Whisk dry ingredients: In a medium bowl, whisk 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon ground cloves.

Cream butter and sugar: In a large bowl, beat 3/4 cup softened unsalted butter with 3/4 cup brown sugar until light and fluffy, about 2 minutes.

Add wet ingredients: Beat in 1 large egg, 1/2 cup molasses, and 1 teaspoon vanilla until smooth. Scrape the bowl as needed.

Combine: Add dry ingredients in two additions, mixing on low until a soft, slightly sticky dough forms. If very sticky, sprinkle in 1–2 extra tablespoons of flour.

Chill: Flatten the dough into a disk, wrap, and chill 30–60 minutes. This makes it easier to roll and helps the cookies keep their shape.

Prep the air fryer: Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Cut air-fryer-safe parchment to fit the basket, or lightly mist the basket with oil spray. Don’t use regular parchment at high temps without holes.

Roll and cut: On a lightly floured surface, roll dough to about 1/4 inch thick for soft cookies (or 1/8 inch for crisper ones). Cut shapes with cookie cutters. Gather and re-roll scraps as needed.

Load the basket: Arrange cookies on the parchment in a single layer with a little space between them. Work in batches to avoid crowding.

Air fry: Cook at 320°F (160°C) for 5–7 minutes. Cookies are done when the edges feel set and the centers look dry on top. They’ll firm up as they cool.

Cool: Let cookies cool in the basket 2 minutes, then transfer to a rack to cool completely.

Decorate (optional): Whisk 1 cup powdered sugar with 1–2 tablespoons milk and 1/2 teaspoon vanilla to make a simple glaze. Pipe with a small bag or drizzle with a spoon. Add sprinkles right away so they stick.