Air Fryer Gingerbread Crinkle Cookies are amazing! If you have been looking for the perfect holiday dessert this is the recipe for you!
If you love easy Air Fryer Cookie Recipes, try my recipe for homemade thin mints, air fryer chocolate chip pillsbury cookies, or air fryer three ingredient nutella cookies.
Easy Air Fryer Gingerbread Crinkle Cookie Recipe
Looking for a delightful holiday or Christmas treat that’s both easy and delicious?
Try this amazing Easy Air Fryer Gingerbread Crinkle Cookie recipe! These cookies are a festive twist on the classic crinkle cookie, infused with warm gingerbread spices and baked to perfection in the air fryer.
The air fryer gives them a perfect crispy exterior while keeping the inside soft and chewy.
Dust them with powdered sugar for that beautiful crinkle effect, and you’ve got a holiday favorite that’s sure to impress. Perfect for cookie exchanges, holiday parties, or just a cozy treat with a cup of hot cocoa!
Ingredients Needed For Air Fryer Gingerbread Crinkle Cookies
Here are the simple ingredients, you will need for your next batch of Air Fryer Gingerbread Crinkle Cookies.
- Unsalted Butter: This provides the rich, creamy base for our cookies, ensuring a tender and moist texture.
- Light Brown Sugar: Adds sweetness and a hint of caramel flavor, enhancing the overall taste of the gingerbread.
- Vanilla Extract: Infuses the dough with a warm, aromatic vanilla essence that complements the spices perfectly.
- Egg Yolk: Contributes to the cookie’s structure and helps bind the ingredients together for a cohesive dough.
- Molasses: Delivers that deep, robust flavor characteristic of gingerbread cookies, while also keeping them moist and chewy.
- All Purpose Flour: The main structure of the cookies, giving them the perfect balance of softness and chewiness.
- Baking Soda: Ensures the cookies rise properly, creating a light and airy texture.
- Ground Cinnamon: Adds a warm, spicy note that is essential for that classic gingerbread taste.
- Ground Ginger: Provides a sharp, spicy kick that is quintessential to gingerbread.
- Ground Nutmeg: Adds a subtle, nutty spice that enhances the overall flavor profile of the cookies.
- Salt: Balances the sweetness and enhances the flavors of all the ingredients.
- Confectioners Sugar: Used for coating the dough balls, creating that beautiful crinkle effect when baked.
- Granulated Sugar: Adds extra sweetness and a slight crunch to the cookies.
How To Make Gingerbread Crinkle Cookies In Air Fryer
Here are the step-by-step directions for a quick batch of Air Fried Gingerbread Crinkle Cookies:
In a large bowl using a hand mixer or mixing stand beat together butter and brown sugar. Slowly add the vanilla extract and egg yolk. Then add in the molasses. Mixing well.
Next, carefully and one at a time: add the flour, baking soda, cinnamon, ginger, ground nutmeg, and salt. Beat until everything is completely mixed. Be sure to scrape the sides and avoid any lumps.
Cover dough and refrigerate for at least an hour. After an hour remove the dough from the fridge. Preheat air fryer to 300 degrees F, for 3-5 minutes.
Line air fryer basket with parchment paper. Portion dough into smaller round balls. Add confectioners sugar to a small bowl and granulated sugar to a separate small bowl. Dip each cookie ball lightly in to granulated sugar and then completely in to confectioner’s sugar making sure to roll it around and cover it.
Place on parchment paper a few inches apart, and cook in the air fryer for about ten minutes. The outside should start to crinkle but be puffy. The outside should also be slightly crisp while the inside remains soft!
Soft Gingerbread Crinkle Cookies Recipe Tips
- Room Temperature Ingredients: Ensure your butter and egg yolk are at room temperature before mixing.
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes.
- Roll Generously: Roll the dough balls generously in granulated sugar first, then in confectioners sugar.
- Don’t Overbake: Keep an eye on the baking time. The cookies should be set around the edges but still soft in the center when you remove them from the air fryer.
- Preheat the Air Fryer: Make sure to preheat your air fryer before placing the cookie dough balls inside.
- Space the Cookies: Place the dough balls in the air fryer basket or tray with enough space between them.
- Cool Completely: Allow the cookies to cool completely on a wire rack before storing.
Gingerbread Crinkle Cookies Recipe Faqs
Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container.
Can I freeze the dough? Absolutely! You can freeze the dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag or container. When ready to bake, roll them in sugar and bake directly from frozen, adding a couple of extra minutes to the baking time.
What if I don’t have an air fryer? No problem! You can bake these cookies in a conventional oven. Preheat your oven to 350°F (175°C) and bake the cookies on a parchment-lined baking sheet for 10-12 minutes.
Why do my cookies not have the crinkle effect? The crinkle effect depends on the dough spreading and cracking as it bakes. Ensure your dough is properly chilled and that you roll the balls generously in granulated sugar first, then in confectioners sugar.
How do I store the baked cookies? Store the baked cookies in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of bread to the container; the bread will help maintain moisture.
Can I add other spices to the dough? Certainly! Feel free to experiment by adding spices like cloves or allspice for a more complex flavor. Just be mindful of the quantities to avoid overpowering the gingerbread taste.
Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure your other ingredients are gluten-free as well.
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Air Fryer Gingerbread Crinkle Cookies
Description
Ingredients
- 1 ½ cups butter, unsalted
- 2/3 cup light brown sugar
- 1 ½ teaspoon vanilla extract
- 1 large egg yolk
- ½ cup molasses
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 ½ tablespoon ground ginger
- 1 tablespoon ground nutmeg
- ½ tablespoon Kosher salt
- 1 cup confectioner's sugar
- ½ cup granulated sugar
Instructions
- In a large bowl using a hand mixer or mixing stand beat together butter and brown sugar.
- Slowly add the vanilla extract and egg yolk. Then add in the molasses. Mixing well.
- Next, carefully and one at a time: add the flour, baking soda, cinnamon, ginger, ground nutmeg, and salt. Beat until everything is completely mixed. Be sure to scrape the sides and avoid any lumps.
- Cover dough and refrigerate for at least an hour.
- After an hour remove the dough from the fridge.
- Preheat the air fryer to 300 degrees F.
- Line air fryer basket with parchment paper.
- Portion dough into smaller round balls. Add confectioners sugar to a small bowl and granulated sugar to a separate small bowl.
- Dip each cookie ball lightly in to granulated sugar and then completely in to confectioner’s sugar making sure to roll it around and cover it.
- Place on parchment paper a few inches apart, and cook in the air fryer for about ten minutes.
- The outside should start to crinkle but be puffy. The outside should also be slightly crisp while the inside remains soft!
- Allow to cool before serving!
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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