Air-Fryer Gingerbread Churros

1. 1. Combine water, butter, molasses and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.

2. Add egg to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a large star tip. Line a large rimmed baking sheet with parchment paper. Pipe the dough into 18 (3- to 4-inch) logs about 1 inch apart on the prepared baking sheet. Transfer the pan to the freezer and freeze for 30 minutes.

3. Lightly coat the churros with cooking spray. Working in batches as necessary, place the churros in an even layer in the basket of an air fryer. Cook at 380°F, turning once, until golden, 10 to 12 minutes.

4. Meanwhile, combine sugar, ginger, cinnamon and nutmeg in a shallow dish. Roll the warm churros in the sugar mixture to coat. Serve with Cream Cheese-Maple Dip or drizzle with caramel sauce, melted chocolate or chocolate-hazelnut spread, if desired.

Equipment:

Air fryer; pastry bag with star tip; parchment paper

Tip:

To prepare Cream Cheese-Maple Dip, beat 4 oz. softened reduced-fat cream cheese, 1/2 cup reduced-fat sour cream and 1 Tbsp. pure maple syrup in a medium bowl with an electric mixer until smooth.