These Air Fryer Ginger Snap Cookies are just like any old fashioned ginger snap cookie. And are chewy on the inside and crispy on the outside. They are made with a few important ingredients that really make these cookies amazing!
Ingredients
- 2 cups of all-purpose flour
- 1 1/2 tbsp of fresh grated ginger
- 2 tss baking soda
- 1 tbsp pumpkin spice
- ½ tsp salt
- ¾ cup room temperature butter
- 1 cup white sugar
- 1 egg
- ¼ cup cooking molasses
- â…“ cup sugar for coating the cookies
Instructions
- You will want to start by having two large mixing bowls.
- Bowl one: add in the flour, baking soda, pumpkin pie spice and salt into a mixing bowl. Stir the mixture to blend evenly.
- Bowl two: add in the room temperature butter and with a fork mash it till creamy. Then add in the egg and cooking molasses.
- Mix with a stand up mixer and then slowly add bowl one to and continue to blend.
- Once everything is mixed, shape into small balls using your hands.
- Then dust each ball with sugar by adding the balls to another bowl that is filled with sugar.
- Remove the ball and flatten it but not to much. The thicker is sometimes better for chewy cookies.
- Air fry in batches of 4 or 6 depending on the size of your air fryer from anywhere from 9-10 minutes.
- Allow to cool down before eating and enjoy!
