Air Fryer Snowball Cookies are buttery, soft shortbread cookies with a nutty flavor that melt in your mouth.
1 cup unsalted butter softened (two full sticks)
13/4 cup powdered sugar divided
2 ¼ cups all purpose flour
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup chopped pecans
In a large bowl, beat together the butter and ¾ cup of powdered sugar. Once combined, add flour, vanilla, and salt to the mixture. Continue mixing on low to medium speed for about a minute, until a soft dough is formed.
With a rubber spatula add chopped pecans to the dough, until fully combined.
Use a cookie scoop or spoon to measure batter, then roll dough into balls, about 1 ½ inch in size.
Place cookie dough balls into the air fryer basket, lined with parchment paper, leaving about an inch in between cookies.
Air fry at 350 degrees F for 8-10 minutes, until golden brown. Gently remove from air fryer and place on cooling rack until done with the last batch.
Once cookies have cooled, place them in a bowl, or large Ziploc bag with remaining 1 cup of powdered sugar. Spoon or toss cookies with powdered sugar coating, a few cookies at a time, until cookies are covered on both sides.
Be sure to let the cookies cool before coating them with powdered sugar. If they are still warm, they will easily crumble.
This recipe makes about 2 dozen cookies using a 1 ½-inch scoop so it will make multiple batches of cookies.
I have tried this recipe with gluten free flour and it works perfectly! Just substitute it 1:1 for all purpose flour.
**If you have nut allergies, these cookies are just as amazing without the pecans.