Air Fryer Ginger Snap Cookies

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!


  • 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
  • ⅓ cup sugar for coating the cookies


  1. You will want to start by having two large mixing bowls.
  2. Bowl one: add in the flour, baking soda, pumpkin pie spice and salt into a mixing bowl. Stir the mixture to blend evenly.
  3. Bowl two: add in the room temperature butter and with a fork mash it till creamy. Then add in the egg and cooking molasses.
  1. Mix with a stand up mixer and then slowly add bowl one to and continue to blend.
  2. Once everything is mixed, shape into small balls using your hands.
  3. Then dust each ball with sugar by adding the balls to another bowl that is filled with sugar.
  4. Remove the ball and flatten it but not to much. The thicker is sometimes better for chewy cookies.
  5. Air fry in batches of 4 or 6 depending on the size of your air fryer from anywhere from 9-10 minutes.
  6. Allow to cool down before eating and enjoy!

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