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.
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!
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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.
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.
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Air Fryer Gingersnap Cookies
It’s easy to make these festive & flavorful cookies in the air fryer!
Prep Time20 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American, Western
Diet: Vegetarian
Servings: 12
Calories: 298kcal
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- 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.
Calories: 298kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 266mg | Fiber: 1g | Sugar: 27g | Vitamin A: 260IU | Vitamin C: 0.05mg | Calcium: 54mg | Iron: 2mg
