These festive gingerbread cookies are made in the air fryer instead of the oven. It’s perfect for small batches and quick cooking, leaving your oven free for other dishes!
½Tspapple pie spice(mix of cinnamon, nutmeg, and allspice)
Cookie icing for decorating(optional)
Instructions
In a large mixing bowl or stand mixer, beat the butter and sugar to combine
¾ Cup salted butter, ¾ Cup light brown sugar
Add the molasses, egg, and vanilla and stir to combine
½ Cup molasses, 1 Large egg, 1 Tsp vanilla extract
Mix in the dry ingredients and mix everything well until dough forms. If it’s very sticky, add extra flour 1 Tbsp at a time until it doesn’t stick to your hand anymore
2 Cups bread flour, 1 ½ Cups all purpose flour, ½ Tsp baking soda, ¼ Tsp salt, 1 Tsp ground cinnamon, 1 Tsp ground ginger, ½ Tsp apple pie spice
Wrap the dough in plastic wrap and place it into the refrigerator for 30 minutes (or the freezer for 10 minutes) to chill
Once chilled, remove the dough and use a rolling pin to roll it out to about ¼” thickness (you can cut it into pieces to make it easier to work with)
Use a cookie cutter (or a glass) to cut your dough
Place cut cookies onto a sheet of parchment paper cut to fit your air fryer basket, leaving some air space between them to allow for expansion
Cook on the air fry setting for 6-8 minutes at 350°F, or until dough is cooked and edges are browned
Let them cool in the basket for about 5 minutes, then transfer to a wire rack to cool completely
Decorate if desired, and enjoy!
Cookie icing for decorating
Notes
If you want a firmer cookie, omit the bread flour and just use an equal amount of all purpose flour instead
For crunchier cookies, roll thin, and for doughy cookies, leave them a little thicker
The spices may be changed up any way you like. Allspice, cloves, cinnamon, nutmeg, and ginger are the most common choices for gingerbread, so use your favorites!
I’ve decorated with premade cookie icing and mini chocolate candies, but you can use your favorites!
This is a thick dough - if you’re not using a mixer, bring your muscles! It’s OK to knead the dough to help blend it and bring it together as well
If the dough is too wet, add flour 1 Tbsp at a time. If the dough is too dry, add more molasses, melted butter, or a little milk (but make sure to mix well in either case before adding more). If the cutouts crumble when you lift them, you need more flour or you’ve rolled them too thin (or both)
You can use flour or wax paper when rolling to prevent the rolling pin from sticking to the dough
I do not preheat my air fryer for cookies. Generally, I drop 1-2 minutes off baking time for subsequent batches. Be careful adding more cookies in, as the baskets will be hot!
My gingerbread cookies were cut using approximately 3” cutters, and were perfectly baked after 6 minutes in a Ninja air fryer. Other sizes and air fryers will vary
I got just about 3 dozen cookies with this amount of dough and the 3” cutters
Store gingerbread cookies in an airtight container in a cool, dark place for up to one week. They may also be frozen for up to 3 months
Gingerbread is best enjoyed at room temperature or dipped in a warm beverage. However, if you want to warm the cookie for a softer bite, microwave it for 15-20 seconds
Exact nutritional values will vary based on brand of ingredients, different decorations added, and total quantity consumed, so please consider this a guideline only
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