!
Line the basket with parchment paper, but be sure to poke holes in it so the air can still circulate properly. They sell parchment basket liners with the holes already cut out, which is super helpful for this.
Or, lightly spray the basket with cooking spray or oil to prevent the cookies from sticking.
Yes, you can bake homemade gingersnap cookies for about 10-12 minutes at 350°F in a conventional oven.
Use a parchment-lined baking sheet and let them cool for just a few minutes after baking before transferring to a wire rack.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Christmas Cookie Recipes
Ginger Snap Cookies Recipe (Air Fryer Recipe!)
Equipment
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling:
- 1/4 cup granulated sugar
For Decoration:
- melted white chocolate, as needed
- Christmas sprinkles, optional
Instructions
- Preheat your air fryer to 350°F.
- In a large bowl combine the softened butter and sugar, beat until light and fluffy, about 3 minutes on medium speed.
- Beat in the egg, molasses, and vanilla extract. Mix about 1 minute until combined.
- Sprinkle the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt into the bowl. Mix until just combined.
- Use a tablespoon or a small scooper to portion the dough and roll them into balls.
- Add 1/4 cup of granulated sugar to a small bowl. Roll each dough ball into the 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 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
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.